•-■-j>    ■  •■--»■.;■  w-  - 


THE 


HOUSEHOLD  CYCLOPiEDIA 


OF 


■>■•■• 


PRACTICAL  RECEIPTS  AND  DAILY  WANTS. 


:  'i 


ooNTAnniro 


VirteHon*  for  Household  JIanagenumt. 
XtetipUfor  Domtttie  Cookery. 
Sick  Boom  Cookery. 

The  Detection  of  Adulteration!  t»  Wood. 
Fraetieal  Family  Seefiptt. 
Domettie  Medicine  and  Surgery. 
Clothing ;  how  to  ehooee  and  care  for. 
Torm»  of  Contract*,    Will*,  and    other 

Legal  Papere. 
How  to  obtain  Patentt  and  Copyrightt. 
The  Bulei  and  Principle*  of  Businett. 
Table*  of  Weight*  and  Measure*. 
Useful  Social  and  Scientific  Fact*. 
Itufoor  and  Outdoor  Qaaus  and  AmuM 

umUs. 


Domestic  Pet*  and  their  management  in 

health  and  disease. 
Homestic  Pests  and  how  to  destroy  them. 
The  Etiquette  and  Manner*  of  Modem 

Society. 
Ijodies'  Ornamental  Work,  ■  .,    «> 

The  Nursing  of  the  Sick. 
Counsel  and  information  for  Mother*. 
The  Diseases  of  Childhood,  their  pr*9«»- 

tion  and  trea  tment. 
Veterinary  Medicine,  Hygiens  and  Di»- 

eases  of  Domestic  Animals. 
Hints  on  Correct  Speaking  and  WriUng. 
Something  for  Koerybody,  J[e.,  ^«. 


WITH    OVER  ONE    HUNDRED  ILLUSTRATIONS. 

-TV  *  ■ 


BY  ALEXANDER  V.   HAMILTQJI. 


*' 


i>  ^^  SPRINGFIELD: 

W.    J.    HOLLAND    «&    CO. 

..,:    '^■'     1874.-  ' 


^ 


'4 


Eatend  aocording  to  Act  of  Congreis,  in  the  year  187a, 

By  W.  J.   HOLLAND  &  CO.. 

la  th*  Office  of  the  Libnurian  of  Coogtess  at  Washington. 


7acrrr 


;  ■-    .vr   >  _■ 

■  'f  V  oi    ■■■■■" 


1-   "T     «,•■  vJirC 


PREFACE. 


The  editor  of  this  work  has  endeavoured  to  ren4er  ii  OMfoI, 
clear,  and  reliable  in  every  department  of  which  it'  treats 
Hifl  object  has  been  to  make  a  practical  manual  to  meet  tlie 
wants  of  every  household.  He  offers  it  therefore  to  the 
public  aa  a  Cyclopsedia  of  complete  and  trustworthy  informa- 
tion on  everything  pertaining  to  daily  life. 

The- numerous  CookeT^  Receipts  have  been  actually  tested, 
'  and  hence  bear  the  impress  of  real  experience.     Among  them 
will  be  found  receipts  for  many  new  articles  of  diet,  aud  fre- 
quent hints  fur  economy  in  the  preparation  of  food. 

In  the  sections  devoted  to  th^  Choice  and  Furnishing  of 
a  House,  the  Adulteration  of  Food,  Domestic  Chemistry,  and 
Clothing,  the  principles  of  household  management  and  domes-^ 
tic  economy  are  fully  and  distinctly  stated.     Important  cau-.   '^ 
tions  uid  useful  receipts  are  given  which  every  one  having  to 
do  with  housekeeping  will  find  of  daily  value. 

The  medical  advice  and  prescriptions  contained  in  the 
sections  on  Domestic  Medicine,  Accidents  and  Injvries,  Coun- 
sels for  Mothers  and  Nurses,  and  the  Diseases  of  Children,  are 
from  the  cttfeful  pen  of  an  experienced  piiytdcian.     They  form 


r>ri.r^preT'r% 


4  PRSPAOM. 

a  complete  treatise  on  family  medicine  and  surgery,  and  the 
rearing  and  management  of  children. 

The  departments  on  Law  and  on  Trade,  Social  cmd-^^l 
8cieTdi/ic  Facts,  contain  information  and  bits  of  advice  indisk  ^. 
pensable  to  every  business  man  and  woman.  /    >  Z^-:! 

Every  Jady  will,  after  perusal,  acknowledge  th6  interest  ^ 
and  value  of  the  chapters  on  Domestic  Pets  and  Ladies'  Work.     '' 

Young  people  and  often  their  elders  will  be  pleased  with     . 
the  means  of  innocent  diversion   revealed   in  the  chapter  on 
Games  and  their  Rules,  and  will  be  instructed  by  the  sections 
on  Etiquette  and  Manners,  and  Correct  Speaking  and  Writing. 

No  farmer  should  he  without  tlie  practical  knowledge  ,.' 
famished  in  the  section  devoted  to  Vetei'inary  Medicine,  and  <' 
the  diseases  of  cattle  and  poultry.  .         ~ . 

Housekeepers  know  the  annoyance  they  ^xperiOnce  from  ^ 
Domestic  Peats  and  will  be  glad  to  learn  how' to  destroy  them.  ^''.- 

The  editor,  therefore,  believes  that  not  only  the  last,  hoi  .' 
every  chapter  of  the  book,  will  be  found  to  contaia       ~'    ... 


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BOIIETUINQ   FOB   EVERYBODY. 


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^  CONTENTS. 


'it- 


i\^i  ■  ■    

no' V     ■   ■  -"5-^ 

I.  HoaSEHOLD  MAMAUEMEMT. 

CBOlom  of  »  hooM.  A  useful  caution.  Pmrchasing  or  ranting  4  ho«M.  Saul* 
tary  laws ;  drainage,  ventilation^  light,  water  supply.  Decoration  ;  for- 
&^  niture  of  parlour,  dining-room,  bed-rooms,  kitchen,  and  staircase ;  ohoioe 
\\i\i  «f  carpets,  window-blinds,  lamps ;  cure  of  smoky  chimneys ;  paper-  ■ 
hangings.  Whitewashing.  Cleansing  of  furniture.  French-polishing. 
Colours  for  house-painting.  Fire-proof  paint.  Fire-proof  mortar.  Cheap 
filter.  Bright  jroos.  Hints  for  housekeepers.  Bent  aud  taxes.  Police 
caotions  ......    1ft— 21 


mrff. 


?;:r 


EL  DOMESTIC  COOKERY,  ■« 

Whole  art  of  cookery.     Arrangement  and  eooaomy  of  the  kitchen.    General 
obaenrations  on  serving  dinner.    Best  modes  of  preserving  food.    To  pre- 
serve meat,  fish,  vegetables,  fruit,  poultry,  game,  ftc.    .  .    22 — 24 
Botutmg. — Hew  to  roast  beef,  mutton,  lamb,  veal,  pork;  sucking-pig,  venison. 
How  to  pluck  and  to  draw  poultry  or  game.    Various  methods  of  stnfiSng 
aod    roasting    turkey,   goose,    fowls,    ducks,    and    gam*.     Cooking  by 
gaa       .                ...               ...    24—28 

Inking. — How  to  bake.  To  bake  sucking  pig,  ham,  leg  of  pork,  loin  of  pork, 
fillet  and  breast  of  veal,  beef,  mutton,  goose,  rabbit,  bullock's,  calf  s,  and 
sheep's  heart.  To  bake  the  various  kinds  of  tish — haddock,  cod^  mackerel, 
salmon,  trout,  &o.     How  to  hake  pastry         .  .  .     28 — SI 

Boiling, — How  to  boil.  To  boil  beef,  mutton,  veal,  calfs  bead,  pork,  ham, 
turkey,  chickens,  rabbit,  goose,  duck,  partridge.  To  boil  the  various 
kinds  id  fish — torbot,  salmon,  cod,  eels,  mackerel,  herrings,  ko.  ,    tl — 87 


CX)NTBNTa. 


iUtumff. — How  to  Btew.     To  stew  beef.    Irish  stew,  mutton  stew,  ▼•»!  stew, 

the  stewing  of  poultry,  to.    To  stew  the  varions  kinds  of  fish.     .    87 — 40 

Frying. — How  to  fry.    To  fry  ham,  eggs,  fish,  tront,  &o.      .       ■  ••  *   40 — 41 

Brifiljjitg. — How  to  broil  economically.    To  broil  fowl,  fish,  and  ganiC     41—42 

Tootling. — How  to  toast  welsh  rabbit,  Ac.  .  .  •    42— ;4S 

Oorviii^  (illostrated).    How  to  carve.    To  carve  a  sirloin  of  beef  (illustrated) ;   / 

an  aitchbone  of  beef  (illustrated) ;  a  roast  leg  of  mutton  (illustrated)^;  a    ' 

boiled  leg  of  mutton  (illustrated) ;  a  shoulder  of  mutton  (illustrated) ;  a 

fore-quarter  of  lamb  (illustrated) ;  a  breast  of  ve«l ;  a  roast  sucking-pig ;  a 

kam  (illustrated) ;  a  turkey  (illustrated) ;  •  goose  (illi)strated) ;  a  fowl 

(illustrated) ;  a  pheasant  (illustrated) ;  a  partridge  (illustrated) ;  snipes, 

woodcocks,  &c. ;  a  hare  (illustrated) ;  a  salmon  (illustrated) ;  a  cod's  head 

and  shoulders  (illustrated) ;  a  turbot  (illustrated) ;  other  fish,  &e.     48 — 48 

Botfa. — How  to  make  meat  soups.     College  soups  ;  ox-tail  soup  ;  mock-tnrtia 

■onp ;  julienne  soup  ;  eel  soup  ;  oyster  soup  ;  rabbit  soup  ;  game  soups  ; 

giblet  sonp  ;  dear  vegetable  soup  ;  carrot  soup  ;  spring  soup  ;  onion  soup  ; 

sabbage  sonp  ;  parsnip  sonp  ;  vermicelli  soup  ;  macaroni  soup  ;  grMn  pea 

■cmp ;  winter  pea  sonp        .....    4i8— 56 

Ortwlu. — How  to  make  gravies.     Brown  gravy,   a  number  of  receipts  for ; 

■awmiy  gravy ;  veal  gravy  ;  liver  gravy  ;  white  ^avy ;  fish  gravy    85 — 36 

Made  Ditke*. — Lobster  salad  ;  stewed  rump  steaks  ;  gibelotte  of  rabbits  ;  beef 

dives ;   stewed  chops  or  cutlets ;   broiled  fowl ;   oyster  sausages  ;  fried 

patties ;  fricassee  of  chicken ;  rump  steak   pie  ;  beef  oollops ;  paas  and 

bntter ;  anchovy  toast ;  ham  and  eggs  ;  bullock's  kidney ;  i-la-mode  beef ; 

various  rump   steak  dishes ;  mutton,  lamb,  veal,  and  pork  paddings ; 

earned  chicken  ;  eod-fish  pie ;  giblet  pie  ;  various  meat  pies ;  omelettes 

and  other  dishes  with  eggs  ;  pancakes,  chicken  fritters,  to.,  Ao.  .     56—07 

CM  Meat  Cootoy.— Hashed  goose;    hashed  mutton,   beef,  veal,   lamb,  or 

poultry  ;  curried  mutton,  lamb,  beef,  veal,  or  poultry ;  stew  of  oold  veal ; 

torkey  or  fowi  sausages  ;  cold  poultry  and  game  ;  beef  or  mutton  pudding ; 

ragout  <d  veal ;  oold  veal  pie ;  potato  pie ;  cold  fish  pie  ;  pepper  pots, 

*••      •  •  .  •  .  .  "  .;    tt—rll 

Bkk-Soom  Cootery.— Hints  on  cooking  for  the  sick.     OrneU  and  'porridgt* : 

water  gruel ;  rice  gruel ;  bread  pap  ;  oatmeal  pap;  arrowroot ;  Sago  ;  no* , 

■ilk;  bariay  water;  apple  water;  toast  and  water;  oandle.    JiUlia: 

jelly;   isinglaas    jelly,   &o.     FotteU,  toheyt,   to.      Beef  drink; 


CONTENTS. 


UiDonsd* ;  bwley  l«inoiiad« ;  btrley  onugMMle.  Broth$  :  Mutton  brofk  t 
Qi  vmI  broth ;  ohiokaa  broth  ;  eel  broth.  Beef  tea ;  baked  beef  tea;  beef 
ti  %m  in  ten  minutet ;  atewed  oalTa  loot ;  mntton  and  laiwh  nhnpa  for  invaf 
et  Iida,Ao.  ......    71—75 

PuddingB  and  Piet. — Batter  padding.  Yeast  dnmplinga ;  anet  padding;  oheeae 
<  ■  padding;  haaty  padding;  hominy  padding;  potato,  bread,  plain,  and 
*  minoe-meat  paddings;  apple  damplings;  oarrant  pnddinga.  Plain,  and 
^  other  eastarda.  Poddinga  of  flg,  ginger,  citron,  lemon,  orange,  marrow, 
'  rhubarb,  muffin,  almond,  bread-and-butter,  tapioca,  aago,  arrowroot,  rioe^ 
^'■'    Indian  meal,  freah  fruit,  ke.,  to,    Crusta  for  pnddinga  and  pies .     78 — 85 

Paltry,  Jellies,  Creams,  ete.— Open  fruit  tarta  ;  atrawberry  tartlets ;  oheeae- 

oakea ;  pufb';   mince-piea ;  apple  fritters ;   currant,  apricot,  cream,  and 

almond  frittera.    Calvea'-foot  and  other  jelliea ;  blancmange ;  oup  cnatarda; 

Yarioua  oreama,  and  charlottea,  fto.  .  .  .  «    65 — til 

If  ■  - 

OoitM.  —  Directiona  for  making — Pound  cake.  Savoy,  ordinary  plain,  ordinary 

^,  aeed,  onrrant,  bride,  rioe,  madeira,  sponge,  and  other  cakea ;  gingerbread; 

Scotch  and  plain  buna ;  muffina,  tea-cakes,  ruska,  aweet  aod  other  biaonita, 

t».      ,  .  .  •  .  .  >._  91—96 


-^- 


tkiueet  and  Stuffings.  —The  aae  of  sauces.    Receipts  for  making  the  various 
sauces  in  general  use         .....    95—07 

VtgeUMtM. — Potatoes,  cabbages,  grMa  paaa,  cauliflowers,    tomatoea,  celery, 
h.    aalada,  fruit,  fro.  ....  .    97-^101 

CW4IV,  PkHimg,  and  Preservbtg.— To  cure  pork,  laoon,  hama,  to.  To  pot  real, 

▼eniaon,  fowls,  pigeons^  ka.    To  pickle  salmon,  mackerel,  capers,  cabbage^ 

^    walnuts,  onions,  Jte.       .  .  .  .  .     101—103 

Pteterving  and  Con/eetionery. — Bottled  fruit.    Beoeipta  for  various  preserves, 
*"'''    jams,  marmalades,  and  confections  .  •  .    103 105 

A  definition  of  the  principal  terms'  employed  in  modem  cookery.    Hints  on 

conduct  in  the  kitchen.     Napkins,  how  to  fold  (illustrated).   Australian 

...    meat,  and  how  to  cook  it.     How  to  choose  meat,  fish,  poultry,  Ao.      Phy< 

,  '    Biological  and  chemical  classification  of  food  •  .    105 114 

^r<a<l  and  Bread-making. — General  observations  on  bread,  biscuits,  and  caksa. 

,«    Receipts  for  making  of  bread.     Precaution  in  bread-making.     Hints  on 

the  making  and  baking  of  oakea    ....    110 ISO 


CONTENTS. 


III.    ADULTERATION  OF  FOOD. 
Thn  objects  of  adnlteration.     An  alphabetical  list  of  the  substances  more  com- 
monly  used  in  adulteration  ;  animal,  vegetable,  and  mineraL     A  frequent 
adulteration  of  bread,  and  how  to  detect  it  .  ,    120—123    ^ 

■''^'  '    '  IV.    DOMESTIC  CHEMISTRY.  ^    '^ 

Soaps,  washes,  perfumes,  tooth-powders,  pomatums,  hair  washes,  hair  oils, 

eosmetiques,   inks,  dyes.     Cleaning,   starching,  washing,   stains,  water- 

fvoofing,  yamishing,  polishing.     Blacking,   hair  dyes,  depilatories,  etc. 

Geoaral  and  miscallaneons  receipts  of  nse  in  the  household      *    124 — 141 

V.    DOMESTIC  MEDICINB.  ,  (,^j /; 

Whit  to  do  fai  emergencies.    First  cares  in  sudden  and  alarming  illseai.    T7n* 
pleasant  perspiration,  how  to  remedy.     Habitual  intemperance,  to  check. 
Knock-knees.     Substances  in  the  throat ;  in  the  ear.     Styes.     Head-ache, 
its  caoaes  and  treatment     Tooth-ache.     Ear-ache,  and  deafness.     Colds, 
and  coughs.      Restoration  of  the  apparently  drowned.     How  to  apply 
leeches.     Boils,  carbuncles,  and  abscesses.     Loss  of  appetite.     Ulcerated    ' 
*  wra  throat     Inflammation  of  the  eyel.     Pimpled  or  blotched  face.     Nea- 
talgia.    Palpitation  of  the  heart.     Heartburn.    Liver  complaint.    Disease 
of  the  kidneys.    Dyspepsia.     Rheumatism.     Bronchitis,  or  winter  cough. 
Asthma    Costiveness,  or  Constipation.  Diarrhoea.  Cholera.  Itch.  Dropsy.    ^ 
Pneumonia.     Consumption.     Ague.     Gout.     Scurry.     Erysipelas.    Fe*    - 
male  complaints  .  .  .  .  .     142 — 159 

CUUrea's  Complaint*. — Weaning  brash.     Convnlsiona.     Jaundice.      Thrush. 
Croup.    Nettle-rash.     Mumps.     Scald  head.     Worms.     Measles.    Scarlet 
Fever.      Whooping-cough.      Chicken-pox.      YaodnatioB.     Infection  and    .^ 
aositJ>6ioni     Ventilation  of  sick-rooms.         •  •  •     lit— 164 

VL    ACCIDENTS  AND  INJURIES.  'W 

Xist  of  drugs  nfCessary  to  carry  out  all  instructions.  How  to  make  and  spply 
poultices,  blisters,  baths,  and  fomentations.  How  to  bleed.  Bleeding 
from  the  nose,  how  to  check.  Spitting  of  blood.  Bites  and  stings :  stings 
of  insects,  bee  stings,  snake  bites,  and  bites  of  dogs.  Injuries  and  accidents 
to  bones.    Dislocations,  and  their  treatment.    Fractures,  symptoms  and 


CONTBiTTa. 


treatmeot.  InjnriM  to  jointi.  Bruises.  Bums  and  scalds.  Cononision 
of  the  brain — stunning.  The  treatment  of  autumnal  complaints.  Sub- 
..^  stances  in  the  eye.  Sore  eyes.  Lime  in  the  eye.  InAwBimation  of  the 
..,  eyelids.  Convulsions.  Apoplexy.  Epilepsy.  Hysterics.  List  of  the 
principal  poisons,  with  their  antidotes  or  remedies.  Cure  for  ringworm. 
To  prev«!nt  pitting  after  small-pox.  The  treatment  of  apparent  soffooation. 
Cuts  and  lacerations. 

BItdicai  Memoranda. — Advantages  of  cleanliness.  Cautions  in  visiting  sick- 
rooms.  '  Hints  to  bathers.     Mad  dogs — prevention  against  hydrophobia. 

Rales  for  the  preservation  of  health  •  •  •    165 — 194 

I*.-   ,  ■-^-.■■ 

VIL    CLOTHING. 

What  shonid  be  worn  next  the  skin.  Choosing  clothes.  Clothes  for  tntvelling. 
Brushing,  mending,  altering,  restoring  clothes.  Drawers  and  closets  for 
clothing.    Ladies'  clothes.    Tight  lacing.    Coverings  for  the  head,  the 

1       feet,  &0.  .  ;  .  .  .  .    105—197 

""'"■'  VTIL    LAW.    '  "         ■  ** 

Directions  for  securing  copyrights.  The  British  law  of  copjrright,  and  how  it 
differs  from  our  own.  Directions  for  securing  trade-marks.  How  to  get  a 
patent.  Patent  OfiBce  fees.  The  cost  of  obtaining  patents  for  foreign 
countries.  Legal  rates  of  interest  in  the  different  States.  Wills.  Billa 
of  eKch&nge,  form  of,  and  law  in  regard  to.  Accommodation  billa.  Bills 
',f       of  sale.    Assignments.    Law  terms  in  American  and  Emglish  Law  198—221 

EL  TRADE,  SOCIAL  AND  SCIENTIFIC  PACT8. 
Titles  and  other  abbreviations  ;  Latin,  French,  and  other  phrases  in  oonstant 
oae.  Yalne  of  foreign  moneys.  Measures  of  distance  of  foreign  ooontries. 
Tables  of  weights  and  measures  ;  sizes  of  printing  and  other  papers ;  hay- 
stack, to  weigh ;  barrel,  to  find  contents  of ;  timber,  how  to  measure ; 
brickwork,  to  measure  ;  cattle,  to  find  weight  of ;  days  of  the  year.  Sleep 
at  will.  Human  body.  The  teeth  of  man  and  animals.  Yearly  food  of 
one  man.  Animals,  age  of,  pulse  of.  Birds,  flight  of.  House,  to  keq» 
eool  in  hot  weather ;  open  windows  at  night ;  marshy  districts,  cantiona 
to  pwsons  living  in.    Beds  and  their  management.    Carbolio  Mid  and 


CONTENTB. 


•hloride  of  lime.  Sugar  aa  food,  adulteration  of  sngar.  Draughts,  to  pi«> 
Tent.  Perfumes  in  sick  chambers.  Fepsioe.  Mustard-leaves.  Scorched 
IhwB,  to  restore.  Boots,  to  presetre.  Leaves,  value  of.  -Tontne.  Fop- 
olation  of  United  Kingdom  of  Great  Britain  for  60  years.  Langnnges  of 
the  world.  Signs  of  eodiao.'  Meteorological  instruments,  barometer, 
hoir  to  consult.  Barometer  scales ;  Thermometer  scales,  to  convert 
.Fahrenheit  degrees  iqto  centigrade  degrees.  Aquarium,  how  to  care  for 
the.    Jewellery,  to  re-polish.    Sunbeam,  weight  of,  ko.,  &a     .  221—240 

X.    GAMES  AND  THEIR  RULES.       ~       ,^:'^!?«*«IT 
Grielet ;    football ;    hockey ;    golf ;    croquet ;    billiards  ;  bagatelle ;    oneas  % 


checkers ;  backgammon ;  dominoes ;  solitaire ;  fox  and  geese ;  loto; 
whiat ;  loo ;  eribbage ;  all  fives ;  all  fours  ;  8pecnlati<m  ;  beaiqne  ;  drole, 
A«i'^».;':.  !  .   .»,  •         •   ■,     .      .  •  .   •       .        .247—284 

•  «v---  ■  .:- ..  ^^ 

XI.    DOMESTIC  PETS. 

Dogi,  their  management  in  health  and  disease.  Cats.  Babbita.  Bqnirrela. 
Guinea  pigs.  Whito  mice.  Gold  and  silver  fish.  Domestic  fowls. 
Chickens,  food  for.     Ducks,  Geese,  fto.       .  .  .  285— S98 

"'  XIL     DOMESTIC  PESTS.  iJi^^ow-      • 

Bats ;  mice ;  insect  poison  ;  moths  ;  bugs  ;  fleas  ;  flies  ;  cockroaches  and  crickets; 
beeties ;  gnato  ;  bees,  &o.,  to  destroy  or  render  haimleas  .  290—301 

::.       ■-  — „...„A- 

-^    ■■>■  Xra.    ETIQUETTE  A.VD  MANNERS.  ■  ■. 

Tables  of  precedency,  for  men  and  women;  modes  of  addressing  persons  of 
position ;  etiquette  for  gentlemen ;  for  young  ladies ;  toilet,  for  ladies ; 
letter  writing.  Etiquetto  of  evening  parties ;  courtship  ■  marriage. 
Language  of  flowers.  Dancing;  with  directions  for  square  and  round 
dances,  fto.        .  •  .  •  ,  .  302-321 

,«».^  ,..>..    .         XIV.    LADIES' WORK.  '     ■  -'— ^«if 

Patohwork.  doth  patohwork.  Patohwork  qnilts.  Needle  books.  Emery 
bags.  Knitting  (illustrated).  Ladies'  knitted  jacket.  Ladies'  knitted 
body  flannflL     Ladies'  knitted  stocking.    Crochet  (illustrated).    Net.ting. 


CONTENTS.  II    : 

Embroidery.    JSmbroidery  on  netting. ,  SoTing-bon*  ititohei  (illaatrated)./ 
Ch*in  stitch  (illnatrated).     Coral  stiioh  (illnatrttiSl).    Point-laoe  "^f^K^ 
(iUtutrmted).      Tatting    (iUnstrated).      BerUn   woolwork^  (iUoatratMlT 
Wool-work    flowem  (ilTuatrated).     Laoe-paper   cnttiagi.     Paper  flowen; 
Feather  omamenta.     Fotiehomanie.    Vitrimonie.    Painting  on  ulk  or 
••tin  ...  .  .  *    ;.;         ja«-839 

XT.    COUNSEL  AND  INFORMATION  FOR  MOTHERS  AND  NURSES; 

The  nnrting  of  the  tick— ventilation,  diet,  fto.    The  monthly  nune.    The  wet 
none,  bar  qoalificationa,  diet,  te.  .  -%_     ■        •  .  MO— 34fi 


XVL    THE  REARING  AND  CASE  OF  CHILDREN. 


The  phyaiology  of  infant  life,  as  illnatrated  bj  reapiratioo,  circnlation,  and 
digestion.  The  management  of  early  infanqy.  The  infant's  lungs.  The 
infants  stomach.  Stillbirths.  How  to  reaoadtate  feeble  infanta.  The 
mother's  milk.  Sanitary  ndea  in  regard  to  narsing.  Food  for  infants 
The  dressing,  washing,  kc,  «f  the  new-bom  ehild.  Rearing  by  hand ; 
artidas  necessary,  and  hew  to  nae  them ;  preparation  ti.  food ;  batb%  Ite. 
Hie  cutting  of  the  teeth ;  treatment  whan  tronbleaoma.  Usefnl  and  safe 
faoeipta  for  ohildroa'a  oomplainta.  .  .    ,  .  846—302 


HINTS  ON  CORRECT  SPBAKINO  AND  WRITINO. 

A  liat  of  some  of  the  most  common  wrors  <^  speech.    Plain  mlea  of  grammar, 
'        and  how  they  are  violated  .       '      •  '*'  .  86S-S74 


1.V1U.    VETERINARY  MEDICINE  AND  THE  DISEASES  0F 
DOMESTIC  ANIMALS. 
Obtarrations  and  snggestions  relative  to  the  diseases  of  horses.    Catarrh,  eold 
or  chill ;  symptoms  and  treatment.    Fever  and  inflammation.     Staggers. 
Inflammation  of  the  bowels.     The  yellows.    Inflammation  <rf  the  longs. 
The  different  fevers  to  which  horses  are  liable  :  their  symptoms  and  treat* 
Bent.    Coetiveness.     Farcy.    Glanders.    Wonnds,  and  how  to  treat  them. ' 
Recoipta  for  poultices,  lotions,  &c.,  for  horses.    The  diseases  of  poultry- 
how  to  prevent  and  core  them.    The  pips,  gapes,  Ao.,  &«.  .  S7K— S86 


18 


COKTENTB. 


XIX.     SOMETHING -FOE  EVEEYBODT.  ,  ) 

The  principal  fish  of  America — where  canght,  and  when  in  aeasan.  Bai^ageg^ 
how  to  make  and  apply  them.  Fires-^how  to  prerent  them,  and  how  to 
eaoape  from  them.  The  eewing  machine,  information  in  regard  to.  Pop> 
nlation  in  milliona  of  the  principal  coantries  of  the  world.  Uaefnl  tables^t  j 
The  French  metrical  aystem  of  weights  and  measures,  iho  unit  of  the 
French  system,  complete  tables  of  the  weights  and  measures  saed  is 
France,  rules  for  the  conversion  of  French  weights  and  measures  into  ' 
oar  own,  and  vice-versL  Pastes  for  birds.  The  treatment  of  ton- 
stroke.  Marks  used  by  printers  and  writers  in  correcting  proof-sheets. 
To  jvevent  hair  falling  off.  Useful  receipts.  Safety  during  a  thunder- 
atorm.  To  collect  and  preserve  specimens  of  plants.  Washing  and 
wrin,{ing  macluuea.     Uiuti  on  washing     Umta  on  singing         .   887 — 406 


Irnis 


407—496 


'>:  -. 


'••■■i': 


Hi 

rr'  ----- 


..,»/=  ■■■( 


fs>w<^.i«:C'.! 


■*•  -r 


■  '.A.T'^fll' 


-:}-iK- 


LIST  OF  ENGRAVlNGa 


|.  The  Conntry  Homestead     ...      1 
2.   Backgammon  Board  and  Men  266 


9.  Black  Bantams 

4.  Black  Spanish  Fowl  .^ 

6.   Bread  Grater  ...         .. 

6.  Ball  Dog         

7.  Carring  of  Sirloin  of  Beef    :.. 

8.  „        „  Aitchbone 

9.  „        „  Koaat  Leg  of  Mut- 
ton    

10.  Carving  of  boiled  Leg  of  Mut- 
ton   

Carving  of  Shoulder  of  ditto 


IL 
12. 


Forequarter        of 


Lamb 
13.  Carving  of  Ham        ^        ^ 
iL       „        „  Turkey    ^        ~. 

15.  „        „  Oooae       ...        ... 

16.  „        „  Fowl 

17.  M        !•  Pheasant...         ... 

18.  M         >i  Partridge 

19.  „        „  Hare        ...         ... 

StO.       M        »  iialmon     ... 

31.       ,.        „  Cod's   Head    and. 

ShouldJsrs 

22.  Carving  of  Tnrbot     

23.  Casting  off  in  Knitting 

24.  Chain  Stitch  in  Crochet 
„         „        „  Netting     .. 

Checker  Board  and  Men 

„  ,,      Numbered   .. 

Chess  Board  and  Men 

„        ,,      Numbered 
Clusters  of  Flowers  in  Wool 
Cochin-China  Fowls 
Colander         ...         .^ 
Coral  Stitoh    .^        m*        .. 
Croquet  ...         m.        ~ 

35.  Crochet  ...         —        >. 

36.  Crochet  edging  .».        » 

37.  Dalmatian  l)og          m.        ~ 
33.  Dish  Cover     .. 

39.  Double  Stitch  in  Crochet    .. 

40.  Dri|>fing  Pau ~ 


296 

296 

68 

138 

43 

43 

44 

44 
44 

45 
46 
46 
46 
46 
47 
47 
47 
48 

■'48 

48 
324 
326 
329 
264 
964 
260 
261 
337 
296 

68 
329 
247 
326 
827 
138 

68 
326 

68 


41. 

42. 

4S. 

44 

45. 

4«. 

47. 

4a 

49. 
50. 
51. 
52. 
53. 
54. 
65. 
56. 
57. 
58. 
59. 
60. 
61. 

62. 

63. 

64. 

65. 

66. 
67. 
C8. 
69. 
70. 
7L 
72. 
73. 
74. 


75. 
76. 


M  -U.'  \ 

-.:■:?  tfr 

.■  :.     "^ 

■t'.i*'^' 

Pste 

mm 

— 

888 

••• 

mm- 

138 

ntan 

m 

296 

••• 

■M 

39 

••• 

••• 

138 

•«• 

••• 

251 

Eel       ... 
Esquimanx  Dog 
Feather-legged  Bantana 
Fire,  Escape  from 
Field  Spaniel ... 
Football 

Fox  and  Geese  Board  ...  269 

„      „        „    OB      Checker 
Board  ...        ...        ...  268 

Frying  Pan     ...         ...        ...    68 

Fish  of  Amerioft  m.  m.  387 
Game  Fowls  ...  ^  ...  296 
Gridiron  .1.'       ...        ^.    68 

Herring  ...  888 

Herring-bone  Stitohea         ...  829 

Knife-basket '    ...    68 

Knitting,  Casting  on  and  in    322 

Leaves,  in  Wool        337 

Ix>ngstitch  in  Crochet  ...  326 

Mount  St:  Bernard  Dog      ...  138 

Mussel 388 

Na|)kins,  to    fold    into    the 

Mitre  Shape  108 

Napkins,  to  fold  into  the  Fan 
Shape  ...  ...  109 

Ka^tkins,  to  fold  into  the  Col- 
legian  Shape  ...         ...  Kw 

Napkins,  to  fold  into  the  Slip- 
per Shape  109 

Napkins,  to  fold  into  the  Nea- 
politan shape         ...~         ...  110 

Newfoundland  Dog 286 

Uut-door  Amusements         ...  847 
Patterns  in  Tatting  ...         ...  884 

Pearl  Stitch  in  Knitting  ...  323 
PetaU  of  Flowers  in  Wool  ...  386 
Pistils         „  „        ...  836 

Plain  Knitting 822 

Plain  Stitch  iu  Crochet  ...<  326 
Plan  o(  Croquet  Ground      ...  253 

POINT  LACS  WORK. 
Point  de  Biiissels      ...        ...  829 

„     d'Aleuyon        ...         ...  8M 


LIST  OF  MNQRA  VINOS. 


fnf 

77  Double  Point  de  BnuMla    ...  330 
7&  lUleigh  liMe 830 

79.  Point  de  VeniM         ^        ^.  331 

80.  Point  d'Angletem    ...         ...  831 

81.  Rosette  of  ditto         ...        ...  331 

82.  VanetiMi  Bmts  ...        ^.  831 

83.  „        £dging      ...        .,.  332 

84.  Sorento        „  ...        ...  832 

85.  lUleigh  Bu    ...  ...        ...  332 

86.  Spanuh  Point  ...        ...  832 

87.  Open  Engliah  Lm* 332 

88.  Baroelon*  Lao«  ...        ...  832 

89  Ouipnra  d'Art  ...        ...332 

Sa  Point  do  B«priM  333 

91.  BcYolTins  Gridiron US 

92.  Rib  Stitch,  in  Knitting      ...  323 
9S   Uonnd,  To  fona »     ...        ...  824 


94. 

95. 

96. 

97. 

98. 

99. 
100. 
101. 


Sahnon  ...        ... 

Ssnces,  Gnyiet,  and  Plokle* 


Setter 

SkMi 

Shepherd's  Dog 
Skye  Terrier...      :,5(.,   f 
Soup  Tureen...       "... 
Solitaire  Board 

102.  Speckled  Hamburg  Fowls, 

103.  Stag  Hound  , 

104.  Star  Collar    ...        ... 

105.  Sturgeon       ...        .^        , 

106.  Tatting         ...        «. 

107.  Trout .. 

108.  VegeUblsB 

109.  Wire  Vegetable  Soreen 

110.  Wool-work  Flowars 


IJ8T  OF  FULL-PAGE  ILLUSTBATIONS. 


\-^ 


•^    . 

'  ■■.■    '    • 

Thv  CoinrTRT  HomBTiAlt. 

DuRis  roB  TBM  Tabul 

i-  '    . 

KrroHur  Utbhsia. 

'■•••■^  ■''■'■  ■ 

Houn  un>  Fiki.d  Doow. 

EaoATB  vaoM  Fibb. 

*  -«t-,  r  Jfrj. 

Out-Door  Oamh. 

•i.-^   '-;.  ■      -•  . 

Pbt  AMD  Watch  DoMi 

■t.          •       ■ 

DoHcrno  Pociasr. 

-^  i»  ■  i"  ■  . 

Flowbbs  nr  Wwa^VfumK. 

AuauuLii  FisB. 

■.•.■■•'-«         ■  '■  • 

*•..,     •••  •-'■■ 

N     '    H     -•■     .-■:                        ,'  i     *  .' 

-€-  .-.^rf.,     :-. 

■  .   '          '    -                    ,    '. 

>j»''ii'.«tit»"-J-. 

J.'*-'    .     ■-  ■          '■  .      -                ,           . 

-'kJ-  't^i 

-  •-'•-  :'-•.•»■       .          ^  -1 

«.*i-->-.-:>'  If." 

■^:  ''     ■■  ••  ■     .-           V    '     "  .  ,- 

»8 

22 

286 

...  887 

...  286 

286 

22 

269 

...  M4 
...  388 

...  838 
...  387 
...  82 
.>  68 
..  SM 

'  ':,■  uitt^ 

"-    •'   5W« 

^•1s   >' 

■•*•    :*€' 

■ :  *  -sd 

.-  'a^v*  " 
-.1  »".a^  . 
"•'   inaW  ■ 

- --iLf^' ; 

-•a:  >ii»<* 
"..■-  i'^ 

!•■.  iirrjjr 


•<  2 


y.vfjfiMi- 


x   ■^.- 


.*&i^*J'fe^*i,^; 


r««1:  b& 


'  aV-aw^*^!?^  r\A.  ^«^  ' 


I.  HOUSEHOLD  MANAQEMENT." 


Otoio«  of  »  SoQSe.— The  fint  and 
mcwt  important  reqnirite  in  domeatic 
life  is  a  Donse  to  live  in. 

Ton  may  either  build,  purehaae,  or 
rent  »  hoase.  In  the  first  case,  there 
w  some  difficnlty^-the  cost  of  bnilding 
baTiag  eonaiderably  increased  of  late. 
Ba^  if  you  determine  to  build,  settle 
first  on  the  siae  and  style  of  house  you 
need.  Then  apply  to  a  respectable 
architect  and  surveyor;  tell  him  the 
extent  of  your  family,  number  of  ser- 
rants,  whether  stables,  conservatories, 
hothouses,  ko.,  are  wanted,  and  the 
limit  of  expense  to  which  you  intend 
to  go.  The  architect  will  submit  to 
voo  a  rough  draft  of  the  proposed 
nonae  and  its  estimated  cost;  approved 
of,  the  plan  is  elaborated.  Finally 
yon  obtain  separate  plans  for  each 
■tory,  with  elevations  for  the  principal 
fatmts — all  accurately  and  carefully 
drawn. .  The  next  matter  is  to  find  a 
suitable  localily.  Let  your  new  vicinity 
be  high  and  well  dramed.  Carefully 
avoid  the  neighbourhood  of  graveyards, 
gasworks,  canals,  factories,  water  re- 
servoirs, marshes,  open  ditches,  slaugh- 
ter houses,  and  chemical  mivnufaoto- 
riea.  Endeavour  to  obtain  a  gite  facing 
the  south  or  south-east, — the  very  best 
being  that  site  which  has  the  diagonal 
line  of  its  general  plan  north  and 
■outh,  so  as  to  have  the  sun's  rays  on 
every  window  during  some  part  of  the 
day;— in  other  words,  having  no  front 
or  side  pointing  directly  east,  west, 
north  or  south.  A  gravel  soil  is  pre- 
ferable to  all  others,  as  it  will  not  re- 
tain the  water,  and  soon  dries  after 
rain.  If  you  cultivate  a  earden  yon 
will  soon  discover  the  advantage  of 
this.  The  direct  or  moderate  slope  is 
always  a  healthy  site,  and  sure  to  be 
weU  drained.  Before  yon  conclude 
apoQ  bnilding,  be  careful  to  find  that 
the  water  supply  and  drainage  of  the 
neigfahonrhooa  are  thoroughly  satisfac- 
tory. Good  and  plentiful  water  and 
complete  drainage  (are  absolutely  es- 


santial  to  health  and  oomfort.  Pm^ 
cure  next  from  a  good  builder  a  de> 
tailed  eatimate  of  his  charges.  If 
they  are  satisfactory,  yod  may  order 
the  work  to  be  proceeded  with. 

A  Ut^hl  Caution.  —  Remember  al- 
ways to  five  the  new  house  plenty  of 
time  to  dry,  and  never  on  any  account 
move  in  until  you  have  reliable  aanu^ 
ance  that  the  walls  and  roof  are  per-  - 
fectlyset.  Some  very  malaneholy  oaMS 
hav«  occurred  from  persons  livmg  too 
soon  in  newly-built  konsas.  M/ami/i 
gets  upon  the  furniture,  and  (inthw 
and  linen  are  constantly  damp,  l^hia 
state  of  things  rapidly  renaers  tha 
blood  unhealthy,  and  the  whole  systam ' 
becomes  deranged.  Dropiy,  riteoma- 
tiam,  and  in  some  cases  pinlymM,  ary 
brought  on;  the  slightaat  wound  or 
scratch  speedily  inflsmas,  and  exiatiaf 
complaints  are  greatly  aggravated^ 

Purchasing  or  Renting  of  a  hosuw 
already  built.  These  means  <ji  ob- 
taining a  house  are  certainly  prefer^ 
able  when  yonr  circumstances  render 
economy  necessary.  The  mode  of  pnr- 
cbasing  honse  property  through  Build- 
ing Societies  offers  greater  factlitiea  for 
buying  outright  than  for  building.' 
Your  Dest  plan  is  to  get  the  lists  of 
properties  for  sale  issued  by  reapact- 
able  house-agents,  who  have  always  a 
nnmber  of  honses,  more  or  less  bar- 
gains, for  disposal.  In  these  list^  may 
be  found  dwellinn  to  suit  the  means 
and  desires  of  i£  classes.  Yon  can 
then  see  them  for  yourself.  If  yon 
consider  the  matter  favourably,  pay  a 
second  visit — this  time  aocompanied 
by  a  builder  (Mr  skilled  friend — and  if 
everything  be  satisfactory,  you  csn 
commence  negotiations  by  offering  yonr 
maximum  pnce. 

In  nearly  all  cases  the  coat  of  trans- 
fer is  paid  by  the  purchaser ;  bat  it  is 
sometimes  arranged  that  all  costs  are 
covered  by  one  lump  sum. 

In  cases  where  you  enter  as  a  yearly, 


i« 


HEALTHY  HOUSES. 


qnartwly,  or  monthly  tenant,  a  simple 
•gnement  is  sufficient,  making  it  ob- 
ligatory on  either  party  to  give  such 
notice  of  terminated  occupation  aa 
ma^  be  agreed  upon  at  the  outset, 
^iia  agreement  should  also  contain  a 
/  dftoae  distinctly  stating  what  repairs 
the  landlord  undertakes  to  do.  The 
tenant  should  also  see  that  there  is  no 
clause  forcing  him  to  pay  the  taxes ;  if 
not  especially  stipulated  to  the  con- 
^  trary,  the  landlottl  is  obliged  to  pay 
them. 

Baaibuy  L»W.— The  observance 

of  the  principles  of  cleanliness   and 

care  in  the  management  of  a  house  is 

all-important.    Before  these  principles 

'    ware  miderstood,  the  rate  of  mortality, 

in  large  towns  especially,  was  much 

higher  than  it  is  now.     In  choosing  a 

boose  <w  iftpartments,  strict  attention 

•honld  be  paid  to  drainage,  ventilation, 

light,  and  water  supply,  and  if  these 

,  «re  all  good,   yoa  may  congratulate 

\    '  yourself  on  a  fortunate  selection. 

Drtumage  is  one  of  the  great  cha- 
nboteriatics  of  modem  building  opera- 
tiona  ;  for' though  the  principle  of  car- 
rying off  the  refuse  of  towns  is  of 
ancient  date,  the  practice  was,  in  this 
coontrv,  until  recently,  only  partially 
carried  oat.  See  that  the  tall  from 
the  house-drainage  to  the  main  sewer 
ia  considerable— eight  to  twelve  feet 
at  the  least.  Avoid,  if  possible,  drains 
passing  through  the  house;  and  see 
that  the  kitchen  and  out-house  drains 
are  ample  and  efficient.  In  hot  sea- 
gons  disinfectants — a  list  of  which  will 
be  found  under  the  section  "  Domestic 
Chemistry" — should  be  freely  used,  if 
>.  (here  be  any  odours. 

Ventilation. — The  great  desideratum 
is  a  fre«  current  of  fresh  kir  through 
all  the  rooms.  Early  in  the  morning 
(except  when  the  weather  is  very 
foggy)  open  all  windows,  doors,  chim- 
neys, and  ventilators,  and  thoroughly 
freshen  the  whole  house.  As  soon  as  ^ 
the  family  are  up,  the  beds  should  be 
Btripped,  the  sheets,  pillows,  blankets,  | 
Ac.,  placed  about  the  room,  the  win- 
dows opened  top  and  bottom,  and  left 
•o  f or  a  couple  of  hours  or  so.  Many 
persons  think  that  windows  should 
only  b*   opened   in    warm  weather. 


This  is  a  great  mistake,  aa  fresh  air  ii 
just  aa  necessary  in  cold  weather  aa  in 
warm. 

Light  is  an  indispensable  essential 
to  health.     A  room  flooded  with  light 
early  in  the  morning  is  cheerful  and 
pleasant  all  day.    The  complaintmade    . 
in  summer  of  the  great  heat  of  rooms 
much  exposed  to  the  sun  has  certainty 
some  truth  in  it ;  but  summer  h«ii  Jj 
may  be  tempered  in  many  ways.  Out-  ' 
side  blinds  are  excellent,  and  indeed 
almost  essential  to  rooms  upon  which 
the  sun  shines  many  hours.     Anothw  '■'■ 
excellent  mode  of  cooling  sunny  rooms  •- 
is  to  place  a  large  glass  Dowl,  such  aa 
gold  fish  are  kept  in,  in  the  centre  of  ., 
the  room.   Fill  it  with  cold  water,  and 
put  into    it  as  many  little  branches, 
as  it  will  hold,  the  lower  ends  down- 
wards, of  willow,   or  other  tree.     Bv*  , 
this  easy  expedient  an  apartment  will 
in  a   short   time    be    rendered   much  .  • 
cooler,  the  evaporation  of  the  water 
producing  the  desirable  effect  without  . 
detriment   to  health.      Besides,    the   ,  \ 
exhalation  of  ereen  plants,  under  the  .  ■' 
influence   of  the   sun's   rays,   greatly; 
tends  to  purify  the  air.     Plants,  how- 
ever, should  not  remain  in  the  roonv ' 
after  nij^tfall,  or  in  the  shade,  and 
especially  not  in  bed-rooms.      Fresh 
branches  and  fresh  water  should  be 
used  every  day,  and  if  tastefully  se- 
lected and  arranged  this  tree-bouquet 
will  be  found  a  graceful  and   novel '.^ 
ornament.     » 

In  the  matter  of  arMnal  light,  if. 
gas  is  used,  see  that  the  fittings  do 
not  allow  any  escape.  Patronize  "  pa- 
tent "  burners,  as  the  ordinary  bumera 
allow  a  large  qnantity  of  uncon^med 
gas  to  pass,  which  fills  the  room,  and 
18  the  fruitful  cause  of  headaches  and 
nausea. 

The   Wat^  Supply  should  be  con- 
stant,  if  possible.      Rain-water  will     ., 
be  found  sufficient  for  many  purposes ; 
but  for  drinking  or  cooking  all  water 
is   better   filtered.      Boiled   water  ia  ■ 
very  good,  but  water  filtered  thrmigh    / 
anim^  charcoal  is  still  better. 

Decoration..  —  There  is  nothing  .  ^ 
like  individual  taste  in  these  matters;  '^ 
but  a  few  hints  will  be  acceptab'e. 

Have  your  Parlour  decorated  cheer- 


HOUSEHOLD  MANAGEMENT. 


17 


foU^.  Let  the  wall  p*per  be  of  no 
decided  pattern,  and  fight  in  colour. 
The  mantel-pieces  should  be  of  white 
or  Tariegated  marble  ;  the  wood-work 
HAi,  and  the  door-plates,  ftc,  simply 
wnite  and  gold.  Where  the  burners 
of  the  gas  tixturea  represent  wax  ta- 
pers, bronze  is  perhaps  the  more  ele- 
gant material  for  the  brackets  and 
chandeliers.  Chandeliers  are  always 
pretty,  if  kept  bright. 

In  f'your  Difuttfi-Room  a  different 
•tyle  can  be  adopted.  The  paper 
should  be  rich  and  warm  in  tone, 
without  staring  patterns,  and  the  cor- 
nice and  mouldings  massive.  Most 
persons  prefer  "  pattern"  finger-plates 
and  knoos  in  dining-rooms.  The  ge- 
neral effect  should  be  that  of  substan- 
,  tial  comfort. 

'■\''  JfM-roovM  are  usually  ornamented 
%ith  less  care  than  they  might  be.  The 
wall  should  be  papered  in  light  co- 
lours, the  patterns  not  too  prominent. 
The  cornice  should'  be  small  and  neat. 
.  Kitchetu,  &c.,  are  more  appropri- 
ately papered  in  varnished  staircase 
paper,  as  the  soils  can  be  easily  waabed 
o£  In  many  houses  kitchens  are 
wood-panelled,  or  the  walls  covered 
with  tdes,  after  the  good  old  fashion 
oommon  in  Germany  and  Holland. 

Staircates  should  be  papered  with 
Tarnish^  marbled  papers;  and  the 
cornices  should  be  lau-ge  and  oma- 
mentaL 

Outside  diroration  is  so  entirely  a 
matter  of  taste,  that  it  must  be  left  to 
individual  judgment. 

Fnraitlire. — Walnut,  ebony  and 
gold,  or  rosewood,  for  parlours,  maho- 
gany or  oak  for  dining-rooms,  maple, 
walnut,  fir,  or  satin  wood  for  bed-rooms, 
and  deal  or  pine  for  kitchens,  are  the 
accepted  woods  for  furniture. 

In  Furnishing  a  House  let  your 
guiding  rules  be  that  the  same  style, 
with  modifications,  be  apparent  all 
over  }our  house,  that  in  the  employ- 
mert  of  colour  you  avoid  bad  con- 
tr*9ts,  that  walls  be  well  covered  wi^h 
mirrors,  pictures,  &c.,  and  that  the 
(ooms  be  not  overcrowdod. 


.•if 


Bite  of  Adwio*.— Before  putting 
down  your  carpets  and  floor-cloths  lay 


down  carpet-paper  or  newspaper*  on 
the  floor.  Tnis  simple  prooeM  is  of 
immense  use  in  preserving  oaipets. 

To  Choosk  a  Carpit.  —  Bmaaek 
carpets,  although  OBtimated  by  tiw 
beauty  of  desim  and  colouring,  ought 
to  possess  another  very  essential  pro- 
perty, viz.,  durability.  Tbds  arises 
more  from  the  quantity  and  quality  of 
worsted  on  the  surface  than  from  the 
ordinary  operations  of  the  weaver. 
In  the  best  qualities  the  worsted 
warp-threads  usually  appear  on  the 
surface,  in  sets  of  threes,  each  set  oc- 
cupying the  space  between  the  linen 
warp-threads  or  chain,  and  of  which 
threads  there  are  about  seven  to  an 
inch.  This  closeness  of  arrangement 
maintains  the  loops  of  wonted  nearly 
upright,  giving  thereby  greater  elas- 
ticity, with  a  sustained  resistance  to 
the  effects  of  pressure  andVear.  In- 
ferior carpets  usually  have  a  reduetion 
in  the  Quantity  of  surface  worsted, 
produced  by  dropping  loops.  The 
quality  of  worsted  is  not  less  import- 
ant than  the  quantity ;  indeed,  a  car- 
pet made  of  good  worsted,  in  a  »i«»1tf> 
quantity,  is  to  be  |»«ferred  to  on* 
crowded  with  an  inferior  materiaL 
Good  worsted  is  bright,  evenly  twis- ' 
ted,  free  from  loose,  hairy  fibre,  soft 
and  elastic  to  the  touch.  Crimson  uid 
scarlet  are  verr  durable  colours; 
greens  are  sound ;  and  brown,  bufl^ 
and.  fawn  colour*  rather  less  perma- 
nent. 

Choosb  yoob  Window  BLnrsR  ao- 
cording  to  taste.  If  Venetian,  then  let 
them  be  green  or  drab.  With  white 
blinds  yon  should  also  have  onWde 
blinds,  either  lath  or  striped  linen 
canvas,  so  as  to  keep  your  rooms  cool. 
Spring  blinds  are  the  most  handy  and*-^ 
economicaL 

If  any  of  your  rooms  are  nnder- 
grouiid,  or  partially  so,  don't  use  wire 
blinds,  but  make  a  screen  of  flowers, 
gold  fish,  ferns,  or  something  of  the 
kind. 

Flowers  are  appropriate  in,  and  en- 
hance the  appearance  of,  every  room 
in  tho  house  but  the  bed-rooms. 

An  extra  suit  of  covers — of  holland 
— will  be  found  very  useful  for  you 
chintz  or  parlour  fnruitare. 


l» 


18 


BITS  or  ADrWM. 


Hat*  hot  water  in  yonr  bed-room, 
If  yon  hay*  no  balh  or  dr«asing-roem. 

&»▼•  a  ga«  bracket  in  your  btMse- 
MMi*  pauage. 

Iiamediately  yoa  hsTe  fnmiibed 
yemr  hoaae,  make  ont  a  Ust,  aod  in- 
«ne  ier  the  fnU  value. 

Have  no  dark  eomers  abont  yonr 

hooea :  if    they   are  there,    and  you 

-  wa't  kelp  it,  fill  them  up,  or  thev  will 

1  be  oentinnaUy  choked  with  rubbuih. 

'      Have  the  gaa  laid  on  in  every  room 

ia  the  honie.     It  ia  the  safest,  moat 

ConvenieBt,  and  cheapest  plan. 

Tewals,  white  damask  table-covers, 

taUe-na^daa,  toilet-covers,  kc,  kc, 

■konld  au  be  of  very  superior  quality, 

aa  their  fasUoivi  never  change,  and 

.  .l^.they  last  a  great  length  of  time. 

Let  yonr  house  bia  well  furnished 
with  bMls,  and  keep  them  in  perfect 
repair.  Every  young  wife  will  ac- 
knowledge the  benefit  of  a  bell  from 
ttw  nursery  or  servants'  room  to  the 
Miionr  or  bed-room.  See  constantly 
to  your  locks  and  latches. 

Let  yonr  pantiy  and  filters  be  oool 
and  airy. 

Kever  let  small  repairs,  either  to 
house  or  furniture,  be  neglected,  even 
for  a  day. 

DranghU  in  a  house  cause    great 

diaeomfort,  and  a  house  is  frequently 

draughty  tbroueh  being  constructed 

■    on  erroneous  principles ;  this  is  par- 

tlenlarly  the  case  when  the  back  aoor 

it    placed   immediately  opposite   the 

l,  front    entrance.      A    dir^t   draught 

■hovld  be  avoided,  and  this  may,  in 

■OOM  caaea,  be  remedied  by  an  inter- 

ntedilts.  d(K>r  of  cloth  or  baue,  which 

.  vill  in  some  measure  prevent  the  in- 

.  convenience.     Stripe  of  fancy  leather 

f  ihoold  be  employed. 

In  the  Jfanagement  ofLampt  several 

Kints  are  to  be  observed.  If  the  wick 
tamed  too  much  the  oil  will  not 
riae  readily  ;  nor  should  it  be  too  loose 
or  it  will  cause  the  capillary  attract- 
ing power  to  raise  too  much  oil. 
T-^T*  iwi^ure  eonatant  attention  to 
the  wick,  otherwise  the  light  will  be 
unequal.  Trim  your  lampa  daily. 
The  wick  should  be  ent  perfectly  level 
wWk  soisaon ;  any  ragged  bits  on  the 


edge  of  the  wi^  cause  the 
bum  unevenly,  and  to  smoke. 

In  the  matter  of  Oat,   when   the 
quantity  that  escapes  is  but  small,  it 
may  be  diseoverea  by  its  smell,  and 
there  may  be  yet  no  danger ;  but  when 
the  quantity  is  large,  it  foma  with      ~'A 
the  common    air  a  highly  expkwive      '' - 
mixture.     Whenever  it  is  expected,        / 
therefore,  that  gas  may  have  esoiqied        / 
into  a  room,  first  go  in  (toUKoHt  a  agM) 
and  epen  the  doors  and  windows  wide. 
Let  them  remain  open  for  gome  time ;  « 
and  then,  when  the  smell  has  decreased, 
endeavour  to  ascertain  where  the  leak 
is.    Grease,  or  rag  steeped  in  oil,  is  a 
handy  and  efficient  plug. 

To  Owe  eimoky  IJampt.  —  ^otlk  the 
wick  in  strong  vinegar,  and  dry  it  well 
before  you  use  it ;  it  will  then  bum 
both  sweet  and  pleasant. 

Paper  •  hanffingg.  —  Light  paper- 
hangings  imbibe  less  heat  and  light 
than  dark  ones,'  and  consequently 
maintain  a  lower  temperature.  Sum- 
mer-rooms shonld  therefore  be  hung 
with  light  and  pretty,  and  winter- 
rooms  with  dark,  warm  papers. 

WhUewaghmff. — The  following  is  a 
good  mode  : — First,  wash  the  plaster 
over  with  clean  water,  by  means  of  a 
large  flat  brush,  to  remove  the  dirt ; 
then  stop  all  cracks  and  flaws  with 
new  plaster ;  and  in  doing  this,  it  is 
frequently  necessary  to  cut  away  the 
plaster  in  such  places  to  obtain  a  clean 
nnt  surface  to  enable  the  new  plaster 
to  adhere.  When  the  surface  is  dry, 
the  whitewash,  made  of  whiting  mixed 
up  in  water,  is  laid  on  with  the  brush,  ' 
and  is  gone  over  two  or  three  times, 
so  as  effectually  to  obliterate  all  marka 
and  stains  on  the  surface. 

Mode  cf  French  PoliMng.  —  The 
polish  itself  may  be  bought  ready 
mixed  at  paint-shops  ;  but  the  mode 
of  applying  it  needs  to  be  explained. 
If  the  wo<M  be  porous,  or  of  a  ooarse 
and  open  grain,  it  will  be  necessary 
to  first  eive  it  a  coat  of  clear  size. 
When  (fry,  gently  go  over  it  with 
very  fine  glass-paper.  The  sixe  will 
fill  up  the  pores  and  prevent  tha 
polish  from  being  abeorDed  into  tha 
wood,  aad  be  alao  a  saving  of  ooo- 


TAKB  MT  ADVICE. 


19 


(U  iid«r»U«  time  in  the  opention.   Make 

•  wad  with  a  piece  of  coane  flannel, 

«(>sr  dniggetk  by  rolling  it  ronnd  and 

91  yoand,  over  which,  on  the  aide  meant 

i>i<A9  poliah  with,  pat  aoft,  fine  linen  rag 

a.'i.««v«ral  timea  doubled.      Put  the  wad 

d:.me  evakion  to  the  mouth  of  the  poliah 

c>  bottle,  and  shake  the  mixture.  Damp 

i-  the  rag  aufficiently  ;  then  proceed  to 

Ik  rub  your  work  in  a  circular  direction, 

f;> 'Obaerving  not   to  do   more   than  a 

.  £,  i  aquare  foot  at  a  time.     Rub  it  liehtly, 

I ;  t  wX  tiie  whole  aurface  i«  covered  ;  re- 

^jj  neat  thit  three  or  four  time*,  acpord- 

.  iL  Ug  to  the  texture  of  the  wood ;  each 

fc  -r  «aat  to  be  rubbed  till  the  rag  appear* 

dry.     Be  careful  not  to  put  too  much 

e<<  'Ontha  rag  at  a  time,  and  you  will  have 

,>|''  •  Twy  baautiful  and  laatiog  polish. 

t)>  Be  alao  Tery  particular  in  letting  your 

raga  be  very  clean  and  soft,  aa  the 

.yr  Mocesa  in  French  polishing  depends, 

i^l»%  |p«ai  measure,  on  the  caie  you 

y)-taka  Uk  keeping  it  clean  and  free  from 

.  u  4ast  during  Hm  operation. 

.f,      FunatMartPaitt. — Scrape  two  ounces 

.-,   of  beeswax  into  a  pot  at  basin  ;  then 

as  mnch  spirits  of  turpentine  aa  will 

thoroughly  moisten  it ;    powder   an 

,..  eighth  part  of  an  ounce  of  resin,  and 

^    AIM  to  It,  when  dissolved  to  the  con- 

.  aiatency  of  paste,  as  much  Indian  red 

'  {-f  M  will  bring  it  to  a  deep  mahogany 

' I,  flolour ;  stir,  audit  will  be  fit  for  use. 

^,.  lUbow-grease  and  patience  will  do  the 

'  ,,V  rest. 

,,'      Fade  for  Cleansing  Si-ast-irorl.~ 

.,  Bottenstone,  two  ounces  ;  oxalic  acid, 

I  ;^  kalt-an-ounce  ;  sweet  oil,  three-quar- 

tera^of-an-ounoe ;  turpentine,  enough 

to  make  a  pasta.    Apply  with  a  little 

water. 

ToClean$eBra*»Omament*. — Wash 

^  .  with  roche  alum  boiled  to  a  atrong 

',  by,  in  the  proportion  of  an  ounce  to 

„,'  »  pint      When  dry,  rub  with  fine 

'{.  fripolL 

^f,.     Colour$  for   ffouie-pamting.—^rbe 

,  following  particulars  will   be   found 

'^  aaeful  to  those  who  wish  to  ^  their 

J,  own  houae-paintinu  :  — 

Ij'j    _  Slont  eofour :  White  lead,   with  a 

little  burnt  ot  raw  umber,  and  yellow 

ocbra. — QraytUnu  :  White  lead'  and  a 

,  little  black.  —  Drab :  W  hite  lead,  with 

"^  burnt  amber  and  a  little  }  ellow  ochre 


for  a  warm  tint,  and  with  raw  unbar 
and  a  little  black  for  a  graea  tint. — 
Pearl,  or  Pearl  Gray:  White  lead 
with  black,  and  aJittle  Proaaian  bloa. 
-Sky  fi^ue.- White  lead.  withPmaaiaK 
b\}M.— French  Gray:  White  lead, 
with  Prussian  blue,  and  a  little  laka. 
These  last,  used  in  various  uropor> 
tioBs,  will  make  purples  and  luaca  of 
all  ahades.— /Vium  .■  White  lead,  with 
stone  ochre,  and  a  little  vermilion  or 
burnt  stone  ochre. — Buf:  White  lead 
and  yellow  ochre. — Cream:  Sameaa 
the  last,  with  more  white. — L«t)lo»: 
White  lead,  with  chrome  yellow. — 
Orange :  Orange  lead,  or  chrome  yellow 
and  vermilion. — Peadi:  White  lead, 
with  either  vermilion,  Indian  red, 
purple  brown,  or  burnt  stone  oobra. — 
Gold:  Chrome  vellow,  with  a  litfe 
vermilion  and  white. —  Violet :  White 
lead,  with  vermilion,  blue,  and  black. 
Sage :  Prussian  blue,  raw  umber,  and 
yellow  stone  ochre,  with  a  little  white, 
and  thinned  witlk  boiled  oil  and  a 
little  turpentine. — Olive  Greea  :  Baw 
umber,  with  Pruasian  blue,  thinned  as 
before.— Pea  Grun :  White  lead,  with 
Brunawick  green,  «r  with  Pmaaian 
blue  and  cnrome  yellow. — Browm: 
Burnt  umber,' or  vemilion  and  lamp 
black.  —  WluU :  White  lead  only, 
mixed  with  oil  and  turpentin'e,  and  a 
very  small  quantity  of  olack  or  Hne, 
to  take  off  any  yellowness  of  colour 
ariaing  from  the  oil.  —  Ckoco'att : 
SDanish  brown,  or  Venetian  red  and 
black,  thinned  with  boiled  oil  and  a 
little  tar]>entine.— XetK/  .-  White  lead 
and  black.  —  0;7a9U«  Oak:  WhiU 
lead,  with  yellow  ochre  and  burnt 
umber.— OoofM  Jfahogany :  Purple 
brown,  or  Venetian  red,  with  a  little 
black. — Blaei  should  be  ^und  ia 
boiled  oil,  and  thinned  with  boiled 
oil  and  a  little  turpentine.  The  pro- 
ptortiona  of  the  colour*  above  men- 
tioned must  be  determined  by  the 
particular  tone  of  colour  required  ; 
and  you  increase  the  quantity  in  like 
proportii>tts. 

To  Cteante  Oil  Paintmtf*. — DiatolTe 
a  small  quantity  of  salt  in  rain  water ; 
din  a  woollen  cloth  in  the  mixture, 
aud  Ttth  the  paintings  over  with  it 
till  they  ai-e  c.ean  ;  then  waafa  tfaeat 


so 


HOUSEHOLD  MANAGEMENT. 


with  •  sponge  and  clean  water,  dry 
them  gradaallv,  and  rub  them  over 
with  a  clean  cloth,  or  silk  handkei^ 
chief.  Should  the  dirt  be  not  easily 
moved  \>y  the  above  prepsu-ation,  add 
a  small  anantity  of  soft  soap.  Be 
veiy  carefnl  not  to  mb  the  paintine 
too  hard.  The  blackened  bghts  ol 
old  pictores  may  be  restored  to  their 
original  hne,  by  tonching  them  with 
deutoxide  of  hydrogen,  diluted  with 
■iz  or  eight  times  its  weight  of  water, 
and  afterwards  washed  with  a  clean 
sponge  and  water. 

Firt-proof  Paint. — Take  a  quantity 
of  the  best  quicklime,  and  slack  witb 
water  in  a  covered  vessel ;  when  the 
slacking  is  complete,  add  water,  or 
■kim  milk,  or  a  mixture  of  both,  and 
mix  to  the  consistency  of  cream ; 
then  add  at  the  rate  of  twenty  pounds 
o(  alum,  fifteen  pounds  of  potash,  and 
one  bushel  of  salt  to  every  hundred 
nllons  of  creamy  liquor.  If  the  naint 
be  required  to  be  white,  add  six 
pounds  of  plaster  of  Paris,  or  the  same 

Snantity  of  fine  white  clay.  All 
bieso  ingredients  being  mingled,  the 
mixture  mnstthen  be  strained  through 
a  fine  sieve,  and  ground  in  a  colour 
milL  When  roofs  are  to  be  covered, 
or  when  crumbling  brick  walls  are  to 
be  ooated,  mix  fine  white  sand  with 
the  paint,  in  the  proportion  of  one 
pound  of  sand  to  ten  gallons  of  paint ; 
this  addition  being  made  with  a  view 
of  giving  the  ingredients  a  binding  or 

Ktrifying  quality.  This  paint  should 
applied  in  a  hot  state  in  cold 
weather  to  keep  it  from  freezing. 
Three  coats  are  sufficient.  Any  colour 
may  be  obtained  by  adding  the  usual 
pigments  to  the  composition. 

fire-proof  Mortar.  —  Take  two- 
thirds  of  the  best  lime  and  one-third 
of  smith's  black  dust,  and  mix  with 
the  necessary  quai>tity  of  water.  This 
will  form  a  mortar  that  will  set  nearly 
M  hard  •■  iron. 

To  Stop  Leahigt  in  Hot  WaUr 
Pipt*. — Giet  some  iron  borings  or 
fihngi,  imd  mix  them  with  vinegar, 
forming  U  into  a  past*  ;  with  this  fill 
«p  the  ^raoka,  and  if  the  pipe  has 
Mm  pr^vionsly  dried,  and  is  kept 
doi  nntil  this  has  become  quite  hard,  j 


it  will  never  fail  to  effectnaVy  itop 
the  leakage,  and  will  stand  for  a 
length  of  time.  Should  an  iron  pipe 
burst,  or  a  hole  be  broken  into  it  by 
accident,  a  piece  of  iron  may  be 
secnreljr  fastened  over  it,  by  bodding  ^  .,; 
it  on,  in  a  salve  made  with  iron  b(>r-  T  ' 
ings  and  vinegar  ;  but  the  pipe  shouldi  , 

not  be  used  until  it  baa  become  par^/^       / 
fectlyfirm.  /         / 

Cheap  Filter. — Proenro  a  con'sat* 
jar — an  ordinary  flower-pot  will  do— 
with  an  aperture  in  the  bottom.    Into      • 
this    aperture  fit  a   clean  spoose  as 
firmly  as  possible ;  and  the  jar  being 
then  filled  with  water,  and  placed  in 
such  a  manner  as  to  allow  the  water 
to  pass  through  it  into  a  receiver,  it 
irill  be  found  that  all  the  grosser  im- ,_ 
purities  of  the  water  will  be  removed,'^' 
and  the  water  at  the  same  time  will 
be  much  softer  and  better  fitted  to 
diink.      Or  on  the  sponge  may  be 
placed  a  layer  of  fine  sand  and  animal 
charcoal.  , 

To  Cleanse  Steel  and  /nwi.— Ona'  ' 
ounce  of   soft  toap,   two  ounces  of 
emery,  made  into  a  paste  ;  then  rub 
the    Miicle    with    wash-leather    till 
bright.  " 

To  Keep  Bright  Kr«   Irmu  from 
Rutting. — Smear  them  over  with  hot 
melted  mutton  suet ;  before  it  cools 
and  hardens,  have  some  powdered  nn- 
slacked  lime    in   a  muslin  bag,  and 
dost  it  on  to  the  hot  suet  which.    ~. 
covers  the  irons.    Oil  is  of  little  use,  '* 
bnt  salad  oil  being  the  only  oil  frea'" 
from  water,  should  alone  be  used  at-'^ 
any  time  for  them.     When  not  used, 
fire-irons  should  be  tightly  coyered  in 
baise. 

Varmthtd  Wood  for  Furniture. —  *• 
This  may  be  finished  off  so  as  to  look       ^ 
equal  to  French  polished  wood.   Tak*'" 
two  ounces  of  tripoli,  powdered  ;  put 
it    into   an    earthen   pot,   with  just 
enough  water  to  cover  it ;  then  take 
a  piece  of  white  flannel,  lay  it  orer  t  *' 
piece  of  cork  or  rubber,  and  proceed  " 
to  polish  the  varnish,  always  wettinf  . 
it  with  the  tripoli  and   water.      A*" 
will  be  known,  when  the  prooesali 
finished,  by  wiping  a  part  of  the  worir-*^ 
with  a  sponge,  and  observing  whethei  _ 
there  is  a  fair,  even  gloea.   Wh*nt)t=«  " 


HOUSEHOLD  MANAGEMENT. 


SI 


M  tho  0M«,  take  •  bit  of  mutton  siiet 
and  fine  flour,  and  cleans*)  the  work; 
Saitable  also  to  other  varnished  sor- 
faces. 

Hints  fbr  Eonsekeepara. — 
Save  suds  for  gardens  and  plants. 

Count  your  clothes-pins,  spoons, 
knives,  forks,  towels,  handkerchiefs, 
Ac.,  every  week. 

Never  pour  boiling  water  on  tea 
travB,  but  wash  them  with  cool  water, 
and  polish  with  a  little  flour  and  a  dry 
cloth. 

Save  pieces  of  bread  for  puddings ; 
dry  them  well,  and  they  will  not  turn 
mouldy. 

Do  not  buy  cheese  in  large  quanti- 
ties at  a  time,  especially  in  summer. 

A  hot  shovel,  or  a  warming-pan  of 
coals,  held  over  varnished  furniture, 
will  take  out  white  spots,  flub  the 
place,  while  wi^m,  witli  flanoeL 

Marble  fire-places  should  not  be 
washed  with  soap,  which  will,  in 
time,  destroy  the  polish  ;  after  the 
dust  is  wiped  ofi^  rub  the  spots  with 
a  soft  oil-^loth,  then  rub  dry  with  a 

When  knob*  of  doors  are  rubbed, 
use  a  large  piece  of  paste-board,  with 
a  hole  in  the  centre,  just  enough  to 
encircle  the  knob,  and  a  slit  in  the 
paper  to  let  it  in.  This  slipped  on 
will  protect  Um  paint  from  being 
soiled. 

If  flat-imns  are  rough,  or  smoky, 
lay  a  little  fine  salt  on  a  flat  surface, 
and  rub  them  well,  to  make  them 
smooth,  and  prevent  them  from  stick- 
ingto  anything  starched. 

Keep  tapes,  threads,  and  pieces  of 
various  fabrics  in  separate  bags ;  and 
•o  save  time  in  looking  for  them. 

Change  water  in  ilower-pots  every 
day  in  summer,  or  it  will  becom*  ofiian- 
sive  and  unwholesome. 

When  clothes  have  acquired  an  in- 
pleasant  odour  by  being  kept  from  the 
air,  oharooal  laid  in  the  folds  will  soon 
remove  it. 

A  bit  of  soap  rubbed  on  the  hinges 
of  a  door  will  prevent  their  creaking. 

Scat  and  Taxes.— It  has  been 
said,  and  with  truth,  that  the  rent  of 


Us  house  should  not  be  more  tiian 
one-eighth  of  a  person's  income.  This 
maxim  will  of  course  not  hold  good  in 
every  case  ;  but^^M  a  general  rule,  it 
may  be  taken  as  tnistworthy.  In 
calculating  the  expense  or  rent  of  a 
house  in  the  suburbs  of  the  town  to 
which  the  head  of  the  house  may  be 
obliged  to  go  to  business,  the  railway 
or  omnibus  fare  must  be  calculated  and 
added.  '  Against  this  expense,  how- 
ever, there  may  occasionally  be  a  set- 
off by  taxes  and  rent  being  lighter 
than  in  town.  Be  sure  before  taking 
a  house  to  ascertain  the  rate  of  taxes  , 
and  rentals,  or  your  estimated  exp^- 
diture  may  be  considerably  exceeded. 
In  three  or  more  years'  leases  you  can 
sometimes  get  a  considerable  reduction 
from  the  regular  rent ;  but  vou  must 
take  care  to  oind  the  lindlora  down  to 
do  all  needful  repairs,  or  make  you  an 
extra  allowance  for  them. 

Police  Cautions.  —  Though  the 
police  are  employed  to  guard  the 
streets  from  depredators,  housekeep- 
ers and  tenants  will  do  well  to  back 
their  efforts  in  the  most  efficient  man- 
ner possible.  The  following  Police 
Cautions  will  therefore  very  appropri- 
ately close  this  section  .— 

Burglaries  or  larcenies  in  houses  at> 
tempted  in  any  of  the  following  ways 
may  be  most  effectually  prevented  if 
due  precautiunn  are  taken  by  the  in- 
mates : — 1st.  By  entering  with  false 
or  skeleton  keys  in  the  absence  of  the 
family,  especially  on  Saturday  and 
Sunday  evenings.  —  2nd.  By  passing 
through  an  empty  house  in  the  neigh- 
bourhood, and  entering  from  the  roof 
through  the  attic  windows. — 3rd.  By 
window  shutter*  insecurely  fastened, 
which  can  be  instantly  removed,  and 
property  stolen  by  the  hand,  or  pass- 
ing any  instrument  through  the  win- 
dow.—-4th.  By  calling  at  bouses  under 
pretence  of  having  messages  or  parcels 
to  deliver,  or  work  to  perform.  Mid, 
during  the  absence  of  the  seivant, 
stealing  articles  irom  the  passage. — 
6th.  Fy  climbing  up  the  portico,  ami 
enteriLg  through  np^r  windows. 


.r!  V-' 


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% 


N.   DOMESTIC  OOOKERY. 


Tlie  Wliole  Art  of  Cookery 

vamy  be  defined  in  a  sentence,  as — the 
best  and  mo»t  efficient  voays  qf  preparing 
rate  food  to  at  to  preserve  Ut  fuiturcU 
yualUiea  unimpaired  and  render  it  most 
palatable  and  nutritious. 

The  aeveral  methods  of  cookery  are 
BoMting,  Baking,  Boiling,  Stewing, 
Broiling,  Frying,  and  Toasting. 

A  choice  meu  does  not  necessarily 
imply  great  expense  or  great  skill  in 
its  preparation.  The  first  requisite 
for  a  good  dinner  is  good  sense.  The 
best  aathorities  should  be  consulted 
for  receipts,  and  the  instructions  given 
by  them  should  be  carried  out  with 
care  and  patience;  the  materials  being 
chosen  with  taste,  and  cooked  with  a 
judicious  regard  to  their  appearance 
at  Uble. 

As  many  French  terms  are  employed 
in  cookery  receipts,  the  reader  will 
find  much  assistance  by  turning  to 
pafls  106,  where  wiU  be  found  a  defi- 
nition of  all  the  prineipal  term*  used  in 
modem  cookery. 

Xarketinif. — A  good  and  thrifty 
housekeeper  will,  if  possible,  go  to 
market  herself,  in  order  to  select  the 
best  piece?,  and  get  them  at  the  lowest 
price.  A  housewife  will  vary  the  kinds 
of  meat  which  she  buys,  not  only  as 
they  may  be  suitable  to  the  seasons, 
but  as  calculated  to  promote  the  health 
of  the  family. 

On  page  112  will  be  found  fall  and 
explicit  airectiona  how  to  choose  Meat, 
Fiih,  Poultry,  Ac.,  in  the  market. 

Arraaffement  and  Economy 
'of  the  Katohon.— "The  distribu- 
tion of  a  kitchen,"  says  Count  Rum- 
ford,  the  celebrated  philosopher  and 
physician,  who  wrote  so  learnedly  on 
all  subjects  connected  with  domestic 
economy  and  archicecture,  "  must  al- 
ways depend  so  much  on  local  cir- 
cnnistancea,  that  geperal  rules  can 
hardly  bo   given   respecting  it ;  the 


principles,  however,  on  whidh  tiiia 
distribution  ought  in  all  caaee  to  be 
made  are  simple  and  easy  to  be  m- 
derstood,"  and,  in  bis  esttmation, 
these  resolve  ttiemselvea  into  t^- 
metry  of  proportion  in  the  building, 
and  convenience  to  the  cook.  The 
requisites  of  a  good  kitchen,  however, 
demand  something  more  special  than 
is  here  pointed  out.  It  must  be  re- 
membered that  it  is  the  great  labora- 
tory of  every  household,  and  that 
much  of  the  "  weal  or  woe,"  as  far  as 
regards  bodily  health,  depends  upon 
the  nature  of  the  preparations  con- 
cocted within  its  walls.  A  good 
kitchen,  therefore,  should  be  erected 
with  a  view  to  the  following  particu- 
lars : — I.  Convenience  of  distribution 
in  it*  parts,  with  largeness  of  dimen- 
sion. 2.  Excellence  of  light,  height 
of  ceiling,  and  good  ventilation.  3. 
Easiness  of  access,  without  passing 
through  the  house.  4.  Sufficiently 
remote  from  the  principal  apartments 
of  the  house,  that  the  memoers,  visi- 
tors, or  guests  of  the  family  may  not 
perceive  the  odour  incident  to  cooking;, 
or  hear  the  noise  of  cnlinary  opera- 
tions. 5.  Plenty  of  fuel  and  water, 
which,  with  the  scullery,  pantry,  and- 
storeroom,  should  be  so  near  it  as  to 
offer  the  smallest  possible  trouble  in 
reaching  them. 

For  useful  hints  on  Conduct  in  Ike 
Kitchen  the  reader  is  referred  to  page 
107. 

Before  describing  the  way  to  cook, 
we  wish  to  say  a  few  words  in  regard 
to  the  value  of  punctuality  in  the  pre- 
p*ration  of  a  dinner.  No  meal  is  well 
rierved  that  is  not  promptly  served. 
' '  Waiting  for  Dinner "  is  a  trying 
ime,  and  there  are  few  who  have  not 
elt— 

"  How  sad  it  is  to  sit  and  pine, 
The  long  half-hour  before  we  dinat 


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DOMESTIO  OOOKKRT. 


as 


tTpon  our  watchea  oft  to  look, 
Then  wonder  at  the  clock  and  cook, 

•  •  •  • 

And  strive  to  langh  in  apite  of  Fate! 
But  laughter  forced  soon  quits  the 

room. 
And  leaves  it  in  its  former  gloom. 
Bvt  lol  the  dinner  now  appears  — 
TIm  object  of  our  hopes  and  fe&rs, 
Mh»  end  of  all  our  pain!' 

€kneral  Ohurvation*  on  Serving  Din- 
mer — Always  have  flowers  on  your 
dinnier  table.  Let  there  be  plenty  of 
light  during  dinner,  but  it  may  be  a  Ut- 
tle  subdued  after  the  cloth  is  removed. 
All  tiie  knives,  plates,  glass,  &c., 
should  be  bright  and  free  from  dust 
Above  aU  things  never  attempt  an 
elaborate  dinner,  unless  yon  have  the 
•pplianoM  and  means  of  cooking  it 
thoroughly  well,  and  of  serving  taste- 
fully and  properly — with  the  regular 
changes  of  plates,  knives,  forks,  to. 

The  head  of  a  dinner-table  is  always 
occupied  by  the  lady  of  the  house,  who 
•its  at  that  end  of  it,  with  face  to- 
wards the  door.  In  the  case  of  a 
Lontleman  (bachelor  or  widower)  hav- 
lAig  a  lady  housekeeper,  the  gentleman 
■wSl  then  sit  at  the  head  ;  if  there  is 
no  housekeeper,  and  ladies  present, 
tiie  host  may  invite  a  married  lady  to 
oconpy  the  head  of  tho  tablo. 

Bast  mod**  of  Tnumrring 
Food. 

Jfemt  should  be  carefully  examined 
every  day  in  summer,  wiped  dry,  and 
such  parts  as  are  beginning  or  seem 
liable  to  taint,  particularly  kernels, 
removed.  In  Ikot  weather  it  may  be 
kept  for  aeveral  days  more  than  it 
otherwise  would,  by  wrapping  around 
it  a  linen  eloth  moistened  with  vine- 
gar, or  equal  parts  of  vinegar  and 
water ;  the  acid  vapour  keeps  o£F  flies, 
wid  the  moisture  causes  oold  by  eva- 
poration.  Fresh  charcoal  bruised  to 
powder  has  also  the  property,  spread 
over  the  meat,  of  preventing  it  from 
spoiling  for  some  time.  Meat,  when 
but  slightly  tainted,  may  be  recovered, 
b?  boiung  it  for  some  minutes  with 
Mveral  pieces  of  fresh  charcoal. 


To  preterve  Fish  quite  fresh  for  a 
short  time,  requires  great  care.  Th«y 
should  be  kept  in  a  very  cool  plao»-« 
an  ice-house,  if  poseiWe  ;  but  if  that 
is  not  available,  they  should  bai  laid 
upon  a  stone  floor  or  shelf,  and  dipped 
in  cold  rait  and  water  every  night  aad 
morning.  If  it  be  necessary  to  k««p 
them  a  few  days  longer,  immene 
them  in  a  pickle  of  vinegar  and  water. 

Vegetabfet,  as  cablicges,  and  other 
vegetables  of  a  soft  nature,  quickly 
lose  their  natural  juices  by  evapora- 
tion from  the  leaves,  which  soon  be- 
come flaccid  and  poor.  A  8  heat  canaee 
them  to  lose  their  juices,  they  should 
be  kept  in  a  cool,  shady,  and  damp 
place,  not  in  water,  as  tb&t  injures 
their  flavour  ;  the  best  method  of  re- 
freshing them  is  to  cut  off  a  portion 
of  the  stem,  and  set  the  out  part  in 
water.  They  should  not  be  laid  to- 
gether in  heaps,  since  this  is  apt  to 
generate  heat  and  fenrentation. 

To  prttervt  Fnut. — Fruit  should  be 
gathered  just  before  it  is  ripe ;  the 
floor  and  shelves  of  the  room  on  which 
the  fruit  is  placed  should  be  strewn' 
with  straw,  and  the  fruit  should  be 
laid  on  this  without  being  sufiered  to 
come  into  contact  with  each  other. 

Poultry  and  Game  must  be  knng  in 
a  cool  place,  covered  with  a  mnJilin 
net  to  keep  off  the  flies  and  dust. 

Boastiaff,   Boiling,   Stowiaf, 

RoAsnNO. — Thia  is  the  most  aiaipl* 
and  in  many  respects  the  beet  noode 
of  cooking  ordinary  joint*  and  poul- 
try. As  a  general  rule  the  cook  will 
allow  fifteen  minutes  to  every  pound 
of  meat,  and  in  the  case  of  whito 
meats, — as  lamb,  veal,  and  pork—* 
little  longer.  Make  up  a  good  large 
Are,  let  it  be  brisk,  clear,  and  steady, 
and  you  then  can  obtain  an^  heat 
yon  require  by  regulating  the  distanee 
of  the  joint  from  the  lire.  Large 
joints  should  be  jplaced  at  a  modetato 
distance  for  the  brat  quarter  or  half- 
hour,  and  tiien  brought  gradually 
nearer.  For  this  quarter  of  an  hour 
the  meat  does  not  reqniie  basting,  but 
From  the  time  it  is  placed  closer,  it 
should  be  continually  basted  (bit 
with  butter  or  lard,  and  afterwards 


£4 


TAKE  M7  ADVICE. 


with  it*  own  dripping)  until  conlced. 
The  meat  ihonld  never  be  nearer  to 
the  fir«  than  six  to  eight  inches.  Do 
not  sprinkle  the  meat  with  salt  when 
first  put  doMm,  as  this  draws  ont  the 
(rary.  Pine  flonr  ahonld  be  lightly 
ax«dg«d  over  it  from  time  to  time, 
and.  a  little  salt  when  nearly  done. 
Very  lean  moat  will  sometimes  need 
to  have  paper  placed  over  it  for  the 
early  part  of  the  roasting,  or  it  wiU 
■corch.  In  stirring  the  tire,  always 
remove  the  drippins-pan,  or  ashes 
may  fall  in.  If  a  bottle-jack  be  need, 
the  hook  shonld  be  ao  placed  as  to 
take  in  a  bone,  and  the  tnickest  part 
of  the  meat  ^hoaI<.\  hang  downwards. 
If  a  apit,  then  slide  it  in  along  the 
bones,  avoiding  thn  prime  parts  of  the 
joint,  and  be  careful  to  spit  the  meat 
evenly :  if  it  will  not  turn  well,  use 
balaaoe-skewers  with  sliding  heads. 

Bkbf.  —  Tht  Sirloin  should  never  be 
less  than  three  of  the  short  ribs,  and 
to  be  first-rate,  when  cooked,  it  should 
not  weigh  less  than  about  ten  pounds. 
Cover  the  joint  with  buttered  paper, 
•nd  place  it  about  a  foot  and  a 
half  m>m  the  fire.  About  an  hour 
after  it  has  been  down,  take  off  the 
paper,  and  bring  the  joint  nearer  the 
nre,  and  from  that  time  until  done 
dredge  from  time  to  time  with  flour 
and  salt,  basting  continually  with 
its  dripping.  When  the  joint  u  done, 
empty  the  dripping-pan  into  a  basin, 
remove  the  fat  from  the  grjivy,  and 
pour  the  latter  into  a  well-dish,  ^r- 
nished  with  finely-scraped  horseradish- 
Place  the  joint  in  the  dish,  and  serve 
very  hot.  Yorkshire  pudding  cooked 
•noer  this  joint  is  much  liked. 

Bibi,  Jiump,  Aiteh-bone,  and  other 
joinU  <(f  Btijf,  r«quii«  similar  treat- 
ment. 

MuTTOH  shonld  never  be  eooked 
sntil  it  has  hung  for  fully  forty-eight 
honrs.  In  winter  you  can  sometimes 
keep  it  a  fortnight,  and  it  will  bs  all 
th*  better  for  it. 

The  Saddle  shonld  be  covered  with 
buttered  paper,  and  placed  about  a 
foot  and  a  half  from  the  fire.  The 
ruasting  of  this  joint  does  not  take 
quite  so  lonp  in  pronortion  as  any 
other.    Ree^  cbe  pi^er  oa  until  within 


a  quarter  of  an  hour  of  the  meat  being 
done,  then  remove  it,  dredge  Uehtly 
with  salt  and  flour.  Serve  wi&  its 
own  gravv,  and  red-currant  jelly. 

Jiaunch    of   MuUon. — Cover  with 
paper  as  for  saddle,   bnt  remove  it 
half-an-hour  before  the  joint  is  cooked. 
Baste   well  with  butter,  or  its  own 
dripping,  and  dredge  slightly.    Servs   }j- 
with  its  own  gravy  and  red-onrrant   '^ 
jelly.      Mashed    potsM^  shonld  ac-   { 
company  this  joint,  ana;  if  in  season,    ' 
French  beans.  ~"^ 

Leg  of  Mutton  is  better  cooked  with 
the  bottle-jack  than  the  spit.     Cover    - 
with  paper,  which  remove  ten  minutes    - 
before  done  ;  baste  with  butter  or  its    »;. 
own  dripping,    and   dredge    slightly. 
Serve  same  as  haunch,  with  the  proper 
vegetables. 

Shoulder  of  MiUton  shonld  not  be      , 
basted  while  roasting,   but    instead 
rubbed  sparingly  with  butter.    White 
onion  sauce  is  usually  (see  Beoeipt), 
served  with  this  joint.  '  '- 

Loin  and  Seek  of  Mutton,  should 
be  roasted  like  haunch,  and  served 
very  hot. 

I^MB  is  roasted  in  the  same  way  as 
mutton  ;  but  as  a  rule  will  require  to 
be  better  done.  A  little  lemon-juice 
squeezed  over  the  joint  when  nearly 
ready  for  table,  is,  by  many,  con- 
sidered  an  improvement.  Mint  sauce 
is  always  served  with  roast  lamb. 

Vbal  should  be  eaten  fresh,  and 
should  never  be  allowed  to  hang  mors 
than  thirty-six  to  forty-eight  honrs  In 
summer,  and  four  days  in  winter. 
The  prime  joints  for  roasting  are  the 
fillet  and  the  loin.    Roast  as  for  beef. 

The    Fillet  requires  great  care  in 
roasting.      It  should  have  the  bone 
removed,  and  the  cavity  filled  with 
stuffing  (lu  Receipt. )     'i'hen  fold  the   , . 
udder,   and  flap   round   and  skewer 
tight.       Cover  the   top   and  bottom    . 
with  buttered  paper,  and  put  down 
to  the  fir*.      Let  it  be  quite  dose  for 
the    first  quarter-of-an-nour,   dnrinii 
w...ch  time  the  joint  must   be  weU  i  . ' 
rubbed  with  butter,  and  then  remove    . 
it  to  about  two  feet  fiom  the  fire,  so    , 
that  it  roasts  slowly.     Keep  the  paper     ~: 
on  all  the  time,  and  by  these  liieaos 
you  will  have  vest  a  fine  light  brWn 


DOMEaTIO  OOOKMBT. 


n 


almost  golden   colour.      A    fillet  of  i 
twelve  to  sixteen  pounds  will  require 
about  four  hours  to  four  and  a  half 
hours  roasting.  Serve  with  hot  melted 
butter,  flavoured  with  catsup. 

It  is  usual  for  this  joint  to  be  ac- 
companied with  either  a  boiled  ox- 
tongue, a  small  ham,  or  a  piece  of 
boiled  pickled  pork.  In  all  cases  send 
two  or  three  lemons  to  table  with 
'■■:  Teal.  Som^^ooks  garnish  the  dish 
with  slicecnRiott. 

Loin  of  Veal  requires  rather  less 
time  to  roast,  but  should  be  treated 
in  the  same  manner  as  the  fillet. 
Serve  with  melted  butter.  You  can 
either  take  out  the  kidney  and  its  fat 
and  serve  separate  on  toast,  or  leave 
. ,  it  to  be  carved  with  the  joint.  The 
I  fat  about  the  kidney  should  be 
thoroughly  cooked. 

Chump,    Breast,    and   Shoulder   of 

Veal  may  also  be  roasted  and  served 

like  the  loin.      The  breast   is  best 

.    roasted  with  the  sweetbread  skewered 

to  it 

Pork  takes  longer  to  cook  than 
other  meats — from  twenty  to  twenty- 
five  minutes  per  pound  should  be 
allowed.  If  not  well  done,  it  is  neither 
irholesome  nor  agreeable.  The  parts 
usually  roasted  are  the  loin,  spare-rib, 
ohine,  and  leg. 

Lig  qf  Pork. — The  rind  should  be 
■cored,  and  the  stuffing  (see  Receipt) 
pat  in  the  day  before  cooking.  Roast 
steadily,  basting  with  its  own  fat.  It 
does  not  require  to  be  papered,  tmless 
V  the  fire  be  very  fierce.  Serve  with 
gravy  and  applesauce  in  a  bowl.  Some 
*•  persons  like  onion  sauce,  or  sage  and 
onions,  with  pork. 

The  Spare-1-ib  of  Pork  should  be 
well  rubbe4^  with  flour  when  put 
^P^"'  ^  ^^^  ^^'  '^^  dusted  with 
powdered  sagfr  before  taking  up; 
nvth  up  with  Dutter,  and  serve  hot. 

Sucking     Pig    is    sent     to     table 

roasted  whole.     It  should  be  rubbed 

thoroughly  dry,  and  slightly  floured, 

.  ■■  ,    stuffed  with  veal  stuffing,  and  roasted 

'':  '    before    a    brisk    fire.       Let    it    be 

.- •      thoroughly  done  a  light  brown    all 

over.    This  will  take  from  one  to  two 

honra.      It  is  served  with  the  head 

oat  od(  and  it  and  the  body  divided 

2 


lengthways,  with  sauce  made  of  tho 
brains,  and  melted  butter  (soasoned) 
and  plain  apple-sauce.  Some  persona 
rub  the  pig  over-Kith  white  of  egg 
instead  of  flour,  before  cooking. 

Venison  is  never  eaten  until  it  haa 
hunq  for  some  time. 

The  Eaunch  is  esteemed  a  STeat 
luxury,  and  is  thus  roasted  : — Wash 
the  joint  thoroughly  in  milk  and 
water,  and  then  dry  it.  Next  cover 
it  with  a  stifi'  paste  of  flour  and  water, 
and  outside  that  two  or  three  layers 
of  stout  paper,  securely  tied.  Place 
the  joint  in  a  cradle-spit.  This  ia 
the  only  way  to  roast  a  hausch 
properly— so  that  it  is  perfectly 
balanced,  and  turns  evenly.  Put  it 
very  close  to  the  fire,  to  crust  tho 
paste,  keeping  the  paper  well  sata- 
rated  with  grease.  After  a  short  time 
move  it  a  httle  bitck.  A  good  sized 
haunch,  weighing  from  20  to  26 
pounds,  will  require  from  three  to 
tour  hours  roasting,  before  a  large, 
clear,  solid  fire.  When  you  think  it  ia 
nearly  done,  remove  the  paste  and 
paper,  and  lightly  dredge  with  flour 
— basting  with  butter — until  it  frotba 
and  browns.  Serve  with  its  own, 
and  also  some  strong  brown  gravy. 
Currant  jelly,  or  con-ant  jelly  sance^ 
is  served  wiui  it,  and,  if  in  season, 
French  beans.  To  see  if  sufficiently 
done,  when  you  take  off  the  crust, 
thrust  a  thin  skewer  into  the  thick 
part ;  if  it  passes  in  readily,  the  meat 
IS  don^;  if  not,  the  haunch  must  bo 
put  down  to  the  fire  again  in  tho 
coverings.  Many  cooks  put  a  layer 
of  buttered  paper  ingide  uie  paste  aa 
well  as  outside. 

Favms,  when  small,  should  bo 
treated  like  hare  (««;  Hare),  but  when 
of  a  tolerable  size,  they  can  be  dressed 
like  Iamb. 

Kid  may  also  be  prepared  like  lamb^ 
but  if  very  young  they  are  better 
prepared  in  the  same  way  aa  rabbit.    , 

Poultry.— Though  this  deliciona 
food  is  usually  had  from  the  poulterer, 
already  plucked  and  drawn,  we  ap- 
pend a  few  hints  by  Soyer : — 

To  Pluck  either  Game  or  Ponltry.— 
lAy  the  bird  apoo  a  board,  witii  Utt 


TJEE  MT  ADVIOM. 


bead  towards  yon,  and  pnll  the  fea- 
thers away  from  yoo,  in  the  direction 
they  lie.  Many  person*  pull  out  the 
feathers  the  contrary  way,  by  which 
means  they  are  likely  to  tear  the  skin, 
and  very  much  disfigure  the  bird  for 
the  table. 

4fo  Draw  Poultry  «»•  Came.— After 
it  if  well  plucked,  make  a  long  incision 
"^t  the  back  of  the  neck,  take  out  the 
tUn  skin  from  under  the  outer,  con- 


>1 


<%  tuning  the  crop,  cut  the  neck  off 
*  ,«lose  to  the  body  of  the  bird,  but  leave 
,^e  neck  skin  a  good  length.  Make 
another  incision  under  the  tail,  just 
large  enough  for  the  gizzard  to  pass 
through — no  larger, — then  put  your 
finger  into  the  bird,  and  remove  the 
crop  ;  then  loosen  and  detach  all  the 
intestines,  taking  care  not  to  break 
iue  gall-bladder,  squeeze  the  body  of 
the  bird,  so  as  to  force  out  the  whole 
of  them  at  the  tail ;  it  ia  then  ready 
for  trussing. 

BoaU  Turkey. — There  are  several 
ways  of  preparing  turkeys  for  roast- 
ina,  the  best  of  which  are  here  given  : 
— -Truss  by  breaking  the  leg  Dones, 
and  drawing  out  the  leg  sinews  ;  cut 
the  neck  off  close  to  tne  body ;  out 
the  breast-bone  on  each  side,  and  draw 
the  legs  np ;  then  put  a  folded  cloth 
over  the  oreast,  and  beat  it  down 
until  flat ;  skewer  in  the  joints  of  the 
wings,  the  middle  of  the  leg  and  body, 
the  small  part  of  the  leg  and  body, 
and  the  extremity  of  the  legs.  Singe 
thoroughly,  and  then  fill  the  skin  of 
the  neck,  or  crop,  with  stuffing  {gee 
Receipts);  tie  the  skin  under,  and  put 
in  on  a  small  sized  spit,  or  hang  it, 
«eck  down,  to  a  bottle-jack,  and  place 
it  about  a  foot  and  a  half  from  the 
fire.  In  a  quarter  of  an  hour  rub  the 
bird  over  with  a  little  butter  ;  when 
this  ill  melted,  draw  it  a  Uttle  farther 
from  the  fire,  and  take  great  care  not 
to  let  the  skin  break  by  the  fire  being 
too  fierpe.  For  the  last  a  uarter  of  an 
bour  of  roasting  you  snould  occa- 
sionally mb  on  a  little  butter.  Do 
not  baate.  The  liver  ahonld  not  be 
vnt  under  the  wing,  as  the  gravy 
notn  it  disfigures  the  bird.  There  is 
Bot  thi<  objection  to  the  gizsard  being 
there.      Borne  penona  eovw 


the  breast  with  bnttered  paper,  but) 
this  will  not  often  be  found  necessary 
if  care  be  exercised  to  prevent  burning. 
Serve  with  plenty  of  rich  gravy,  whicn 
pour  undei;  and  not  over,  the  bird. 
An  excellent  gravy  is  made  of  the  fat 
fi'om  the  frying-pan  in  which  you  have 
cooked  your  sausages  (which  should  ' 
always  eamish  the  dish  of  plain  roast  , 
turkey);  the  ordinary  brown  gravy,  ' 
and  a  tesspoonful  of  ^^rroot,  pre- 
viously mixed  in  a  litn^cold  water. 
A  turkey  of  from  five  to  seven  pounds 
weight  will  take  two  hours.  Bread 
sauce  (<ee  Beceipt)  should  be  served 
with  roast  turkey,  and  a  boiled  ox> 
tongue,  or  ham,  may  accompany  it. 

J 11  Urdt,  poultry,  and  game  may  ht 
roasted  in  this  manner. 

Another  way  to  stuff  TVwJteu  is  to 
place  a  quarter  of  a  pound  of  butter, 
with  pepper  and  salt,  in  the  bird ; 
then  stuff  with  truffles,  forcemeat,  and 
sausage-meat  in  alternate  layers.  Put 
the  bird  in  a  cradle-spit,  baste  well 
with  butter,  and  roast  slowly. 

A  third  method  is  to  stuff  entirely 
with  chestnuts.  Take  their  outside 
skins  off,  and  plunge  the  chestnut* 
into  boiling  water.  In  two  or  three 
minutes  the  inner  skins  wiU  easily 
peel  off;  then  boil  the  chestnuts  by 
themselves  until  perfectly  tender. 
When  ready,  add  a  little  butter,  and 
stuff  the  bird.  Boast  as  before,  and 
serve  very  hot,  with  plenty  of  rich 
gravy. 

Turkey  stuffed  entirely  with  Trufflet 
is  a  very  favourite  dish.  Take  four  • 
to  six  pounds  of  black  truffles,  cut 
them  up  and  stew  them  for  about 
ten  minutes  in  butter,  seasoned  with 
pepper  and  salt.  This  done,  stuff  the 
tMdy  and  breast  with  them,  roast,  and 
serve  as  before. 

All  kinds  of  pouUrp  mn  exeeUaU, 
treated  the  same. 

Roast  Ooose.—To  truss  for  roast- 
ing, out  off  the  feet  at  the  joint,  and 
the  wing  at  the  first  joint.  Sever  the 
neck  close  to  the  body,  leaving  the 
skin  as  long  as  you  can  ;  then  pnll  out 
the  throat,  and  tie  the  end  in  a  knot ; 
put  your  finger  into  the  bird,  and  do-  - 
taoh  the  liver,  &c.  Then  out  open  near 
th*  vent^  and  draw  out  all  the  iasidt^ 


DOMMTia  OOOKMRT. 


•xcept  the  little  piece  of  the. hugs 
called  by  poulterers  the  "soaL" 
Cleanse  the  inside  thoroughly  with  a 
damp  cloth,  and  beat  down  the  breast- 
bone as  directed  for  turkey  ;  skewer 
op,  stuff,  and  roast  before  a  moderately 
brisk  fire  ;  cover  the  breast  with  but- 
tered paper  for  the  iirst  half-hour  ; 
baste  with  its  own  fat  or  bjitter,  and 
•enre  with  brpwn  gravy  and  apple 
■ance.     <^^*  Qeest  are  not  stuffed. 

Yariovs Itujings  are  used  for  roast 
goose,  the  best  of  which  are  : — 1 ,  Six 
medium-sized  onions,  chopped  small  ; 
two  ounces  of  butter,  half  a  teaspoon- 
ful  of  salt  and  pepper,  a  dust  of  grated 
nutmeg,  six  or  eignt  leaves  of  fresh  sage 
chopped  very  fine ;  put  on  the  lire,  and 
■tir  till  pulp ;  stnff  while  hot,  and  put 
the  bird  down  immediately.  2.  Add  to 
this  stuffing  the  liver,  chopped  very  tine. 
%.  Instead  of  the  liver,  put  two  orthree 
oold  potatos,  cut  up  .into  small  dice, 
or  a  nttle  boiled  rice,  or  two  or  three 
ounces  of  breadcrumbs.  These  addi- 
tions make  the  stuffing  milder.  4.  A 
oouple,of  dozen  boiled  chestnuts  can  be 
added  to  No.  1  stuffing,  or  the  bird 
may  be  stuffed  solely  with  chestnuts. 
5.  Boil  some  good  potato*  very  dry, 
masb  well,  and  mix  with  butter; 
•ealbn  with  salt,  cayenne,  a  large 
onion  or  two  or  three  small  ones,  and 
three  or  four  sage  leaves  chopped  very 
fine. — A  glass  of  port  wine  is  often 
poured  into  the  bird  when  done. 

Fowls  fob  RoAsiiNa  are  to  be 
prepared  thus  : — Take  out  the  intes- 
tineB,  and  clean  the  gizzard  ;  put  the 
gizaard  under  one  wing,  and  the  liver 
under  the  other  ;  skewer  through  the 
first  joint  of  the  wing,  right  through 
the  body  ;  bring  the  legs  close  up,  and 
'skewer  through  the  middle  of^  both 
legs  and  body,  and  also  through  the 
drum-stick  and  side-bone,  and  another 
through  the  feet. 

Roait  FovbU — distinguished  as  ohiok- 
•ns,  capons,  pullets,  cocks,  and  hens 
•^are  dressed  for  roasting  in  the  same 
way  as  turkeys,  except  that  thev  are 
not  usually  stuffed.  Capon  is,  how- 
ever, sometimes  cooked  with  turkey- 
•tufliag.  Capon  is  imuruved  by  a  slice 
of  fat  Moon  tied  over  tne  breast,  under  ' 
p»p«r,  until  about  a  quarter  of  an  hour 


of  the  bird  being  dono.  Dredge  fowli^ 
and  baste  with  butter.  All  fowls  muii 
be  well  cooked,  nicely  browned,  and 
sent  to  table  veryhet,  with  rich  gravy. 

Roatt  Capon  may  also  be  served  with 
young  carrots,  button  onions,  or  tur- 
nips, boiled  with  salt  and  pepper,  and 
dished  on  a  border  of  mashed  potttoa, 
they  look  well  on  table.  '    ^ 

Boast  Duck.  —  Prepare  and  stnif 
as  roast  goose,  with  sage,  onions,  and  ' 
breadcrumbs,  and  roast  before  a  brisk 
fire.  A  medium-sized  duck  will  (•• 
quireabouttwenty-fiveminutes.  Greea 
peas,  when  obtainable,  should  always 
be  served  with  this  dish. 

Boa»t  Hare.  —  Considerable  car* 
must  be  exercised  in  preparing  a  hare 
for  roasting.  Directly  after  it  ia 
skinned,  it  should  be  well  washed  in 
warm  water.  If  it  has  been  over-kept, 
and  has  got  musty  inside— which  will 
often  happen  if  it  has  been  emptied 
befort  hanging  up — use  vinegar,  well 
diluted,  to  render  it  sweet ;  then  throw 
it  into  water  to  remove  the  taste  of  th* 
acid.  Pierce  with  the  point  of  a  knif* 
any  parts  in  which  the  blood  may  have 
settled,  and  wash  in  tepid  water  Wipo 
dry,  fill  with  forcemeat  or  good  veal 
stuffing,  sew  up,  truss  and  spit  firmly, 
baste  for  ten  minutes  with  warm  water, 
throw  this  away,  and  put  into  the  pan 
a  quart  of  new  milk  ;  keep  it  con* 
stantly  ladled  over  the  hare  until  it  is 
nearly  dried  up,  then  add  a  large  lump 
of  butter,  flour  the  hare,  and  continue 
the  basting  stetMily  until  it  is  well- 
browned  :  unless  this  be  done,  and  the 
roast  be  kept  at  a  distance  from  the 
fire,  the  outside  will  become  dry  and 
hard.  Serve  with  good  brown  gravy 
in  the  dish,  and  red  currant  jelly  sepa- 
rate A  moderate-sized  hare  takes 
about  forty  minute*. 

Roatt  Leveret*.  —  Do  not  stniT, 
but  plain  roast,  and  serve  with  brown 
gravy.  A  little  less  than  half  an  hour 
before  a  brisk  fire  will  suffice. 

Roast  RabbU.—SiuS  with  ths 
liver  minced,  breadcrumbs,  a  little 
chopped  parsley,  butter,  salt  and  pep- 
per, mixed  with  beaten  egg.  Roaat 
before  a  sharp  tire,  baste  constantly 
with  butter,  and  serve  with  plain  gravy. 

Roatt  Teal.—BMmt  plsut  fer  ebont 


TAKE  MT  ADVICE. 


ten  miantet  before  a  brisk  fire,  and 
"Wrve  with  rich  gravy. 

Woodcock,  ■  Snipes,  Larhi,  Quails, 
4e.,  are  all  best  when  roasted  plain. 
They  mutt  be  well  done,  and  served 
OB  toaat,  with  a  little  rich  gravy. 

GooKiNQ  BY  Gas. — Joints,  poultry, 
Ac.,  may  be  roasted,  and  pies,  Ac, 
may  be  baked  in  a  gas  stove,  which  is 
ft  cSean  and  economical  contrivance, 
Meing  that  the  fuel  is  only  employed 
daring  the  actual  time  of  cooking. 
Care  must  be  taken  that  there  is  no 
Mcape  of  gas,  or  the  meat  will  be 
tonched  with  its  odour,  and  the  heat 
be  insufficiently  applied.  For  large 
•■tablishments,  gas-cooking  apparatus 
it  very  nseful. 

CooKiNO  IN  Am«i»toan  and  Dutch 
OvBN8. — Poultry,  small  joints,  chops, 
■teaks,  rasliers,  fish,  bloaters,  &c., 
may  be  well  cooked  in  front  of  the 
fire  in  these  stoves,  which  have  the 
advantage  of  radiating  and  regulating 
the  heat,  and  employing  less  fne! 
than  in  an  open  stove.  Baste  well,  as 
ior  roasting. 

How  TO  Bakk. — Many  meats  can 
be  cooked  as  well  in  the  oven  as  on 
the  spit  or  jack.  Legs,  spare-ribs, 
•ad  loins  of  pork,  sucking  pigs,  fillets 
•r  breasts  of  veal,  small  joints  of 
loaiting  beef,  shoulders  and  legs  of 
antton,  all  kinds  of  hearts,  geese, 
rabbits,  and  hares  afe  the  fittest  for 
ike  or«n,  and  these  may,  with  care,  be 
■ent  to  table  as  palatable  and  well- 
looking  as  if  roasted.  The  great  fault 
with  housewives  is,  that  they  do  not 
heute  their  joints  whil»  ia  the  oven, 
and  consequently  the  meat  is  burnt 
•ntside,  and  sod'len  inside.  For  meat 
the  oven  should  be  brisk,  as  if  the 
joint  scorches,  apiece  of  paper  can  be 
pntf  over  and  round  it  for  some  time, 
taking  care  to  remove  it  at  least  half 
aa  hdnr  before  done.  When  poultry 
ia  baked,  the  heat  of  the  oven  should 
be  moderated  a  little.  If  potatos  are 
baked  nnder  meat,  a  little  longer  time 
ainst  be  allowed  the  joint,  as  the  steam 
from  the  potatos  hinders  the  cooking. 

Many  persons  prafar  a  Kam  baked 


to  boiled,  as  it  is  said  to  keep  longar 
after  dressing.  It  must  be  covered 
with  a  common  crust  of  flour  and 
water,  and  baked  in  a  moderately 
slow  oven. 

Several  kinds  of  Fish—M  haddock, 
plaice,  pike,  eels— can  be  baked  with 
bread  crumbs. 

The  Baking  Dish  or  Tin  shonld  ba  - 
from  four  to  six  inches  deep,  and  have 
a  movable  wire  lid,  or  a  sfljpi  for  the 
meat.  The  dish  or  tin  snoold  have 
one  or  two  partitions.  For  pork,  and 
especially  sucking  pigs,  a  shallower 
tin  is  to  be  preferred,  as  then  the  rind, 
or  crackling,  is  better  done. 

Sucking  Pig. — A  favourite  Stuffing 
is — a  quarter  of  a  pound  to  six  ounces 
of  bread-crumbs,  two  onnces  of  butter, 
two  or  three  small  onions  chopped 
fine,  three  or  four  sage  leaves  minced 
very  small,  and  a  pinch  of  pepper  and 
salt.  Having  this  ready,  yon  tho- 
roughly wash  the  pig,  first  in  tepid, 
and  then  in  cold  water,  take  out  all 
the  inside,  and  dry  it  thoroughly ; 
then  put  in  your  stuffing,  and  sew 
op.  Rub  the  skin  dry  and  anoint  it 
with  white  of  egg.  It  will  require 
from  one  hour  to  two  to  bake,  accord- 
ing to  size,  and  to  be  basted  with  its 
own  gravy  from  time  to  time.  The 
best  way  of  serving  it  is  to  cut  off  the 
head  when  done,  and  divide  both  it 
and  the  body  lengthways.  Many 
persons  serve  with  the  plain  gravy 
that  has  run  from  thepig,  Dutabettw 
plan  is  to  chop  up  the  brains  with  a 
little  finely  minced  sage  (boiled),  and 
add  it  to  the  gravy,  serve  very  hot. 
Apple  sauce  is  to  be  served  separate. 

/ram.— Soak  in  cold  water  for- six 
to  ten  hours ;  take  out  and  wipe  mo- 
derately diy  ;  then  make  a  thick  paste 
of  flour  and  water,  and  entirely  cover 
the  ham.  Bake  in  a  slow  oven,  al- 
lowing from  twenty  minutes  to  half 
an  hour  per  pound,  according  as  it  is 
preferred  well  or  under  done.  VVhea 
done,  remove  the  paste  and  also  tha 
skin  of  the  ham,  and  sprinkle  with 
bread  raspings.  Many  persona  after 
taking  it  out  of  soak,  and  before  en* 
crasting  it,  steep  it  for  about  a  quarter 
of  an  hour  in  white  wine :  others, 
when  it  is  done,  and  tha  omst  and 


DOMESTIC  COOKERY. 


lisd  off,  pnt  it  in  again  for  about  ten 
minutes  to  brown.  A  glass  or  two  of 
champagne  poured  over  before  the 
raspings  are  sifted  on,  ia  said  to  im- 
prove the  flavour. 

Leg  qf  Pori.— Score  lightly  so  as 
not  to  cut  into  the  fat,  and  stuff  the 
knuckle  with  bread-crumbs,  a  few 
finely  minced  sage  leaves,  a  couple  of 
boi'ed  onions  chopped  very  small,  pep- 
per and^jjj^t  to  taste.  Baste  con- 
tinually with  its  own  fat,  and  serve 
with  apple  sauce,  and  baked  and 
boiled  potatos  separate.  The  oven 
should  be  sharp,  and  the  time  allowed 
for  cooking  twenty-five  minutes  to 
•very  pound  of  meat. 

Proceed  in  the  same  manner  with 
loin  of  pork,  neck,  and  sparerib. 
Many  persons  baste  these  joints  with 
•ider. 

Leg  of  Porlc  can  also  b«  cooked  by 
first  parboiling  it,  removing  the  skin, 
and  then  bakine  to  a  fine  brown, 
keet>ing  it  basted  with  fresh  butter. 
This,  dusted  with  powdered  sage,  and 
fine  bread-crumbs,  and  served  with 
made  gravy  and  fried  forcemeat  balls 
made  of  goose  stuffing,  ia  called 
"mock  goose." 

Loin  of  Pork  is  often  dressed  thus  : 
—cut  as  for  chops,  but  leave  the  end 
bones  nndividea.  Chop  sage  leaves 
▼ery  fine,  and  lay  them  in  each  cut ; 
then  let  the  meat  soak  in  vinegar  and 
water  (half  of  each)  for  six  or  eight 
days.  Take  it  out,  dry  it,  add  more 
minced  sage,  tie  or  skewer  up  tightly, 
and  bake  in  vinegar  and  water,  rind 
downwards.  Serve,  without  gravy, 
with  red  wine -claret  will  do — and 
•wdfet  sauce.  This  is  said  to  eat  like 
wild  boar. 

PMet  and  Breast  of  Veal  may  be 
baked,  prepared  as  for  roasting  (which 
Me),  taking  care  to  baste  thoroughly 
with  butter.  As  Wtite  meats  for 
baking  require  to  be  a  trifle  more  highly 
•eajoned  than  for  roasting,  a  few  sweet 
herbs,  dried  and  powdered,  and  with- 
out stalks,  may  b«  added  to-the  stuff- 

Shoulder  of  Veal  ia  good  baked  with 
stuffing  as  above,  and  served  with 
mushroom  or  oyster  sauce. 

FiUtt    qf     Fea^— AnotiMT    way. 


Skewer  up  very  round,  and  cover  wsU 
with  udder ;  place  a  geod  piece  of 
streaked  bacon  where  the  bone  was 
taken  out,  andnstnff  under  the  udder 
thus  :  chop  three  quarters  of  a  pound 
of  beef  suet  very  fine,  put  into  a  basin 
with  six  ounces  of  bread-crumbs,  ths 
rind  of  half  a  lemon  chopped  very 
fine,  a  little  grated  nutmeg,  two  tabls* 
spoonfuls  of  chopped  parsley,  and  s 
little  chopped  thyme  and  marjoram, 
with  one  bay-leaf,  mixed ;  bind  the 
whole  with  the  yolks  of  three  and  two 
whole  eggs,  sew  it  in,  and  ti^  up  tha 
joint  in  buttered  paper.  Bake  for 
about  three  hours  in  a  moderately 
brisk  oven.  When  done,  skewer  np 
with  silver  or  polished  skewers,  draw- 
ing out  those  it  was  first  trussed  with, 
place  upon  your  dish  with  celery 
sauce,  white  sauce,  («e«  Receipts),  or 
thin  melted  butter,  with  which  yon 
have  mixed  two  tablespoonfuls  of 
Harvey  sauce  and  one  of  cataap,  and 
boiled  to  a  clear  brown. 

Beef. — The  same  joints  of  beef  aw 
suitable  for  roasting  and  baking.  Ths 
oven  must  be  very  hot,  but  well-ven- 
tilated. Dust  lightly  with  flour  before 
putting  in,  and  sprinkle  with  a  littls 
salt  when  about  three  parts  done.  If 
the  oven  be  too  fierce,  and  scorch  tha 
comers  of  the  joint,  open  the  door  for 
two  or  three  minutes.  Baste  fro 
qnently — first  with  butter,  and  thes 
with  iU  own  gravy.  Serve  very  hot 
in  a  well-dish,  garnished  with  horao- 
radish.  AlmoH;  any  vegetables  aro 
suitable  with  beef,  but  uwsys  servo 
potatos,  either  boiled  plain,  or  mashed 
with  fresh  batter,  and  a  little  salt  and 
white  pepper.  Caulifiowers  and  white 
cabbages  may  have  a  little  of  the  beef 
gravy  poured  over  them. 

Mutton  may  be  baked  with  slioed 
potatos. 

The  Shoulder  should  be  well -floo- 
red, and  continually  basted.  BrcKm 
well,  and  send  to  table  very  hot  with 
its  own  gravy,  (lUj^htly  salted,  and 
white  onion  sauce  ^«ee  Receipt)  sepa- 
rate. 

Leg  of  Mutton  must  also  be  dredged 
with  flour  and  frequent]-  basted.  Do 
not  serve  with  hot  water  poured  over 
it;   but  if  liked,  thicken  the  giary 


TAKE  MT  ADVICK 


a  littl*  with  flour.    Red  currant  jelly 
ia  usually  eaten. 

Lorn  of  Mutton. — Remove  a  good 
deal  of  the  fat,  and  cook  same  as  leg. 

FUUt  of  Mutton. — Cut  a  large  leg  of 
mutton  like  fillet  of  veal.  Remove 
tiie  bone,  and  fill  the  cavity  with 
forcemeat.  Flour  well,  bake  in  a 
■harp  oven,  basting  frequently,  and 
•erve  with  brown  gravy  and  red-cur- 
tant  jelly. 

GooK,  Babbit,  and  Hare  are  all  very 
good  baked,  and  the  same  directions 
•ppiy  as  for  roasting,  which  *ee. 

Hearts  of  all  kinds  are  better  baked 
fiian  roa5ited. 

BuUoek^t  Heart  must  be  soaked  in 
warm  water  for  two  or  three  hours, 
•nd  then  dried,  and  the  lobes  cut  off. 
Staff  the  inside  with  veal  stuffing,  or 
■ome  highly  seasoned  forcemeat.  Sew 
it  up,  envelope  it  in  white  paper,  and 
bake  in  a  brisk  oven  from  one  and  a 
half  to  two  hours,  keeping  it  well 
basted.  Just  before  reacly,  take  off 
the  pH>*r  ;  serve  very  hot,  with  rich 
brown  gravy  and  red  currant  jelly. 

Calf  I  Hfart  and  Sheep's  Heart  are 
dressed  in  the  same  manner,  bat  do 
■0t  take  quite  so  long  cooking. 
Baking  Fish. 

Haddocks  are  baked  thus  : — Out 
Aff  the  heads  and  fins  of  two  or  three 
•nd  put  into  a  stewpan,  with  an  onion, 
■ome  parsley,  salt,  pepper,  and  two 
anohoviea.  cut  up  fine,  a  little  fiour, 
two  tablcspoonfuls  of  French  white 
wine,  and  a  little  catsup.  Boil  well 
up  tosether,  and  when  the  fish  has 
been  skinned  and  cut  into  pieces,  lay 
them  in  a  deep  pie-dish  ;  pour  the 
■auce  over  them,  and  bake.  Strew 
the  bottom  of  the  dish  with  bread- 
erumbs,  and  put  some  more  over 
them  ;  season  well  with  pepper,  salt, 
and  grated  nutmeg. 

P.aice  and  Herrings  are  baked  in  a 
diab,  with  water,  or  milk  and  water. 
Flour  well,  and  bake  to  a  good  brown. 
Serve  with  parsley  and  out  lemons. 
.  Stlt,  Bream,  Carp,  Tench,  and 
Perdt  may  all  be  baked  in  the  same 
■anner. 

Ood.— The  thickest  part  of  the  cod 
should  be  chosen  for  baking.  Fill 
with  a  ■taffing  made  of  grated  bread- 


crumbs, a  little  butter,  the  yolks  of 
three  hard  boiled  eggs,  pepper,  salt, 
grated  lem<Mi-peel  and  nutmeg,  and 
anchovy  finelv  shreded,  binding  the 
whole  with  white  of  egg  beaten  up ; 
put  on  a  dish  with  bits  of  butter  over 
the  top,  and  bake  for  an  hour.  A 
Dutch  oven  is  also  suited  for  this 
dish.  It  requires  to  be  frequently 
basted  and  turned  ;-  plain  melted 
butter  or  oyster  sauce  should  be 
served  with  it. 

Cod's  Head  and  Shoulders  may  be 
dressed  thus  : — Wash  well,  cut  off 
the  fins,  lay  on  a  dish,  pour  boiling 
water  over  part,  and  scrape  off  all  the 
black  scales,  taking  care  not  to  break 
the  skin,  till  every  part  of  the  fish 
looks  white,  then  wash  in  cold  water ; 
put  on  in  boiling  salt  and  water,  and 
boil  for  a  quarter  of  an  hour;  then 
lay  on  a  dish  and  rub  with  the  beaten 
yolks  of  two  or  three  eggs,  and  strew 
with  bread-crumbs,  pepper  and  minced 
parslev  ;  stick  it  all  over  with  little 
bits  of  butter,  and  put  it  in  an  oven 
to  brown  ;  then  mix  a  large  table- 
spoonful  <A  flour  with  a  quarter  of  a 
pound  of  butter,  a  quart  of  gravy,  a 
tea-cupful  of  white  wine,  some  pepper, 
salt,  and  a  little  grated  nutmeg; 
mince  the  white  meat  of  a  lobster, 
slightly  brown  three  dozen  of  oysters 
in  a  frying-pan,  and  put  them  with 
half  their  liquor  and  the  lobster^  the 
gravy  and  other  things  ;  beat  it  up 
and  pour  round  the  dish ;  garnish  with 
cut  lemon.  It  is  not  necessary  to 
have  lobster  and  oysters. 

Oui-n^i.  —Fill  the  inside  with  veal 
stuffing,  cover  with  butter,  and  bake 
to  a  good  brown. 

McuJcere'. — Cut  off  the  heads  and 
tails,  and  clean  the  fish  ;  then  season 
with  pepper  and  salt ;  lay  in  a  dish 
with  a  little  butter,  and  bake  in  a 
slow  oven.  They  may  be  eaten  hot 
or  cold  ;  if  hot,  with  any  of  the  usual 
fish  sauces  ;  and  if  cold,  with  vinegar. 
A  little  vinegar  and  port  wine  may  bs 
added  to  them. 

Oysters. — Chop  fine,  and  pound  in 
a  mortar  with  crumb  of  bread  dipped 
in  ci-eam  ;  a  little  parsley  and  chives, 
or  a  very  small  onion,  a  shred  of 
■noUory,   batter,  salt,    and  peppw. 


DOUKBTW  COOKBRT. 


for  an  hour,  covering  th*  di»h  «lth 
buttered  paper. 

BakillT'Pastry. 

The  heat  of  the  OTen  sbonid  b« 
regulated  according  to  the  article  to 
be  baked.  Those  things  should  be 
first  made  which  will  suit  the  heat  of 
the  oven.  Light -paste  requires  a 
moderately  quick  oven  ;  for  if  th« 
oven  ia  too  hot,  the  paste  will  b« 
coloured  before  it  ia  properly  baked  ; 
aod  if  it  is  then  takeu  out  of  the  oven 
it  will  fall,  and  become  flat.  A  cool 
oven  will  not  cause  pastry  to  rise 
sufficiently  ;  and  puff- pas t6  baked  in 
an  oven  with  anything  that  causea 
much  steam,  will  not  be  so  light  as 
otherwise.  Iced  tarts  or  puffs  should 
be  baked  in  a  cooler  oven  than  thoB* 
that  are  not  iced  ;  or  if  the  oven  is 
too  hot,  the  door  should  be  left  open,  - 
or  the  iceing  will  become  brown. 
Small  articles  of  pastry  require  to  b« 
baked  in  a  hotter  oven  than  large 
ones.  All  pastry  should  be  baked  m 
clean  tins  or  patty  pans,  without  being 
bnl  "red.  When  baked  sufficiently, 
pastry  may  be  eaxily  slid  about  on  th« 
tin,  or  pan,  while  hot ;  and  pnS», 
patties,  or  small  pies,  may  be  lifted 
from  the  tin,  without  breaking,  by 
putting  your  fingers  round  the  edges 
and  carefully  Ufting  them,  which 
cannot  be  done  unless  they  are  suf- 
ficiently baked  to  be  taken  from  tha 
oven. 

BoiliBff. 

How  TO  Boil. — Tue  meat  should 
be  put  into  boiling  water,  and  kept 
gently  simmering  until  done.  Tlus 
la  an  invariable  rule,  for  otherwiss 
the  water  gets  into  th«  m  -at  and 
soddens  it.  Liebig  sa^  that  "  if  the 
flesh  be  introduced  mto  the  boiler 
when  the  water  is  in  a  state  of  brisk 
ebullition,  and  if  the  boiling  be  keyt 
up  for  a  few  minutes,  and  the  pot  thea 
put  in  a  warm  place,  so  that  the  tsm* 
perature  of  the  water  is  kept  at  ISS 
to  165  degrees,  we  have  the  united 
conditions  for  giving  to  the  flesh  the 
qualities  which  best  fit  it  for  being 
eaten." 

By  this  means  the  natural  juicM 
are  kept  in  the  meat.    The  alowsr 


When  well  pounded,  add  white  of  egg 
beauiu  up,  in  the  proportion  of  one 
•gg  to  two  dozen  oysters  ;  mix  *11 
^rell  together,  put  into  scollop  shells, 
and  bake  brown. 

Pike. — Clean  and  scale  the  fish, 
take  out  the  inside,  and  fill  with  a 
stuffing  of  bread  crumbs,  a  little  fresh 
butter,  grated  lemon-peel,  nutmeg, 
pepper  and  salt  to  taate — the  whole 
bound  with  an  ago..  Bake  in  a  tin 
dish,  and  baste  couunually  with  fresh 
butter.  Serve  with  lobiter  sauce,  or 
plain  melted  butter.  '    ■ 

Salmon. — Clean,  cut  the  fish  into 
slices  about  an  inch  to  an  inch  and  a 
half  thick,  put  it  in  a  dish,  with  the 
following  sauce  : — Melt  an  ounce  of 
butter,  kneaded  in  flour,  in  a  pint  and 
•  half  of  brown  gravy,  with  two 
glasses  of  port  wine,  two  table-spoon- 
fuls of  catsup,  two  shredded  ancho- 
vies, and  a  little  Cayenne.  When  the 
snchovies  are  dissolved,  strain  and 
pour  the  sauce  over  the  fish,  tie  a 
sheet  of  buttered  paper  over  the  dish, 
and  bake  till  nicely  brown. 

Shad,  when  good — which  ia  in 
spring  and  early  summer — may  be 
baked  in  the  same  way  as  salmou. 
■  Slurgton. — I>ard  with  fat  bacon,  and 
bake  in  a  slow  oven.  Serve  with 
mushroom  sauce,  or  stewed  truffles. 

Sed  Mutlei.  -Fold  them  in  buttered 
paper,  lay  in  a  dish,  and  bake  before 
the  fire  in  a  Dntch  oven  ;  throw  ofl' 
the  liquor  into  a  saucepan,  and  boil 
np  with  a  slice  of  butter  rolled  in 
flour,  a  little  essence  of  anchovy,  and 
m  glass  of  white  wine.  Serve  the 
sauce  in  a  boat,  and  the  fish  on  a  dish 
in  the  paper  in  which  they  have  been 
«ook«d. 

Bprati,  —  Pat  into  a  dish  with 
vinegar  and  allspice  a  quantity  of 
fresh  sprats,  wiped  clean  ;  flour  the 
top  slightly,  and  bake  to  a  good 
Iwown. 

Trout. — Clean  well,  split  down  the 
back,  remove  the  bone,  and  dry  with 
a  cloth ;  season  with  black  pepper, 
salt,  and  a  little  mace  pounded  ;  roll 
them  up  and  pack  close  in  a  dish  ; 
pour  over  them  some  Tinegar ;  put  in 
two  or  three  bay  leaves,  and  some 
Vhols  pepper,  and  bake  in  the  oven 


TAKE  MT  ADVICE. 


meat  boils,  or  rather  simmers,  the 
better  it  will  eat ;  but  the  water  must 
never  be  allowed  to  get  cool. 

Twenty  minutes  to  the  pound  may 
be  considered  about  the  average  time 
for  meats. 

The  saucepan  or  kettle  shonld  be  of 
■officient  size  to  allow  the  water  to 
flow  all  round  the  meat. 

Large  joints  should  be  raised  from 
the  bottom  of  the  saucepan  by  means 
of  a  trivet  or  fish  drainer,  to  prevent 
the  under  side  bnming. 

Meat  should  not  be  boiled  in  a  cloth. 

Keep  only  a  moderate  fire  for  boil- 
ing. 

Meat  that  has  been  fresh  killed  will 
taVe  a  little  longer  than  hung  meat. 

If  meat  is  too  salt,  change  the  liquor 
when  a  quarter  done. 

The  aonm  moat  be  taken  off  aa  fast 
aa  it  rises. 

Never  boil  meat  without  there  being 
ft  little  salt  in  the  water. 

Salted  and  dried  meats  will  want 
■oaking  for  some  considerable  time 
before  b'^iling,  but  never  soak  fresh 
meats. 

If  the  water  be  bard,  boil  it  for  a 
eonple  of  hours  before  usin^. 

Hound  of  Beff  should  be  m  salt  for 
about  eight  or  nine  days.  When  your 
water  is  boiling,  vtash  off  the  salt  and 
■kewer  up  the  joint.  Put  it  in,  and 
let  it  just  boil  up.  Directly  it  does 
■o,  remove  it  to  a  comer  of  the  fire, 
■nd  let  it  simmer  gently  till  done. 
A  piece  of  round,  weigoingfrom  twelve 
to  sixteen  pounds,  will  take  three  to 
four  hours,  at  least.  The  greatest  care 
it  necessary  to  remove  idl  scum  as  it 
rises.  Serve  with  a  little  of  the  liqno'. 
eiuTots,  and  suet  dumplings.  Tur- 
nips, parsnips,  and  peas-pudding  are 
also  appropriate  accompaniments. 

Aitchbone,  Brisket,  and  Bump  of 
Beefvamj  be  boiled  in  the  same  man- 
ner. If  very  salt,  two  or  three  hours 
aoaUng  in  cold  water — which  may 
with  advantage  be  changed  one*  or 
twice — will  improve  the  flavour.  A 
joint  of  twelve  pounds  will  take  about 
three  hours  after  it  boils  up. 

Ribs  of  Beef,  in  small  joints,  may  be 
•ooked  uke  Round.  A  piece  of  six  to 
aigbt  poondi  should  be  ooned,  salted 


and  skewered  up  round.  Put  it  ia 
strong  brine  for  four  days,  taming 
the  meat  twice  a  day.  Then  boil  aa 
for  round,  letting  it  simmer  for  two 
to  two  and  a  quarter  hours. 

Deg  qf  Mutton. — Put  into  boiling 
water,  and  skim  carefully,  and  then 
let  it  only  simmer.  This  joint  should 
not  be  overdone  ;  the  red  gravy  should 
follow  the  knife  when  cut.  Capers^ 
chopped  fine  and  put  into  melted  but- 
ter, may  be  thrown  over  the  joints 
and  some  more  of  the  same  sauce 
should  be  served  in  a  sauce  tureen. 
Mashed  turnips  are  nsually  served 
with  boiled  mutton. 

Meek  of  Mutton  may  be  boiled  and 
served  same  as  leg. 

Collared  Mutton. — The  best  joint  ia 
the  breast,  but  the  shoulder  will  do. 
Take  out  all  the  bones,  make  a  forc«> 
meat  with  bread  crumbs,  parsley, 
lemon- thyme,  and  an  anchovy  minced; 
season  with  salt  and  pepper ;  rub  tha ' 
meat  over  with  an  egg,  cover  it  with 
the  forcemeat,  roll  hrmly,  and  tie  ; 
put  it  on  in  boiling  water,  and  skim 
well ;  make  a  good  gravy,  seasoned 
with  sweet  herbs  and  mushroom 
catsup. 

Leg  of  Lamb  is  very  good  boiled 
and  served  same  as  leg  of  mutton, 
(which  tee).  Spinach  should  be  eaten 
with  boiled  lamb. 

Collared  Breast  of  Veal.  —  Bone, 
and  lay  some  good  forcemeat  over  tha 
veal.  Roll  it  up,  and  tie  round  with 
tape  ;  envelope  in  a  cloth,  and  simmer 
gently  for  three  hours.  Fiy  soma 
Forcemeat  balls,  and  serve  with  brown 
sauce. 

Knuckle  of  Veal  must  be  boiled 
rather  longer  than  most  meats,  nntil 
it  f  eeU  very  soft  under  a  fork.  It  must 
not  boil  too  fast,  and  be  well  skimmed. 
If  cooked  in  milk  and  water,  it  in> 
creases  its  whiteness.  Pickled  pork 
or  hani  should  be  boiled  and  served 
with  it.  Parsley  and  butter  or  white 
onion  sauce  are  appropriate. 

Another  mflhod  is  to  procure  two 
knuckles  and  saw  them  into  threa 
pieces  each,  pat  into  a  stew-pan  with 
two  pounds  of  streaked  bacon,  a 
c&rro^  four  onions,  two  turnips,  and 
half-a-dozen  peppercorns  j  place  OTsr 


DOMSSTIO  COOKERY. 


8S 


the  fire,  and  add  a  little  aalt  when 
boiling ;  skim  well,  and  allow  to 
nmmer  for  a  couple  of  hours,- then 
take  up,  and  dress  with  the  veget- 
ables and  bacon,  in  the  same  dish  as 
the  veal ;  serve  with  parsley  and 
butter. 

Calfs  Head. — The  hesd  must  be 
■plit,'and  the  brains  and  tongue  re- 
moved. Wash  well,  and  soak  for 
two  hours  in  cold  water  ;  boil  it  with 
the  tongue  and  brains  gently  in  plenty 
of  water,  until  quite  tender ;  pour 
over  the  head  parsley  and  butter  made 
very  thick  ;  rub  the  brains  through  a 
•ieve,  add  some  chopped  parsley, 
peppar,  salt,  and  a  bit  of  Dutter ; 
mix,  and  put  it  round  the  tongue. 

Sheep's  Head  may  also  be  treated  in 
the  above  manner. 

Leg  of  Po  k. — About  eight  days 
will  be  found  snfficient  for  saHingj 
then  soak  in  cold  water  for  an  hour, 
mnd  dry  with  a  cloth.  Put  it  into 
cold  water,  and  let  it  gradually  come 
to  a  boil,  after  which  it  must  very 
gently  simmer,  till  well  done,  which 
will  be,  for  a  leg  of  nine  or  ten  pounds, 
thi-ee  to  three  and  a  half  hours  after 
the  water  boils.  Carrots,  parsnips, 
or  turnips  should  be  served  with  this 
dish,  and  may  be  boiled  with  the 
meat.  Peas-pudding  (see  receipt)  must 
always  accompany  it. 

Ham. — Soak  it  as  for  baking,  and 
put  it  into  cold  water,  with  a  bunch 
of  savoury  herbs  ;  when  the  water 
begins  to  simmer,  let  it  cook  gently, 
until  it  is  done,  skimming  constantly: 
allow  about  twenty  miautes  to  each 
pound ;  when  cooked,  take  off  the 
•kin,  and  cover  with  raspings.  Serve 
on  a  dish  garnished  with  parsley. 

Bacon. — Soak  in  cold  water  for  a 
eouple  ol  hours ;  pare  off  the  rusty 
edges,  and  scrape  the  rind.  Then  put 
in  cold  water  and  boil  gently,  allow- 
ing three  quarters  of  an  hour  to  every 
pouud  of  bacon.  When  done  take 
off  the  rind,  scrape  thn  under  side, 
and  grate  bread  crumbs  over  it.  Put 
in  a  not  oven  for  live  minutes,  and 
serve  with  broad  beans  or  peas. 

PkhUd  Poii.— Boil  gently,  till 
▼ery  tender,  and  serve  with  peas- 
ptttiding  and  plenty  of  vegetables. 


Boilxag  Poultry  4m 
Turkeys,  Fowls,  Ac,  are  trussed  /or 
boiling  as  follows  : — After  the  bird  ia 
drawn  and  plucked,  singe  it  with  white 
paper,  and  wipe  dry.  If  «  turkey, 
break  the  leg  bones  close  to  the  feet^ 
fasten  the  feet  together,  and  attach 
them  to  a  hook  ;  then  take  the  body 
of  the  bird  in  your  hands,  and  pull 
it  firmly  towards  you,  until  the  sinewa 
are  drawn  out  of  the  thigh.  Them 
cut  off  the  neck  close  to  the  back, 
leaving  the  crop  skin  long  enough  to  . 
cover  the  opening.  Insert  your  finger, 
and  detach  the  liver  and  ^nt ;  cut  off 
the  vent  and  remove  the  gut.  Then 
ii'Sert  a  hook,  and  carefully  pull  out 
the  gizzard  and  liver,  -taking  great 
care  not  to  break  the  gall  bladder. 
Ont  off  the  legs  at  the  first  joint ;  cut 
the  breast  bone  through  at  each  side 
close  to  the  back  ;  then  draw  the 
legs  up  to  the  crop,  and  beat  the 
breast  bone  tlat  with  •  rolling'  pin. 
Skewer  the  legs  and  wings  firmly — 
one  skewer  f.-vstening  the  two  legs  by 
the  middle  joint,  and  another  the 
wings.  Fowls  are  trussed  in  a  similar 
manner,  except  that  the  nails  only, 
and  not  the  feet,  are  ont  off,  and  that 
the  skewers  are  put  in  the  first  joint 
of  each  pinion,  and  the  middle  of  the 
leg— brought  close  to  it — and  into  the 
body.  This  is  done  at  each  side.  A 
string  round  the  legs  keeps  them 
firmer.  Pheasants,  partridges,  and 
all  kinds  of  moor  game  are  trussed  for 
boiling  same  as  fowls. 

^'uriey.  —  Stuff  the  crop  with  bread- 
crumbs, a  few  pounded  sweet  herb*, 
a  shredileil  anchovy,  butter  or  suet, 
lemon-pee!,  nutmeg,  salt  and  pepifer 
to  taste,  bound  with  an  egg.  Pat 
into  boiling  water,  aimmer  gently 
for  an  hour  and  a  half  to  two  hours, 
according  to  size.  Skim  carefully, 
and  serve  with  parsley  and  batter,  or 
mushroom,  or  oyster  sauce.  Pickled 
pork,  ham,  tongue,  or  bacon,  mutt 
euscompany  this  dish. 

Chicken  and  Fowl. — Boil  aa  turkey.  . 
A  chicken  will  take  about  half  an 
hour  after  the  water  boils,  and  a  good 
aizcX  fotrl  nearly  an  hour.  Serve  with 
pai':<ley  and  butter,  or  with  tho  fol 
lowing  B«u(v  :     Melt  in  n  teacnpittlo( 

S 


TAKE  MY  ADVICS. 


milk  A  Urge  table-spoonfal  of  bntter 
knwid«d  in  ilonr,  beat  up  th«  yolk  of 
•n  egg  with  •  little  cream,  stir  it  into 
the  butter,  and  heat  over  the  fire, 
■tirring  continually.  Ham,  tongne  or 
pickled  pork  mnst  be  served  with 
Doile.l  fowl.  If  bailed  in  •  cloth  a 
few  slices  of  lemon  should  be  placed 
<m  the  breast,  and  the  bird  covered 
with  buttered  writing  paper. 

Another  voay  of  boiling  a  Fowl  is  to 
aoak  it  in  milk  one  hour,  tie  it  up  in 
»  oloth  and  put  cold  water  in  a  sauce- 
pan, place  your  fowl  in,  and  put  on  a 
llow  tire  ;  when  boiling,  remove  it, 
and  let  simmer  for  about  twenty  mi- 
Bites  ;  then  remove  it  altogether,  and 
let  it  rctaain  in  the  water  ten  minutes 
more.  Serve  with  parsley  chopiied 
fine  into  some  melted  butter,  a  little 
■alt,  oepper,  and  some  juice  of  l^mon 
ponrdd'over  ;  with  the  usual  adjuncts. 

Boi'ed  Fowl  ami  Rice. — Have  some 
good  clear  mutton  broth  boitins  in 
yonr  aancepan ;  put  in  the  fowl  so 
that  it  is  entirely  covered ;  add  one 
large  onion,  •  little  mace,  bruised, 
pepper  and  salt.  Let  the  whole  sim- 
mer gently  for  about  half  an  hour, 
when  add  one-third  of  a  pound  of  well 
washed  and  soaked  rice.  ^Yheu  the 
rice  is  soft  and  tender,  take  it  out, 
•triin  it,  and  put  it  in  the  oven  for  a 
few  minutes  to  dry.  Yonr  fowl  being 
done,  serve  very  hot  with  the  rice  in 
the  dish,  and  parsley  and  bntter  sepa- 
rate. 

Another  method  is  to  stuff  the  fowl 
with  two  dozen  bearded  oysters,  and 
pat  in  a  jar.  The  jar  should  then  be 
placed  in  a  saucepan  of  boiling  water, 
and  boiled  for  nearly  two  hours. 
Take  another  dozen  of  oysters,  scalrl 
them  in  their  own  liquor,  add  a  gill 
of  cream  and  the  yolks  of  three  eggs 
beaten.  Mix  with  the  gravy  from  the 
fowl,  and  serve  very  hot. 

JSoMii.— Soak  for  a  quarter  of  an 
kour  in  warm  water.      Either  boil 

C'n  and  serve  with  pickled  pork  or 
ed  ham,  or  preiMire  thus  : — thicken 
the  water  in  wnicn  it  is  to  boil  with 
*  bit  of  bntter  oovered  with  flour,  and 
VqsC  aa  it  boils,  add  a  pint  of  milk, 
with  salt  and  whole  peppier  ;  then  put 
im   the    rabbit,   with  a  quantity  of 


onion*  ont  into  quarters,  and  atew 
gently  until  the  rabbit  is  tender,  from 
half  to  one  hour  according  to  size; 
when  ready,  take  out  the  onions,  put 
into  a  separate  saucepan  with  a  little 
loilk,  butter,  flour,  and  salt ;  wbeD 
the  sauce  is  well  mixed,  dish  the  rab- 
bit, and  pour  the  sauce  over  it.  • 
Mnshrooms  may  be  substituted  for  / ' 
oniona.  '' 

Qooie  laid  in  a  di'pb  for  a  cotiple  ol 
hours,  with  a  pint  of  boilins  milk 
poured  over  it,  and  then  boiled,  ia 
very  delicate,  thns:  Put  it  into  boiling 
wawr,  ana  let  it  sunmer  until  very 
tender.  Then  serve,  amothered  with 
onions  and  cream. 

JDuck  can  also  be  oooked  in  thia 
way. 

I'artridges,  Ph'a-mntu,  ftc,  are  sel- 
dom boiled.  Dress  like  fowl,  and  do 
not  stuiT  them.  Parsley  and  bntter, 
with  just  a  soupfon  of  cayenne  pepper, 
should  be  served  in  a  tnreen  ;  and  a  . 
sauce  made  of  chopped  parsley,  half 
a  pint  of  cream,  with  a  little  fresh 
butter,  stirred  together,  and  poured 
over  the  birds.  If  preferred,  celery 
heads,  cut  fine,  oen  take  the  place  ol 
the  parsley. 

Soilinff  Fisli* 
Pnt  fish  into  cold  water  to  boil,  an- 
lea*  the  fish  are  smalf,   when  warm 
water  is  best.     Do  not  put  into  boil- 
ing  water,  unless  specially  directed.        — 

A  little  salt  and  vinegar  should  be 
added  to  the  water  just  before  the  fish 
is  ready  to  put  in. 

Fresh-water  fish  must  aiwavs  be 
soaked  in  strong  salt  and  water  before 
cooking 

Fish  shonld  always  simmer  genlTy, 
or  the  outside  will  break  before  the 
inside  is  done. 

A  fish  plate  or  strainer  shonld  be 
pnt  in  the  kettle  for  the  fish  to  lie 
upon. 

When  the  fish  separates  easily  from 
the  bone,  (which  can  be  ascertained 
by  drawing  up  the  plate),  it  ia  done, 
and  must  be  at  once  taken  out  of  the 
wster. 

\ :  ecollect  fish  must  never  be  served 
underdone. 

Sea  water  is  be!it,  where  it  can  be 
had,  for  the  boiling  of  salt-water  fiah. 


1>0MBSTI0  COOKERY. 


The  roe  «nd  liver  shonld  in  most 
«asea  be  placed  in  the  dieh  by  the  ride 
of  the  fl«h. 

Always  lerve  fish  on  •  hot  napkin. 

Parsley,  horseradish,  and  sliced 
lAmon,  are  the  best  gamishings  for 
tak. 

Twrhot. — Empty,  and  wash  per- 
fectly clean,  without  breaking  the 
skin  ;  draw  a  sharp  knife  through  the 
thickest  part  of  the  middle  of  the 
bscV  nearly  to  the  bone.  Do  not  ont 
off  the  fins  ;  the  incision  is  made  to 
prevent  the  skin  of  the  white  side 
from  cracking.  Dissolve  in  a  fish- 
kettle,  in  as  mnch  cold  spring  water 
M  will  cover  the  fish  abundantly,  salt, 
in  the  proportion  of  fonr  unnces  to  the 
gallon^  and  a  morsel  of  saltpetre  ;  lay 
the  tnrbot  npon  the  fish-plate  with 
the  white  side  upwards,  place  it  in  the 
kettle,  bring  it  slowly  to  boil,  and 
clear  off  the  scam  as  it  rises  ;  simmer 
vntil  done,  then  lift  it  ont,  drain  and 
dish  yery  hot,  with  a  hot  napkin 
neatly  arranged  over  the  drainer. 
Serve  with  rich  lobster  sauce,  good 

Slain  melted  batter,  and  a  dish  of 
ressed  cucumber.  For  a  small  din- 
ner, anchovy,  or  shrimp -sauce  is 
served.  Should  there  be  any  cracks 
in  the  skin  of  fish,  branches  of  curled 
parsley  may  be  laid  over  them.  Gar- 
nish with  a  slice  of  lemon  and  a  tuft 
of  curled  parsley,  placed  alternately 
round  the  edge  of  the  dish  ;  or  a 
border  of  fried  smelts.  From  fifteen 
to  twenty  minutes  will  nsually  boil 
a  moderate  sized  lish,  and  from  twenty 
to  thirtv  a  large  one.  Turbot  is  im- 
proved by  being  kept  a  day  or  so  be- 
fore cooking,  tf  the  weather  be  not 
"»enr  hot. 

Stilmtm. — When  the  fish  is  scaled 
and  cleaned,  pnt  it  into  the  kettle 
Vith  cold  water,  (with  six  to  eight 
ounces  of  salt  to  each  gallon),  enough 
to  quite  cover  it.  Let  it  boil  up  pretty 
Quickly,  skim,  and  simmer  until  done. 
Then  tske  it  out  and  serve  on  a  hot 
napkin,  garnish  with  parsley  and 
•liced  lemon.  Lobster  sauce,  shrimp 
aauce,  and  plain  melted  batter,  {tee 
receipts),  may  all  accompany  this  dish,  I 
as  well  as  euoombor,  cither  dressed 
0r  plain.  ' 


Another,  and  by  some  considered  m 
better  way  of  boiling  salmon,  is  to  out 
it  in  slices  two  ioches  thick,  and  sim- 
mer  gently  for  about  twenty  minntei^ 
and  then  serve  as  before. 

Many  cooks  advise  putting  salmon 
into  boiling  water,  as  it  then  eatC' 
firmer.  Often,  however,  a  fish  cooked 
thns  comes  to  table  very  hard. 

Collared  Halmon. — A  thick  sHoo, 
about  four  pounds,  of  a  large  fish  ia 
best ;  which  is  to  be  cut  open,  boned, 
and  scaled..  Then  rub  it  all  over 
with  a  seasoning  of  pounded  mave, 
pepper,  and  salt,  roll  it  up  and  tie. 
Simmer  gently  for  about  an  hour  ia 
water  (with  a  proportion  of  one-fourth 
vinegar),  in  which  a  few  bay  leaves 
have  been  thrown.  Serve  with  an- 
chovy sauce  (see  receipt),  or  plaiB 
melted  butter. 

JSalmon  is  also  plain  boiled  in  slioea 
of  two  to  three  inches  thick;  It 
should  be  soaked  in  strong  salt  and 
water  for  half  an  hour,  put  into  boil- 
ing  water,  simmered  for  about  twenty 
mmutes,  with  some  horseradish  in  the 
water ;  and  served  the  same  as  if 
boiled  wholsk 

Brill  is  boiled  same  as  tnrbot. 
Carp  ivUk  vinegar. — Put  into  th* 
kettle  entire,  with  enough  boiling  vino- 
gar  to  cover  it ;  simmer  for  an  hour 
or  more,  accottling  to  sice.  8erv« 
with  parsley,  without  any  of  the 
liquid.  Carp  dressed  in  thia  way, 
however,  is  best  eaten  cold. 

Carp  may  also  be  boiled  plain,  and 
servea  with  parsley  and  batter. 

Cod  ia  seldom  boiled  whole,  as  • 
good  sized  head  and  shonlders  is  suffi- 
cient for  a  dish.  To  boil  the  head  and 
thomldert,  first  clean,  and  then  mb 
salt  over  the  thickest  parts  and  inside, 
and  let  it  remain  so  for  a  couple  of 
hours.  Tia  it  up  with  broad  tape^ 
and  pnt  it  on  in  cold  water  (with  half 
a  pound  of  salt  to  the  gallon),  sufBci- 
ent  to  cover  it.  When  the  water 
boils,  (some  cooks  prefer  to  put  a  laig« 
head  and  shoulders  into  boiling  water), 
draw  the  kettle  to  the  corner  of  tM 
fire,  and  let  it  simmer  slowly  for  abont 
twenty  to  twenty-five  minntes.  Skim 
very  carefully.  Serve  on  a  hot  nap- 
kin with  horseradish  and  •lioed  Is 
8-8 


TAK£  MF  ADVTCR 


Oyater  mum  and  plain  melted  butter 
innst  accompany. 

Cod  ia  yery  often  boiled  in  alicea, 
which  should  soak  in  a  mixture  of 
salt  vin^ar  and  water  for  nearly  an 
hour.     Boil  im  before,    only  not  so 

iMIg. 

Salt  Cod  should  be  obtained  the  day 
before  wanted,  and  put  into  cold  water 
with  a  little  vinegar,  and  allowed  to 
soak  all  night.  Then  put  it  on  in  cold 
water.     Do  not  let  it  boil,  but  simmer 

gently  until  tender  (say  one  hour), 
kim  frequently.  Serve  on  a  hot  nap- 
kin in  a  dish  garnished  with  hai'd- 
boiled  eggs  sliced,  and  parsley.  Egg- 
•auce  (see  receipt),  and  boiled  parsnips 
■hoal'l  be  served  with  it. 

Salt  Cod  with  Cream. — Soak  as  above, 
•nd  hoil  without  vinegar,  when  done 
pall  into  flakes,  pour  half  a  pint  of 
rich  cream  over  it,  and  serve  with  egg 
•Mice,  and  parsley  and  butter. 

Cod's  Sound*  should  be  soaked  in 
■»1t  and  water  for  a  short  time,  and 
then  well  washed.  Boil  quite  tender 
in  milk  and  water,  and  serve  with 
•gg  sauce. 

Jokn  Dory  is  best^dresaed  same  as 
torbot  (which  «««)  except  that  the  tins 
•re  cnt  off.  An  average  sized  fish 
shouldsimmerfor  about  fifteen  minutes 
after  the  water  boils.  Serve  with 
either  anchovy,  shrimp,  or  lobster 
sauce.  It  is  beat  kept  for  two  days 
before  oooking. 

-  JkU. — The  smaller  ones  are  best  for 
boiling.  Pnt  them — well  cleaned  and 
skinned  —  into  warm  water,  with  a 
bnnch  of  parsley,  simmer  until  tender 
(say  half  an  hour).  Serve  with  parsley 
•nd  batter. 

Collared  Set. — Take  •  large  eel,  bone 
•nd  akin  it,  and  dnat  over  it  a  mixture 
of  finely  powdered  mace,  cloves,  and 
allapice,  a  few  sage  leaves  and  sweet 
herbs  chopped  very  small,  salt  and 
pepper.  Koll  up,  tie  with  tape  and 
Dou  till  tender.  Serve  with  plain 
melted  butter. 

Lamjireya  are  dressed  like  eels. 

Flouiulers  are  boiled  plain  in  water, 
with  a  little  salt  and  vinegar.  Let 
them  simmer  slowly  for  five  or  six 
minutes;  aerve  with  parsley  and 
bttitar. 


Qumet  should  simmer  gently  for 
about  half  an  hour.  Serve  with  an- 
chovy sauee.  The  fins  must  be  cut 
off. 

Haddock  may  be  plain  boiled  thus 
— Put  them  on  in  boiling  water,  with 
a  handful  of  salt ;  when  done,  they 
will  rise  to  the  surface,  and  must  be 
immediately  taken  up ;  skim  well 
while  boiling ;  serve  with  melted  but- 
ter, shrimp  sauce,  cream  sauce,  or  an- 
chovy sauce. 

Anotlier  way  is  to  make  •  few  cuta 
on  each  side  of  the  fish,  and  let  it  re- 
main in  salt  for  an  hour  or  two  — ac- 
cording to  size ;  put  into  boiling  water 
and  simmer  till  tender.  A  fish  of  five 
pounds  will  take  about  half  an  hour. 
Qarnish  with  parsley,  and  serve  with 
egg  sauce  and  boiled  parsnips. 

Whiting  and  Hake  are  dressed  like 
haddock. 

Tunny  may  be  boiled  like  ralmon. 

Mackerel  should  be  allowed  to  soak 
in  salt  and  water  for  a  quarter  of  an 
hour.  Then  put  them  on  in  hot  water, 
with  a  little  salt,  and  simmer  gently 
for  about  half  an  hour.  When  done 
the  tails  will  split.  The  dish  on  which 
the  fish  is  served  should  be  garnished 
with  fennel,  and  a  sauce  served  with 
them  of  melted  butter  with  chopped 
fennel  or  parsley,  or  green  gooseberry 
sauce  (see  receipt).  Anchovy  sauce 
is  sometimes  served.  Mackerel  may 
be  filleted,  plain  boiled,  and  aerved 
with  parsley  and  butter. 

Mackerel  Soused. — When  the  mack- 
erel are  boiled,  pat  half  a  pint  of  vine- 
gar to  a  quart  of  the  liquor  in  which 
the  fish  have  been  boiled,  half  an  ounce 
of  whole  black  pepper,  two  or  three 
bay  leaves,  and  a  httle  mace ;  let  boil 
together  for  •  short  time,  and  when 
cold,  pour  it  over  the  mackerel. 

Grey  Mullet. — Boil  plain;  put  into 
colli  water, — unless  small,  ■when  hot 
water  is  best ;  sinuneruntil  very  tender, 
and  serve  with  anchovy  sauce  •ad 
plain  melted  butter. 

Hed  Mullet  is  never  boiled. 

Pa-ch.— Boil  as  directed  for  earn. 
About  ten  to  fifteen  minntea'  gentM 
simmering  will  suffice. 

Pike  must  be  scaled  and  have  the 
gills  reiuoveJ,  and  be  well  waskod— 


Wm^fW^:' 


DOMSSTTO  aOOKERT. 


first  in  vinegar  and  water,  and  then  in- 
plain  cold  water.  Make  a  stuffing  of 
(^ated  bread  crumbs,  butter,  a  few 
oysters,  and  a  little  parsley  chopped 
very  fine,  some  onions,  pepper,  salt, 
•ome  fine  herbs  dried  and  rubbed  to 
powder,  binding  the  whole  with  an 
egg  ;  fill  the  inside  and  gills  with  this 
stuffing,  and  sew  the  fish  up,  and  put 
on  in  boiling  salt  and  water,  with  a 
little  vinegar  in  it,  and  simmer  for  half 
ma  hour  to  one  hour,  according  to  size. 
Serve  with  melted  butter  and  anchovy 
or  oyster  sauce.  The  tail  is  usually 
skewered  in  the  month. 

i'/oiceshould  be  plain  boiled  like  tur- 
bot,  and  served  with  melted  butter. 

SkaU. — This  fish  is  either  boiled 
plain,  or  crimped,  and  served  with 
Bsel  ted  butter,  lobster  or  caper  sauce. 

Crimped  Skate  is  the  most  firm. 
The  fish  is  crimped  by  drawing  a  knife 
through  it,  in  lines,  when  first  caueht. 
Skate  must  be  well  done.  It  is  dan- 
gerous to  eat  it  out  of  season. 

Soles  should  be  thoroughly  washed 
and  then  plain  boiled  as  directed  for 
turbot.  Sisrve  with  shrimp  or  lobster 
•auce,  and  plain  melted  butter.  They 
will  require  from  five  to  ten  minutes 
simmering — accordinf  to  size — after 
<he  water  boils. 

Herrings- — Simmerfor  about  twenty 
minutes.  Serve  with  the  following 
•auce  :  pnt  half  a  gill  of  cream  in 
a  little  stewjian,  and  when  it  boUii 
add  to  it  two  tablespoonfuls  of  melted 
butter,  m  bit  of  fresh  butter,  and  a 
littl«  lemon  juice,  pepper  and  salt. 

Tench. — Boil  as  directed  for  carp. 

Trout  and  Salmon  Trout  can  both  be 
boiled  thus  :—  Put  in  boiling  water, 
made  pretty  salt,  and  boil  fast  for 
about  fifteen  to  twenty  minutes ;  serve 
with  melted  butter. 

Lobnter.  —  Put  into  boiling  water 
with  a  little  salt,  and  kee^  boiling 
for  twenty  to  forty-five  minutes,  ac- 
cording to  size,  skimming  well.  Tiob- 
ters  are  spolt  iJF  done  too  much  or  not 
doae  enough,  so  that  great  care  is 
necessary.  A  little  sweet  oil  rubbed 
over  the  shell  when  done  and  then 
'  wiped  off  again,  improves  the  appear- 
ance. 
Croji/uh. — An  averaged   aised  fish 


will  be  done  in  fifteen  to  twenty  min- 
ntes  if  put  into  boiling  water. 

Crab  is  boiledJnJhe  same  wajr. 

Shrimps. — The  following  is  Soyer's 
plan.  To  one  gallon  of  water  pnt 
two  ounces  of  salt,  one  spring  of  lemon 
thyme,  one  of  mint,  and  a  bayleaf. 
Boil.  When  boiling  hard  pnt  on« 
quart  of  shrimps  into  an  open  wire  or 
wicker  basket,  which  place  in  the 
water.  The  time  the  shrimps  take  to 
boil  depends  upon  their  size;  but  it 
may  be  known  by  their  changing 
colour.  If  boiled  too  muoli  th«y  ar* 
tasteless  and  indigestible. 
Stewin;. 

For  stewing  meat  should  be  pnt 
into  coJd  water,  only  just  sufficient  to 
cover  it.  When  it  comes  to  the  boil 
it  must  be  carefully  skimmed  until  no 
more  scum  rises,  and  then  allowed  to 
simmer  very  gently  until  the  meat  be- 
comes perfectly  tender,  and  the  ge]*> 
tinous  parts  partially  dissolved. 

A  stew  must  never  boil. 

Stewing  does  not  require  either  so 
mnch  water  or  so  great  a  heat  as  boU- 
ing :  it  is  the  most  economical  of  all 
modes  of  cooking,  as  many  coarse 
meats,  old  poultry,  and  game,  and 
different  parts  of  animals,  which, 
cooked  any  other  way,  would  be  un- 
eatable, are  rendered  nntritions  and 
savoury.  By  stewing  we  obtain  all 
the  nutritious  elements  of  food,  some 
of  which  are  lost  in  roasting  and  boit 
ing. 

Slow  cooking  is  necessary,  and  meat 
may  even  be  stewed  over  and  over 
a^ain,  without  injury,  until  it  ia  suiB- 
ciently  tender. 

Eai-thenware  vessels  are  better  than 
metal  ones,  because  they  are  longer 
getting  hot,  bnt  retain  their  heat  for 
a  greater  length  of  time. 

The  quantity  of  water  shonid  be 
regulated  by  the  kind  of  meat  stewed. 

Salt  is  an  invariable  adjunct  to 
stews. 

Bump  of  Serf. — Abont  half  a  mmp 
makes  an  excellent  dish.  Kemove 
the  bone,  and  tie  up  with  broad  tape. 
Pnt  into  a  stew-pan  with  just  enough 
stock  (which  see)  to  cover  it.  Add 
whatever  veyetnbles  are  liked — sliced 
— such  as  onions,  catrute,  or  toinipa. 


TAKE  MT  ADVICE. 


»nd  flajronr  the  atock  with  cloves, 
■aronrr  herbe,  vinegar,  catsnp,  pepper 
•nd  Mut  The  whole  moat  then  be 
flowed  to  simmer  very  gently  until 
perfeotlv  tender  (from  four  to  five 
Itonra),  keeping  it  akimmed.  When 
done  strain  the  gravy  the  meat  was 
boiled  in,  and  thicken  with  a  Kttle 
butter  Mid  flour,  put  in  a  glass  of  port, 
Madeira,  or  other  rich  wine,  let  it  boil 
«p,  and  serve  over  the  meat,  very  hot ; 
garnish  the  diah  with  forcemeat  balls 
•ndthavegetables  boiled  with  the  meat. 

Biisket  of  Beef. — Stew  like  rump. 

Shin  of  Beef.  —  Saw  the  bone  in 
nveral  pieces,  put  the  meat  in  stock 
or  water ;  when  it  boils,  skim,  and 
add  a  head  of  celery,  a  bunch  of 
•avoury  herbs,  pepper,  salt  and  all- 
spice to  taste.  Cut  up  a  few  onions, 
earrots  and  turnips,  and  l>oil  them  till 
tender.  When  the  beef  is  quite  ten- 
der (say  four  hours)  take  out  the 
liquor,  and  thicken  half  of  it  with 
butter  and  flour,  season  with  pepper 
and  salt ;  add  a  glasa  each  of  catsup 
and  port  wine,  boil  up,  pour  over  the 
meat,  and  serve  very  hot,  on  a  dish 
garnished  with  the  boiled  vegetables. 

Anyi  part  of  the  ox  may  be  stewed 
by  cutting  it  into  small  pieces  and 
ffently  aimmering  till  tenaer  with  a 
little  mace,  cloves,  and  herbs.  Wlien 
balf  done  add  sliced  vegetah'es,  and  if 
liked,  parsley.  Barley  or  rice  may  be 
added,  as  thickening  to  the  stock. 

Ji-ish  Stew.  — To  about  three  pounds 
of  breast,  loin,  or  neck  of  mutton,  cut 
into  moderate  sized  pieces,  put  six 
pounds  of  potatos  and  six  or  eight 
Luge  onions,  peeled  and  cut  into  thick 
tlioea.  Put  mto  a  stewpan  and  add 
peppor  and  salt  to  taste.  Pour  over  it 
about  one  to  one  and  a  half  pint  of 
water,  and  stew  very  gently,  unth  the 
Kd  OH  alinayt,  until  quite  tender  (say 
two  to  three  hours).  Shake  the  pan 
BOW  and  then  to  prevent  burmng. 
Serve  very  hot.  This  dish  may  also 
be  prepared  by  putting  exactly  the 
•."xme  ingredients  in  a  jar  instead  of  a 
atewpan,  and  baking  in  a  moderate 
oven  for  about  two  hours,  or  until 
quite  tender. 

Brecut  of  Lamb  or  Mutton. — Cut  in 
piacea.  ami  stew  verj'  gently  for  about 


an  hour  and  a  quarter  to  an  hour  and 
three  quarters,  in  good  stock,  sufficient  i  . 
to  cover  it.     When  done  thicken  tho  V 
stock  with  butter  and  flour,  add  a'i 
glass  of  sherry  or  other  white  wins^  v 
boil   up,    and  pour  over    the    meat,  - 
Green  peas,  spinach,   or  mushroomi^  - 
may  be  stewed  with  thia  dish,  and 
much  improve  it.  / 

Brtatl  of  Veal.  —  Cut  in  pieces  and 
fry  to  a  good  brown.  Then  turn  into 
a  stewpan  with  a  little  butter,  savoury  . . 
herbs,  pounded  mace,  onions,  cloves,  - 
allspice,  and  grated  lemon-peel,  pep]>er 
and  salt  to  taste.  Cover  the  meat 
with  water,  and  stew  cently  for  about 
a  couple  of  hours.  Then  thicken  the 
gravy  with  butter  and  (lour,  add  a 
couple  of  glauses  of  sherry,  a  table- 
spoonful  each  of  catsup  and  tomato 
sauce,  pour  over  the  meat  and  serve. 
Green  peas  boiled  separately  may  be 
served  in  the  same  dish,  or  they  may 
be  stewed  with  the  veal. 

FMet  of  Veal  may  be  stewed  whole 
with  the  same  additions  as  above,  a 
little  lemon-juice  and  a  do7«n  mneh- 
rooms.  This  joint  must  be  stuffed 
with  forcemeat  and  stewed  eery  gently. 
Half  an  hoar  per  pound  should  be 
allowed. 

Knuckle  of  Veal  should  be  stewed 
plain  for  an  hour,  and  then  have  added 
half  a  poand  of  rice  or  macaroni,  and 
the  whole  simmer  for  two  hour* 
longer.  Serve  with  boiled  bacon,  and 
parsley  and  bntter. 

Ned  of  Km/.— Bake  for  half  aa 
hour  in  a  brisk  oven,  and  put  in  a 
stewpan  of  boiling  water,  with  a  few 
young  carrots,  green  onions,  and  new 
potatos,  and  a  bunch  of  savoury  herbs. 
Stew  for  two  hours.  Serve  with  boiled 
green  peas  and  forcemeat  balls. 
Btewlag  Poultry,  9to. 

Pigeons  may  be  stewed  with  fat 
bacon.  The  livers  should  be  minced 
and  added  to  the  stock,  the  gravy 
thickened  aa  lofnre,  and  flavoured 
with  a  little  port  wine  or  catsup. 
They  will  take  about  half  an  hour. 

Ihtcliingt,  Rabbit*,  can  also  be 
dressed  in  this  maimer.  Forcemeat 
balls  and  a  few  onions  may  be  added 
just  before  done. 

Vemaoft. — The  shoulder  ia  the  boat 


DOMESTIC  COOKSXr. 


Joint.  Bone  and  pnt  into  a  pan  rolled 
and  tied  up  with  slices  of  mutton  or 
Iamb  fat,  which  hare  been  soaked  .in 
port  wine,  seasoned  with  allspice  and 
whole  pepper.  Stew  in  go<Ml  stock 
with  a  gill  of  port  wine,  till  anite 
tender  (say  three  hours  and  a  half  to 
four  hours),  and  serve  with  the  gravy 
over  it,  with  red  currant  jelly. 
Stewing  Fish. 

Carp. — Put  into  a  stewpan  a  quart 
of  water  and  a  bottle  of  port  wine  (or 
half  these  quantities,  according  to  size 
of  fish),  add  a  little  mace,  fine  herbs, 
youug  onions,  pepper  and  salt,  and  a 
•orai)ed  horse  -  radish  ;  simmer  very 
gently  for  an  hour,  or  until  tender, 
then  take  out  the  carp  and  drain  into 
another  pan,  put  a  pint  of  port  wine, 
two  shreded  anchovies,  an  onion,  a 
little  lemon  juice,  a  quarter  of  a  pound 
€t  butter  rubbed  m  flour,  a  little 
cream,  and  a  half  a  pint  of  the  liquor 
in  which  the  carp  were  boiled  ;  ooil 
together  for  a  few  minutes,  then  add 
the  yolks  of  two  eggs  with  cream,  and 
juice  of  half  a  lemon ;  dish  with  the 
sauce. 

Salt  Cod.  — Pntinto  a  strong  earthen- 
ware dish  a  slice  of  butter,  some 
parsley  and  green  onions  chopped, 
pep]>cr,  and  a  fet.*  capers  ;  place  the 
tish  in  layers  in  the  dish,  covering  each 
with  the  seasoning.  When  the  dish  is 
full  cover  with  bread  crumbs  ;  stew 
gently  over  hot  ashes  until  quite 
tenoer,  and  brown  with  a  salatran  ler. 

Eels.  — Clean  and  skin  the  fish  and  cut 
into  pieces  of  three  inches  long,  soak 
in  strong  salt  and  water  for  one  hour. 
Dry  with  a  cloth  and  fry  them  brown. 
Then  put  them  in  a  stewpan  with  a 
pint  or  good  stock — boiling — with  a 
gill  of  port  wine,  a  little  essence  of 
anchovy,  lemon-juice,  and  cayenne, 
mace,  salt  and  pepper  to  taste.  Stew 
gently  for  about  half  an  hour,  and 
serve  with  gravy  over  them,  very  hot. 

Another  Method  is,  after  cleaning, 
cutting,  and  soaking  them,  to  take  an 
onion,  two  or  three  shallots,  a  little  i 
thyme,  parsley,  two  or  three  bay 
leave*,  pepper,  a  pint  of  gravy,  half  a 
pint  of  vinegar,  and  four  bruised  an- 
ehovies,put  the  whole,  with  a  pint  of 
port  or  Fruich  rod  wine,  into  a  stew- 


pan, and  let  tham  boil  for  <ibont  ten 
minutes,  when  take  out  the  tish  ;  let 
the  sauce  continue  boiling  until  con* 
siderably  reduced';  thicken  aa  befon 
directed  and  serve. 

Or — Cream  may  be  added  to  the 
gravy  just  before  done. 

Lobster. — Take  all  the  meat  of  oold 
lobsters,  and  have  ready  a  gravT, 
made  by  boiling  the  shells,  previonsJy 
pounded  roughly,  for  a  long  time  in 
water ;  strain  this  liquor,  and  season 
it  with  pepper,  salt,  and  mace  ;  thicken 
with  flour  and  butter,  and  when  tho- 
roughly hot,  put  on  the  lobster,  and 
heat  it  up ;  just  before  serving  add 
a  little  lemon  juice.     Serve  very  hot. 

Salmon. — When  the  fish  is  cleaned, 
cut  it  into  slices,  and  stew  gently  in  a 
rich  white  gravy.  A  little  before  serv- 
ing, add  two  tablespoonfuls  of  aoy, 
one  of  essence  of  anchovy,  salt,  ■oiue 
chopped  parsley,  and  chives. 

Oygteri. — Scald  one  dozen  oyaten 
in  their  own  liquor,  and  beard  them. 
Put  into  a  stewpan  a  little  butter  and 
snflicient  flour  to  cover  it,  and  the 
liquor  of  the  oysters,  strained,  flv 
voured  with  a  blade  of  mace.  When 
this  boils  add  the  oysters,  a  gill  of 
cream,  salt  and  cayenne  to  taste. 
Simmer  for  a  couple  of  minutes,  and 
serve  with  toast. 

Turbot.  —  Make  a  seasoning  of  a 
pound  of  freoh  butter,  a  little  salt, 
pepper  and  nutmeg,  parsley  and  mush- 
rooms chopped,  a  chopped  shallot,  and 
the  juice  of  two  lemons;  cover  the 
bottom  of  the  fish  kettle  with  a  por- 
tion of  this  mixture,  then  pnt  in  the 
fish,  and  cover  it  with  the  remainder; 
add  a  bottle  of  French  white  wine, 
and  let  the  whole  stew  very  gently 
for  an  hour. 

Whiting. — Put  into  a  stewpan  with 
a  little  fresh  butter  and  chopped  pars- 
ley, salt,  pepper,  and  nutmeg  to  taste ; 
moisten  from  time  to  time  with  butter 
and  white  wine;  when  done  on  one 
side,  turn ;  when  done,  thicken  with 
flour  and  butter,  adding  a  little  lemon 
juice. 

Trout. — Wash  and  dry  thoroughly, 
and  cut  into  thick  slices  ;  put  them 
in  the  pan  with  a  little  good  stock, 
salt,  pepper  and  lemon  juice,  and  let 


TAKE  UT  ADVICE. 


it  simmer  until  qnite  reduoed ;  theQ 
dish  up  the  fish  with  a  sauce  made 
thus  : — Put  into  a  pan  some  crumb  of 
bread,  with  a  little  butter,  some  pars- 
ley, shallots  chopped  very  fine,  pepper, 
•alt,  two  or  three  cloves,  a  little  nut- 
meg grated,  a  glass  of  French  white 
wine,  and  one  of  good  gravy;  let  it 
boil  until  it  becomes  thick.  IJisb  very 
hot. 

[^TiuAf*.— See  Cold  Meat  Cookery.] 
Prying. 

How  TO  Fry. — ^Perliaps  of  all  modes 
•f  cookery  frying  is  the  least  nutritious 
and  economical.  All  kinds  of  meats  and 
vegetables  may,  however,  be  fried  and 
made  tasty.  The  frying-pan  should  be 
■ofBciently  large  to  allow  the  meat  to  lie 
iUt  at  the  bottom ;  and  the  fire  should 
be  brisk,  clear,  and  free  from  blaze.  If 
the  meat  to  be  fried  is  fat,  the  pan  will 
need  only  bi  be  greased  to  prevent 
■ticking ;  but  in  the  case  of  veal 
cutlets,  and  other  lean  mejvts,  butter, 
dripping,  lard,  or  bacon  will  be  neces- 
sary. Salt  fat,  from  the  liquor  of 
boiling  meat  is  apt  to  fly  and  spurt, 
and  therefore  is  unfit  for  frying ;  but 
fat  used  for  frying  will,  if  strained, 
■erve  for  the  same  purpose  again  and 

Xin.  Meat  for  frying  should  be 
htly  salted,  peppered  and  floured, 
maSi  when  done,  laid  on  a  hot  dish  and 
the  fat  poured  off  for  further  use.  If 
oiuoiM  or  oilier  vegetables  are  to  be 
fried,  place  them  in  the  pan  directly 
After  tne  meat  is  removed  and  fry  in 
tiie  fat.  When  they  are  brown,  pour 
off  the  fat,  as  before.  For  graviet 
made  in  the  frying  pan  there  are  many 
receipts.  This  is  a  good  plain  gravy : 
— A  teacup  or  more  of  cold  gravy, 
lnt>th,  or  water,  with  a  spoooiul  of 
ketchup  or  Worcester  sauce,  and  a  bit 
of  butter  the  size  of  a  walnut  rolled 
in  as  much  flour  as  it  will  carry  ;  set 
on  the  (ire  andkcpt  well  shaken  in  the 
pan,  till  the  gravy  is  smooth  and  thick. 

Bacon  or  If  am  should  be  scalded 
ft  minute  or  two  in  water  in  the 
frying  pan.  When  the  fat  begins  to 
run  and  becomes  transparent,  pour  off 
the  liquor  and  brown  the  meat  in  its 
own  fat.  Liver  should  be  fried  over 
•  slow  fire,  as  it  is  apt  to  fly. 

Mffif*  are  fried  iu  a  variety  of  {orm% 


as  in  bacon  fat,  omelettes,  tto.,  (for  "  , 
which  »««  Receipts).  £ach  egg  Ehuuld 
be  separately  broken  in  a  tea  cup  and  ' 
gently  poured  into  the  pan,  that  the 
yolks  may  remain  unbroken  in  the 
centre  of  the  whites  when  the  whole 
is  set,  and  the  lower  part  fried  to  a 
delicate  brown,  take  up  each  separ- 
ately  with  a  slice.     {See  Omelettes. )  / 

FUh  to  be/ried  should  be  dry  aud  / 
well  floured ;  or  they  may  be  rubbed 
with  white  of  egg  and  covered  with 
fine  bread  crumbs.  All  kinds  of  fish 
require  much  more  fat  than  meats  or 
vegetables  :  the  fat  may,  however,  be 
used  for  lish  over  and  over  again. 
Turn  fish  in  the  pan  with  a  slice,  and 
be  careful  in  taking  them  up  that  they 
do  not  break. 

SatUeinj  is  a  mode  of  frying  in  a 
deep  kind  of  frying-pan,  or  shallow 
saucepan,  generally  Imed with  earthen- 
ware. A  moderate  or  small  quantity 
of  fat  only  is  required.  When  it  boils, 
put  in  the  meat,  Ac,  and  keep  the 
pan  in  motion  till  its  contents  are 
properly  cooked.  Chops,  steaks,  cut- 
lets, pancakes,  omelettes,  fritters, 
small  game,  and  poultry,  kidneys, 
sweetbreads,  potatoes  sliced  or  cut  in 
dice,  vegetables,  and  fish  are  all  sauted. 
The  great  point  is  td  avoid  over  cook- 
ing, especially  if  the  sant^ing  be  only 
the  preliminary  process  in  the  prepar- 
ation of  the  dish. 

Fish  to  Frij.—SiaU,  Sole*,  Plaice, 
Flounders,  Brill,  Mackerel,  and  fresh-  • 
water  fish  generally,  are  fried  au 
naturel,  in  fat  or  bntter,  and  served 
without  sauce,  which  is  added  at  table 
according  to  taste,  in  a  dish  garnished 
with  parsley.  Fresh-water  fish  must 
be  laid  for  an  hour  or  two  in  a  bath  of 
salt  aud  water  to  remove  the  earthy 
flavour. 

Crimped  Skate. — Lay  slices  in  bntter 
for  three  or  four  hours,  with  salt, 
pepper,  cloves,  a  little  garlic,  oninus, 
parsley,  and  vinegar,  near  enough  to 
the  fire  to  gently  melt  the  butter. 
Then  take  out  the  slices  and  fry 
quickly  in  butter,  and  serve  on  a  hot 
dish  garnished  with  parsley. 

Smelts. — Wipe  with  a  c!ean  cloth, 
but  do  not  wash  ;  dredge  with  flour, 
or  brush  over  with  yolk  of  beaten  egp 


DOWESTIO  COOKERY. 


41 


'."■nd  roll  in  brcad-crumba,  and  fry  in 
boiling  dripping  orlaxd  till  thoroughly 
brown. 

Soles. — Take  off  the  brown  skin  and 
•orape  the  other  side.  Wash  well  and 
place  them  in  a  cloth  to  dry  ;  then 
rub  well  over  with  yolk  of  egg  well 
beaten,  and  cover  with  grated  bread- 
crumbs ;  fry  to  a  good  colour  in  boil- 
ing lard,  and  when  done,  lay  them  on 
a  sieve  before  the  fire  to  dry  ;  serve 
with  melted  butter,  and  shrimp  sauce, 
garnishing  the  dish  with  crimped 
parsley.  The  sieve  may  be  covered 
with  blotting  paper  to  absorb  the  fat. 

Soles  i  la  ltalienne.^C\ea.n,  cut  off 
heads  and  tails.  Cover  with  chopped 
parsley,  salt,  pepper,  a  little  powdered 
nntmeg.  adding  a  good  piece  of  butter, 

Ereviously  warmed.     Fry  over  a  qnick 
re,  and  turn  as  soon  as  one  side  is 
done.     Serve  with  Italian  sauce. 

Soles  an  Oratin. — Rub  a  piece  of 
butter  on  a  silver  or  plated  dish  ;  then 
fry  for  a  short  time  some  chopped  fine 
herbs,  eschalots,  chopped  mushrooms, 
and  salt,  and  pepper ;  when  nicely 
browned  put  them  in  the  dish,  and 
place  your  soles  upon  them  ;  cover  the 
•oles  with  grated  bread-ci-umbs  ;  add 
a  little  butter,  and  a  small  quantity 
of  white  wine.  Cook  gently  under  a 
braising  pan,  or  over  a  slow  charcoal 
fire  ;  but  if  the  latter,  brown  with  » 
salamander.  Serve  with  slices  of 
lemon,  or  lemon  juice  squeezed  over 
jnst  previous  to  sending  to  table. 

Sprats. — Frying  is  the  best  way  to 
eook  these  delicate  fish.  Wipe  them 
dry,  and  flour  well  before  putting 
them  in  the  pan.  Let  them  almost 
float  in  boiling  fat  or  butter,  and  fry 
till  they  are  well  browned.  Sprats 
are  often  fried  in  butter,  when  they 
make  a  nice  dish. 

Trout. — Cleanse,  dredge  with  flour, 
rnb  with  beaten  yolk  of  egg,  cover 
with  bread-crumbs,  fry  to  a  good 
colour,  and  serve  with  melted  butter 
and  lemon  pickle.  Small  trout  are 
dressed  whole.  In  some  parts  of 
Scotland,  trout  are  rubbed  with  oat- 
meal instead  uf  fl'>ur,  and  some  con- 
nder  this  improves  the  flavour. 

Hfirrmgs. — Scale,  cut  o£  the  fins, 
gut,  and  wipe  dry,  leaving  in  the  roe 

a* 


or  melt.  Dredge  with  flour,  and  fry 
in  boiling  lard  or  oil  to  a  good  colour. 
Drain  before  the  fire,  and  serve  hot 
with  melted  buttei,  or  parsley  and 
butter.  Some  are  partial  to  an  onion 
sliced  up  and  put  mto  a  sauce-boat, 
and  boiling  water  poured  over  it,  sei^ 
Boned  with  pepper  and  salt. 

EeU. — Cleanse ;  cut  into  pieces  -of 
about  three  inches,  scored  across  in 
two  or  three  places  without  separating 
them  ;  dust  with  flour,  and  fry  in  boil- 
ing lard  to  a  good  brown,  or  dip  in  a 
batter,  sprinkle  with  finely  grated 
bread-crumbs,  fry,  and  serve  with 
molted  butter. 

Lampreys  are  fried,  boiled,  or  sautdd 
like  eels. 

Gadgeona  are  always  fried  ;  much 
used  in  France,  though  somewhat  in- 
sipid. Flour  well,  and  fry  in  a  deep 
pan,  with  plenty  of  fat. 

Whiting. — After  being  scaled  and 
cleansed,  cut  into  steins,  and  fry 
with  bread-crumbi  in  boiling  fat,  till 
brown.  Small  whiting  are  generally 
served  curled  with  thiir  tails  in  their 
eye-sockets. 

WhilebaU — This  delicate  little  fish 
must  be  eaten  fresh.  Drain,  and 
smother  in  flour  ;  shake  off  the  super- 
fluous flour,  fry  in  a  pan  of  boiling 
lard  till  very  slightly  coloured.  Ii 
browned  they  are  mined.  When 
cooked,  lay  them  on  a  sieve,  covered 
with  blotting  paper  to  absorb  the  fat, 
before  the  nre.  Dish  very  hot  in  a 
heap,  with  salt  and  pepper.  Serve 
with  halved  lemons  and  brown  bread 
and  butter. 

Devilled  Whitebait  are  cooked  in  the 
same  way,  with  Cayenne  pepper.  In 
both  cases  they  should  be  hot,  crisp, 
and  free  from  fat. 

Oysters. — Boil  for  a  minute  in  their 
own  liquor  and  drain  ;  fry  in  butter, 
seasoned  with  catsup,  lemon-peel,  and 
parsley,  over  a  quick  fire,  and  serve 
hot  with  fried  potatos. 

Broiling  and  Grilling. 

How  to  broil  economically.  —Meats, 
fish,  small  poultry,  and  game  may  be 
broiled  as  a  variety  in  cooking.  First 
you  must  have  a  good  clean  fire,  with- 
out Uloae  ;  then  set  on  your  gridiron, 


4S 


TAKE  MY  ADVICE. 


and  when  the  bars  are  hot  through, 
wipe  them  thoroughly  with  a  oleaa 
ng  or  paper,  and  rub  them  with  a 
morsel  of  suet  or  dripping  to  prevent 
the  meat  from  sticking.  Meat  for 
broiling  should  be  from  half  an  inch  to 
»n  inch  th||k  :  if  thinner,  it  will  be 
dry  and  har7;  if  thicker,  the  outside 
will  be  brown  before  the  middle  is 
•nffioiently  done.  In  broihng,  meat 
should  be  frequently  turned,  and  for 
this  purpose  a  small  pair  of  tongs  is 
necessary,  as  the  wound  riadc  by  a 
fork  lets  out  the  gravy.  Rump  steaks, 
mutton  and  pork  chops,  and  several 
kinds  of  fish  are  best  broiled.  Thi 
part  of  the  ox,  called  hetf -skirt,  should 
be  turned  only  once,  when  half  done, 
and  then  peppered  and  salted  to  taste. 
Never  cut  broiling  meat  to  see  if  it  is 
done.  Th.tt  can  be  better  ascertained 
by  the  smell,  and  by  the  little  jets  of 
steam  from  the  meat.  This  also  ap- 
plies to  all  roast.  Hot  plates  or 
dishes  should  be  ready  to  receive  the 
bruil  immediately  it  is  fit  to  come  from 
the  firo'.  A  bit  of  butter  rubbed  on  a 
broit'l  steak  in  the  dish  will  draw 
oat  the  gravy  and  add  to  its  appear- 
ance Catsup  and  other  sauces  should 
be  added  hot  in  the  dish.  Though  not 
the  most  economical  mode  of  cooking, 
broiling  is  a  decidedly  toothsome, 
wholesome,  and  pleasant  one.espocially 
agreeable  to  invalids  and  chUflren. 

Broiled  Fowl. — Truss  as  for  boiling, 
ent  out  the  back-bone  and  press  quite 
flat,  season  weU  with  pep[)er,  salt,  and 
chopped  shallots  or  small  onions  ;  fry 
upon  both  sides,  take  out,  egg  over 
with  a  paste-brush,  dip  into  oread- 
crumbs,  place  upon  a  gridiron,  over  a 
moderate  fire,  and  broil  a  very  light 
brown  colour,  and  serve  with  a  little 
plain  gravy,  or  mushroom  sauce — of 
button  mushrooms,  simmered  for  ten 
minutes,  with  two  tahlespoonfnls  of 
catsup  and  two  of  Harvey  sauce,  and 
a  pat  of  butter.  Pour  the  sauce  in  the 
dish  over  the  fowl,  and  serve. 

Spitchcockfd  Eels.— Cat  large  eek 
into  pieces  three  or  four  inches  long  ; 
■prinkle  with  pepper  and  salt,  beat  up 
*»  Bgg>  dip  them  into  it,  and  cover 
them  afterwards  with  a  mixture  of 
brwd  .orojiibs,  chopped  paraley,  and 


pepper  and  salt ;  broil  and  serve  with 
melted  butter,  p&rsley  and  butter,  or  .' . . 
with  mustard  sauce. 

Whiting.  — Prepare  as  for  frying,  and 
cook  on  a  gridiron,  rubbing  them  over 
before  serving  with  a  little  cold  butter. 

Sturijfxm  and   Turbot  Steaks. — Cut "  > 
into  steaks,  season  with  pepper  and  salt 
in  melted  butter,  and  cover  with  bread   / 
crumbs,    after   having  ru]^bed    them   / 
over  with   yolks  of  egg  well  beaten  ; 
broil  to  a  good  colour,  and  serve  with 
rich    sance,    or    melted    butter.     To 
make  them  look  best  at  table,  they 
should  be  broiled  in  buttered  paper. 

Kippered  or  Dried  Salmon. — Cut  up 
the  back  and  take  out  the  bone  ;  wipe 
clean,  score  the  fish,  pepper  and  brod.  - 
Salmon  Steaks  are  broiled  in  buttered 
paper  or  between  slices  of  bread,  over 
a  slow  fire.  Serve  with  melted  butter 
and  savoury  sauce. 

Mackerel. — Clean,  split,  wipe  dry, 
pepper  and  salt  and  broil  thoroughly. 
The  French  broil  mackerel  in  buttered 
paper,  and  serve  with  chopped  herba 
and  melted  butter.  A  snuJl  mackerel 
will  take  about  ten  minutes  to  broil. 

Qjme  is  broiled  and  served  in  vati- 
oos  ways,  for  which  sm  receipts. 

Braisinsf. 

Braisingvs  a  favourite  mode  of  cook- 
ing in  France.  It  requires  the  fire 
both  above  and  below  the  article  to  be 
cooked.  The  braisine-pan  is  nearly 
air  tight,  the  top  fiUed  with  Uve  coal 
or  charcoal  the  word  braise  meaning 
the  wood  left  partially  burnt  in  the 
oven.  The  process  should  bo  con- 
ducted slowly.  Everything  braised 
should  be  thoroughly  done.  Braised 
mutton,  beef,  game,  ftc.  is  particu- 
larly grateiul  to  invalids  and  epicures. 

Toastiuff. 

How  to  Toast. — Bread  for  bnttered 
toast,  8ip]>ets  for  made  dishes,  game, 
toast  and  water,  Ac.,  should  be  held 
pretty  close  to  a  bright  ftre  and  fre- 
quently turned  ;  the  whole  success  of 
the  process  being  found  in  its  Uke- 
ness  to  roasting. 

Saroury  Toast. — Cnt  slices  of  bread 
free  from  crust,  about  half  an  inch    . 
thick    and    two    inches    and   a  half 
square ;  butter  the  tops  thickly,  spread 


1>0MESTW  OOOKEHT. 


%  little  mustard  on  them,  and  then 
cover  them  with  a  (Teep  layer  of  grated 
cheese  and  ham,  seasoned  with 
cayenne  ;  fry  in  butter,  but  do  not 
turn  them  in  the  pan ;  place  in  a 


L>utch  oven  for  four  minutes  to  di^ 
solve  the  cheese.     Serve  very  hot. 

Welsh  Rarebits  are  served  on  toaai. 
Toasted  cheese  is  pFepared  in  a  patty* 
pan  and  toasted  before  a  clear  nre. 


Carring.  0 

^  .^010  to  Carve. — It  is  important  that  eveiyone,  especially  the  nead  of  every 
family,  should  know  how  to  carve  a  joint  of  meat,  a  head  of  game,  a  fowl,  at 
other  kind  of  poultry  ;  for  what  can  be  more  awkward  than  to  be  placed 
before  a  dish  without  being  able  to  help  it  properly  T  Good  carving  is  also 
economical ;  for  a  joint  well  carved  may  be  thoroughly  served  without  an 
ounce  being  wasted,  while  everyone  at  table  gets  a  due  proportion  of  well- 
done  and  under-done,  fat  and  lean,  tit-bit  and  gravy.  Carviug  requires  some 
knowledge  of  the  nature  of  the  joint  or  the  anatomy  of  the  birds,  fish,  hare^ 
&c.,  usually  eaten  as  food.  It  also  requires  nerve,  steadiness,  and  practice. 
Never  stand  up  to  carve  ;  nothing  is  more  vulgar.  Let  your  knife  be  sharp, 
but  not  your  temper  ;  and  whenever  you  have  to  carve  for  a  large  party 
remember  that  expedition  is  a  sort  of  grace  of  itself. 

Sirloin  of  Beef. — The  ordinary  way  to  carve  this  famotu  joint  ia  to  out  from 
the  chine-bone  to  the  flap, 
directly  in  the  centre,  help- 
ing slices  from  either  side, 
giving  a  piece  of  fat  with 
every  plate.  But  a  more 
economical  plan  is  to  cut 
thin  slices  from  the  chine- 
bone  downwards.  Someper- 
■ons  prefer  the  under  side 
or  fillet.  In  the  latter  case 
the  fillet  side  is  laid  upper- 
most in  the  dish,  the  under- 
cut is  best  when  hot,  the 
npper  part  may  be  cut  in 
the  direction  of  the  line  lengthwise  (1—  2),  or  downwards  3 — 4  ;  when,  if  the 
party  be  large,  slices  from  the  under-cut  (6- -6)  may  be  helped. 

Sibs  of  Be(f. — Cut  same  as  sirloin  ;  but  as  it  has  no  unaeivcnt,  it  may  be 
cot  in  thin  slices  from  the  thick  end  to  the  flap,  with  slices  of  the  latter. 

Row\d  of  Berf. — After  removing  a  slice  all  round,  cut  thin  slices  evenly  lo 
•8  not  to  disfigure  the  joint ;  helping  fat  with  each  plate. 

Aitchbone  qf  Beef.  —  This 
Joint  is  sometimes  roasted  ;  but 
whether  roasted  or  boiled,  it  is 
carved  in  a  very  simple  man- 
ner, byslicesfrom  I  to  2;  with  /S^*Sw  "^^"^Kl^^  J 

•  portion  of  the  fat  from  the 
nnder  side. 

Brisket  of  Beef. -Cut  length- 
wise down  to  the  bone,  iSter 
removing  the  outside  slice ;  the 
soft  fat  Ues  beneath.  Avoid  all 
ragged  or  jagged  cuts,  which 
•poU  the  look  of  the  joint  when 
•old. 

TonffHe. — Begin  three  inches  from  the  tip,  serve  thin  alanting  slioea,  wttb 

•  poitunt  ot  the  fat  at  the  root  with  every  plate. 


iiBtoni  or 


AITCBBOVl  OF  Bnr. 


44 


TAKE  MT  ADVICB. 


anirr  liio  of  muttow. 


Roa»t  Leg  of  Mutton.—' 
Thie  favourite  joint  ia   il-  . 
ways  placed  on  the  table  ap  • 
in  the  engraving.  Cut  slices 
in  the  line  1,  %  with  small 
pieces  of  fat  at  3.      Soiqa 

Esrsons  carve  a  leg  of  mutton  - 
ke  a  ham,  in  slices  toward^ 
the  middle,  which  is  an 
economical  plan,  and  leaves 
the  cold  joint  of  a  good 
shape. 

SoUtd  Leg  qf-  ifu<to».— This  is  sent  to  table  with  fat  side  uppermost. 

The  wether  leg  has  a  round 
lump  of  fat  at  the  edge  of  the 
broadest  part,  a.  Ihe  best 
part  of  the  joint  is  in  the  mid- 
dle, between  the  knuckle  and 
further  end,  6.  Begin  by  cut- 
ting thin  deepslices  as  far  as  e. 
Take  slices  of  fat  from  the 
end.  Many  prefer  the  knuckle 
part,  which  is  in  general  ten- 
der. Good  slices  may  be  cut 
on  the  back  of  the  leg  ;  turn 
it  up,  and  cut  at  the  broad 
end,  longways,  different  from  the  direction  taken  on  the  opposite  side.  For 
the  cramp-bone,  cut  down  to  the  thigh-bone,  at  d  ;  then  pass  the  knife  under 
the  cramp-bone. 

Hauneri  of  Mutton. — Make  a  deep  cut  down  to  the  bone  near  the  knuckle^ 
irhich  will  let  the  gravy  escape.  Then  cut  slices  lengthwise  from  the  cross- 
out  to  the  end. 

Saddle  of  Mutton. — This,  the  best  joint  of  the  sheep,  consists  of  1  he  two 
loins.  It  IS  to  be  carved  by  making  a  deep  cut  from  end  to  end,  right  throueli 
the  middle,  and  serving  slices  on  either  side,  with  a  portion  of  fat  to  eacn. 
Some  carvers  take  slices  from  the  thick  part  obliquely. 

Loin  of  Mutton. — Carve  in  chops,  which  should  be  easily  removed  if  the 


■an.BD  wm  or  anTToa. 


butcher  has  properly  chopped  the  bones. 


SBOOLOSa  O*  HOTNa 


Shoulder    of  Mutton  —  Is 
usually  served  with  the  back 
part  uppermost.     Cut  in  the 
hollow  part  from  a  to  6,  and 
the  knife  should  pass  down  to 
the  bone.     The  best  fat  is  on 
the  outside  edge,  and  should 
be  cut  in    the    direction   e,  ■ 
in  thin  slices.    When  many  '. 
persons  are  at  table,  and  the 
hollow  part  a,  6,  is  cut  out» 
some  nice  slices  may  be  ob- 
tained on  each  side  of  the  - 
blade-bone  from  cto  d.     The 
qtace  between  the  two  dotted 


D0MS8TI0  COOKBRT. 


FORI  «DitTiB  or  i^aB«^ 


tines  ia  the  blade-bone,  and  cannot  be  cot  aoroas. — On  the  under  aidc^  thaw 
•re  two  parts  full  of  gravy  ;  the  other  lean.  ,    *i 

•  '.    Haunch  of  Venison  is  carved  like  Haunch  of  Mutton.    •  ' 

Fore  Quarter  of  Lamb. — 
Bemove  the  shoulder  from 
the  breast  and  ribs,  by  pass- 
ing your  knife  in  the  direction 
a,  b,  e,  d,  keeping  it  towards 
you  in  a  horizontal  position. 
Lay  the  shoulder  aside  or  in 
another  dish.  Squeeze  the 
juice  of  a  lemon,  on  the  other 
part,  with  a  little  pepper  and 
salt ;  then  divide  the  gristly 
part  from  the  ribs  in  the  direc- 
tion e  e;  and  help  either  from  that  or  the  ribs  as  desired. 

Breast  of  Veal. — The  richest  part  is  called  the  brinket.  Insert  the  knifs 
about  four  inches  from  the  brisket,  and  cut  through  so  as  to  separate  it 
from  the  ribs.  Then  serve  according  to  the  taste  of  the  company.  Th« 
■weetbread  is  usually  sent  to  table  with  this  joint. 

Knuckle  of  Veal. — Begin  at  the  thick  end  and  cut  downwards,  not  too  thin. 

FUUt  of  Veal  is  carved  like  round  of  beef;  the  slices  should  be  even  and 
rather  thin.    Help  stuffing  with  each  portion. 

Loin  of  Veal. — Carve  sam^  as  loin  of  mutton. 

Calf's  Head.— C\it  long  thin  slices  of  the  cheek  lengthways,  and  help  with 
•  little  bit  of  neck,  ear,  or  palat*.  The  tongue  and  Drains  are  served  sep»- 
rate. 

Soast  SueJcing  Pig. — ^Before  bringing  to  table  the  head  is  taken  off  and 
divided.  The  body  is  also  divided  from  end  to  end.  At  table  the  carver 
first  removes  the  legs  and  shoulders,  lliis  is  easily  done  if  hhe  knife  be  sharp 
and  held  flat.  Then  the  ribs,  which  are  esteemed  the  best  parts,  are  cut  in 
slices,  and  served  with  the  regular  sauoe  or  stuffing. 

Boast  Leg  of  Pork. — When  cooked  with  the  crackling  on,  the  latter  should 
have  been  well  scored.     Carve  in  slices  through  the  thickness  of  the  joint.     . 

Roast  Loin  of  Pork. — Carve  in  ribs  as  for  loin  of  mutton  or  lamb. 

Boiled  Leg  of  Pork. — Carve  in  thin  slices  from  the  thick  end,  slanting 
towards  the  knuckle.  Sometimes  the  bone  is  removed,  so  as  to  enable  (itB 
carver  to  cut  slices  right  through :  but  this  is  not  an  elegant  plan. 

Ham  — There  are  vari- 
ous ways  of  carving  • 
ham  ;  but  the  best  and 
most  usual  is  to  begin  in 
the  middle  by  taking  long 
thin  slices  from  a  to  &, 
through  the  thick  fat.  By 
this  plan  we  get  to  the 
prime  part  at  once.  A 
more  economical  way  is  to 
cut  thin  circnlar  slices 
from  o  to  e.     The  former  ^^m.  . i  .* 

is  the  better  way  for  hot, 
and  the  latter  for  cold  ham. 

Turkey. — Whether  roasted  or  boiled,  a  turkey  is  served  up  like  a  fowl,  and 
ent  up  in  the  same  way  as  a  pheasant.  The  best  parts  are  tiie  breast,  winss, 
and  neck-bones.  The  neck  itself  is  taken  away,  and  the  cavity  under  tna 
bireast^  stuffed  with  foroemeat,  which  must  b«  cat  into  thin  slices  ^m  tins 


TAKE  MT  ADVICE. 


ramp  to  the  neck,  and  a  por* 
tioQ  given  with  each  piece  at 
the  turkey.  The  common 
practice  is  not  to  cut  up  mora 
than  the  breast,  or  one  of  the 
wings ;  but  this  must  be  re- 
gulated by  circumstances, 
and  the  number  of  guests  at 
table. 

Ooote. — Remove  the  aprod 
in  the   direction  a,  b,  pour 
into  the  bodv  a  glass  of  port 
wine,  and  a  large  spoonful  of 
■rastard,  previously  mixed.     Bring  the  neck  end  toward  you,  and  cut  the 
Vnast  in  long  slices,  in  the  lines  from  d,  from  one  wing  to  another.   In  taking 

off  the  leg,  put  the 

A  fork  into  the  small 

end    of    the  bone, 

pressing  it  to  the 

txxly,    and    having 

passed  the  knife  at 

d,  turn  the  leg  back, 

and  if  the  goose  be 

young,  the  joint  will 

easily  separate.  To 

"'~~-  ^  take  off  the  wing, 

mt  the  fork  into  the  small  end  of  the  pinion,  and  preia  it  close  ;  then  insei-t 


the  knife  at  d,  and  divide  the  joint  by  cutting  down  from  the  direction  cL 
The  best  parte  of  the  goose  are  the  slices  on  the  breast ;  the  flesh  of  the  wing, 
divided  from  the  pinion ;  the  thigh-bone,  which  may  be  separated  easily  from 
the  drum-stick  or  bone  of  the  leg  ;  the  pinion,  and  next  the  side-bones.  Take 
nge  and  onion  stuffing  from  the  body  with  a  spoon,  at  the  place  where  the 
ftpron  lay,  and  then  mix  with  the  gravy,  which  should  be  poured  into  the 
jgoose  before  any  person  is  served. 

Fowls.— The  legs  of  a  boiled  fowl  are  bent  inward,  and  tucked  under  with 
■kewers,  which  must  be  removed.  Separate  the  wing  in  the  direction  of 
miob;  fint  dividing  the  joint ;  and  then  with  your  fork  lift  up  the  pinion, 

and  draw  the  wing  towards  the  legs, 
and  the  muscles  will  part  better 
than  if  cut.  Insert  the  knife  be- 
tween the  leg  and  body,  and  cut  to 
the  bone  ;  then  turn  the  leg  back, 
and  the  joint  will  jrield  easily,  if 
the  fowl  be  young.  When  the 
quarters  are  removed,  take  off  the 
merrythoi^ht  from  a  ;  and  then  the 
>owu  neck  bones,  by  putting  the  knife  in 

■ft  e,  and  pressing  it  under  the  long  broad  part  of  the  bone,  in  the  direction 
of  c,  i  ;  lift  it  up,  and  break  it  off  from  the  part  that  adhere*  to  the  breast. 
To  divide  this  from  the  carcase,  cut  through  the  tender  ribs,  close  down  to 
the  end.  Next  lay  the  back  upwards  ;  the  knife  next  the  bone,  half  wav 
from  the  neck  to  the  rump,  and  on  raising  the  lower  part,  it  will  divide  with 
•ase.  Turn  the  rump  from  you,  and  take  off  the  two  sidesmen, — which  com- 
pletes the  process.  As  each  part  is  taken  off,  it  should  be  turned  neatly  oa 
ikr*  dish  i  and  oar*  taken,  that  what  is  left  goes  properly  from  the  tabK 


I 


IKHIB8TI0  COOKERY. 


PBKASAra. 


The  breait  and  irings  are  the  choiceit  parte  ;  bat  the  lega,  in  younger  fowl% 
■re  the  most  jnicy. 
Whether  roast  or  boiled,  fowla  are  carved  in  the  same  iray. 
Pheasant. — Fix  your  fork  in  the  middle  of  the  breast  ;-eirt  down  in  aUoM 
from  a  to  6  ;  take  off  the  leg  on  one  side  of  the 
line  hd ;  then  aeparate  the  wing  on  the  same 
aide  in  the  line  c  a;  after  which,  remove  the  leg 
and  wing  on  the  opposite  side,  and  then  cut 
off  the  shoes  of  the  breast,  which  were  before 
divided.     In  taking  off  the,  wings,  be  careful 
not  to  cnt  too  near  the  neck,  as  at  th^  point  g 
it  the  bone,   from   which  the  wing  must   be 
separated.     Cut  off  the  merrythought  in  the 
direction  /  g,  by  passing  the  knife   under  it 
towards  the  neck.     The  other  parts  are  to  be 
divided  as  in  a  fowl.     The  breast,  wings,  and 
merrythought  are  the  most  esteemed,  but  the 
kg  has  the  richest  flavour. 

Partridge— Cvi\.  off  the  wings  in  the  line  a  b, 
■nd  the  merrythought  in  that  of  c  d.  The 
parte  most  preferred  are  the  wings,  breast, 
and  merrythought ;  but  from  the  smalluess  of 
the  bird,  the  two  latter  are  seldom  divided.  The  wing  is  the  best,  and  tlw 
tip  of  it  is  by  epicures  deemed  most  delicious. 

Pigeons. — Cut  in  two  lengthways  and  serve  a  half 
to  each  person. 

Srunea,  Plovers,  Woodcocks,  Ctirlews,  and  other 
■mall  game  should  be  treated  in  the  same  manner. 
When  they  are  large  the  wings  and  legs  may  be  re- 
moved and  served  separately,  making  six  helps  of 
each. 

As  a  rule  poultry  should  never  be  whoUv  cut  np 
at  table,  but  simply  divided  ;  bnt  game_should,  aa 
many  prefer  the  backbone. 

Hare. — Put  your  knifs 
in  at  a  and  cut  down  to 
the  rump,  on  one  side  of 
the  backbone,  in  the  line  a 
to  6.  Do  the  same  thing  on 
the  other  side.  Cut  the 
back  into  four,  m  c  d; 
out  the  shoulder  off  ■• 
a  »  ff.  When  all  your 
jointe  are  before  you  help 
with  (tuflSng  to  eacnl 
When  all  are  served  cnt 
off  the  head,  and  separate 
the  jaws  ;  then  split  the 
head,  and  serve  the  ears 
and  brains  as  required.  aicB. 

Babbit. — As  for  hare.  Boiled  rabbit  is  jointed,  the  head  divided,  and  tha 
back  cut  into  three  or  four  pieces,  breadthwise;  than  help^  with  atiiffing  to 
each  portion  where  uaed. 


rABTBioaih' 


48 


TAKX  MY  AD  VICE. 


%^: 


■AtKOf. 


^^ 


m 


Salmon.  —  Cut  down  the 
middle  of  the  side  to  the  bone 
lengthways,  a,  b,  c,  d,  and  take 
slices  from  that  cut;  serveench 
portion  with  a  little  piece  of 
the  belly,  e  to  /,  which  ia 
fattest  and  most  delicate. 

Cod'g  Head  and  Shoulders. 
^Cut  across  from  the  back 
downwards  to  the  thin  part, 
taking  care  not  to  break  the 
flakes  ;  serve  a  piece  of  the 
JR.   x_.     rt_i    J  t        • .  sound  to  each  person. 

ZVrfieC.— Cut  down   the  middle,  from  head  to  tail,  to  the  bone  ;  then 

Q  from   this    long  cut,   help  por- 

tions by  passing  your  fish  slice 
from  the  middle  to  the  fin,  and 
serve  part  of  the  fin  with  each  ; 
when  one  side  is  done  lift  up  the 
bone  and  serve  the  other  side 
same  way. 

Brill,  John  Dory,  and  all  large 
flat  fish  are  served  like  tnrbot. 
r^^'.  —•_  Mackerel    should    be   divided 

_»•_„. .,         .,_.,  .        ,      .,  "ito    four  —  that   is    the    fish 

•topped  np  the  middle,    and  each  side  divided  into  two,  leaving  the  bone 

and  head  on  the  dish. 

£kls  are  cut  into  small 
pieces  and  served  a  thick 
and  a  thin  piece  together. 

Softs,  if  fried,  should  be 
divided  quite  across  ;  if 
boiled,  serve  large  ones  like 
turbot,  and  smul  ones  like 
mackerel. 

SmiUer  Fish. — Give  one  to 
each  person. 

Whitebait,  Gudgeon,  and 
other  very  small  fish  must 
be  helped  with  a  fish-spoon. 


StoA. — AH  meatsonpshave  "stock" 
for  their  basis.  Beef  and  veal  make 
the  best  stc;k,  but  mutton,  if  pre- 
▼iously  broiled  or  roasted,  is  very 
food.  The  Digester  or  Stock-pot  should 
be  made  the  receptacle  of  idl  sorts  of 
neat-bones,  either  broken  or  crushed 
as  the  I*rge  proportion  of  gelatinous 
matter  they  contain  is  the  basis  or 
Jelly  of  the  stock,  to  whioh  it  can  be 
added  at  pleasure. 

Rub  a  large  stewpan,  or  better 
■till,  a  fire-proof  aarthenware  jar  or 


Scupa. 


pan,  with  a  little  bntter,  and  put 
mto  it  one  pound  of  ham  without  fat 
or  skin,  four  pounds  of  leg  or  neck  of 
veal,  and  three  pounds'  of  lean  beef, 
all  cut  into  thin  slices,  or  small  pieces ; 
set  over  a  clear  fire  till  the  meat  is 
equally  browned  ;  move  it  often  so 
that  it  does  not  stick  to  the  pan  nor 
bum.  Place  the  bones  upon  it,  and 
pour  in  gradually  one  gallon  of  cold 
water.  Take  off  the  scum  as  it  rises, 
and  throw  in  at  intervals  a  little  cold 
irater  and  salt,  to  brii|^  it  qtiickly  to 


D0MB8TW  OOOKBRT. 


tbe  surface.  When  no  more  scum 
appears,  put  in  two  ounces  of  salt, 
three  onions,  three  carrots,  two  tur- 
nips, one  head  of  celery,  two  oiuces  of 
savoury  herbs,  one  dozen  of  olovis, 
tbree-quartbrs  of  w  ounce  of  white 
pepper  (whole),  and  three  blades  of 
mace.  Allow  to  simmer  gently  for 
five  or  six  hours,  and  then  strain. 
When  cold  remove  the  fat  from  the 
top  ;  and  in  taking  oat  the  soup,  leave 
the  sediment  untouched,  and  pass  the 
soup  through  a  fine  hair  sieve.  It  is 
then  ready  for  use,  and  when  required, 
take  oat  the  quantity  demanded  for 
table,  and  add  a  little  mushroom  cat- 
sup or  Harvey  sauce. 

Another  good  Stock  is  made  thns : — 
Cut  up  small  a  fine  knuckle  of  veal — 
say  seven  or  seven  and  a  half  pounds 
— and  a  piece  of  lean  ham— say  half 
to  three  quarters  of  a  pound.  Bub 
with  butter  or  clarified  dripping  the 
bottom  of  your  stewpan  (the  proper 
size  for  this  quantity  of  meat  is  from 
two  to  two  and  a  half  gallons).  Put 
your  meat  into  this  pan  with  a  little 
water -say  one  pint — a  handful  of 
salt,  two  or  three  onions,  a  small  head 
of  celery,  a  carrot,  or  two  small  ones, 
and  a  turnip.  Cover  your  pan,  and 
place  over  a  brisk  fire  and  stir  now 
and  then,  till  a  thick  white  jelly-like 
substance  covers  the  bottom  of  the 
pan.  It  is  then  time  to  add  the  water, 
sofill  upthepan  with co/cf  water,  and  let 
itremain  until  almost  boiling,  hutdonnt 
let  it  boil,  llien  put  on  one  side,  and 
let  it  simmer  very  gently  for  three  to 
four  hours,  skimming  thoroughly  at 
intervals.  Strain  through  a  hair 
sieve  and  keep  for  nse. 

If  beef  be  used  in  the  place  of  the 
veal  at  least  »ix  hours  must  be  allowed 
for  simmering.  A  little  more  meat 
will  be  required— say  eight  and  a  half 
pounds  instead  of  seven  and  a  half. 

Instead  of  cutting  up  the  knuckle 
of  veal  so  small,  you  may  leave  it  in 
pieces  of  about  a  pound,  the  ham 
being  entire,  and  the  meat  may  be 
eaten  hot  with  a  little  of  the  broth. 
Allow  four  to  five  hours. 

Another  mode  is  to  cut  beef  from  its 
bones,  and  roll  lightly  ia  flour,  sea- 
aoned  with  pepper  and  salt ;  fry  until 


a  light  brown.  Put  into  the  pan  w  Ith 
a  pint  of  cold  water  to  each  pound  of 
beef,  and  vegetables^  aa  before,  and 
stew  gently  for  about'  six  hours. 

Trimmings  of  poultry,  the  remains 
of  rabbits,  parti-idges,  or  other  game, 
and  in  fact,  any  pieces  of  clean  and 
sweet  meat,  or  bone, — cooked  or  un- 
booked— are  useful  in  the  stock-pot. 

White  Stock. — Cut  np  small  four 
pounds  of  knuckle  of  veal,  and  pnt  it 
into  your  pan,  (previously  rubbed 
with  batter),  with  any  poultry  bones 
and  trimmings,  half  a  dozen  slices  of 
lean  ham,  and  a  glass  of  water ;  sinF'' 
mer  gently  till  the  gravy  flows.  Then 
add  a  gallon  of  cold  water,  two  sliced 
carrots,  two  or  three  sm^l  onions,  a 
few  white  peppercorns,  a  small  hand- 
ful of  salt,  a  bunch  of  savoury  herbs, 
and  a  blade  of  mace.  Simmer  gently 
for  fully  five  hours,  skimming  con- 
stantly. Strain  through  a  very  fine 
hair  sieve,  and  it  is  ready  for  use.  If 
this  stock  be  not  strong  enough,  mora 
veal  may  be  added,  but  this  will  b* 
found  good  enough  for  use  in  the  pre- 
paration of  most  white  soups. 

Slock,  to  clarify. — When,  by  acci- 
dent, stock  is  not  clear,  put  it  into 
a  stewpan,  take  off  any  scnm  as  it 
rises,  and  let  the  rest  boil.  Take  out 
half  a  pint  of  the  stock,  and  add  it 
gradually  to  the  vchites  of  three  eggs, 
(previously  whisked  well  in  half  ft 
pint  of  cold  water) ;  then  put  the 
whisk  into  the  stewpan,  and  keep  the 
liquid  well  agitated  while  you  pour  in 
the  whites  of  egg  and  stock  you  have 
mixed  ;  let  the  whole  nearly  boil,  and 
then  take  it  from  the  fire.  After  » 
time,  the  whites  will  separate  them- 
selves, when  the  whole  should  be 
passed  through  a  clean  fine  oloth,  and 
the  stock  should  be  clear.  If  not, 
repeat  the  process. 

^roiOTitngr.— Put  two  onnces  of  sugar 
in  a  stewpan,  and  let  it  melt  slowly , 
stir  with  a  wooden  spoon,  and  when 
black  add  half  a  pint  of  cold  water, 
and  let  it  dissolve.  If  corked  closely, 
this  wiU  keep  for  a  long  time.  Burnt 
onions  are  also  u£ed  for  the  purposes 
of  browning.  As  a  rule,  uee  this  co- 
louring matter  very  sparingly,  as  it  IB 
liable  to  flavour  the  soup. 


TAKE  UT  ADVICE. 


Plain  B(ff  Squv,  called  in  French, 
Pot  a*  b'fU,  is  »  standing  dish  on  the 
continent,  and  may  be  made  thus  : — 
Take  three  pounds  of  good  rump  of 
beef,  or  any  other  lean  part,  put  it 
into  •  fire-proof  earthen  pot,  with 
three  quarts  of  water,  one  large  car- 
rot, two  or  three  turnips,  two  leeks, 
a  head  of  celery,  and  one  burnt  ouion, 
add  pepper  anil  salt,  and  let  the  soup 
boil  slowly,  skimming  it  from  time  to 
time,  for  at  least  five  hours  ;  when 
the  soup  is  ready,  strain  it  through  a 
'v  fine  hair  sieve,  then  pour  it  over  thin 
•lifiea  of  bread,  and  serve  it  up.  The 
meat  and  vegetables  make  a  dish, 
which  is  servM  up  after  the  «oup. 

Another  receipt  for  "  Pot  au  Feu." — 
Take  one  and  a  half  pounds  of  beef, 
three  to  six  ounces  of  broken  bones, 
and  an  ounce  of  salt,  and  put  them  in 
your  stewpan,  with  three  quarts  of 
cold  water  ;  let  it  boil  up,  and  as  soon 
as  the  scum  rises,  put  in  a  dash  of 
cold  water,  and  remove  the  scum.  It 
ahonld  then  be  quite  clear.  Add 
(peeled  and  sliced  tine)  a  quarter  of  a 
pound  each  of  turnips,  carrots,  onions, 
leeks,  and  parsnips  ;  a  little  celery 
(out  fine),  a  clove  or  two,  pepper  and 
Mlt.  I/et  it  all  boil  up  again,  and 
then  allow  it  to  simmer  very  gently 
for  about  three  hours.  Take  all  the 
fat  off  the  soup,  remove  the  meat, 
— which  serve  separate,  witk  a  little 
^f  the  soup  over  it — and  serve  hot. 

Cottage  Soup. — Cut  a  pound  of  salt 
beef  into  very  small  pieces,  and  let  it 
■immer  gently  in  a  gallon  of  water 
for  thirty  or  forty  minutes  ;  then  put 
in  some  carrots,  turnips,  potatoa,  and 
a  cabbage,  all  sliced,  bet  this  boil 
slowly  another  hour,  sud  then  thicken 
with  a  pint  of  Scotch  oatmeal,  stirring 
to  keep  it  smooth.  Season  it  with 
pepper  and  salt,  and  serve  very  hot. 
Alure  meat  may  be  used,  but  with  the 
above  quantity,  a  very  palatable  soup 
is  obtained. 

Oxtail  Soup. — Out  up  two  good 
tails  into  pieces  about  an  inch  and  a 
half  long,  and  soak  for  a  couple  of 
hours  in  cold  water.  Put  them  into 
a  stewpao,  with  a  bunch  of*  sweet 
herbs,  a  little  whole  pepper,  two 
miens,  a  carrot,  and  a  turnip )  add 


four  quarts  of  cold  water,  and  cover  } 
when  it  boils,  throw  in  an  ounce  of 
salt,  and  as  the  scum  rises,  skim  it, 
and  let  it  simmer  for  three  hours  ; 
remove  the  fat,  add  a  small  quantity 
of  vinegar,  half  a  pint  of  Burgundy 
or  port  wine  ;  before  serving,  the 
vegetables  and  herbs  should  be  taken 
out. 

Another  mode  is  to  take  three  t.<iill, 
wash  and  soak  them  as  before,  but  oo 
not  cut  them  up.  Put  them  on  a 
moderate  fire  in  a  gallon  of  cold  water. 
When  they  boil,  throw  in  a  small 
handful  of  salt,  and  skim  carefully 
till  no  more  scum  rises.  Then  add 
four  moderate  sized  carrots,  two  or 
three  onions,  a  large  head  of  celery  — 
all  sliced  thin — a  large  bunch  of  sa- 
voury  herbs,  two  turnips,  eight  cloves, 
and  half  a  teaspoonful  of  peppercorns. 
Stew  gently  for  three  hours  and  a 
half.  If  the  tails  be  very  large,  lift 
them  out,  strain  the  liquor,  and  all 
the  fat.  Cut  the  meat  from  the  tails, 
and  put  it  into  two  quarts,  or  rather 
more,  of  the  stock ;  stir  in,  and  let 
the  whole  just  boil  up,  when  serve, 
flavoured  with  cayenne  and  salt.  The 
herbs,  cloves,  and  peppercorns  must 
be  removed,  but  the  vegetables  may 
remain  if  a  thickening  is  added.  Rice- 
flour  or  arrowroot  is  the  best  for  this 
purpose.  Thick  soups  should  be  of 
the  consistency  of  good  cream,  and 
clear  soups  must  be  quite  transparent. 

Real  Turtle  Soup. — It  is  unwise  to 
attempt  to  make  turtle  soup  at  home 
unless  you  have  a  first-rate  professed 
cook.  By  far  the  best  and  cheapest 
way  is  to  buy  it  ready  made,  by  th« 
quart,  of  a  good  cook  or  hotel-keeper. 

Mock-Turtle  Soup. — Parboil  a  calfa 
head,  remove  the  skin,  and  cut  it  and 
the  meat  into,  small  pieces  ;  skin  and 
slice  the  tongue,  and  put  the  whole 
into  the  stewpan  with  about  three 
quarts  of  cold  water,  and  a  pint  id 
Madeira,  or  a  bottle  of  pale  golden 
sherry.  Simmer  gently  for  two  hours: 
season  with  cayenne,  mace,  salt,  ana 
a  little  lemon  peel  ;  mix  two  tabl^ 
spoonfuls  of  fluur  in  a  little  of  tha 
soup,  and  stir  it  into  the  stewpan, 
adding  at  the  same  time  a  little  lemon 
jttice^  and  the  yolks  of  six  hard  egga  j 


DOMSSTIO  OOOKERT. 


n 


let  the  vhole  simmer  for  abont  • 
quarter  of  an  hour,  and  serve  very 
hot.  A  dozen  forcemeat  balls  may  be. 
added  just  before  the  floor  is  put  in. 
They  should  be  made  by  mixing  the 
brains  with  a  little  grated  bread, 
finely  minced  suet,  salt,  pepper,  nut- 
meg, and  chopped  parsley  ;  make  into 
balls  with  the  yolks  and  whites  of 
two  eggs  beaten,  and  fry  to  a  good 
colour  in  boiling  dripping. 

Another  receipt  is  to  take  half  a  calf  s 
head,  not  skinned,  and  a  pound  of 
good  pickled  pork.  Wash  and  soak 
both,  and  put  them  into  your  pan  ; 
add  one  omon,  a  head  of  celery  (both 
cot  in  shoes),  sweet  herbs,  mace  and 
pepper  ;  cover  with  about  one  gallon 
of  water,  and  boil  gently  till  the  meat 
is  tender  :  then  take  out  the  head 
and  the  pork  ;  separate  the  meat  £i-om 
the  bones,  return  the  latter  into  the 
soup,  let  them  simmer  gently  for  three 
hours,  and  then  pour  into  a  pan  to 
cool ;  cut  the  meat  into  small  square 
pieces,  and  prepare  a  few  egg  balls 
and  forcemeat  balls  (made  as  u  pre- 
vious receipt) ;  take  the  fat  off  the 
soup,  and  then  return  it  to  the  stew- 
pan,  and,  when  quite  hot,  strain  it 
through  a  fine  hair  sieve  ;  then  put  in 
the  calfs  head  and  pork  ;  add  the 
forcemeat  and  egg  balls,  cayenne  pep- 
per, and  the  juice  of  half  a  lemon  ;  let 
the  whole  simmer  for  a  short  time, 
and  it  will  be  fit  for  use.  If  you  wish 
to  brown  the  above,  put  a  little  of  the 
fat  into  the  frying-pan  ;  dredge  with 
flour  ;  fry  brown,  stir,  and  return  to 
the  soup,  and  stir  well  in.  If  pre- 
ferred, only  a  portion  of  the  cut-up 
calfs  head  and  pork  need  be  served 
in  the  soup. 

Several  modificatiotu  of  the  above 
receipts  could  be  given.  Knuckle  of 
veal,  and  a  little  lean  ham  is  some- 
times substitnte<i  for  the  pickle  pork ; 
adding  a  little  cream  just  before 
serving,  or — when  served  brown — a 
coaple  of  glasses  of  golden  sherry. 

Mullirfatatmiy  Soup. — One  of  the 
best  methods  of  mxking  this  soup  is : — 
Cut  into  small  pieces  a  kuuclc'e  of 
veal,  and  put  into  your  pan  with  a 
little  lean  ham,  and  a  bit  of  butter. 
P«el  and  out  into  alicea,  four  large 


apples,  two  onions,  a  mnall  tnmirv 
and  »  oarrot ;  add  a  glass  of  colj 
water,  and  put  over  a  sharp  fire  until 
the  bottom  of  the  pan  is  covered  with 
jelly,  moving  the  pan  now  and  then. 
Add  three  spoonfuls  of  curry  powder, 
one  ounce  of  pounded  almonds,  and 
three  heaped  table-spoonfuls  of  floor ; 
stir  this  in,  and  then  put  in  a  gallon 
of  cold  water  with  a  teaspoonful  of 
salt,  and  a  dust  of  sugar.  When  it 
boils  up,  put  it  ou  one  side  of  the  fire, 
and  simmer  for  nearly  three  hours, 
skimming  constantly.  Pass  through 
a  tammy  into  your  tureeo  and^erre. 
The  pieces  of  veal  may  be  sent  to 
table  separate,  with  plain  boiled  rice. 

Another  rectipt. — (Ji-ack  the  b>nea 
of  a  knuckle  of  veal  in  two  or  tiirce 
places  ;  put  into  a  pan,  cover  with 
water,  and  when  half  done,  cut  off 
the  meat  you  wish  for  the  soup,  and 
boil  the  bones  and  the  remainder  of 
the  meat  to  make  the  stock  ;  let  thia 
^tand  until  cold,  remove  the  fat ;  eat 
the  meat  into  small  pieces,  and  fry  i« 
butter,  with  four  onions  sliced  and 
floured,  two  or  three  dessert  spooufnU 
of  carry  powder,  add  Cayenne  and 
salt ;  put  these  into  the  stewpan ;  add 
the  stock  gravy,  with  three  cloves, 
and  a  table-spoonful  of  lemon  jaioe  ; 
let  the  whole  simmer  for  an  hoar  at 
least,  and  serve  with  plain  boiled  rio* 
in  a  separate  dish. 

Or,  in  a  quart  of  strong  stO'!k->- 
made  as  previously  directed — stew 
half  a  pound  of  butter  with  half  a 
dozen  large  onions,  a  couple  of  dozen 
of  carrots,  and  as  many  turdips,  all 
these  vegetables  being  peeled  and  cnt 
into  thin  slices.  When  quite  tender, 
strain  off,  and  remove  the  Vegetables ; 
add  to  the  stock  in  which  they  were 
stewed,  about  three  quarts  more  of 
good  plain  stock,  a  handful  of  bread- 
crumbs, and  two  table-spoonfuls  of 
curry  powder  ;  take  a  fowl  cnt  into 

Eieces,  and  fry  with  bnttsr ;  w  hea 
rown,  put  it  into  the  pan  with  ths 
stock  ;  simmer  for  nearly  three  hours, 
the  fat  being  taken  off  from  time  to 
time  ;  just  before  ready,  mix  two 
table-spoonfuls  of  arrowroot  in  a  littls 
water,  and  put  it  into  the  pan,  stir- 
ring  welL  until  Hm  soup  becomes  of 

4-a 


TAKE  MT  ADVICM. 


the  consistency  of  good  cream.  Fla- 
vonr  with  salt  ana  Cayenne.  Some 
persons  serve  the  vegetables  in  the 
«oup,  but  that  is  entirely  a  matter  of 
taste. 

Soup  Jul'wnne  may  be  made  thus  : — 
Peel  and  slice  very  fine,  (so  that  there 
are  no  pieces  thicker  than  a  straw,  or 
longer  than  an  inch),  in  any  quantity, 

"fcccording  to  the  number  of  persons, 
•qual  parts  of  leeks,  carrots,  parsnips, 
onions,  turnips,  celery,  and  potatos  ; 
ftdd  an  equal  proportion  of  finely 
bhopped  lettuce,  and  a  little  sorrel 
and  cerfeuil,  or  parsley,  let  theae  be 
•bout  half  cooked  in  a  saucepan  with 
sufficient  fresh  butter  to  prevent  their 
Imrning  ;  when  they  are  all  of  a  good 
brown,  add  sufficient  beef  stock  to 
make  the  quantity  of  soup  required  ; 
aimmer  gently  for  an  hour,  season 
with  pepper  and  salt,  and  serve  with- 
out straining.  If  there  be  no  beef 
stock  on  hand,  make  some,  as  previ- 
ously directed,  for  the  purpose  in  a 
Mparate  pan. 

Another  receipt. — Cut  six  pounds  of 
b«ef  into  pieces  of  one  pound  each  ; 
put  in  a  pap  with  a  bit  of  butter  and 
•  glass  of  water ;  move  the  meat  about 
tmtil  the  glaze  or  jelly  covers  the  bot- 
tom of  the  pan  ;  then  add  a  gallon  of 
cold  water,  two  ounces  of  salt,  three 

.  onions  (with  •  clove  in  each),  two 
toruips,  two  carrots,  a  head  of  celery, 
leek,  and  a  bunch  of  parsley,  thyine, 
and  bay-leaf ;  when  ooiling,  put  in 
two  burnt  onions  (make  these  by 
baking  in  a  slow  oven  until  .quite 
black,  but  not  cinders)  ;  simmer  for 
three  hours,  keeping  it  well  skimmed, 
then  pass  the  broth  through  a  hair 
•ieve  into  a  stewpan  ;  yon  have  pre- 
viously out  two  middling-sized  car- 
rots, two  turnips,  an  onion,  a  leek, 
and  a  little  celery  into  very  thin 
■trips,  aa  before  ;  put  them  in  another 
•tewpan  with  two  ounces  of  butter 
and  a  teaspoonf  ql  of  powdered  sugar ; 
place  npon  a  sharp  fire,  tossing  them 
over  occasionally  until  well  fried  and 
looking  transparent,  then  put  them 
into  the  broth  with  the  half  of  a  young 
008-lettuce,  and  a  little  tarragon  and 
ehervil ;  when  it  boils  skim  o£r  all 
(Iw  batter;  M  it  aiamier  until  the 


vegetables  are  perfectly  tender,  when  ■ " 
serve.     The  beef  may  be  sent  to  table 
upon  a  separate  dish. 

Eel  iSoup. — Take  half  a  dozen  good- 
sized  eels,  and  clean  them  well ;  cut . 
them  into  small  pieces  and  put  into 
your  pan  with  a  little  butter  an.i  a 
couple  of  bruised  or  broken  onions, 
(this  is  better  that  slicing  them  for 
this  soup),  and  let  them  remain  over  ^/ 
a  sharp  fire  for  five  minutes  ;  cover 
with  boiling  water,  remove  the  scum, 
and  add  mace,  pepper,  salt,  sweet 
herbs  and  parsley  ;  stew  them  very 
slowly  a  couple  of  hours,  and  stiaia 
them.  Thicken  the  liquor  with  a 
little  cream,  or  flour  and  butter,  mixed 
gradually,  and  serve  with  sippets  of 
toasted  b^ead.  The  pieces  of  eel  may 
either  be  served  in  the  soup  or 
separate. 

Oyster  Soup. — Pat  into  a  stewpan  a 
quart  of  cold  water,  a  quart  of  new 
milk,  half  a  pound  of  fresh  butter 
rolled  in  ilcur,  pepper  and  salt.  W  hen 
this  is  just  warm  add  the  liquor — 
strained — of  five  dozen  oysters,  and 
let  this  boil  for  a  few  minutes,  and 
then  set  it  aside  to  cool.  Then  beard 
the  oysters,  add  them  to  the  liquor, 
and  boil  the  whole  sharply  for  two 
minutes,  serve  with  a  dust  of  nutmeg. 
Mustela  may  be  substituted  for  oys- 
ters. Essence  of  anchovies  and  Har> 
vey  sauce  improve  the  flavoar  of  thia 
soup. 

Xabhit  Soup.  —  Cut  a  good-sized  • 
rabbit  into  joints,  and  soak  in  cold  . 
water  for  an  hour ;  then  dry  and  fry 
brown  in  butter,  with  three  or  four 
onions  cut  in  slices  ;  when  done,  put 
into  a  stewpan,  with  three  qaarts  of 
cold  water,  a  pint  of  split  peas,  pepper 
and  salt,  and  stew  very  gently  for  hvo 
hours ;  then  strain  and  serve  hot. 
The  rabbit  is  best  served  separata 
with  a  little  pickled  pork. 

Hare  Soup.  —  Melt  six  or  eight 
ounces  of  fresh  butter  in  a  stewpan, 
and  add  twelve  ounces  of  flour,  and  half 
a  pound  of  fat  bacon,  cut  small  ;  stir 
till  of  a  light  brown.  Then,  having 
cleaned  and  soaked  your  hare,  cut  it 
up  into  small  pieces,  put  them  in  the 
pan,  and  stir  till  all  is  nicely  set: 
then  fill  np  with  one  gallon  of  ocdd 


DOMESTIC  COOKERY. 


tt 


water,  •  couple  of  sliced  onions,  • 
liead  of  celery,  cut  small,  •  bunch  of 
wvour^  herbs,  and  »  few  cloves ; 
when  it  boils  up  put  in  a  handful  of 
■alt,  skim  carefully,  and  simmer  until 
the  hare  is  tender — say  from  one  to 
two  hours,  according  to  the  age  of  the 
hare.  Take  out  the  hare  and  pass  the 
remainder  through  a  hair  sieve  ;  put 
it  and  the  pieces  of  hare  back  into  the 
pan  with  a  gill  of  port  wine ;  boil 
for  ten  minutes,  and  serve  very 
hot. 

This  soup  is  imDroved  if  some  of  the 
more  unsightly  pieces  of  the  hare  are 
pounded  m  a  mortar,  before  being 
restored  to  the  soup  for  the  last  boil, 
And  added  to  the  soup  in  that  form. 

Groutt,  Pheasant,  Parti-idge,  and 
all  other  Oame  Soupt  are  made  in  the 
uune  manner  as  Hare  Soup. 

C'Met  Soup.  —  Clean  two  sets  of 
goose  or  duck  giblets,  and  soak  them 
tor  two  hours  in  cold  water.  Cut 
them  into  equal  sizes,  except  the 
gizzards,  which  should  be  smaller,  and 
scald.  Then  put  them  into  your 
■tewpan  with  three  pounds  of  shin  of 
beef,  half  a  poand  of  lean  ham,  three 
ounces  of  fresh  butter,  two  each  of 
carrots,  turnips,  and  onions,  peeled 
and  sliced,  a  handful  of  salt,  a  large 
bunch  of  savoury  herbs,  pepper  and 
salt.  Put  over  a  sharp  fire  until  the 
glaze  forms  on  the  bottom  of  the  pan  ; 
then  stir  in  two  table-spoonfuls  of 
flour,  and  fill  up  with  a  gallon  of  cold 
water  and  a  little  good  brown  gravy 
(»«  receipt).  Stir  till  boiling  ;  skim, 
and  simmer  gently  till  the  giblets  are 
quite  tender,  when  take  them  out 
and  put  them  in  the  tureen.  Strain 
the  soup  through  a  hair  sieve,  add  a 
gill  of  cream  and  an  ounce  of  fresh 
butter  rolled  in  flour,  give  it  one  boil, 
and  then  pour  over  the  giblets  and 
terve. 

A  glass  of  port  wine  or  mushroom 
catsup  may  be  substitated  for  the 
cream.  A  few  button  onions,  plain 
boiled,  may  also  be  dropped  into  the 
tureen. 

Clear  Vegetable  Soup.— A  carrot 
and  a  taruip,  peeled  and  out  very 
■mall,  and  a  couple  of  dozen  button 
onions,  peeled,  must  bf>  waahed  and 


drained.  Then  put  them  in  }-oiir 
stewpan  with  a  little  powdered  sugar 
and  about  two  ounces  of  butter,  and 
'  let  them  be  over  a  sliup  fire  for  about 
ten  minutes,  or  till  they  are  covered 
with  a  thin  coating  of  "  glaze  " — they 
must  not  brown ;  then  pour  over  them 
three  pints  of  clear  broth  (which  eee), 
and  let  simmer  till  quite  tender, 
skimming  all  the  time.  Thia  will- 
take  about  half  an  hour. 

Carrot  Soup. — Any  beef  or  poultry 
bones,  or  remains  of  veal  may  be  put 
on  with  about  one  pound  of  fresh- 
beef,  in  a  little  water  with  a  sliced 
onion  and  six  or  eight  large  carrot*. 
After  several  hours'  stewing,  strain  the 
soup,  put  the  carrots  into  it,  and  let 
it  stand  in  a  covered  earthenware 
vessel  till  next  day.  Then  take  off 
the  fat,  and  after  making  the  soup 
and  carrots  hot,  pulp  them  through  » 
colander,  and  then  through  a  fine  hair 
sieve  ;  add  this  pulp  with  a  little  salt^ 
black  pepper,  cayenne,  and  any  other 
spice  you  like,  to  the  soup,  give  it  • 
boil,  and  just  before  serving  add  half 
a  pint  of  cream,  or  good  milk,  and  if 
you  wish  it  to  be  very  rich,  an  ounce 
of  butter  rolled  in  flonr. 

Spring  Soup. — Take  a  quartof  young 
green  peas  and  a  quantity  of  lettuce, 
sorrel,  chervil,  parsley,  chives,  spi- 
nach, and  young  spring  onions-  all 
■thoroughly  cleaned  and  cut  into  small 
pieces.  Put  them  into  your  stewpan 
with  a  pint  of  stock,  a  couple  of 
ounces  of  fresh  butter,  pepper  and 
salt.  Stew  gently,  turning  them  over 
occasionally,  until  all  are  quite  tender. 
Then  pass  them  through  a  hair  sieve^ 
and  add  two  or  three  quarts  more 
stock,  according  as  yon  like  your  soup 
thick  or  thin  ;  throw  in  a  little  boiled 
rice  or  bread  crumbs,  simmer  for 
twenty  minutes,  skimming  and  *tir- 
ring,  and  serve. 

Onion  Soup. — Have  ready  in  yonr 
pan  a  quarter  of  a  pound  of  fresh 
butter  ;  peel,  and  cut  into  small  dice 
a  do^en  large  onions,  put  over  a  sharp 
fire,  and  fry  to  a  light  brown,  tlien 
add  three  table-spoonfuls  of  flonr,  mix 
well,  and  a  quart  of  water,  simmer 
till  the  onions  are  quite  tender,  seasoa 
with  salt  and  angar,  and  serve.    Soma 


N 


TAKE  MT  ADVICE. 


oookii  add  a  little  grated  cheese,  but 
thU  U  optional. 

Cabbage  Soup. — A  fine  large  cabbage 
must  be  cleaned,  diad  then  cut  up 
small,  very  nnall,  and  put  into  a 
(juart  (rf  water,  with  two  or  three 
minced  potatoes,  a  ^ag^iot  of  sweet 
herbs,  a  couple  of  sUced  onions,  and 
a  couple  of  ounces  of  lard  or  fat  bacon. 
Siniroer  gently  for  four  hours,  skim- 
ming as  Defore.  Serve  very  hot  on 
slices  of  brown  bread. 

Parsnip  Soup. — Put  a  quarter  of  a 
pound  of  fresh  hotter  into  your  pan, 
put  it  over  a  gentle  fire,  and  when 
melted,  slice  in  two  pounds  of  sweet 
parsnips,  stew  very  softly  till  tender, 
moving  them  about  from  time  to 
time  ;  add  enough  broth  to  cover  it, 
and  simmer  gently  for  half  an  hour  ; 
press  through  a  hair  sieve,  and  add 
two  or  three  pinte  of  good  stock  {sef 
receipt),  season  with  cayenne,  white 
l>epper  and  salt ;  boil  up,  skim,  and 
serve  very  hot  on  fried  sippets. 

Vermicelli  Soup. — Nothing  is  re- 
quired but  clear  stock  and  vermicelli, 
in  the  proportion  of  half  a  pound  of 
the  latter  to  a  gallon  of  the  former. 
When  the  stock  boils,  add  the  vermi- 
oelli,  simmer  for  ten  to  fifteen  minutes 
•ad  serve. 

JJac'irom  Soup.  —  The  macaroni 
must  be  boiled  in  water  for  ten  minutes, 
■trained  and  put  into  boiling  stock,  in 
the  proportion  of  half  a  pound  to  the 
gallon ;  simmer  slowly  for  half  an  hour, 
•ad  serve  very  hot,  with  grated  cheese 
•It  a  separate  dish. 

Oreen  Pea  Soup. — Have  ready  in 
Tonr  pan  a  gallon  to  a  gallon  and  a 
half  of  cold  water,  two  sUced  onions, 
and  a  little  green  mint ;  salt  and 
pepper  to  taste  ;  add  one  quart  of  old 
green  peas,  and  simmer  tul  they  are 
quite  tender ;  then  press  through  a 
hne  hair  sieve,  with  a  wooden  spoon. 
Meanwhile  stew  in  fresh  butter  a 
coujde  of  young  cos-lettuces,  cut  very 
mall,  and  boil  separately  a  quart  of 
young  green  peas  ;  when  both  peas 
and  lettuces  are  tender,  put  the  whole 
into  the  soup,  and  simmer  gently  un- 
til the  yoang  green  peas  are  tender, 
then  serve.  This  soup  is  better  if  made 
wiM  «<oci,  and  many  persons  prefer  to 


boil  the  sound  pea-shells  ia  the  sonp^ 
but  if  so  they  must  be  taken  out  bi«> 
fore  rubbing  through  the  sieve. 

Wi.iter  [split)  Pea  Soup.—Sotk  •  ,- 
quart  of  split  peas  in  soft  water  for  >'^ 
twelve  or  fourteen  hours,  and  remove    ' 
those  which  float  on  the  top.     Thea  ' 
simmer  in  two  quarts  of  water  until  ." 
tender ;   put  them  in  your  stewpan  ; 
add  two  quarts  of  beef  stock,  about  a,     > 
couple  of  pounds  of  shin  of  beef,  any    / 
odd  meat  bones,  chopped  up,  and  a 
slice   of  fat  ham;    a  head  of  celery, 
six  onions,  three  each  of  carrots  and 
turnips,  — all  peeled  and  sliced, — and 
seasoning  to  taste.    Simmer  the  whola 
for  two.  to  three  hours,   stirring  and 
skimming  from  time  to  time  ;  pass  all . 
through  a  line  hair  sieve,  give  it  on* 
boil,  and  serve  with  toasted   bread. 
The  liquor  in  which  a  joint  of  meat, 
such  as   salt-beef,    salt-pork,    leg  of 
mutton,  has  been  boiled,  or  even  plaia 
water  will  do  for  pea-soup,  but  stock  ia 
best  and  most  nutritious. 

Another  Mode  is  to  put  a  pint  of  .  . 
split  peas  into  a  gallon  of  water,  with 
two  ounces  of  butter,  three  pounds  of 
shin  of  beef,  one  pound  of  crushed 
bones,  and  a  knuckle  of  ham,  or  half 
a  pound  of  good  bacon  ;  add  two  or 
three  pee'ed  and  alioed  carrots,  ■• 
many  turnips,  a  head  of  eelery,  fonr 
onions  ;  salt  and  pepper ;  aimmer 
gently  for  three  hours  ;  then  crush  tha 
pulp  from  the  peas  through  a  sieve  and 
return  it  to  the  soup ;  boil  for  another 
hour ;  then  pass  the  soup  through  a 
fine  sieve  and  serve.  The  meat  may 
be  made  a  separate  dish.  When  green 
peas  are  in  season,  a  pint  may  be  added 
at  the  second  boiling. 

Cock-a-Leekie. — Use  five  quarts  of 
good   beef  stock,  made  as  directed. 
\Vash  well  two  or  three  bunches  jf 
fine  winter  leeks  (if  old  scald  for  five 
minutes  in  boiling  water),  cut  off  the 
roots  and  part  of  the  head,  split  into   - 
halves     lengthways,     and     out    into 
lengths  of  about  an  inch.    Put  into  th* 
stock,  with  the  leeks  added,  a  fowl 
trussed  as  for  boiling  (an  old  cock  ia 
usually  procure  J  for  this  purpose,  but    ' 
a  young  boiling  fowl  is  best,    as  it '  ■ 
cooks    more     easily);     simmer    very     ' 
gently  for  three  or  four  hoora,  skim-   ," 


DOSfESTW  COOKERY. 


min^  constantly ;  add  pepper  and  lalt 
to  Ifiste.  When  it  is  ready  to  serve 
cut  up  the  fowl  into  neat  joints,  (their 
size  mast  depend  upon  the  number  of 
diners),  put  them  into  your  tureen, 
pour  the  soup,  which  should  be  very 
thick  of  leeks,  over  it,  and  serve  very 
hot,  Soaie  cooks  put  a  few  French 
plums,  w'jole,  into  the  soup  half  an 
Lour  before  serving. 

GruTies. 

Tlie  stock*  already  given  for  soups 
nay  be  made  the  groundwork  or  basis 
of  almost  any  but  very  rich  gravies. 

Gravies  should  have  no  fat:  to 
prevent  the  disagreeable  appearance 
of  fat  floating  about  on  the  surface  of 
your  gravy,  pass  it  throiigh  a  tammv, 
or  napkin  that  has  been  dipped  in  cold 
■water,  the  fat  will  adhere  to  this  and 
the  clear  gravy  will  run  through.  If 
any  grease  remain  after  this  process, 
touch  each  spot  with  liltcring  paper, 
which  will  readily  remove  it. 

The  number  of  standard  receipts  for 
IP'avles  is  enormous,  but  those  follow- 
ing are  good,  simple,  easy  to  make, 
and  economical. 

Bioivn  (iravij. — Put  Into  a  tLree- 
((nart  stewpan  (previously  ruIiVed  with 
ontter)  six  onions,  peeled  and  sliced  ; 
cut  into  thin  slices  three  and  a  half 
pounds  of  shin  of  beef,  and  crush  the 
t>one ;  lay  this  on  the  onions,  add  a 
■mall  turnip  and  two  young  carrota 
(sliced),  a  little  whole  pepper,  and  two 
or  three  doves.  This  must  remain 
over  a  moderate  fire  for  eight  or  ten 
minutes,  moving  the  contents  now  and 
then.  After  that  put  it  at  the  comer 
of  the  fire,  so  that  in  about  an  hour 
to  an  hour  and  a  quarter,  the  bottom 
of  the  pan  is  all  over  a  thick  high- 
coloureu  jelly-like  substance.  Then 
add  three  quarts  of  cold  water  fla- 
voured witli  half  a  tablespoonfnl  of 
■alt,  and  let  it  all  gradually  come  to 
the  boil ;  it  must  be  removed  to  the 
comer  of  the  fire  as  before,  and  sim- 
mered gently  for  an  hour  carefully 
■kimmiug — and  after  that  time  your 
gravy — strained  through  a  fine  hair 
neve — is  ready  for  use.  This  gravy  is 
■uitable  for  ilU  kinds  of  roast  game, 
poultry,  or  meat,  an4  will  keep  per- 


fectly good  for  several  days,  by  just 

fiving  it  a  boil  up  every  now  and  then. 
i  may  be  made  as  above  with  veal 
or  mutton,  but  shin  of  beef  is  the  best 
and  cheapest.         , 

Another  Brown  Oravy. — Prepare  the 
stewpan  with  butter  as  before,  and 
put  into  it  three  onions  (previously 
sliced  and  fried  to  a  light  colour) ; 
prepare  and  put  in  your  beef  as  di- 
rected in  last  receipt,  add  half  a  glasa 
of  cold  water,  a  little  whole  pepper 
and  two  or  three  cloves ;  boil  for  ten 
or  fifteen  minutes,  shaking  the  pan 
from  time  to  time  to  prevent  the  con- 
tents burning.  Then  add  three  quarts 
of  cold  water  as  before,  and  when  it 
boils  up  simmer  gently  for  about  an 
hour  and  a  half ;  strain,  and  let  it  go 
cold,  when  carefully  remove  all  the 
fat,  and  it  is  ready  for  use. 

Thickening  for  Brown  Oravy  is  made 
thus  :— Put  a  quarter  of  a  pound  of 
fresh  butter  into  a  stewpan,  aod  let  it 
melt  gradually;  add  about  two-lhirda 
that  weight  of  flour,  and  keep  it  well 
stirred  till  it  browns,  but  do  not  let 
it  bum.  When  quite  cold  put  it  to 
the  above  gravy,  (the  quantities  arc 
here  proportioned,  so  that  if  only  one 
quai  t  of  gravy  is  made,  use  only  about 
one  ounce  of  butter  for  thickening), 
give  it  one  boil,  skim  strain  and 
serve. 

Savoury  Oravy. — Put  in*o  a  quart 
stewpan  two  large  slices  of  ham,  and 
two  pounds  of  shin  of  beef,  sliced  ;  a 
carrot,  a  large  onion  with  four  clovea 
stuck  in  it,  a  head  of  celerv.  a  small 
bundle  of  parsley,  lemon  thjone,  and 
savoniT',  a  few  leaves  of  sweet  basil, 
a  bay  leaf,  and  a  shallot,  a  piece  of 
lemon  peal,  and  twelve  berries  of  all- 
spice ;  pour  over  half  pint  of  water, 
cover  close,  and  simmer  gently  for  half 
an  hour  ;  when  it  will  be  nearly  dry; 
watch  carefully,  and  see  that  it  geta 
well  browned  all  over  ;   then  add  three 

Eintsof  2>oti'in^  water,  and  simmer  two 
ours;   strain;  and  when  cold,  clear 
awav  the  fat. 

Veal  Gravy. — Slice  a  pound  and  a 
half  of  lean  veal,  and  put  it  into  yom 
stewpan,  with  a  few  slices  of  wn. 
dressed  gammon  of  bacon,  and  two 
large  onions  sliced  i  set  on  a  slow  fitQ> 


TAKE  ilT  ADVICE. 


•nd  ihake  occMionally  nntil  the  meat 
is  well  browned  ;  then  fill  the  pan  up 
with  brown  gravy,  (made  aa  directed), 
let  it  just  boil  up,  and  then  simmer 
for  about  an  hour  to  an  hour  and  a 
half,  skimming  off  all  fat,  strain,  and 

^  lue. 

Venison  Gravy. — Use  the  trimmings 
of  the  joint  itself,  and  proceed  as  for 
brown  gravy. 

Liver  Qravy. — Put  the  neck,  liver, 
gizzard,  and  heart  of  a  turkey  or  fowl 
into  rather  more  than  half  a  pint  of 
oold  water,  with  half  a  slice  of  toast, 
knd  a  little  lemon  thyme,  and  savoury. 
When  the  liver  is  quite  tender,  take 
it  out  and  pound  it  in  a  mortar;  let 
the  rest  stew  till  reduced  to  about  one 
half.  Strain  off,  put  in  a  spoonful  of 
mn^hroom  catsup,  and  the  pounded 
liver ;  well  mix,  strain,  add  a  bit  of 
butter  rolled  in  flour,  and  simmer 
for  ten  minutes.  If  too  thick,  add  a 
little  boiling  water,  and  simmer  a  few 
minutea. 

WhUe  Gravy. — This  gravy  is  the 
stock  of  several  white  sauces,  and  is 
made  thus : — Put  into  a  quart  stew- 
pan  three  pounds  of  lean  veal,  cut  into 
dice,  and  naif  a  pound  of  lean  ham, 
cut  smaller  ;  add  a  glass  of  cold  water, 
and  put  over  the  fire  until  the  "white 
glaze,"  or  jelly,  forms  on  the  bottom 
of  the  pan ;  then  add  three  pints  of 
cold  water,  a  bunch  of  savoury  herbs, 
a  sliced  onion,  and  a  blade  of  mace. 
Let  it  slowly  come  to  the  boil,  then 
add  a  little  salt,  skim  carefully,  and 
•immer  slowly  for  about  three  hours ; 
atrain,  and  when  quite  cold,  remove 
all  the  fat. 

Finh  Gravy. — Skin,  clean,  cut  np, 
and  soak  three  small  eels  ;  put  them 
in  a  etewpan  and  cover  them  with 
cold  water ;  add  two  or  three  ancho- 
vies (or  a  Uttle  essence  of  anchovy)  ; 
add  some  sweet  herbs,  whole  pepper 
and  mace,  lemon  peel,  and  a  shred  of 
horse-radish.  Stew  gently  till  the  fish 
is  drawn  down,  and  put  in,  when  about 
half  done,  a  crust  of  bread  toasted  to 
a  high  colour.  Strain  off.  thicken  with 

.   a  piece  of  butter  and  flour,  and  it  is 
taady  for  «••  with  almost  any  kind  of 


ICade  Dishes,  Entree*.  So.  ^      i 

Lolster  Salad.— 'Boil  two  fresk  eg^ 
hard,  take  the  yolks,  and  mix  them  in 
a  tablespoonful  of  good  cream;  add 
two  tablespoonfuls  of  salad  oil.  NoW' 
mix  separately  a  teaspoonful  each  of 
fine  salt,  and  made  mustard,  and  a  gill 
of  malt  vinegar.  Add  this  mixture 
gradually  to  the  eggs  cream  and  oil,  ,' 
and  let  them  be  thoroughly  incorpor-  / 
ated.  Then  bieak  up  a  large  lobster, 
mix  the  soft  parts  with  the  dressing 
and  put  it  at  the  bottom  of  the  dish ; 
then  cut  up  the  meat  of  the  claws  and 
tail  into  small  pieces,  mix  with  chop- 
ped endive  and  lettuce,  put  it  on  the 
dressing,  and  serve. 

Anotker  Way  of  Making  Lobster 
Salad. — Cut  up  some  lettuces  and  en- 
dive, and  put  them  into  your  salad- 
bowl,  with  any  small  salad  in  season ; 
and  make  a  dressing  thus  : — &lix  to- 
gether, perfectly  smooth  and  creamy, 
one  tablespoonful  of  made  mustard, 
two  tablespoonfuls  of  vinegar,  and 
four  tablespoonfuls  of  salad  oil,  the 
yolks  of  two  hard  boiled  eggs,  a  few 
drops  of  essence  of  anchovy,  Cayenne,  i 
and  salt  to  taste.  Mix  this  dressing 
with  the  soft  parts  and  the  pickings  of 
the  lobster,  and  pour  over  the  lettuce, 
&o.  Then  take  the  solid  meat  of  the 
fish,  and  cut  it  into  moderate  pieces, 
and  put  it  into  the  salad.  Garnish 
with  sliced  eggs  (hard  boiled)  and  a 
few  slices  of  cucumber. 

Crabs  and  Crayfish  may  be  made 
into  salads  in  the  same  way. 

Frvssian  Cutlet.  —  Take  abont  a 
pound  of  veal,  with  a  little  fat ;  chop 
it  fine ;  add  half  a  teaspoonful  of  chop- 
ped eschalot,  a  teaspoonful  of  salt, 
half  a  one  of  pepper  and  a  little  nut- 
meg ;  mix  thoroughly ;  make  it  into 
two  pieces;  roll  them  in  egg*  nd  bread 
crumbs,  and  saut4  in  butter  till  nicely 
browned ;  serve  very  hot.  Any  other 
meat  can  be  used  equally  aa  well  aa 
veal. 

Stewed  Sump  SteaJct. — Steaks  for 
stewing  should  be  cut  rather  thicker 
than  for  broiling.  Melt  a  little  battel 
in  a  stewpan,  and  brown  the  steak  in 
it  on  both  sidef,  shaking  it  now  and 
then  that  it  doea  not  bum;  then  add 


DOUESTIC  mOKEttT. 


VI 


■  ft'Iittle  flour,  and  when  it  ifl  coloured, 
cover  the  meat  gradually  with  cold 
water.  When  it  boils  add  a  teaspoon- 
fnl  of  salt,  take  off  the  scum  as  it  rises, 
put  in  a  few  sliced  on  ons,  carrots 
•nd  turnips ;  and  a  bunch  of  savoury 
herbs  ;  simmer  the  whole  gently  for 
about  three  hours.  If  liked  thick — 
which  is  best— stir  into  the  gravy  ten 
minutes  before  serving  a  tablespoonful 
ofricc-flourorarrowroot,  flavoured  with 
a  dust  of  cayenne  and  a  little  catsup. 

GihdotU  of  Rabbits. — Mince  half  a 
pound  of  streaked  bacon  into  joints 
And  fry;  put  it  into  your  stewpan  with 
two  young  rabbits,  well  washed  and 
cut  iuto  joints,  add  a  little  flour;  cover 
with  cold  water,  salt  and  pepper  to 
taste  ;  let  it  slowly  come  to  the  boil, 
when  add  a  couple  of  dozen  of  button 
onions,  and  a  few  button  mushrooms ; 
simmer  gently  until  the  pieces  of 
rabbit  are  quite  tender,  when  take 
them  out.  Let  the  sauce  boil,  keep- 
ing it  stirred,  till  the  onions  are  very 
tender,  add  a  little  browning,  pour 
over  the  rabbits  —  which  have  been 
kept  hot  in  the  oven  or  before  the 
firer-aud  serve. 

Bi(f  Oliver.  -lyct  your  steaks  be 
about  six  inches  lon^,  four  or  five 
broad,  and  not  loss  than  half  an  inch 
thick  ;  beat  with  a  rolling  pin,  and 
rub  tbem  over  with  yolk  of  egg ; 
■trew  bread  crumbs,  chopped  lemon- 
peel,  minced  parsley,  chopped  suet  or 
marrow,  grated  nutmeg,  and  pepper 
and  salt  over  them.  KoU  them  up 
tightly,  and  skewer ;  fry  lightly,  or 
brown  them  in  a  Dutch  oven  ;  then 
•tew  until  quite  tender  in  some  good 
stock  (which  see) ;  thicken  with  flour, 
and  add  a  little  mushroom  catsup, 
and  lemon  juice.  If  wanted  richer, 
serve  with  pickled  mushrooms,  yolks 
of  egcs  (hard  boiled),  and  fried  force- 
meat balls 

Stewed  Chop*  or  Cutlet-. — Place  six 
mutton  chops  or  cutlets  into  a  pan 
with  a  pint  of  cold  water,  and  a  little 
sugar  and  salt  ;  simmer  very  gently 
from  an  hour  and  a  half  to  two  hours, 
skim,  put  in  a  handful  of  pearl  barley, 
sliced  celery,  leak,  and  turnip ;  and 
serve  the  chops  is  the  brotii,  nn- 
•trained. 


Broiled  Fowl. — Truss  a  fowl  as  for 
boiling,  remove  the  back-bone,  and 
press  quite  flat,  season  well  with 
pepper,  salt,  and,  if  liked,  with 
eschalots,  put  iffttryour  frying-pan; 
fry  upon  both  sides,  take  out,  egg 
over,  dip  into  bread  crumbs,  place  on 
a  gridiron,  and  broil  a  very  light 
brown  colour.  Serve  with  plain  gravy 
and  mushroom  sauce. 

Oyster  Sausages. — Pound  to  a  paste 
in  a  mortar — removing  all  skin,  strips, 
&c. — half  a  pound  of  lean  neik  «f 
mutton,  and  half  a  pound  of  goo4 
suet,  season  with  pepper  and  fait, 
chop  two  dozen  large  oysters  ver^  iins^ 
moi'iten  the  paste  with  a  gill  of  cream, 
and  add  the  chopped  oysters;  form  into 
fancy  rolls  and  fry  to  a  light  brown. 

Fried  Pat'.iea.—Take  half  a  pound 
of  cold  veal,  and  one  pound  of  ham 
(or  any  less  quantity  in  these  propor- 
tions), and  mince  nne  ;  add  an  egg, 
boiled  bard  and  chopped,  and  a  sea- 
soning of  pounded  mace,  salt,  pepper, 
and  lemon-peel  ;  moisten  with  a  bttle 
gravy  and  cream.  Make  a  good  puff- 
paste  [nee  receipt)  ;  roll  rather  thin, 
and  cut  it  into  round  or  square  pieces  ; 
put  the  mince  between  two  of  them, 
pinch  the  edges  to  keep  in  the  gravy, 
and  fry  to  a  light  brown.  Fry  th« 
patties  about  fifteen  minutes. 

Patties,  made  as  above,  may  also  bo 
baked  in  patty-pans,  in  which  case 
brush  over  with  white  of  egg.  Oyster* 
may  take  the  place  of  the  ham,  as 
above,  and  ehicien  by  itself  makes  ex- 
cellent patties. 

Fricassee  of  Chicien  or  fbwl.  — Carro 
the  bird  into  eight  pieces,  i.e.  the  two 
legs,  the  two  wings,  and  the  remainder 
cut  into  four — wash,  pot  into  a  stew- 
pan  and  cover  with  water,  season  with 
salt,  pepper,  a  bunch  of  parsley,  four 
cloves,  and  a  blade  of  mace,  let  simmer 
for  twenty  minutes,  pass  the  stock 
through  a  tieve,  take  oat  the  pieces  of 
fowl,  trim,  then  in  another  stewpan 
put  two  ounces  of  butter,  a  spoonful 
of  flour,  just  moisten  with  the  stock, 
put  in  the  pieces  of  fowl ;  stir  occa- 
sionally, until  boiling,  skim,  add 
twenty  button  onions,  let  simmer 
until  onions  are  tender,  when  add  a 
gill  of  oream,  mixed  with  the  yolka  of 


TAKE  M7  ADVICE. 


two  eggi,  stir  in  qoickly  over  the  fire, 
Lot  do  not  let  Doil,  take  out  the 
pieces,  and  serve  with  the  sauce  and 
onions  over  them. 

II  imp-Steak  Pie. — Take  two  and  a 
half  pounds  of  good  rump-steak,  and 
beat  it  well  with  a  rolling-pin  ;  cut  it 
into  thin  slices,  and  lay  it  in  a  dish 
bordered  with  paste.  Season  with 
•alt  and  pepper,  and  cover  the  meat 
with  water.  Lay  on  the  cover  (made 
M  per  receipt,  see  "  Paste"),  join  to 
the  paste  round^he  rim,  trim  off  close, 
make  a  hole  in  the  top  ;  bake  in  a 
well-heated  oven  for  nearly  an  hour 
and  a  half.  You  may  season  with 
minced  onion  or  eschalot. 

Another  Way. — Stew  or  broil  the 
■teak  partially  before  putting  it  into 
the  pie,  and  then  the  meat  need  not 
be  out  thin.  A  sheep's  kidney  or 
two,  or  a  dozen  oysters  (bearded)  im- 
prove this  dish. 

Beef  CoUops. — Cut  into  piece*  two 
or  three  inches  long,  two  pounds  of 
any  part  of  beef  that  is  tender  ;  beat 
flat  with  a  rolling-pin,  and  dredge 
well  with  flour  ;  fry  in  butter  to  a 
light  brown  ;  lay  them  in  a  stewpan, 
and  cover  with  brown  gravy  (see 
receipt) ;  put  in  half  an  eschalot, 
minced,  a  lump  of  butter  rolled  in 
floor,  pepper  and  salt ;  simmer  gently 
till  tender  ;  sen  e  with  pickles,  or 
•queeze  in  half  a  lemon,  according  to 
taste  ;  serve  in  a  tureen,  very  hot. 

Minced  CoUops.  —Mince  four  pounds 
of  fresh  round  of  beef  very  fine,  and 
add  to  it  four  large  onions,  chopped 
■nail ;  pepper  and  salt.  Put  into  a 
■tewpan  with  a  little  water  ;  dredge 
in  euough  Hour  to  just  cover  the  meat ; 
then  take  a  collop  mincer  (which  is  a 

Sieoe  of  wood  about  twelve  inches 
eep,  and  foar  across,  with  the  end 
sharpened),  and  beatforafeiv  minutes ; 
than  cover  and  slowly  itew  for  half 
an  hour.  Toast  some  bread,  out  in 
diamonds  ;  put  the  collops  on  a  large 
dish,  and  oress  with  the  toast.  A 
few  poached  eggs  should  be  laid  on 
top  ;  mushroom  catsup  may  be  added. 
Pea*  and  Butter. — Put  a  quart  of 
Voung  green  peas  into  a  stewpan  with 
kalf  a  pound  of  fresh  butter  ;  add  the 
kaart  of  a  large  lettuce,  a  bunch  of 


I  parsley,  a  few  small  onions,  and  salt  | 
:  stew  together  slowly  till  done ;  thicken 
I  before  serving  with  a  little  butter  and 
flour,  and  the  yolks  of  two  eggs  ;  add  a 
little  white  sugar  in  powder,  and  serve. 
Anchovy  Toast. — Wash,  bone,  and' 
skin  six  or  eight  anchovies  and  pound 
them    in  a  mortar  with    an    ounce 
of  fresh  butter,  and  a  few  grains  of 
cayenne  and  nutmeg  ;  when  this  is  an 
even  smooth  paste,  rub  it  through  a 
very  fine  hair  sieve,   and  spread  on 
toasted  bread  or  rusks.     If  preferred, 
the  bread  may  be  fried  in  butter  in- 
stead of  toasted. 

The  above  "  anchovy  paste,"  or 
"anchovy  butter,"  may  be  made  in  a 
quantity,  and  kept  good  for  a  long 
time,  by  putting  it  in  little  pots,  and, 
when  cold,  covering  with  a  piece  of 
tissue  paper,  and  pouring  over  it  a 
little  clarified  butter.  Tie  over  with 
a  bladder  or  oiled  paper,  to  make  it 
air-tight. 

Poached  Eggs  and  Baton.  —  The 
bacon  should  be  streaked,  well- 
trimmed,  without  rind,  and  thin  ;  lay 
the  slices  in  your  pan,  put  it  on  the 
fire,  turn  the  bacon  pretty  frequently, 
and  when  done,  put  on  a  dish  before 
the  fire.  Poach  the  eggs,  and  serve  on 
the  bacon  without  breaking  the  yolks. 
Fried  Eggs  and  Bacon. — Proceed 
with  the  bacon  as  above  ;  fry  each 
egg  separately  in  a  Uttle  bacon  fat ; 
the  eggs  should  be  broken  in  a  cnp, 
and  the  yolks  preserved  whole,  turn 
them  carefully  into  the  pan  and  they 
will  soon  cook  ;  the  yolks  must  not 
harden.  As  each  egg  is  done,  lay  it 
on  the  bacon  in  front  of  the  fire. 
Serve  very  hot. 

Broiled  Beef  Bones. — Procnre  some 

sweet  rib  or  sirloin  bones  with  a  Uttle 

meat  all  over  them  ;  season  well  with 

salt,  cayenne  and  black  pepper  ;  broil 

I  to  a  good  brown,  and  serve  on  a  nap- 

I  kin,  very  hot. 

Bullock's  Kidney. — Cut  the  kidney 

I  into  thin  slices,  and  lay  them  in  cold 

j  water  for  an  hour  or  two,  changing 

I  the  water  twice.     Dry,  sprinkle  witn 

:  minced  parsley  and   savoury  herbs, 

and  fry  to  a  nice  brown  ;  when  done, 

sprinkle  in  a  little  flour,  and  add  a 

gill  of  sherry  and  the  same  quantity  of 


DOMESTJC  COOKERT. 


^ofl  brown  gravy  (ate  receipt) ;  let  it 
just  simmer  for  a  minute  (not  boU) ; 
•erve  very  hot,  garnished  with  sliced 
lemou. 

A-la-modf  Bfef. — TaVe  six  pounds  of 
the  thick  flank  of  beef,  and  beat  it 
well ;  lard  it  with  bacon  (tee  Laniing), 
and  put  into  a  steM'pan  with  some 
rind  of  bacon  (well  soaked),  two  onions, 
two  carrots,  some  savoury  herbs,  four 
cloves,  pepper  and  salt;  add  a  glass  of 
water,  and  let  it  stew  over  a  very  slow 
^re,  closely  coveied,  for  live  to  eight 
hours,  (shaking  it  from  time  to  time  to 
prevent  burning),  or  until  quite  tender. 
A  glass  of  French  white  wine  and  • 
•  nail  quantit}'  of  brown  gravy  may  be 
■•Ided  to  the  liquor  it  was  stewed  in, 
which, befo  eserving,  must  bestrained. 
Vinegar  (a  teacupful),  allspice  (a  dozen 
berries),  parsley,  celery,  and  a  few 
carrots  and  turnips  may  be  added 
where  liked.  This  should,  where 
possible,  be  cooked  over  a  liot-plate, 
and  not  on  an  open  fire,  as  it  is  essen- 
tial that  the  stewing  is  very  slow. 

StewedOx  Palates. — Let  four  partes 
remain  in  a  basin  with  warm  water  for 
balf  an  hour ;  then  wash  them  ;  sim- 
mer in  a  at^wpan  with  water,  until 
they  can  be  easily  skinned.  Then 
take  them  out,  skim  them,  and  cut 
into  square  pieces  ;  put  them  into  a 
■tewpan,  with  one  pint  of  brown 
gravy  (ate  receipt),  a  spoonful  of  white 
wine  as  much  catsup  and  browning, 
•n  onion  stuck  with  cloves,  and 
a  slice  of  lemon.  Stew  for  half  an 
bonr,  (or  until  tender),  take  out  the 
onion  and  lemon,  thicken  the  sauce, 
(as  j>reviously  directed),  serve  with 
forcemeat  balls,  and  garnish  with 
sliced  lemon.  There  are  many  ways 
of  serving  ox-palates,  but  thia  is  the 
best  and  simplest. 

Broikd  Rump-Steak.  —Sump-steaks 
should  be  cut  from  a  rump  that  has 
bung  some  days,  and  be  about  three- 
quarters  of  an  inch  thick  ;  if  at  all 
fresh,  beat  them  with  a  rolling  pin. 
The  fire  must  be  clear,  (sprinkle  a 
little  salt  on  it  just  before  yon  are 
Koiug  to  cook),  and  the  gridiron  clean, 
not,  and  placed  in  a  slanting  position, 
to  prevent  the  fat  from  making  a 
smoke.     Season  the  steaks  with  pep- 


per and  salt ;  .and  when  brown  on  ens 
side,  turn  them.  When  half  done, 
take  up,  and  lay  them  in  a  hot  dish 
before  the  fire,  with  a  slice  of  butter, 
and  a  little  pepper  and  salt,  between 
every  two  steaks.  While  they  are  in 
this  state,  shred  a  shallot  very  fine, 
and  put  to  it  some  good  gravy,  with  a 
little  catsup.  Having  drained  the 
steaks  of  the  gravy,  replace  them  on 
the  griiliron,  and  keep  turning  till 
done.  Put  them  on  a  dish,  with  the 
gravy  and  shallot ;  garnish  with  horse- 
radish, and  serve  very  hot.  The 
shallot  and  catsup  may  be  omitted  if 
not  liked.  In  turning  steaks,  you 
should  use  a  pair  of  tongs,  and  not  a 
fork. 

Fried  Rump-Steah.  — Fry  th  em  brown 
in  fresh  butter,  amd  serve  very  hot 
with  walnut  catsup.  Oyster,  mush- 
room, tomato,  or  onion  sauce  (sea 
Sauces)  usually  accompany  nuup- 
steaks. 

Rump  Steak  and  Fi-ied  Potafoe*.— 
Have  rather  thin  steaks — say  half  aa 
inch — broil  them  well,  turning  them 
frequently,  and  serve  with  sliced  po- 
tatoes round  the  dish  —  fried  brown  and 
crisp  in  boiling  butter.  Sometimes 
the  butter  the  potatoes  were  fried  in, 
flavoured  with  a  pinch  of  powdered 
herbs,  is  poured  undei-  the  steak. 

Rump  Steak  and  Kidney  Puddivg.  — 
Cut  two  pounds  of  tender  rump  sieak 
into  pieces  abont  an  inchortwo  square, 
add  two  or  three  sheep's  kidneys, 
sliced;  line  your  pudding  basin  with 
a  good  thick  suet  crust  (see  receipt), 
leaving  it  lapping  a  little  over  th« 
edge  of  the  hasin;  then  put  in  the 
steak  and  kidney  in  layers — a  couple  - 
of  dozen  oysters,  blanched  and  bearded ; 
makes  an  excellent  addition  :  season 
each  layer  with  salt  and  black  pepper. 
When  full  put  in  half  a  pint  of  water, 
and  cover  the  top  with  more  crusty 
moisten  the  edges  and  join  the  two 
crusts  fnsn'y,  then  turn  up  the  crust 
which  was  lapping,  and  join  firmly. 
Dip  your  pudding  cloth  in  hot  water, 
wring  it  out,  flour  it  well,  and  tie  up 

f)udding,  basin  and  all ;  put  it  into  a 
arge  saucepan  or  copper  of  boiling 
water — adding  hot  water  from  time  to 
time  so  that  the  pudding  is  alwa^ 


60 


TAKE  MY  ADVICE. 


covered ;  let  it  boil  continually  for  at 
least  fonr  hours.  It  must  not  ttop 
boiling/or  a  minute.  When  done  take 
o£f  the  cloth,  cut  a  little  hole  in  the 
top  of  the  pudding,  and  serve  in  the 
bagin,  ou  a  di^h,  very  hot.  Bullock's 
kiiiney  will  do  if  slieep's  cannot  be 
procured.  A  few  mushj-ooms  add  to 
tL*  flavour. 

Kidney  /"uddinj/.—^Slice  the  kidneys 
th'n,  and  proceed  as  directed  for  rump 
steuk  pudding.  A  few  mush  rooms  or 
oysters  greatly  enrich  this  dish.  If 
▼eal  kidneys  «re  used  a  few  slices  of 
bam  must  be  aiided. 

Mutton,  Lamb,  Veal  and  Pork  Pud- 
dings are  made  on  the  same  principle  : 
—For  mutton  use  loin  chops ;  for 
lanib,  the  uccL ;  veal,  the  leg  (the  veal 
is  better  if  fred  a  little  first  with  a 
few  slices  of  bacon — and  then  put  in 
the  pudding  with  the  bacon  and  butter 
it  was  fried  in) ;  pork,  the  leg  (season 
hi.trlily  with  pepper,  salt,  and  dried 
sa^e,  and  add  a  little  purk  sausage 
meat).  These  puddings  ^vill  take  from 
on '.  and  a  half  to  two  and  a  half  hours 
boiliiiy  continually.    Serve  in  the  basin. 

baJed  Tongue. — Soak  in  cold  water 
for  three  hours,  if  just  out  of  the 
pickle  ;  but,  if  dried,  soak  for  ten  or 
twelve  hours.  Put  in  a  stewpan  of 
co'd  water,  with  a  faggot  of  savoury 
herbs  ;  when  it  bniU  up,  skim,  and 
simmer  gently  until  quite  tender ;  peel 
and  serve  very  hot,  garnished  with 
parsley.  This  is  a  proper  accompani- 
ment to  poultry. 

Toad-in-the-Hole.  — Make  a  batter  of 
four  eggs,  about  one  to  one  and  a 
quarter  pints  of  good  milk,  and  four 
heaped  tablespoonfuls  of  tlour ;  salt 
to  taste — the  flour  should  be  first 
mixed  smooth  with  a  little  of  the  milk 
and  then  the  beaten  eggs  and  the 
other  things  put  to  it ;  stir  well. 
Out  into  about  six  pieces  each,  two 
sheep's  kidneys,  and  put  them  in  a 
pie-dish  with  two  pounds  of  rather 
nt  rump  steak,  cut  into  twelve  or 
fourteen  pieces.  Pour  the  batter  over, 
and  bake  for  nearly  two  hours  in  a 
hot  oven. 

BoUed  Calfs  Feet.— Tike  two  white 
oalfs  feet,  a.id  soak  them  in  w.arm 
Vatar  for  an  hour  and  a  half  ;  bone  to 


the  first  joint,  and  stew  in  enough 
water  to  cover  it  for  about  three  hours, 
with  a  little  fat  bacon — sliced,  a  bunch 
of  savoury  herbs,  a  sliced  onion,  two 
or  three  cloves,  a  blade  of  mace,  whol^ 
pepper,  a  wine-glassful  of  lemon  juice 
and  salt  to  taste.  Serve  smothered  in 
parsley  and  butter  {see  receipt).  The 
liquor,  strained,  may  be  mixed  witli 
some  veal  gravy  and  served  in  a 
tureen. 

Calf's  Liver  and  Bacon. — Cut  the 
liver  into  slices  about  a  quarter  of  an 
inch  in  thickness  ;  take  an  many  slices 
of  bacon  as  there  are  of  liver,  fry  the 
bacon,  and  put  it  in  a  dish  before  the 
fire  ;  then  fry  the  liver  in  the  bacon 
fat,  to  a  good  brown  ;  when  done, 
take  them  out  and  put  into  the  pan 
some  chopped  parsley,  chibols,  and 
shallots,  and  fry  brown  ;  add  a  little 
flour,  and  a  gill  of  French  white  wine, 
with  a  dash  of  vinegar ;  let  all  these 
boil  together  for  a  minute  or  two ;  poor 
over  the  liver  and  serve. 

Curried  Chicken. — Cut  up  into  jointa 
and  take  off  the  skin,  roll  each  piece 
in  flour,  mixed  with  a  tablespoonf  ul  o*. 
curry  powder.  Slice  two  or  thi-ee 
onions,  and  fir  them  in  butter  of  a 
light  brown.  Then  add  the  meat,  snd 
fry  all  together,  till  it  begins  to  brown, 
put  the  whole  into  a  stewpan,  and 
just  cover  with  boiling  water.  Sim- 
mer gently  two  or  three  hours,  and 
serve  with  boiled  rice. 

Rabbits,  Young  Turkeys,  and  Veal 
may  be  curried  in  similar  style. 

Cod- Fish  Pie. — Put  two  or  three 
good  slices  of  cod  into  salt  and  cold 
water,  and  let  it  remain  for  three  or 
four  hours.  Put  the  fish  into  a  pie- 
dish,  season  with  nutmeg,  mace, 
pepper,  and  salt;  add  a  bit  of  butter 
and  half  a  pint,  or  a  little  more  of 
good  stock  ;  cover  with  a  good  crust, 
and  bake  in  4>risk  oven  for  about  one 
and  a  quarter  to  one  and  a  half  hours. 
When  done  put  in  a  sauce  (make  a 
little  hole  in  the  top  and  pour  in 
through  a  funnel)  mjide  thus  :  -  Mix 
together  a  gill  of  cream,  a  gill  of  stock, 
a  lump  of  butter  rolled  in  flour,  a  bit 
of  lemon  peel — minced,  and  a  dozen 
oystei-s  ;  put  this  in  a  stewpan,  let 
it  just  boil  ap,  and  add  to  Uie  pie. 


..fS. 


.  o-;.fe  ■ . 


BoMssrio  cookeht. 


Veal  CcHlopi.  —  Take  «  conple  of 
poondii  of  venl,  and  cut  it  into  thin 
pieces  about  three  inchea  long  ;  dredge 
them  with  Hour  ;  fry  in  butter  for  a 
few  minutes.  Put  them  into  your 
■tewpau  in  a  pint  of  good  gravy  (tee 
receipt),  with  a  bit  of  butter  rolled  in 
flour,  a  pickled  walnut,  a  few  capers, 
salt  and  pepper  ;  simmer  the  whole 
for  about  ten  minutes,  and  serve. 

Pork  Cutlets. —  Bone  and  trim  half  a 
dozen  lean  pork  chops,  and  broil  them 
for  about  hfteen  or  twenty  minutes, 
until  well  done,  over  a  brisk  clear  tire. 
Serve  with  tomato  sauce,  or  pickled 
gherkins. 

Veal  CtUtett. — Cut  into  good  thick 
entlets  -  say  nearly  an  luch — two  or 
three  pounds  of  loin,  neck,  or  leg  of 
veal.  Roll  them  in  bread  cmmbs, 
mixed  with  a  few  powdered  savoury 
herbs,  pepper  and  salt ;  and  fry  them 
in  butter,  to  a  light  brown  ;  when 
throughly  done,  put  them  in  a  dish  in 
front  of  the  fire,  and  make  the  follow- 
ing sauce  :  — Put  into  the  pan  a  little 
flour  and  butter,  add  a  teacupful  of 
boiling  water,  salt,  pepper,  and  a 
squeeze  of  lemon  ;  boil  up^  pour  over, 
•nd  serve. 

Mutton  Cut'fts. — Cut  from  the  neck, 
loin,  or  leg,  about  half  a  dozen  good 
alices  ;  broil  them  till  nicely  bruwn, 
and  serve  with  ma<>hed  potatos  in  the 
Mune  dish,  or  with  sauce  piquante. 

Hagout  of  Duck. — Prepaie  a  duck  as 
for  roasting  ;  roast  until  w  ell  browned. 
Mcinwhile,  put  into  a  steM'pan  two 
or  three  large  onions  (sliced  and  fried), 
«  few  leaves  of  sage  and  lemon-thyme, 
pepper  and  salt.  I'ut  in  the  duck  ; 
cover  the  whole  with  tood  gravy  (»ee 
receipt),  and  simmer  till  the  duck  is 
quite  tender  (say  t«  enty  to  tweuty- 
hve  minutes) ;  skim  and  strain  the 
gravy,  add  a  little  thickening  of  butter 
and  flour,  let  it  boil  up,  pour  it  over 
the  duck,  and  serve.  Ureen  peas, 
boiled  plsin,  and  put  into  the  gravy, 
after  straining,  and  allowed  to  just 
boil  up,  may  be  served  with  this. 

Veal  aiid  Hum  t'ie.—  Cut  up  into 
thin  slices  a  neck  of  veal,  and  take 
away  the  bones  ;  cut  into  small  pieces 

•  few  slices  of  c<'»ked  ham  ;  put  it  in  | 

•  fi*  diah,  is  uternat:  labors,  aud  ' 


season  highly.  Add  a  little  water, 
cover  witlb  a  good  paste  crust,  baka 
well  in  a  sharp  oven,  aud  when  dona 
pour  in  a  little  good  veal  gravy,  high'y 
seasoned.  Sliced  sweetbreads,  beariled 
oysters,  forcemeat  balls,  a  sliced  veal 
kidney,  sliced  eggs,  hard-boiled,  or  • 
little  lean  pork— cut  into  squares- 
may  be  added  with  great  advantMe. 

kabbit  Pie. — Cut   a  young   rabbit 
into  moderate  sized  joints,  remove  tha 

f>rincipal  bones,  and  split  the  head  ; 
ay  all  in  warm  water  for  about  thir^ 
minutes  ;  then  dry  them,  season  with 
white  pepper,  salt,  pounded  mace  and 
nutmeg  to  taste  (parsley  and  bay 
leaves  may  be  added  when  liked) ; 
put  in  the  joints  of  rabbit  with  a  I'ttla 
nam  or  fat  bacon,  cut  into  squares,  • 
few  forcemeat  balls,  and  a  conple  of 
hard-boiled  eggs,  sliced  lengthways 
Add  about  a  ^unibler  of  cold  water : 
line  the  dish,  and  cover  with  a  good 
crust ;  bake  in  a  hot  oven  for  auont 
an  hour  and  a  quarter  to  an  hour  and 
a  half;  wlien  cut  add — very  hot— a 
little  richly-seasoned  gravy,  which 
can  be  made  by  stewing  the  bones  of 
the  rabbit  in  stock,  with  an  onion,  a 
bunch  of  savoury  herbs,  and  a  little 
allspice  ;  strain  before  putting  it  in. 
llie  liver  can  either  be  mixed  in  the 
forcemeat  or  cut  up  and  pnt  in  tha 
pie. 

Oiblet  Pir.  — Scald  and  clean  two 
sets  of  goope  or  duck  giblets,  cut 
into  pieces,  and  «  ash  them  ;  put  them 
into  your  stewpan  with  two  or  tlirea 
small  onions,  a  bunch  of  savoury 
herbs,  salt  and  whole  pepper  ;  simmer 
gently  in  a  little  water  for  an  hoar  ; 
then  pnt  them  into  a  pie  dish  with 
seasoning,  and  the  liquor  in  which 
they  have  been  stewed  (strained) ; 
when  cold,  line  the  edges  of  the  disb, 
and  cover  it  with  puff  paste  ;  befora 
serving,  open  the  cir^t,  and  pour  in  A 
little  rich  white  gravy,  mixed  with  A 
glass  of  French  n  nite  wine,  seasonad, 
and  made  quite  hot :  it  will  requir«- 
an  hour  to  an  hour  and  a  half  to  baka. 
A  good  rump-steak  cut  in  three  or 
four  pieces,  and  put  in  the  bottom  of 
the  piedirh  is  an  impro\ement. 

atfvced  Oib'rl*.z—atMi,  and  parboil 
them  i  take  ulf  the  outar  skin  of  th* 


n 


TAKE  MY  ADVICW. 


teat ;  ent  them  up  in  imall  pieces  and 
•tew  gently  till  quite  tender,  in  good 
■tock  (tee  receipt),  with  Bome  sweet 
herbs,  an  onion,  cloves,  whole  pepper, 
and  a  little  catenp  ;  when  done,  strain 
the  sauce,  and  thicken  it  with  a  little 
flour  and  butter  ;  then  pour  it  hot 
over  the  giblets.  Just  before  serving 
■dd  a  squeeze  of  lemon. 

Juijged  Hart. — Clean  and  cut  up 
▼our  hare  ihto  small  joints  ;  put  them 
IB  lukewarm  water  and  a  little  vinegar, 
and  let  tliem  remain  for  half  an  hour. 
Dry  and  dredge  the  pieces  with  flour  ; 
fry  in  boiling  butter.  Then  put  into 
a  large  earthenware  jar  or  jug  about 
•  pint  of  good  beef  gravy  (gee  receipt), 
a  large  onion  or  two  (stuck  with  a 
few  ulovea),  a  sliced  lemon  (pee'eJ),  a 
high  seasoning  of  cayenne,  salt  and 
whole  pepper,  and  the  pieces  of  fried 
hare.  Cover  the  jar  closely,  and  set 
it  in  a  saucepan  of  boiling  water  up 
to  the  neck.  Let  it  boil  continuously 
until  the  hare  is  quite  tender  (say 
three  and  a  half  to  four  hours).  W  hen 
nearly  done,  put  in  three  or  four 
glasses  of  port  wine,  and  a  few  force- 
meat balls  («ee  receipt),  which  have 
been  previously  fried.  Arrange  the 
pieces  on  your  dish,  and  strain  gravy 
through  a  cloth  pi-evlously  wrung  out 
in  cold  water  ( this  removes  the 
grease)  ;  give  it  another  boil  up,  pour 
over  the  hare,  and  aeive — wiLii  red 
•arrant  jelly. 

Jugged  Hare  {another  Way). — Soak 
and  cut  up  the  hare  as  before  ;  then 
drain  and  put  into  a  stewpan  with  a 
pint  and  a  half  of  good  stock  («ee 
receipt),  pepper,  salt,  two  or  thi'ee 
cloves,  a  shallot,  and  two  or  three 
green  onions  shred  fine,  a  bunch  of 
•avoury  herbs,  and  two  or  three  bay 
leaves  ;  stew  for  about  an  hour  on  a 
•low  fire  ;  then  put  it  into  a  deep  dish 
that  will  stand  heat ;  strain  the  liquor 
from  the  stewpan  on  it,  adding  a  httle 
more  stock,  cayenne,  a  squeeze  of 
lemon,  and  a  pint  of  port  wine.  Let* 
it  bake  in  a  slow  oven  until  tender — 
■ay  two  hours — covering  the  dish  with 
ft  coarse  paste  of  flour  and  water ; 
when  done,  remove  the  paste,  put 
into  a  hot  dish,  strain  the  gravy  as 
Wfura,  thicken  it  a  little  with  butter 


and  flour,  giro  it  one  boil ;  pour  it 
over  the  pieces  of  hare,  and  serve  very 
hot,  with  red  currant  jelly. 

Hare  Pie.*— Soak,  wash  and  cut  up 
the  hare  as  for  jugging  ;  season  highly 
with  a  few  cloves  pounded,  and  some 
whole  black  and  cayenne  pepper ; 
then  lay  the  pieces  in  a  pie  dieh,  with 
a  few  small  slices  of  ham,  about  a 
pint  of  good  brown  stock  («ee  receipt), 
and  a  tumblerful  of  port  wine  ;  co\  or  / 
the  dish  with  puff  paste.  If  to  be 
eaten  hot,  a  suet  crust  is  very  good ; 
but  if  to  be  eaten  cold,  rai^e  the  crust 
while  hot  and  fill  up  the  dish  with 
rich,  highly  seasoned  beef  gravy, 
which  when  cold  will  become  a  firm 
jelly. 

Partridge  Pie. — Take  about  half  a 
pound  of  veal  cutlets  and  put  in  bottom 
of  your  pie  dish  ;  on  the  veal  lay  a 
large  thin  slice  of  fat  ham.  Split  a 
brace  of  partridges  in  halves  (after 
being  plucked,  drawn  and  cleaned, 
and  the  legs  cut  oil  at  the  first  joint) ; 
season  with  whole  pepper,  salt,  and  a 
little  chopped  parsley ;  add  a  few 
mushrooms,  and  put  a  bit  of  butter  in 
each  half  bird.  Put  the  partridges 
on  to  the  ham  and  cover  with  half  to 
three  quarters  of  a  pint  of  good  stock ; 
put  a  border  of  paste  round  the  dish  ; 
cover  with  puff  paste,  brush  over 
with  yolk  of  egg,  and  bake  in  a  brisk 
oven  for  nearly  an  hour.  If  to  ba 
eaten  cold,  lift  the  crust  while  hot, 
and  fill  up  the  pie  with  good,  highly* 
seasoned  beef  gravy. 

Pigeon  Comi.otc. — Truss  as  for  boiU 
ing  six  pigeons  ;  grate  the  crumb  of  a 
stale  penny  loaf  ;  scrape  a  pound  of 
fat  bacon  ;  chop  some  thyme,  parsley, 
and  onion,  and  some  lemon-peel  fine  ; 
grate  nutmeg,  and  season  with  pepper 
and  salt.  Mix  with  two  eggs.  I'ut 
this  forcemeat  into  the  craws  of  the' 
pigeons,  lard  the  breasts  ;  fry  brown  ; 
stew  in  beef  stock  three  quarters  of 
an  hour ;  thicken  with  butter  and 
floor,  serve  with  forcemeat  balls  round 
the  dish,  and  strain  the  gravy  over. 

Orome  Pie. — Pick  and  clean  your 
grouse,  and  if  large  cut  them  into 
joints,  but  if  small,  put  them  in 
whole ;  season  with  cayenne,  salt, 
whoU    pepper,    and    two    or    thiec 


DOMBSTW  COOKEKT. 


68 


bmfied  cloves ;  put  a  bit  of  butter 
into  each  bird,  and  lay  them  closely 
into  •  pie  dish,  with  a  glaas  of  good 
beef  stock,  and  another  of  port  wjne  ; 
cover  the  dish  with  puff  paste,  and 
bake  it  an  hour  to  an  hour  and  a 
quarter.  If  intended  to  be  eaten 
cold,  have  ready  a  little  rich  gravy, 
•nd  pour  into  the  dish  while  hot. 

Figeon  Pie. — Pick  and  clean  acouple 
of  birds,  and  rub  them  inside  and  out 
%rii\,  pepper  and  salt,  and  put  a  bit 
of  butter  inside  each.  Cut  about  a 
pound  of  rump-steak  into  several 
pieces  and  Jay  tUem  in  a  pie  dish  ;  put 
on  them  the  pigeons,  a  few  slices  of 
fat  ham,  and  the  yolks  of  two  or  three 
hard-boiled  eggs.  Three  parts  till  the 
dish  with  good  stock  {see  receipt) ; 
season  with  pepper  and  salt;  put  a 
border  of  paste  round  the  edge,  and 
put  on  your  puif-paste  crust.  Glaze 
the  crust  with  yolk  of  egg  and  bake 
in  a  hot  oven  for  about  im  hour  or  a 
little  longer.  Two  of  the  feet  should 
be  cut  on  and  put  through  the  top. 

Sail  Duck.  —  Rub  a  quarter  of  a 
pound  of  salt  well  into  a  duck;  turn 
the  duck  dailvon  a  dish  for  three  days. 
Then  wash  c^ean,  put  it  into  a  stew- 
pan,  with  a  half  pint  of  water  to  the 
pound;  let  it  simmer  for  two  hours. 
Serve  with  white  onion  sauce. 

Swe  thread  Pie. — Cut  your  sweet- 
breads into  thick  slices,  and  stew  for 
about  a  quarter  of  an  hour  in  white 
stock  {see  receipt),  with  a  few  herbs, 
chopped  shallot,  and  mushrooms,  salt, 
pepner,  and  a  piece  of  butter ;  then 
•tram  the  gravy,  put  into  a  pie  dish 
with  the  sweetbreads  some  ox  palates, 
(previously  boiled  very  tender),  or  the 
remains  of  a  roasted  fowl,  and  a  little 
ham,  some  green  peas,  or  asparagus 
^  tops,  the  yolks  of  some  hard-boiled 
•ggs,  and  forcemeat  balls;  over  the 
whole  put  thin  slices  of  fat  bacon. 
Cover  with  a  puff-paste  crust,  and 
bake  for  r'  ;nt  an  hour  and  a  half  to 
two  hours  in  a  moderate  oven  If 
when  cut  it  looks  dry  add  a  little  good 
▼eal  gravy,  hot. 

Boast  Siceetbread*. — Scald  in  milk 
•nd  water,  and  when  half  done,  take 
out  and  wipe  dry ;  rub  over  with  yolk 
•f  egg,  and  roll  in  fine  bread  oroinua. 


Roast  to  a  good  brown  in  a  Dutch  oven 
and  serve  with  fried  bread  crumbs. 

Stewed  Sweetbreads.  — Stuff  with  good 
forcemeat  three  large  sweetbread* 
(previously  soaES?  in  warm  water  for 
an  hour),  skewer  them  np ;  then  pat 
a  few  slices  of  bacon  at  the  bottom 
of  a  stewpan,  season  with  pepper,  salt, 
mace,  cloves,  sweet  herbs,  and  a  larga 
ouiou  sliced.  Lay  upon  the^e  slice* 
of  veal  cut  thin,  and  the  sweetbread* 
over  them.  Cover  all  up  close  for  ten 
minutes  ;  then  pour  in  a  quart  of 
boiling  water,  and  simmer  gently  two 
hours.  Take  out  the  sweetbreads, 
strain  off  the  gravy,  skim,  and  boil  ill 
till  reduced  to  half  a  pint.  Return 
the  sweetbreads  to  the  pan,  and  boil 
two  or  three  minutes  ;  dish,  wdth  the 
gravy  over.  Garnish  with  lemon,  and 
serve  very  hot. 

Baked  Sweetbreads. — Soak  them  for 
an  hour  in  warm  water ;  put  into 
boiling  water  and  simmer  for  tea 
minutes  ;  drain  them  ;  bn\sh  over 
with  yolk  of  egg  and  roll  in  fine  bread 
crumbs  ;  bake  for  forty  minutes  in  a 
moderate  oven.  Serve  on  toast,  witk 
brown  gravy  in  a  tureen. 

Lamb's  Sweetbread*  may  be  dreased 
in  the  same  way. 

Haricot  Mutton.— Cnt  a  loin  of  mat- 
ton  into  chops ;  or,  if  breast,  into 
square  pieces  -  fry  them  brown  in 
clarified  dripping  ;  put  them  into  a 
stewpan  with  a  few  onions  (sliced  and 
fried  in  butter),  carrots  and  turnip* 
cut  in  thin  slices,  two  or  three  clove*, 
pepper,  and  allspice  ;  this  should  h* 
put  to  simmer  very  slowly  for  about 
an  hour  and  a  half  to  two  hours  and  a 
half  in  a  little  water;  serve  with 
mushroom  catsup.  A  bunch  of  savoury 
herbs  may  be  stewed  ia  this,  and 
taken  out  before  serving. 

Braisetl  Fillet  of  Afu/<on.— Take  the 
fillet  of  a  tender  leg  of  mutton,  cover 
it  with  buttered  paper,  and  roast  for 
two  hours.  Boil  some  French  beans, 
which  drain ;  take  the  paper  off  th* 
meat,  and  glaze  it ;  let  the  beans  boat 
in  a  pint  of  good  gravy  ;  put  them  in 
the  dish,  and  serve  the  meat  on  them. 

Tripe. — Have  it  dressed  nicely,  and 
then  boil  it  in  milk  and  water  antil 
quite  tender — say  one  hoar,  for  dressed 


i 


«4 


TAKE  Ml  ADVICM  '■' 


trips;  if  andressed  more  than  twice 
that  time.  Di«h  very  hot,  smother  in 
onion  sauce  {see  recdipt)  and  serve. 
Yea  may  alio  dress  it  in  any  of  the 
following  ways -always  first  boilinjj 
it  till  tender,  and  removing  some  of 
the  coarser  fat. — Cut  into  squares,  dip 
in  butter,  roll  in  bread  crumbs,  and 
fry  to  a  light  brown.  Or,  stew  in  beef 
gravy  with  mushrooms.  Or,  cut  into 
collops,  sprinkle  with  chopped  onions 
«ud  minced  herbs,  and  fry  in  butter. 
Or,  stew  in  gravy  with  a  little  curry- 
powtler,  flour,  and  cream. 

Scotch  Hatjjis. — Thoroughly  clean 
•  sheep's  pluck  ;  make  various  cuts  in 
the  heart  and  liver  to  let  the  blood 
out;  pnt  into  a  saucep.\n,  with  the 
wind-pipe  hanging  over  the  si.le ; 
ehange  the  water  after  ten  minutes  ; 
let  it  boil  twenty  minutes  more;  then 
take  all  out  but  half  the  liver,  which 
mnst  boil  until  it  will  grate  easily. 
Kow  take  the  other  half  of  the  liver, 
flte  lights  and  th«  heart,  and  trim 
•way  all  the  skin  and  black  portions ; 
then  mince  finely.  Mince  a  pound  of 
•weet  beef  snet,  discanling  the  stringy 
parts  ;  out  half  a  dozen  onions  up 
•ntiill ;  grata  the  half  liver  that  was 
left  in  the  pot ;  and  then  mix  together 
the  minced  heart,  &c.,  the suei,  onions, 
and  grated  liver.  Scald  and  peal  a 
dozen  little  onions  and  add  them  to 
this.  Then  take  some  6nely  ground 
oatmeal  which  has  been  slgwly  toast- 
ing in  front  of  the  fire  or  in  tiie  oven 
for  an  hour  or  two,  and  is  slightiy 
brown  ;  pat  the  mince  on  a  board, 
season  highly  with  pepper,  salt,  and 
Cayenne  ;  snrinkle  the  meal  over  this, 
•nd  bind  it  a^l  with  half  a  pint  of  good 
beef  stock,  a  little  milk,  and  the  yolks 
of  two  exgs.  TliO'-oaghly  clean  a  good 
•trong  shesp's  paunch,  and  put  in  the 
whole  of  the  mixture,  adding  a  table- 
apoonfol  of  lemon  juice, — being  careful 
to  allow  room  for  the  meat  to  swell, 
— and  press  out  the  air.  Sew  up 
flnuly,  and  enclose  the  paunch,  in  a 
■hort  canvas  bag  which  also  sew  up 
tightly.  Put  on  in  cold  water  and  let 
it  gradually  come  to  the  boil :  as  the 
bag  sweHs  up  first  prick  it  in  two  or 
ttii-oe  places  with  a  large  needle. 
'  slowly  for  about  tbreo  hour* ; 


turn  it  out,  and  serve  very  hot.  For 
the  li.;;hts,  sheep's  kidneys  or  tongue* 
may  be  enbstituted. 

Dried  Ua'ldocka. — The  best  way  to 
cook  these  fi?h  is  to  put  them  in  a 
large  basin  with  some  savoury  herbs 
an(Y  a  bay  leaf,  and  cover  them  with 
boiling  water ;  put  something  over  the 
top  of  the  basin  to  keep  the  steam  in ; 
keep  the  fish  in  the  water  for  tea  / 
minutes  to  a  quarter  of  an  hour,  when  / 
take  tUem  out,  drain,  rub  over  with 
a  litt'.o  butter,  pepper  well,  and  se<ve 
very  hot.  If  the  haddocks  are  large, 
cut  them  into  four  pieces. 

Lobster  Outlets. — ^Take  two  lobsters 
or  one  lar^e  one;  take  all  the  meat 
out  of  the  shell,  and  pound  it  to  a 
smooth  paste,  in  a  mortar  with  a  bit  of 
butter,  and  grated  nutmeg,  pounded 
m'<.c3,  Cayenne,  salt,  and  pepper  to 
taste.  liivide  the  paste  into  equal 
pieces,  and  make  them  into  thin  shapaa 
like  cutlets,  cover  with  egg  and  bread- 
crumbs, and  fry  in  boiling  Inrd  to  a 
gooi  colour ;  drain  and  serve  hrt. 

Lobsters,  Crabs,  and  Craiifiish  when 
served  plsin  should  be  dressed  thus  : 
— Cut  the  body  from  the  tail  and  cut 
both  in  halves  lengthways,  break  oS 
the  t'ivo  large  claws  and  crack  them  in 
two  or  three  places  without  breaking 
the  meat,  arrange  the  pieces  as  nearly 
as  possible  as  if  the  fish  were  entire, 
and  serve  with  a  garnish  of  Sprigs  of 
parsley. 

Fiicasseed  Soles. — Take  two  medium 
sized  soles  and  fry  plain  in  butter,  aa 
directed,  with  a  small  sole.  When 
done  take  the  meat  from  the  small  one, 
mince  it;  and  mix  with  a  little  chopped 
lemon  peel,  chopped  parsley,  grated 
brea'1,  nutme;;,  salt,  and  pepper,  bind 
it  with  the  yo.k  of  an  egg  and  a  little 
'odtter,  shape  this  into  balls,  as  for 
forcemeat,  and  fry  in  bntter.  Thicken 
the  gravy  with  a  little  flour,  pnt  in  a 
glass  of  port  wine,  a  little  lemon  jnica 
and  Cayenne  ;  pnt  the  two  soles  into 
the  stetvpan,  give  them  one  boil  up^ 
and  serve  very  hot,  on  a  hot  dish  gap 
niahed  with  sliced  lemon. 

Bill  Pie. — Prepare  the  eels  as  for 
stewing  ;  put  iu  your  pie-dish  a  little 
forcemeat  ;  add  the  eels  -  except  the 
heads  and  tails,  seasou  with  nutmeg 


DOMEBTIO  COOKERY. 


pepper,   salt,    and    •   little   chopped 

?>ai'aiey  ;  put  in  a  glass  of  veal  gravy, 
Btf  receipt),  cover  it  with  puff-paste, 
rubbed  over  with  yolk  of  egg,  0131a- 
Bient  the  pie  with  some  of  the  paste  ; 
bake  it  about  an  hour,  and  when  done, 
pour  in  a  sauce  made  as  follows  : — The 
trimmings  boiled  in  half  a  pint  of  veal 
gravy,  seasoned  with  pepper  and  salt, 
%  tablespoouful  of  lemon  juice,  and 
thickened  with  flour  and  bulter ;  strain 
it  through  a  fine  sieve,  and  when  boil- 
ing put  into  the  pie. 

Doiled  Eijgs.—Vat  them  into  boiling 
water,  and  boil  for  three  minutes 
if  likad  lightly  boiled ;  but  usually 
three  and  three-quarters  to  four  min- 
utes, when  the  white  will  be  well  set. 
If  wanted  hard — say  six  minutes ;  if 
for  salads,  ten  minutes.  Care  must  be 
tnken  to  put  the  eggs  very  gently  into 
the  water,  the  best  plan  being  to  ptit 
them  in  with  a  spoon,  and  lay  them  on 
the  bottom  of  the  saucepan.  For  new- 
laid  or  extra-large  eggs,  a  little  longer 
time  is  required. 

Poached  Eyijs. — Boil  swne  water  in 
ft  stewpan,  or  deep  frying-pan;  hreak 
•ach  esrg  separately  into  a  cup,  and 
when  the  water  boils,  take  off  the  pan, 
•nd  gently  slip  the  egg  into  it  without 
breaking  the  yolk  ;  let  it  stay  till  the 
white  is  set,  then  put  it  over  a  moder- 
ate fire,  and  as  soon  as  the  water  boils 
again,  the  egg  is  done  (say  two  and  a 
half  to  three  and  a  half  irinutes). 
Take  it  up  with  a  slice,  round  off  the 
•dges  of  the  white,  send  up  the  egg  on 
a  toast,  or  on  ham  or  bacon  well  fried, 
or  slices   of  broiled   beef  or  mutton. 


eggs  up  with  a  slice,  and  wnre  upon 
fried  or  toasted  bread,  or  upon  fned 
ham  or  bacon. 

Poached  Eggi  and  Ham  Sauce.— 
The  eggs  are  toUypoached  as  before 
directed.  Mince  fine— with  a  gherkin, 
an  onion,  some  parsley,  pepper,  and 
salt — three  slices  of  boiled  ham  ;  sim- 
mer for  aboutiifteen  minutes  in  enough 
gravy  to  cover  it.  When  this  sauce 
boils  dish  the  eggs,  squeeze  over  a 
little  lemon  juice,  and  aarve  with  tha 
sauce  over  them. 

Scotch  Eggs. — Boil  your  eggs  hard, 
remove  the  shells,  and  cover  them 
thickly  with  a  forcemeat  made  aa 
follows :— Take  some  veal  or  sheep's 
kidney,  with  a  slice  of  bam,  a  cleaned 
anchovy,  a  bit  of  butter,  shallot, 
cayenne,  and  a  green  onion,  all  finely 
minced  together,  and  mixed  to  a  pro- 
per consistency  with  the  yolks  of  egg*. 
Dredge  with  flour,  and  fry  the  eggs  in 
boiliii  c;  lar  J,  or  clarified  dripping ;  aerva 
up  with  rich  gravy. 

Currieil  Eggs. — Mix  into  a  pasta 
with  a  little  gravy  a  small  tablespoon- 
ful  of  curry  powder  ;  then  add  about 
a  pint  or  a  pint  and  a  half  more  gravy ; 
mix  it  all  smooth,  and  let  it  simmer 
slowly  for  about  four  houra,  when  it 
should  be  i-educed  to  about  half  a  pint. 
Boil  half  a  dozen  eggs  hard,  slice  uiem 
lengthways,  put  them  into  the  gravy 
(previously  thickened  with  a  little  bnt> 
ter  and  flour)  and  when  very  hot  (erva. 

Eggt  are  cooked  in  a  variety  of  other 
ways  — stuffed,  stewed  in  gravy,  cooked 
on  a  hot-plate,  and  browned  with  a 
salamander,  boiled  hard   and  served 


\ 


Tlie  bread  should  be  somewhat  larger  \  with  various  vegetables,  broken  and 


than  the  egg,  about  a  quarter  of  an 
inch  in  thickness,  and  barely  toasted 
of  a  yellow  brown.  The  best  eggs  for 
poaching  are  such  as  have  been  laid 
two  days,  for  new  ones  are  too  milky, 
and  old  ones  too  strong.  A  poached 
egg,  to  look  well,  should  exhibit  the 
yoTk  (which  must  never  be  hard) 
through  the  white.  Never  poach  more 
than  three  eggs  together ;  serve  two 
to  each  person. 

Fi-ied  Eggi. — Cover  the  bottom   of 


put  in  front  of  the  fire,  in  a  dish  with 
a  little  milk,  covered  with  grated 
cheese,  and  browned  with  a  saitmaa- 
der ;  beaten  up  in  milk  and  flour, 
cooked  slowlv  and  browned,  fto.  Ao. 

Plain  OmeletU. — Break,  separately, 
eight  eggs,  season  with  a  teaspoonfnl 
of  fine  salt,  and  a  dust  of  pepper,  and 
beat  them  till  exceedingly  light,  with 
a  little  milk  or  water  :  the  more  yoa 
beat  them  the  lizhter  will  be  the 
omelette.      Melt  about  a  quarter  of  a 


the  pan  with  fresh  butter,   and  when  |  pound  of  fresh  butter  in  a  frying-pan 
melted  break  in  the  eggs  as  for  poach-    or  omelette-pan.     ■" 


ing ;  when  the  whites  are  set,  take  the 


Beat  the  batter  for 
another  minute,  and  then  pour  into 


M 


TAKE  MT  ADVICS, 


the  pan  ;  shake  for  »  minute  or  two  to 
prevent  sticking,  and  when  the  under 
•ide  ia  of  »  bright  golden  brown,  fold 
it  iu  two,  8o  as  to  make  it  like  a  half 
moon  ;  in  a  few  eeconda  the  edges  will 
nnite  —it  is  then  done  ;  take  up  with- 
out breaking,  pass  a  salamander  or  hot 
•hovel  over  it,  and  serve  very  hot  on 
»  hot  difih.  From  five  to  six  minutes 
is  the  average  time  for  cooking  ome- 
ktles  of  this  size.  If  the  yolks  and 
whites  are  first  well  beaten  separately, 
and  then  mixed  and  beaten  again,  the 
omelette  will  be  lighter. 

Savoury  Ome'etU. — Proceed   as  for 

tlain  omelette,  only  adding  before 
eating  it  up  a  teaspoouful  of  minced 
parsley,  another  of  spring  onions, 
•hopped  very  tine,  and  a  few  herbs, 
minced.     Minced  ham,  oysters,  &c.  — 

Srevionsly  cooked  -  may  be  added  to 
lie  above  by  mixing  them  with  the 
•ggs  or  sprinkling  them  on  the  oute- 
loUe  just  before  doubling  it  over. 

Veal  Kidney  Omelette  — Cut  up  some 
oold  roast  veal  kidney  into  small  dice, 
with  a  little  bit  of  the  fat,  make  it  hot 
in  gravy,  with  a  seasoning  of  pepper, 
■alt,  and  parsley.  Do  not  let  it  boil. 
Have  ready  a  plain  omelette  made  as 
before  directed,  and  just  before  doub- 
ling it  over  pat  the  kidney  into  the 
Biadle ;  fold  over,  and  serve  as  before. 
Chee*e  OmeUtle.  — Mix  a  little  grated 
Parmesan  cheese  and  a  gill  of  cream 
with  your  eggs,  and  proceed  aa  for 
plain  omelette. 

Salmon  Omelette  .—This  is  the  Eng- 
lish form  of  the  celebrated  Omelette  an 
Thon,  of  Brillat  Savarin.  Take  the 
'■OfK  roes  of  two  carp  or  mackerel  ; 
eleAnse  them  in  cold  water,  and  then 
let  them  lie  in  boiling  water  (with  a 
little  salt)  for  five  minutes.  Then 
•hop  up  fine  together  these  soft  roes, 
S  little  piece  of  freshly  boiled  salmon. 
Mid  a  minced  shallot.  When  these  are 
thoroughly  mixed  put  them  into  a  pan 
with  a  little  butter  ;  when  the  butter 
itjuat  melted  take  it  off  the  fire  and 
mix  well  the  whole  with  twelve  fresh 
^gg« —previously  beaten  — the  yolks 
with  a  little  salt,  and  the  whites  to  a 
froth,  and  then  again  beaten  tegether  ; 
than  cook  your  omelette  as  directed 
for  "plain  omelette,"  and  serve,  very 


hot,  on  a  hot  dish,  with  a  gamishinj; 
of  chopped  paridey  and  green  spring 
onions,  flavoured  with  lemon  juice. 
This  is  a  marvellously  delicious  and 
succulent  dish. 

Cold  Fish  Omr.leUe.—'Pnt  into  a 
saucepan,  with  sufficient  water  to 
moisten  them,  any  scraps  of  cold  lob- 
ster, turbot,  sole,  or  any  other  delicate 
white  fish,  and  a  few  drops  of  some 
fish  sauce;  warm  them  through;  have  / 
a  good  plain  ome'.etto  ready  for  tui-a- 
ing  when  the  fish  is  nicely  warm;  put 
the  fish  in  the  middle,  and  fold  over, 
as  before  directed.  Serve  instantly 
on  a  hot  dish  garnished  with  a  few 
spring  onions  and  parsley  minced, 
with  lemon  juice  in  butter. 

Sweet  Omelette.  —  Proceed  as  for 
plain  omelette,  but  use  cream  instead 
of  milk  or  water,  and  powdered  loaf 
sugar  and  grated  lemon  peel  instead 
of  pepper  and  salt.  Serve  very  hot, 
dusted  with  powdered  sngar.  Instead 
of  lemon  you  may  flavour  with  noyeau, 
orange-flower  water,  to. 

Fi-uit  Preserve  Omelette. — Proceed 
aa  for  aweet  omelette,  but,  before 
beating  up  the  eggs,  add  just  enough 
jam  or  preserve  to  flavour  the  batter 
without  weakening  ita  consistency. 
A  better  way  is  to  add  the  preserve 
in  the  pan  before  folding  the  ome- 
lette. Any  jam,  preserve,  marmalade, 
candied  peel,  or  preserved  ginger  can 
be  appropriately  put  into  a  sweet 
omelette. 

On  Omeleilet generally.  — They  should 
be  cooked  in  a  small  pan,  not  more 
than  six  inchen  across.  The  omelette 
should  be  plump,  very  light  and  ten- 
der, and  delicately  browned.  Never 
turn  omelettes  in  the  pan;  it  rendera 
them  flat  and  tough,  whereas  they 
should  be  juicy,  succulent,  and  as  soft 
as  cream  inside.  Never  be  afraid  of 
beating  the  eggs  too  much— to  do  ao 
is  practically  impossible.  Keverserva 
gravy  in  the  same  dish,  as  it  flattena 
a  id  soddens  what  should  be  balloon- 
li  <e  and  light.  Serve  the  instant  they 
are  done  on  a  very  hot  dish.  Never 
cook  them  until  five  or  six  minutea 
before  wanted,  as  the  essence  of  a  good 
omelette  is  that  it  should  be  hot,  aoft, 
thick,  and  fresh. 


•  I-,.-;. 


LOMESTW  COOKERY. 


VI 


I 


Pnneal-es. — Beat  up  well  eight  yolks 
and  six  whites  of  eggs  in  »  quart  of 
milk.,  m.'ike  a  paste  of  about  half  a 
pound  of  flour  and  a  little  mil^  add 
to  the  eggs  and  milk,  and  when  of  the 
consistency  of  tliick  cream,  put  about 
half  an  ounce  of  butter  into  your  fry- 
ing-pan (which  must  be  perfectly 
cleiin)  and  let  it  melt ;  then  drop  in 
aufRcient  batter,  and  fry  on  both  sides 
to  a  good  colour.  Send  to  table  in 
■mall  quantities,  hot  and  hot,  on  a 
hot  dish  garnished  with  cut  lemon. 
Powdered  loaf  sugar  and  halved 
lemons  should  be  served  with  them. 
A  g1a.^<i  of  brandy  and  a  little  pow- 
dered cinnamon  or  grated  nutmeg 
improve  the  batter.  A  richer  receipt 
i«, — To  six  table-spoonfuls  of  flour  add 
twelve  eges  well  beaten,  a  tumbler 
full  of  white  wine,  half  a  pound  of 
butter  which  has  been  melted,  and  is 
nearly  cold,  the  same  weight  of 
pounded  lump  sugar,  a  little  grated 
nutmeg  and  powdered  cinnamon,  a 
quart  of  cream,  and  a  wineglass  of 
ratafia ;  mix  it  well ;  beat  the  batter 
for  some  time,  and  pour  very  thin 
into  the  pan.  Strew  with  pounded 
white  sugar  ;  serve  aa  before. 

liice  Pancake*. — Boil  half  a  pound 
of  well-cleaned  rice  to  a  jelly,  with  a 
little  water;  when  cold,  mix  with  it  a 
pint  of  cream,  eight  eggs  well  beaten, 
•alt,  and  nutmeg  to  taste.  Stir  in 
eight  ounces  of  butter  just  warmed, 
•Bd  a*  much  flour  as  will  thicken  the 
batter.     Fit  and  serve  as  before. 

Chicken  I'rUterg.  —  Ta.ke  some  new 
arilk,  and  put  to  it  in  a  stewpan 
aa  mach  flovr  of  rioe  as  will  give  it  a 
tole-able  consistency.  Beat  fonr  eggs 
and  mix  them  well  with  the  rice  and 
milk.  Add  a  pint  of  cream,  set  it  on 
the  fire  and  stir  well.  Put  in  some 
powdered  sugar,  candied  lemon  peel 
cnt  Bmall,  and  fresh  grated  lemon 
peel.  Cut  the  white  meat  off  a  roasted 
chicken,  pull  it  into  very  small  shreds, 
and  put  it  to  the  other  ingredients, 
•tirnng  the  whole  together.  This 
will  make  a  rich  paste,  which  must 
be  rolled  out,  cut  into  fritters,  fried 
in  boiling  lard,  or  butter,  till  a  good 
brown,  and  served  very  hot,  with  pow- 
dered loaf  sugar  in  the  diak. 


Pig't  Fry. — Tako  about  a  ponnd  to 
a  ponnd  and  a  half  of  pig's  fry,  and 
put  into  a  pie-dish  in  layers,  the  lean 
fry  at  the  bottom  and  the  fat  fry  at 
the  top,  8ea<?nPwith  minced  sage, 
chopped  onions,  pepper,  and  sut. 
Cover  the  whole  \\ith  a  layer  of 
potatoes,  fill  the  dish  with  boiling 
water,  and  bake  in  a  sharp  oven  for 
about  two  hours. 

Lamb' I  Fry. — Serve  aa  for  Pig's 
Fry,  season  with  parsley,  egg,  and 
bread  crumbs,  instead  of  the  sage  and 
oniona. 

Cold  Keat  Cookery. 

Hashed  Ooo/ie. — The  remain!  of  a 
roast  goose  should  always  be  hashed. 
Cut  the  meat  off  the  bones,  and  put 
the  latter,  broken,  into  a  stewpan 
with  a  spoonful  of  chopped  omona 
and  an  ounce  of  butter;  pass  over  the 
fire  until  rather  brown,  when  mix  in 
a  tablespoonful  of  flour,  put  in  the 
cat  up  meat  of  the  goose,  season  with 
pepper  and  salt,  add  about  a  pint  of 
stock  or  water,  simmer  ten  minute* 
or  a  quarter  of  an  hour,  dish  and 
serve. 

Hashed  Mutton.  —  Cut  all  the  meat 
off  any  cold  joint  of  mutton,  dre>lge 
with  flour,  and  put  it  into  a  stewpan, 
with  a  slice  of  ham  ;  add  a  little  stock 
or  water  ;  season  well  with  pepjter, 
salt,  and  cayenne,  and  let  it  get 
thoroughly  hot  without  boiling:  when 
served,  it  thould  be  garnished  with 
poached  or  sliced  eggs  and  fried  or 
toasted  sippeta.  If  mutton  is  hashed 
with  fine  herbs,  it  is  done  in  the  fol- 
lowing way: — Take  a  piece  of  butter, 
add  about  a  tablespoonful  of  chopped 
■hallota,  and  put  them  <m  the  fire  for 
a  short  time,  but  not  sufficiently  long 
to  turn  brown ;  then  add  four  spoon- 
fuls of  finely  chopped  mushrooms,  a 
spoonful  of  chopped  parsley,  and  a 
spoonful  of  flour;  turn  them  all  well 
in,  and  add  about  a  pint  of  good  stock, 
or  a  little  water,  seasoning  with  salt, 
pepper,  and  a  little  nutmeg ;  then 
put  in  the  mutton,  and  let  it  get 
thoroughly  hot,  garnish  as  before. 

Hashed  Jieef,   Veal,  Lamb,  or  Potd- 
(ri/.— rProceed  as  for  mutton,  stewing 
the  bones  with  the  meat  in  stock  or 
6—8 


• 


88 


TAKE  MT  ADVICE. 


witter,  with  whatever  flavourings  are 
preferred.  Never  use  more  stock  or 
gnvy  than  ia  necessary  for  the  stew- 
ing, as  hashes  should  never  be  watery. 
Oiu-aish  with  plain  dumplings,  or 
■ippets  of  fried  or  toasted  bread. 
Bashes,  like  stews,  should  simmer, 
not  boil.  If  more  gravy  is  required 
when  done,  serve  it  separately  in  a 
tnreen. 

Cwrted  Mutton,  Lamb,  Set-/,  Veal, 
or  Poultry. — Proceed  as  for  hashing, 
adding  cnrry-powder  to  the  mixture. 
Serve  either  with  plain  boiled  rice,  or 
when  half  done  put  the  rice  into  the 
•tew. 

J/athett  Oame. — Take  the  best  ioints 
of  any  cold  game,  and  put  the  bones 
and  trimmings  into  a  stewpan  with  a 
pint  of  water  or  stock,  an  onion,  a 
oit  of  lemon  peel,  two  or  three  cloves, 
and  pepper  and  salt.  When  these 
have  simmered  for  about  an  hour, 
■train  and  thicken  with  a  little  butter 
and  flour ;  put  in  about  a  table«ipoon- 
fnl  each  of  catsup  and  lemon  juice, 
and  a  glass  of  port  wine.  I'hen  put 
in  the  pieces  of  game,  and  let  them 
cradnafly  warm  through,  hut  not  hoil. 
Serve  garnished  with  sippets.  A  little 
cnrry-powder  is  sometimes  added,  but 
it  is  seldom  thought  an  improvement. 

Noshed  Venison. — Take  any  part 
of  cold  venison,  and  cut  the  ms;vt 
neatly  from  the  bnnca.  Pat  the 
Kmes  and  trimmings  into  a  stewpan 
with  a  little  good  gravy,  and  stew 
gently  for  an  hour  ;  then  strain  the 
gravy,  add  a  glass  of  port  wine,  and 
naif  a  one  of  citsup,  and  put  in  a 
Uiickening  of  flour  and  butter,  give 
this  one  boil  np,  skim,  and  let  it  get 
8  little  cool.  Then  add  the  slices  of 
meat,  put  on  the  side  of  the.  fire,  and 
when  just  about  to  simmer,  aerve, 
with  red-currant  jelly. 

SletB  of  Cold  Keo/.— Cut  the  meat 
from  the  bonee  of  any  joint  of  cold 
▼eal ;  cut  into  moderate  sized  pieces, 
and  fry  to  a  light  brown  if ith  outter 
and  a  sliced  onion  ;  when  done  put  on 
one  side.  Put  the  bones  in  cold  water, 
and  stew  for  three  hours.  This  will 
make  excellent  soup  or  broth,  which 
may  be  flavoured  with  parsley,  celery, 
or  any  other  vegetable.  A  pint  of  this 


broth,  before  any  other  flavonr  than 
parsley  has  been  added,  is  needed  for 
the  meat,  which  put  into  a  saucepan 
with  it  and  stew  gently  for  an  hoar. 
Add  flour,  a  little  catsup,  cayenne 
pepper  and  salt.  Give  it  a  boil  up^ 
and  serve  with  sippets  of  toasted  or 
fried  bread. 

Tv.rkey  or  Fowl  Sausage*. — Take  the 
meat  of  a  cold  boiled  or  roasted  turkey 
or  fowl,  and  cut  up  small :  if  about  a 
pound  and  a  half,  put  a  teaspoonfnl  of 
chopped  onions  into  a  stewpan,  with 
a  piece  of  butter,  pass  a  few  seconds 
over  the  fire,  then  mix  in  gentlya  little 
flour  and  the  mince,  which  moisten 
with  a  pint  either  of  ordinary  stock, 
or  stock  made  from  the  bones :  sim- 
mer some  time,  keeping  it  moved,  sea- 
son with  pepper,  salt,  and  sugar,  add 
the  beaten  yolks  of  three  eggs,  stir  in 
quickly  over  the  tire,  not  allowing  it 
to  boil ;  pour  out  upon  a  dish  till  cold ; 
just  before  ready  to  serve,  divide  it 
into  equal  parts,  roll  out  each  to  what- 
ever saape  preferred,  egg  and  bread- 
crumb twice  over,  fry  in  lard,  or  clari- 
fied dripping  of  a  light  brown  colour, 
and  serve  very  hot. 

Cold  Meat  Minced. — Take  the  re- 
mains of  any  cold  joints,  and  chop  up 
fine  with  some  fat  ham  or  bacon  ;  add 
a  little  salt,  cayenne,  grated  lemon- 
peel,  nutme;;,  parsley  and  a  few  bread- 
crumbs. Put  all  into  a  saucepan,  with 
two  table.poonfuls  of  cream,  two  beaten 
eggs,  and  two  ounces  of  butter  to 
every  pound  of  chopped  meat.  Stir 
over  the  fire  for  five  minutes.  Let  the 
mixtnre  get  cold,  and  then  put  it  into 
li^ht  paste  to  bake,  either  in  the  form 
of  patties  or  rolls.  Or,  when  all 
ready,  stew  in  gravy  for  about  half  an 
hour,  thicken  with  flour,  and  serve  in 
an  open  dish,  very  hot,  garnish  with 
forcemeat  balls,  or  sippets  of  toast. 

Cold  Fowl  or  Turl-'y  may  be  minced 
as  above,  adding,  if  liked,  a  little  cay- 
enne, poanded  mace,  savoury  herbs, 
and  two  or  three  sliced  or  cut  up  eggt 
— hard  boiled. 

Poultri/  of  all  hinds  may  be  served 
thus  : — Take  from  the  bones  all  tho 
delicate  meat,  clear  it  from  the  skin, 
and  keep  covered  until  wanted  for  nsa. 
Stew  the  bones,  well  bruised,  and  the 


DOMESTIC  COOKERY. 


4 


■kin,  with  a  piutof  water,  until  reduced 
to  half,  strain  the  gravy  and  let  it  cool ; 
•kjm,  and  put  it  into  a  clean  sauce- 
pan, with  a  gill  of  nii.:k,  three  ounces 
of  butter  well  mixed  with  a  dessert- 
■poonful  of  flour,  a  little  pounded  mace, 
•nd  grated  lemnii-rind  ;  keep  stirred 
until  they  just  boil,  then  put  in  the 
meat  finely  minced,  with  three  hard- 
boiled  egga,  chopped  small,  salt  and 
white  pepper.  Shake  the  mince  over 
the  fire  until  it  is  just  ready  to  boil, 
■tir  to  it  quickly  a  squeeze  of  lemon  ; 
dish  with  pale  sippets  of  fried  or 
toaoted  bread,  and  serve  quickly. 

Bee/ or  MuUon  Pudding. — Boil  some 
good  potatoes  until  they  are^eady  to 
fall  to  pieces ;  drain  well  in  a  sieve, 
clear  them  of  all  impurities  and  specks, 
mash,  and  make  into  a  smooth  batter, 
with  two  eggs,  and  a  little  milk.  Then 
place  •  layer  of  rather  thick  slices  of 
GoM  roast  beef  or  mutton,  seasoned 
with  pepper  and  salt,  at  the  bottom  of 
k  baking  dish,  cover  them  with  the 
batter,  and  so  on  till  the  dish  is  full, 
•dding  a  thin  layer  of  butter  at  the 
top.     Bake  it  till  well  browned. 

Baked  Beef. — Cut  roast  beef  in  slices 
and  put  them  in  a  pie-dish,  with  alter- 
nate layers  of  thmly  sliced  onions, 
carrots,  and  turnips  (which  should  all 
be  first  parboiled) ;  season  well  with 
minced  herbs,  pepper  and  salt,  add  a 
little  stock  or  gravy,  cover  with  a 
crust  of  mashed  potatoes,  and  bake  for 
thirty  to  forty  minutes  in  a  sharp  oven,  j 

Fried  Bee/. — Slices  of  cold  beef  are  j 
excellent  fried  in  butter,  with  sliced 
onions ;  well  seMoned,  and  served  with 
•  little  griavy.  | 

Ragout  cj  Betf. — Cut  in  neat  and  ^ 
rather  large  pieces  the  meat  off  a  joint , 
of  cold  roaat  Deef ;  put  them  in  a  stew- ! 
pan  with  a  few  sliced  onions,  pepper, 
■alt,  and  spice,  add  a  glass  of  boiling ' 
water  and  a  little  gravy  or  stock  ;  aim- 
mer  very  gently  for  about  two  hour*  ; 
■erve   hot   with   pickled  walnut*  or 
gherkins.  { 

Bagoal  of  Mutton.  —Proceed  aa  above 
•dding  a  few  turnips  and  carrots. 
Allow  nearly  an  hour  to  stew.  j 

Ragout  qf  Veal. — Fry  the  meat  to  a 
light  brown  first ;  then  stew  for  half 
w  hour  in  a  little  gravy  or  hot  water ; 


thicken  with  flour  and  butter,  and 
flavour  with  catsup,  lemon  juice,  and 
a  glass  of  sherry.  Forcemeat  balls 
improve  it.    — — 

Fricantied  Fowl,  Veal,  Lamh,  <fce. — 
Take  the  meat  and  cut  into  nice  pieces, 
without  bone  or  fat.  Make  a  gravy  of 
the  bones,  kc,  by  stewing  them  with 
a  little  lemon-peel,  savoury  herbs, 
pounded  mace,  sliced  onion,  pepper 
and  salt,  in,  say,  a  pint  of  water. 
When  this  is  reduced  to  half,  strain  it, 
and  add  the  meat.  XN'arm  it  well,  but 
do  not  let  it  boil,  stir  in  a  pinch  of 
flour  ;  mix  the  yolks  of  a  couple  of 
eggs  in  a  gill  of  cream,  and  add  it  to  the 
sauce  ;  this  must  all  get  hot  again,  bn< 
must  not  boil.    Serve  in  a  covered  dish. 

Mutton  Pie. — Take  any  cold  mutton, 
and  but  into  small  pieces ;  use  very 
little  fat,  season  with  whole  pepper 
and  salt ;  when  liked  minced  oniona 
may  be  added.  Put  the  meat  in  layera 
into  the  dish,  add  a  little  stock  or  rich 
mutton  gravy,  and  a  tablespoonful  of 
mushroom  or  walnut  catsup  ;  cover 
with  a  good  crust  and  bake  in  a  mo> 
derate  oven.  This  should  be  eaten 
very  hot,  and,  when  eat,  a  cupful  of 
richly  seasoned  hot  gravy  should  be 
put  in.  A  sheep's  Kidney  or  two, 
sliced  or  cut  small,  is  a  great  improve- 
ment. 

Lamb  Pie  may  be  made  in  the  sum 
manner. 

Cold  Veal  Pfe.— Take  a  little  of  the 
ye\l  and  an  equal  quantity  of  ham; 
mince  together,  and  season  highly  with 
salt,  pepper,  spices,  and  herbs  chop- 
ped, lud  a  small  clove  of  garlic,  or 
shallot  when  liked  ;  pound  in  a  mor- 
tar, add  eggs  and  an  eaual  quantity  of 
veal  gravy  ;  cover  the  oottom  of  a  pan 
with  thin  slices  of  bacon,  lay  a  little  of 
this  fo'rcemeat  upon  it,  put  some  slices 
of  the  cold  veal  over  the  forcemeat, 
seasoning  them  with  pepper  and  min- 
ced mushrooms  ;  in  this  manner  fill 
to  the  top,  covering  the  whole  with 
forcemeat ;  bake  for  an  hour  and  let 
it  cool ;  put  into  a  pie  dish,  cover  with 
a  good  paste  crust,  and  bake  for  aa 
hour  and  a  Half  in  a  hot  oven.  When 
done  put  in  a  little  good  veal  gravy 
or  stock,  well  seasonal.  This  may  M 
eaten  either  hot  or  cold. 


k 


TAltXMl  ADVIOM. 


RabhU,  F  v>l,  vr  Game  can  be  snb- 
■titated  for  the  veal ;  but  the  veal 
forcemeat  should  always  be  used. 

Pork  Pie. — Take  the  remains  of  a 
loin  «r  leg  of  roast  pork,  out  into 
tdersbly  thick  slices  without  bone, 
beat  it  well  with  a  rolling-pin  ;  season 
highly  with  pepper,  salt,  and,  if  liked, 
lage.  When  the  dish  is  full,  add  a 
little  veal  gravy,  aud  bake  in  a  mude- 
nle  oven. 

'  IfevoiuhireSiiuabPie. — Line  the  dish 
with  a  thin  crust,  put  in  a  liayer  of 
■lioed  apples  (peeled  and  cored),  then 
»  layer  of  slices  of  mutton,  seasoned 
with  pepper  and  salt,  another  layer 
ot  apples,  another  of  mutton,  and  on 
top,  a'  layer  of  onions  sliced.  Add 
some  water  or  gravy,  and  bake  in  a 
asoderate  oven.  Remains  of  poultrv, 
toast  pork,  veal,  or  beef  are  frequently 
added  to  this  pie. 

PotHlo  Pie. — Take  some  good  pota- 
toes, peel  and  slice  them  thin,  and  put 
them  in  your  pie-dish  with  alternate 
layers  of  either  beef,  mutton,  pork  or 
Teal ;  season  well ;  add  a  little  water 
or  vtoek  ;  put  on  a  good  crust,  and 
Mm.  a  few  slices  of  kidney  improve 
tilia  pie. 

Cwd  fWi  Pie. — Any  remains  of  cold 
boiled  tnrbot,  cod,  sole,  lobster,  sal- 
mon or  whiting  may  be  made  into  a 
very  savoury  pie  thus  : — Remove  the 
meat  from  the  bones,  without  break- 
ing it  too  sntall,  and  season  with  whole 
P^per,  salt,  a  clove  or  two,  a  little 
grated  nntmeg,  and  some  sweet  herbs, 

'  minced  fine.  Lay  the  fish  in  the  Ainh 
with  two  or  three  hard-boiled  eggs, 
eat  small,  a  sliced  onion  (when  liked), 
and  two  or  three  bits  of  butter;  a<ld  a 
little  water  or  stock,  cover  with  a 
good  crust,  and  bake.  The  remains  of 
a  lalmon  and  a  lobster  (or  some  lobster 

.  or  shrimp  sauce)  make  a  capital  pie. 
By  the  same  rule  a  few  blanched  and 
bearded  oysters,  or  a  little  cold  oyster 
MMMe  improves  c^d  pie.  In. these 
lifter  cases  the  hard-boiled  eggs  are 
hotter  left  ont. 

Coid  Cod  may  be  dreeaed  in  several 
Vays — either  curried,  or  served  with 
•ream,  or  bechamel  sauce  (see  receipt). 
The  first  way  is  to  break  the  fish  into 
an4  fry  it  with  a  sliced  oniou  in 


butter.  Pat  it  into  a  stewpan  with  • 
little  white  stock,  and  a  bit  of  butter, 
rolled  in  flour  ;  simmer  for  ten  min< 
utes;  thenmixtogetheragiilof  cream, 
a  bit  of  butter,  and  a  salt-spoonful  of 
curry  powder  ;  add  these  to  the  fish, 
give  it  all  one  boil  up,  and  serve.  If 
to  be  served  with  cream,  substitute 
lemon  juice  for  the  curry,  and  let  it 
warm,  btU  not  boil.  With  bechamel  , 
sauce,  put  a  gill  of  the  sauce  into  a 
stewpan  withuutter,  and  when  melted 
add  somo.  pepper,  salt,  and  the  flakes^ 
of  fish  ;  when  warm  throueh,  dish, 
poor  over  a  little  butter,  sprinlcle  sumo 
bread  crumbs,  and  brown  with  a  sala* 
mander  ;  garnish  with  fried  or  toasted 
sippets. 

BtMle  and  Squeak.  —Fry  some  thin 
slices  of  cold  boiled  beef  in  a  litOo 
butter ;  take  them  out  and  keep  hot. 
Squeeze  dry  some  cold  cabbage  Mr 
savoy,  and  mince  it  small ;  put  the 
cabbage  into  the  butter,  with  a  sliced 
onion,  pepper  and  salt,  and  fry  gently 
for  some  little  time.  Serve  very  ho^ 
the  cabbage  under  the  meat.  Of  course 
freshly  boiled  cabbage  will  answer  the 
same  purpose.  Sliced  cold  potatoes 
are  often  fried  with  the  cabbage. 

Ho'lge  Podge. — Minoe  some  cold 
roast  mutton,  lamb,  or  veal,  and  rHco 
up  a  few  green  onions  and  a  couple  of 
lettuces  ;  simmer  these  gently  in  a 
stewpan,  with  a  little  butter,  pepper 
and  salt,  and  sufficient  water  or  stock 
to  moisten  them,  for  three-quarters  of 
an  hour,  stirring  from  time  to  time. 
Serve  very  hot.  A  few  green  peas, 
boiled  separately  and  put  into  the  stew 
just  before  sei-ving,  greatly  improve 
it. 

Pepper  Pot.  — Put  two  quarts  of 
water  in  a  large  stewpan,  and  add,  oat 
small,  such  vegetables  as  are  in  season ; 
in  summer,  peas,  lettuce,  spinach,  and 
two  or  three  onions ;  in  wi  ater,  carrots, 
turnips,  onions,  and  celery.  Steii^ 
them  with  two  pounds  of  mutton,  or 
the  meat  off  a  coM  fowl,  and  a  pound 
of  pickled  pork,  till  they  are  teii'lor — 
the  meat  should  be  cut  small.  While 
boiling,  skim,  and  half  an  hour  before 
serving,  dear  a  lobster  or  orab  from 
the  shell,  and  put  the  meat  into  the 
atew  :   to  which  some  add  small  suet 


DOMESTIC  COOKSEt. 


71 


( 


damplingB.  Season  with  salt  and  cay- 
enne. A  little  rice  may  be  boiled 
with  the  stew.  The  lobster  is  of  course 
not  necessary,  but  it  greatly  improres 
the  davour  When  reMy  to  servestrain 
off  part  of  the  gravy,  dish,  make  the 
top  smooth,  sprinkle  cayenne  liber- 
ally over  it,  and  brown  the  top  with 
a  salamander.  Any  cold  meats  may 
be  used  instead  of  or  with  the  mutton 
or  fowl. 

Sick-Soom  Cookery. 
*  Hintt. — In  addition  to  the  receipts 
vhich  follow,  there  are  numerous 
others ; — such  as  plainly  dressed  poul- 
try, meat  and  fish,  light  nourishing 
•onps,  jellies,  cooked  fruits,  and  light 
puddings, — that  may  be  eaten  dunng 
the  progrA<<8  towards  convalescence. 

Be  scrupulously  neat  and  clean  in 
all  preparations  for  the  sick-room,  and 
let  everything  be  served  on  snow-white 
•loths. 

Never  allow  food  to  remain  at  the 
patient's  bedside  ;  if  he  does  not  care 
to  eat  it  when  brought  to  him,  take 
it  away,  and  bring  it,  or  something 
•Ise,  when  wanted. 

A  little  jelly,  beef-tea,  lemnnade, 
toast  and  water,  broth,  or  milk  should 
always  be  ready  to  take  up  the  instant 
the  patient  asks  for  it,  as  with  invalids 
the  desire  to  eat  soon  passes  away. 

Do  not  quite  fill  cui>s,  glasses,  basins, 
M  a  dirty  saucer  or  tray  is  a  great 
irritant,  and  a  soiled  sheet  or  pillow 
•n  absolute  worry  to  a  sick  person. 

Let  every  article  of  food  intended 
for  the  patient  be  well  and  carefully 
dressed  ;  and  remember  that  fat  is 
almost  always  distasteful. 

Hard-boiled  eggs  are  very  difficult 
of  digestion,  but  the  whites  should  be 
set,  or  the  tlimy  appearance  of  the  egg 
will  oreate  nausea. 

Toast  and  water  should  be  made 
■ome  time  before  it  is  wanted,  and 
ftllowed  to  stand  till  quite  cold. 

The  smaller  the  quantity,  and  the 
greater  the  variety  of  the  food,  the 
Biora  apT>etizing  will  it  appear. 

Cruels  and  Pomog^es.— For 

the  sick  room  various  slight  prepara- 
tions of  oatmeal,  flour,  ftc,  may  be 
Madily  prepared.  These,  when  nicely 
oooked  and  properly  flavonred,   are 


very  grateful  to  the  palat*  of   tho 
invalid. 

Water  Oruel. —Mix  two  t»ble-spo<Nft> 
fuls  of  fresh  oatyeal  in  a  qniu^  of 
water,  and  set  it  on  a  clear  fir*. 
When  jiut  ready  to  boil,  take  it  otf 
and  pour  it  backward  and  forward 
from  one  basin  to  another  sflversl 
times.  Then  set  again  on  the  lnr% 
and  let  it  just  come  to  the  boil,  whoa 
it  should  be  turned  into  a  basin  and 
allowed  to  settle.  If  thoroughly 
cooked  it  will  not  need  to  be  steamed  ; 
but  if  any  lumps  appear  in  it,  steam 
through  a  hair  sieve.  Add  a  little 
salt  to  taste. 

Another  Way.—'iiix  a  little  ffaM 
oatmeal  in  a  small  quantity  of  cold 
water,  then  a<lding  the  rest  of  tlM~ 
water,  and  boiling  very  gently,  VLmkU 
it  becomes  sufficiently  thick  to  be 
agreeable  ;  season  with  salt  or  sugar. 

Enutm&foatQrtul. — Emden  gmtti 
are  crushed  oats  deprived  of  their 
outor  skins.  These  are  vory  gently 
boiled  for  a  long  time,  and  being 
passed  through  a  sieve,  to  separata 
the  groats,  the  gruel  has  toon  the 
appearance  of  a  fine  jelly.  It  is  thso, 
eaten  with  sugar,  and  if  there  bo  no- 
inflammatory  symptom,  with  the  ad* 
(Htion  of  a  little  sherry  win*,  «r 
brandy.  Inthisstateitia  toi^  whoio> 
some,  as  it  satisfies  the  appotite  with- 
out fatiguing  ti.e  stomach.  In  Franco, 
gruel  is  made  with  the  watif  in  which 
crushed  oats  have  been  previously 
steepe  I,  the  oota  being  .  stirred  np 
from  time  to  tirijEb,  to  allow  the  watsv 
to  take  ttlkjjw  starch.  Milk  may  bo 
used  for  maUin^  gruel,  instead  of 
water,  when  a  milk  diet  is  neceesitfy. 

Rice  Orutl. — Soak  two  table-spoon- 
fuls  of  fine  rice  in  cold  water  for  half 
an  hour.  Pour  off  the  water,  and  to 
the  rice  kdd  a  pint  or  rather  more  ol 
new  milk.  Simmer  gently  till  tko 
rioe  is  t«fider,  then  pulp  through  • 
sieve  and  mix  with  the  milk.  Heat 
over  the  fire,  add  a  little  more  milk* 
gradAally,  pour  off  to  con],  and  flavour 
with  salt  or  sugar  ;  and,  in  some  otam, 
with  sherry  or  other  white  wine 

Bread  Pap. — i'our  scalding  wator 
on  white  bread,  mash,  strain,  and  add 
new  milk,  ■wnoaod  with  augar. 


) 


» 


TAKH  MY  ADVW& 


-'«!.■- 


Oatmeal  Pap.  —  To  two-thirds  of 
water  gruel,  when  cool,  add  one-third 
of  nnboiled  new  milk,  and  warm  np, 
flavoured  with  salt  or  sugar. 

Another  Method. — Stir  into  a  pint 
of  water  three  table-spoonfuls  of  fresh 
oatueal,  let  it  stand  till  clear,  and 
pour  off.  Put  a  pint  of  fresh  water 
to  the  oatmeal,  stir  well,  and  leave 
till  next  day.  Strain  the  liquor 
th  ovgh  a  sieve,  and  set  it  in  a  sauce- 
pan over  a  clear  Kre.  Add  about  half 
M  much  milk,  gradually,  while  it  is 
warming,  and  when  it  is  just  ready  to 
boil,  take  it  off,  pour  it  into  a  basin, 
and  set  it  by  to  cool.  Add  thereto  a 
little  salt  or  sugar. 

Arro'O-Koot. — Pat  a  foil  dessert- 
spoonful of  ^ood  arrow-root  into  a 
Main,  and  mix  with  it  as  much  cold 
new  milk  as  will  form  a  paste.  Pour 
thereon  half  a  pint  of  milk  scalding 
hot,  and  stir  it  well  to  keep  it  smooth. 
Set  it  on  the  fire  till  it  is  ready  to 
boil,  take  it  oS,  pour  it  into  a  basin, 
And  let  it  cool.  Flavour  with  sugar, 
■nd,  for  convalescents,  add  a  little 
win*.  It  is  not  tuusj  to  boil  the 
«i'Ow-root  at  all. 

Sago.  —  Soak  a  table-ipoonfnl  of 
■ago  in  cold  water  for  an  hour,  then 
pour  off  the  water,  and  salistitute  a 
pint  of  fresh  ;  simmer  gently  till  re- 
duced to  about  half  the  quantity  ; 
then  pour  it  iiitoabasin  to  cool;  flavour 
with  suear,  salt,  or  wine,  to  tpste. 

Hiee  Mili. — After  washing  tiie  rice, 
Mt  it  over  the  tire  for  half  an  hour, 
with  a  Uttle  water.  Gradually  add 
•ome  warm  milk,  till  the  whole  is  of 
IH'oper  consistency.  Season  with  salt 
or  sugar. 

Ground  Riee  Milk. — Make  a  large 
apooufnl  of  ground  rice  into  a  batter 
with  new  milk.  Set  a  pint  of  nen 
milk  oTor  the  fire,  and  when  it  is 
■calding  hot,  stir  in  the  batter,  and 
keep  stirring,  one  way,  till  it  thickens, 
hot  do  not  allow  it  to  boil.  Cool  in' a 
basin,  and  flavour  with  salt  or  sugar. 
MUlet  Milt.  -Wash  three  table- 
■poonfuls  of  millet  seed  in  cold  water, 
and  put  it  into  a  quart  of  aew  milk. 
Simmer  gently  till  it  is  moderately 
thick ;  poor  it  into  a  basin  to  oool, 
Md  flavoor  with  salt  or  sugar. 


Ba  ley  Waf-r. —To  a  handful  of 
barley  add  three  pints  of  water. 
Simmer  gently  till  of  a  proper  thick- 
ness, strain  and  flavour  with  salt  or 
sugar. 

Pearl  Barley  Water. — To  an  ounce 
of  pearl  bailey  add  half  a  pint  of  cold 
w(<  ter,  set  it  on  the  Are,  and  when  hot 
pour  oil'  the  water,  and  add  a  quart  of 
fresh.  Simmer  for  an  hour,  strain, 
season  and  let  it  cool. 

Apple  Water.— S\ic«  two  or  thrM 
ripe  apples,  without  paring,  into  a 
jug,  pour  on  a  quart  of  scalding  water, 
let  it  stand  till  cool,  and  season  with 
sugar. 

'J'oagt  and  Water. — Toast  a  slice  of 
new  bread  quite  brown,  but  not  burntt 
and  then  put  it  in  a  jug  of  boiling 
water.  When  q\iite  cold  remove  the 
toast,  and  it  is  fit  for  drinking.  Burnt 
bread  ruins  toast  and  water. 

Sippets. — Toast  nicely  brown  some 
thin  slices  of  white  bread,  cut  into 
diamonds  and  pour  over  them  some 
good  hot  gravy,  without  butter. 

Caudl: — Make  a  smooth  gruel  of 
good  grits,  and  when  well  boiled, 
strain,  stirring  occasionally  till  cold  ; 
add  sugar,  wine,  lemon  peel,  and  nut- 
meg. A  spoonful  of  brandy  may  bo 
added,  and  also  lemon  juice. 

Another  Way  is,  to  boil  some  water, 
pnt  therein  grated  rice,  that  has  been 
mixed  with  cold  water,  and  when 
properly  thickened,  add  sugar,  lemon 
peel,  cinnamon,  and  a  glass  of  brandy. 
Soil  the  whole  together.  If  used  cold, 
boil  a  quart  of  water,  and  after  it  has 
stood,  add  the  yolk  of  an  egg,  the 
juice  of  alemon,  six  spoonfuls  of  sweet 
wine,  sugar,  and  syrup  of  lemons. 
For  brown  candle,  make  a  gruel  with 
six  spoonfuls  of  oatmeal,  and  strain. 
Then  add  a  quart  of  good  malt  liquor, 
boil,  sweeten,  and  put  in  half  a  pint 
of  white  wine,  with  apices  or  not,  to 
taste. 

Jellies.  —  Though  there  is  little 
real  nourishment  in  jellies,  they  are 
very  grateful  to  weak  stomachs,  and 
can  be  eaten  whea  almost  every  oth« 
food  is  rejected. 

Tapioca  Jelly. — Wash  the  tapioca 
in  three  or  four  #aters,  then  soak  it 
KmL-un  in  freik  for  Are  hours,  and  wim* 


DOMESTIC  COOKERY. 


79 


mer  till  quite  doar.  Add  lemon  juice, 
wine,  and  sugar. 

Isinglass  Jelly. — Boil  one  ounce  of 
isinglass,  w'th  a  few  corns  of  pimento 
and  a  crust  of  bread,  in  a  quart  of 
water.  Simmer  till  reduced  one  half, 
and  strain.  It  may  be  flavoured  with 
wine. 

Oioucester  Jelly. — Take  of  rice,  sago, 

Eearl  barley,  and  shavings  of  harts- 
om,  one  ounce  each.  Simmer  in  a 
quart  of  water  till  reduced  to  a  pint. 
Add  wine  or  milk. 

BuUernUlk. — Place  milk  in  a  small 
churn,  and  when  it  has  stood  about 
ten  minutes,  berin  churning,  con- 
tinning  to  do  so  till  the  Hakes  of  butter 
appear,  and  the  discharged  milk  is  thin 
and  blue.  Strain  through  a  sieve,  and 
it  is  fit  to  drink. 

Fossets,  Wheys,  &c.— Various 
preparations  of  milk,  eggs,  and  wine 
are  useful  in  the  sick-room,  but  they 
should  only  be  given  to  the  patient 
when  ordered  by  the  doctor,  or  under 
the  direction  of  an  experienced  nur-  e. 
Wine  Posset. — To  a  quart  of  new 
milk,  add  the  crumb  of  a  penny  loaf, 
and  boil  the  whole  till  the  bread  is  soft, 
then  take  it  off,  grate  therein  half  a 
nutmeg,  and  some  sugar,  put  it  into  a 
basin,  with  a  pint  of  Lisbon  wine,  very 
gradually,  or  the  curd  will  be  hard 
and  tough.     Serve  with  toast. 

Snck  Posset.  — Beat  up  twelve  eggs, 
and  strain  ;  then  put  half  a  pound  of 
lump  sugar  into  a  pint  of  sherry  and 
mix  the  same  with  the  egg.  Set  over 
a  chating  dish,  and  stir  till  scalding 
hot.  In  the  mean  time,  grate  some 
nutmeg  in  a  quart  of  milk,  and  heat  it ; 
then  pour  it  over  the  egg  and  wine, 
stirring  it  all  the  M'hile.  Then  take 
it  off,  set  it  before  the  fire  half  an 
hour,  and  it  will  be  ready.  Another 
metluxl. — Take  a  quart  of  new  milk, 
four  Naples  biscuits,  crumble  them, 
and  when  the  milk  boils,  throw  them 
in.  Give  it  another  boil,  then  take  it 
off,  grate  therein  some  nutmeg,  and 
sweeten  it  to  taste .  add  half  a  pint  of 
■berry,  stirring  it  a  I  the  time. 

Brandy   Posi:  t.  —  Boil  a  quart   of 

cream,  with  a  stick  of  cinnamon  in  it, 

over  a  slow  fire,  and  take  it  off  to  cool. 

B«at  up  the  yolks  of  six  eggs,  mix  the 

4 


same  with  the  cream,  add  some  nut> 
meg  and  sugar  to  your  taste,  set  it 
over  a  slow  fire,  and  stir  it  all  one  way, 
then  it  appears  Jike  a  fine  custard, 
pour  it  into  a  basin,  add  a  gla.<is  of 
brandy,  and  serve. 

Ale  Posset.  —Put  a  little  bread  into 
a  pint  of  milk,  set  it  over  the  fire  an<l 
when  it  boils,  add  a  pint  of  strong  ale, 
with  nutmeg  and  sugar.  Let  it  stand 
a  few  minutes  to  clear,  and  the  cord 
will  float  on  the  surface. 

White  Wine  Whey.— Pni  a  pint  of 
new  milk,  and  half  a  pint  of  white 
wine,  into  a  basin,  and  let  it  stand  t 
few  minutes  ;  then  pour  over  it  a  pint 
of  boiling  water,  let  it  settle,  and  the 
curd  will  fall  to  the  bottom.  After 
this,  pour  the  whey  into  another  basin, 
and  add  a  little  sugar,  and  a  slice  of 
lemon. —  Whey  may  also  be  made  with 
lemon  or  vinegar,  and  when  clear, 
diluted  with  boding  water  and  sugar. 
This  will  excite  perspiration. 

Mustard  Whey. — To  half  a  pint  of 
boiling  milk  add  a  table-spoonful  of 
made  mustard.  Strain  from  the  cnrd, 
and  administer.  It  will  produce  a 
glowing  warmth. 

Ourds  and  Whey. — Although  con- 
sidered by  many  as  a  light  dish,  curd* 
are  heavy  of  digestion.  Curds  and 
whey  is  made  simply  by  milk  turned 
with  rennet,  and  sweetened.  Various 
kinds  of  curds  and  whey  are  in  use 
under  several  names,  but  the  differ- 
ences between  them  consist  entirely 
in  the  flavouring. 

Naples  Curd. — Boil  a  little  cinna- 
mon or  nutmeg  for  a  few  minutes  in  a 
quart  of  milk,  stining  in  the  well- 
beaten  yolks  of  eight  eggs,  and  a  little 
white  wine  ;  boil,  and  strain  through 
a  sieve  ;  beat  up  the  curds  with  a 
little  orange  flower  water,  and  pow- 
dered sugar  ;  put  into  a  mould  to  give 
shape;  when  compact,  serve  in  a  dish 
with  a  little  fresh  and  sweetened  cream. 

Mulled  Wine.  — Thoroughly  boil  some 
spice  and  sugar  in  a  little  water  till 
well  flavoured,  then  add  an  equal 
quantity  of  wine.  Serve  with  toasted 
bread.  Some  add  to  mulled  wine  the 
yolks  of  eggs  well  beaten,  and  mixed 
with  a  little  cold  water,  then  poured 
backwards   and    forwards    from   tlu 


I 


M 


TAKK  MY  ADVICB. 


btwin  to  the  Mitcepan.  Another  toay 
ia,  by  boiling  •  little  cinnamon  and 
some  grated  nutmeg  a  few  minutes  in 
a  large  tea-cupful  of  water,  then  pour 
to  it  a  pint  of  port  wine,  and  add  some 
sugar ;  beat  it  well  up,  and  it  will  be 
fit  to  drink. 

Btf/ Drini.—Ta.k.o  off  the  fat  and 
•kin  from  a  pound  of  lean  beef,  and 
having  cut  the  meat  in  small  pieces, 
put  it  into  a  gallon  of  water,  with  some 
toasted  bretui  and  a  little  salt;  boil 
till  rednced  one  half,  and  when  eold 
Uke  off  the  fat 

Cool  Drink. — Beat  np  •  new-laid 
•gi;,  and  mix  with  it  half  a  pint  of  new 
milk  warmed,  a  spoonful  of  capillaire, 
Mmuch  rose-water,  and  a  little  scraped 
nutmeg.  It  must  not  be  warmed  after 
ttie  egg  is  put  in. 

Aates'Mtlk. — This  useful  drink  for 
consumptive  patients  should  be  milked 
into  a  glass.  Kept  warm  by  being  set 
in  a  basin  of  hot  water.  A  teaspoonfnl 
of  mm  may  be  added  just  before  it  is 
drank. 

Lemonade. — For  domestic  OM  the 
Addition  of  a  small  quantity  of  tartaric 
acid  to  carbonate  of  soda,  to  cause 
e£fei'vescence,  makes  an  agreeable  and 
wholesome  drink. — Or  the  addition  of 
sugar  to  lemon  juice  and  water,  makes 
•  nice  cool  beverage.  Tamarinds,  cur- 
rants, cranberries,  or  capillaire,  added 
to  hot  water,  and  allowed  to  cool,  make 
good  drinks  for  invalids. 

Barlfy  Lemonade. — Put  a  quarter  of 
»  poond  of  sugar  into  a  small  stewpan 
with  half  a  pint  of  water  ;  boil  tiU  it 
forms  a  thickish  syrup  ;  then  add  the 
rind  of  a  fresh  lemon  and  the  pulp  of 
two  lemons.  Boil  for  a  few  mmutes, 
•dd  two  Quarts  of  barley-water,  strain 
when  cool,  and  bottle  for  use. 

Barley  Orangeade.  —  Made  in  the 
.  same  way  by  substituting  the  riud  and 
juice  of  oranges,  to  which  lemon  juice 
IS  a  great  improvement. 

Broths.— The beatbroths  are  made 
from  mutton,  veal,  chicken,  eels, 
and  beef  ;  their  value  as  food  being 
reckoned  aooording  to  this  order  of 
placing. 

ituUon  Broth. — Take  a  pound  and  a 
balf  of  scrag  of  anntton ;  break  the 
bone,  and  pat  into  a  stewpaa  with  a 


good  pinch  of  salt,  and  from  three  pinta 
to  two  quarts  of  cold  water.  Let  this 
simmer  very  gently  for  two  hours  and 
a  half,  skimming  o£r  every  particle  of 
fat.  Serve  plain.  Another  plan  is  to 
take  the  same  quantity  of  meat  and 
water,  and  stew  for  two  hours  and  a 
half,  with  half  a  tablespoonful  of  salty 
a  dust  of  muist  sugar,  a  button  onion 
or  two,  a  small  stick  of  celery,  and  a 
slice  or  two  of  turnip.  When  begin- 
ning to  boil  draw  it  to  the  side  of  the 
fire,  and  let  it  simmer  for  two  hours 
and  a  half,  skimming  off  all  the  fat. 
Strain  it  through  a  fine  hair  sieve. 
The  meat,  if  permitted,  may  be  served 
separately. ,  Pearl  barley  is  an  agree- 
able addition  to  mutton  broth.  Put 
in  with  the  meat,  say  a  tablespoonful, 
when  first  put  on,  and  stew  in  the 
broth.  It  must  not  in  this  case  b« 
strained,  but,  after  carefullyskimming, 
remove  the  meat  and  vegetables.  Ver- 
micelli may  be  added  after  the  broth 
is  strained,  just  giving  it  ten  minutes 
steady  boiling.  Rice  when  added 
should  have  twenty  minutes'  boiling. 
Perhaps  the  best  of  these  additions 
is  arrowroot.  Afterstraining  the  broth, 
put  it  back  in  the  pan,  and  when  it 
boils  up,  stir  in  half  a  teaspoonful  of 
arrowroot  —  previously  made  into  a 
smooth  paste,  with  a  little  cold  water, 
and  let  it  simmer  for  ten  minutes. 

Veal  Broth.  —  Take  two  pounds  of 
knnckle  of  veal; and  cut  up  into  small 
pieces,  with  a  little  bit  of  butter ;  a 
few  slices  of  carrot,  turnip,  and  onion, 
a  small  stick  of  celery,  and  a  pinch  of 
salt;  put  these  on  in  a  stewpan,  and  stir 
for  about  ten  or  twelve  mmutes  ;  then 
add  about  two  quarts,  or  a  little  more 
of  hot  water,  and  let  the  whole  simmer 
for  an  hour  and  a  half,  skim,  and 
strain  through  a  hard  sieve.  Arrow- 
root, rice,  or  vermicelli  may  be  added 
in  the  same  way  as  directed  for  mut- 
ton broth.  A  calfs  foot,  split  and 
boued,  may  with  great  advantage  be 
stewed  with  the  veal.  If  onions  be 
disliked,  they  may  be  omitted. 

Chicken  Broth.  -Take  the  half  of  a 
small  chicken,  and  put  it  on  the  fire 
in  about  a  quart  of  cold  water,  with  a 
small  stick  of  celerv,  a  bit  of  parsley, 
and  a  pinoh  of  salt;  when  it  boun 


■^'- 


JbOMESrm  COOKERT. 


ra 


Bkim  thoroughly,  and  let  it  simmer  for 
•bout  an  hour.  Strain  as  before.  A 
teaspuunful  of  floor  may  be  added  aa 
thickening.  When  the  broth  is  strained 
put  it  ba(^  on  the  fire,  and  let  it  boil 
np,  then  add  the  flour,  mixed  to  a 
paste  with  a  little  cold  water,  stir  in, 
and  simmer  for  fifteen  minutes. 

Ekl  Broth. — Put  a  young  eel  or  two 
cut  up  small  into  three  pints  of  water, 
with  parsley,  and  a  few  peppercorns ; 
let  the  whole  simmer  till  the  eels  are 
broken,  and  the  liquor  reduced  to  half 
the  Quantity.  Add  a  little  salt.  An 
excellent  and  nutritious  broth  may 
also  be  made  in  the  same  way  from 
Tench. 

Beff  Tea. — Take  a  pound  of  lean 
gravy  beef  without  bone,  and  cut  into 
small  dice  ;  put  on  in  a  quart  of  cold 
water  with  a  little  salt.  When  it  boils 
up  skjm  carefully,  and  let  it  simmer 
very  gently  for  thirty  or  forty  minutes. 
Strain  very  carefully  and  put  aside 
for  use.  Beef  tea  is  always  better  if 
made  the  day  before  it  is  wanted,  and 
then  warmed  up,  as  when  cold  every 
particle  of  fat  can  be  removed.  If 
wanted  very  good  use  a  larger  propor- 
tion of  meat  to  the  quart  of  water. 

Baked  Beef  7'ea.— Cut  up  one  pound 
of  meat  as  before,  and  put  it  in  a  warm 
oven,  in  a  jar,  with  nearly  a  quart  of 
water,  and  a  pinch  of  saJt.  Simmer 
very  gently  indeed  for  several  hours.  If 
put  at  night  into  an  oven  that  has 
been  very  hot  all  day,  and  allowed  to 
remain  in  till  the  morning,  it  should 
be  done.  Then  strain  as  before.  AVhen 
allowed,  beef  tea  is  rendered  more 
savoury  by  the  addition  of  an  onion,  a 
few  herbs,  and  a  clove. 

Beef  Tea  in  Ten  Minute*. — When 
beef  tea  is  wanted  in  a  great  hurry  get 
some  lean  beef,  put  it  on  a  board,  and 
■crape  it  with  a  very  sharp  knife  into 
shreds.  Put  into  a  stewpan,  pour  a 
tumbler  of  hoUinq  toater  over  it,  and 
let  it  stand  by  the  fire,  covered,  for  ten 
minutes.  Then  strain  it  into  a  tum- 
bler, which  place  in  very  cold  water, 
remove  the  fat,  poiir  into  a  warm  tea- 
ctip,  stand  it  in  hot  water,  and  when 
warm  enough  serve.  A  piece  of  Lie- 
biff »  Knsence  of  Meat,  about  as  large  as 
A  walnut  will  make  a  pint  of  good 


beef -tea.  Put  the  extract  into  a  cap^ 
and  pour  over  it  boiling  water  ;  stir 
for  two  or  three  minutes,  and  add  MJt 
to  taste.  —~- 

Babbits  Stewed  in  Milk. — Make  into 
a  smooth  paste  two  teaspoonfuls  of 
flour  and  a  little  milk  ;  then  add  about 
a  pint  and  a  half  more  milk,  which 
must  be  very  good  and  fresh.  Cut  ap 
into  small  joints  two  very  yonng  rab^ 
bits ;  put  into  a  stewpan  with  the 
milk,  a  blade  of  mace,  and  salt  and 
pepper  to  taste  ;  stir  from  time  to 
time,  and  simmer  very  slowly  for  about 
half  an  hour.  This  may  b%  eaten  either 
hot  or  cold.  This  quantity  would 
sufSce  the  invalid"  for  four  meala,  ao 
that  half  may  be  made. 

Steuxd  Cutlet— Take  off  all  the 
fat  from  a  nice  mutton  cutlet,  and  put 
into  a  stewpan  with  a  third  of  a  pint 
of  cold  water,  half  a  stick  of  celery, 
pepper  and  salt ;  simmer  very  gently 
for  fnlly  two  hours,  skimming  from 
time  to  time.  The  water  mutt  never 
be  aUotoed  to  boil.  Strain  the  broth 
and  serve  with  the  cutlet.  When 
celery  is  not  liked,  omit  it ;  and  sab* 
stitute  a  few  sweet  herbs. 

Stewed  Calf's  Foot.  —  Stew  • 
blanched  calf's  foot  in  a  pint  of  milk 
and  the  same  quantity  of  water,  for 
about  four  hours,  simmering  gently  all 
the  time,  with  a  flavouring  of  a  Lttle 
lemon-peel,  mace,  pepper,  and  salt, 
and  when  liked  a  little  celery-  and 
onion.  Stir  in  a  gill  of  cream  five 
minutes  before  serving.  Take  out  the 
onion  and  celery. 

Mutton  CAo/>.— Remove  nearly  aU 
the  fat,  broil  well  over,  or  in  iroat 
of  a  clear  tire,  and  serve  very  hot  witli- 
out  gravy  or  sauce  ;  with  pepper  and 
salt  by  the  side  of  the  plate.  Lai>U> 
Chops  are  not  recommended  for  iuvtr 
lids. 

Boiled  and  Boast  Fowl. — These  in- 
valids' luxuries  will  be  fonnd  under 
the  heads  Boanling  and  Boiling. 

Tnddingi  And  FiM. 

Yorkshire  Pudding.— Bent  up  well, 
and  mix  gradually  with  six  heaped 
tablespoonf  uls  of  flour  and  a  teaspoon- 
ful  of  salt,  six  egga  ;  then  pour  in  by 
degrees  as  much  milk  as  will  redoM 


I 


w 


TAKE  MT  ADVTGW. 


the  butter  to  the  consistence  of  rather 
thin  cream.  Beat  the  batter  briskly 
•nd  lightly  the  instant  before  it  is 
poured  into  the  pan\  watch  it  care- 
lally  that  it  may  not  bnm,  and  let  the 
edges  have  an  equal  share  of  the  fire. 
When  the  pudiline  is  quite  firm  in 
•very  part,  and  well  coloured  on  the 
mrfaca,  it  is  done.  If  put  under  a 
roasting  joint,  it  may  be  made  thicker 
than  if  simply  baked  by  itself.  Pour 
off  the  fat  before  serving. 

Peate  ri«Z<im,'7—— Take  a  quart  of  split 
peas,  aud  dry  them  thoroughly  before 
the  fire  :  then  tie  them  up  loosely  in 
ft  oloth,  pfit  into  warm  water,  boil, 
nntil  quite  tender  y  take  them  up,  beat 
them  well  in  a  dish  with  a  little  salt, 
the  yolk  of  an  egg,  and  a  bit  of  butter. 
Make  the  whole  quite  smooth,  tie  it 
np  again  in  a  cloth,  and  boil  it  an 
hour  longer.     Serve  with  boiled  pork. 

Batter  Pudtllng. — Mix  smooth  with 
a  little  milk  three  good  tablespoonfuls 
of  flnnr  ;  add  a  pint  of  milk  and  a  bit 
of  batter,  stir  well  ;  beat  up  with  a 
little  salt,  three  eggs,  or  four  small 
ones.  Boil  for  an  hour  in  a  well- 
llonred  cloth  that  has  been  wrung  oiit 
of  boiling  water.  Thispudding  is  eaten 
with  jam,  stewed  frnita,  or  mitrma- 
1«de,  or  served  pl.%in  with  sweet  sauce. 
'  It  may  also  be  baked  putting  it  into 
•  battered  tlish  or  tin,  or  several  cups, 
and  baking  in  a  moderate  oven  for 
about  half  an  hour. 

Tea/it  Dumplings. — Takehalf  a  quar- 
tern of  bread-doiiRh  — that  made  with 
milk  i«  best — put  it  in  front  of  the  tire 
for  five  minutes,  make  it  into  about 
•ight  or  nine  dnnip^ings,  put  them  into 
Iwiling  water,  and  boil  for  eighteen  to 
twenty  minutes.     Serve  instantly. 

Suet  PiMinrf. — Chop  very  fine  six 
onncea  of  beef  snet,  add  six  ounces  of 
flour,  and  two  onncea  of  crumb  of 
bread,  grated,  a  little  salt,  a  pint  of 
milk,  and  aix  eggs  well  beaten  ;  mix 
the  whole  well  together,  and  boil  in  a 
cloth  for  four  or  five  hours;  sei-vepla'n, 
to  eat  with  meat,  or  with  sweet  sauce. 

Cheese  Pudding. — Put  into  a  sanoe- 
pan  half  a  pound  of  good  grated  cheese, 
with  a  pint  of  new  milk,  six  ounces  of 
gnled  Dread  crumbs,  and  two  eggs 
W«U  beaten  ;  stir  well,  till  the  cheese 


ia  dissolved  ;  then  put  it  into  a  hnU 
tered  dish,  and  brown  it  in  a  Dutch 
oven,  or  with  a  salamander.  Serve 
quite  hot. 

Nasty  Pudding — Put  a  quart  of 
water  on  to  boil ;  stir  six  tablespoon-  |. 
fuls  of  Indian  meal  or  rye-meal —  -^ 
gifted  —  thoroughly  into  a  bowl  of 
WHter  ;  when  the  water  in  the  sauce- 
pan boils,  pour  into  it  the  contents  of 
the  bowl,  stir  up  well,  and  let  it  boil 
up  thick,  put  in  salt  to  taste;  then 
sprinkle  in  meal,  handful  after  hand- 
ful.stirring  it  all  the  tiuie,and  letting  it 
boil  between  whiles.  When  it  ia  so 
thick  that  you  stir  it  wiih  difficulty— 
it  is  done.  It  takes  about  half  an  hoor. 
Eat  it  with  milk  or  molasses.  If  the 
system  is  in  a  restricted  state,  nothing 
can  be  better  than  rye  hasty  puddin>; 
and  West  Indian  molasses.  Dyspepsia 
is  greatly  relieved  by  it.  Be  careful  to 
obsei've  that  Indian  com  in  all  its  pre- 

Farations  requires  thorough  cooking, 
f  not  sufificiently  done,  it  loses  its  fla- 
vour and  becomes  indigestible. 

Hominy  Pudding.  —  This  may  be 
either  baked  or  boiled.  Mix  the  ho- 
miny (Indian  com  bruised)  which  has 
been  previously  boiled,  either  in  milk 
or  water,  with  eggx.  a  little  sugar  ami 
nutmeg,  a  little  chopped  suet,  and 
with  or  without  currants  and  raibins, 
as  prererred.  Tie  up  in  a  basin,  and 
boil  two  hours,  or  put  into  a  pie  dish, 
and  bake  in  a  moderate  oven. 

Potato  Padding. — Take  two  or  three 
pounds  of  boiled potatoes(coldone4  will 
do),  pound  them  in  a  mortar  with  from 
half  apound  to  a  pound  of  butter, previ- 
ously melted  for  the  purpose,  the  same 
weight  of  pounded  loaf  sugar,  a  quarter 
of  a  pound  of  blanched  sweet  almonds 
bruised,  a  little  grated  nutmeg,  and 
half  a  glass  of  ratafia,  or  other  liqueur 
(brandy  will  do  if  no  liqueur  at  hand). 
Boil  in  a  cloth,  or  a  buttered  batin, 
and  serve  with  sweet  sauce  {see  Receipt). 

Bread  Pudding.  —  Take  any  good 
pieces  of  stsle  bread,  and  scald  them  in 
boiling  milk  or  water.  When  cold 
mash  the  bread,  and  having  laid  in  the 
bottom  of  a  pudding  dish  some  pre- 
served gooseberries,  currants,  or  other 
fruit,  jam,  or  marmalade,  ajd  the 
bread  j   then  pour  over  it  some  good 


DOMBSTIO  OOOKERT. 


77 


milk,  three  well  beaten  eggs,  and  a 
little  orange-flower  water;  bake  for 
half  an  hour.  Grate  nutmeg  over  the 
top  when  served. 

Brovm  Bread  Pudding. — A  capital 
pnddine  is  made  of  stale  brown,  or 
even  wnite  bread,  by  cutting  it  into 
thin  slices,  and  browning  it  in  a  mo- 
derate oven,  then  reducing  it  to  a  very 
fine  powder,  and  soaking  it  in  as  much 
gin,  rum,  or  brandy,  as  it  will  fairly 
absorb.  Whip  up  the  yolks  of  a  few 
egg!),  and  make  the  whole  into  a  paste. 
Then  whisk  the  whites  of  the  eggs 
very  stiff,  add  to  them  some  sliced 
candied  peel — citron  is  best— and  a 
little  powdered  cinnamon.  Mix  all 
well  up  together,  put  into  a  buttered 
dish  or  mould  and  bake  in  a  moderate 
oven  for  an  hour  to  an  hour  and  a 
half.  Make  a  sauce  of  a  few  blanched 
•nd  sliced  almonds,  currants,  or  rai- 
■ins,  candied  peel — cut  up  very  small 
— made  hot  in  a  little  port  or  Bur- 
sandy,  and  pour  over  the  pudding. 
For  economy  the  sauce  may  b«  dis- 
pensed with. 

Plum  Pudding. — There  are  various 
excellent  receipts  for  making  a  Christ- 
mas pudding,  and  we  have  selected  a 
few  of  the  best  for  this  E  i-  lish  dish. 
Christmas  puddings  may  be  made  in 
the  autumn,  boiled  so  that  another 
hour's  boiling  will  suffice,  taken  out 
of  their  cloths,  and  put  into  a  dry 
place  until  wanted,  then  put  into 
(toiling  water,  boiled  fast  for  one  hour, 
and  served. 

1.  Put  into  a  large  basin  one  pound 
«f  fine  Malaga  raisins  (picked  and 
•toned),  one  pound  of  best  currants 
(well  washed  in  several  waters,  dried 
in  a  coarse  cloth,  and  carefully  picked), 
three-quarters  of  a  pound  of  powdered 
loaf  or  fine  brown  sugar,  one  pound  of 
sweet  beef  suet  (chopped  moderately 
fine),  half  a  pound  of  beef  marrow 
(cut  up  small) — if  beef  marrow  cannot 
be  obtained  use  another  half  pound  of 
chopped  snet ;  eicht  ounces  of  candied 
peel  —  citron,  lemnn,  and  orange 
mixed— (sliced  very  thin),  two  ounces 
of  ground  or  finely  chopped  sweet 
almonds,  five  ounces  of  Hour,  and  five 
ounces  of  fine  bread  crumbs.  Add  a 
prated  nntmeg,   or  half   a   stick  of 


powdered  cinnamon,  and  a  teaspoonfol 
of  salt,  and  mix  the  whole  thoroughly 
with  a  little  milk,  a  glass  of  brandv, 
and  ten  or  twelve— eggs  (previously 
thoroughly  beaten  np  together).  It 
may  then  be  either  boiled  in  a  well- 
floured  cloth,  or  a  padding  mould, 
tied  up  in  a  cloth.  Put  into  a  large 
saucepan  full  of  boiling  water,  and 
let  it  boil  fast  for  fully  six  hours — if 
in  a  mould  one  hour  longer.  Tnm 
out  *  carefully,  cover  the  top  with 
powdered  sugar,  decorate  with  a 
sprig  of  holly,  and  send  to  table  very 
hot,  with  a  little  blazing  brandy  in 
the  dish.  Of  course  the  holly  and 
lighted  brandy  belong  only  to  Christ- 
mas. Brandy  sauce  {tee  Receipt) 
usually  accompanies  Christmas  plain 
pudding. 

2.  One  pound  and  a  half  of  finely- 
chopped  beef  suet,  one  pound  of  grated 
bread,  one  pound  of  well  -  washed 
currants,  one  pound  of  stoned  raisins, 
one  gl«8s  of  brandy,  half  a  nutuies 
grated,  a  teaspoonful  of  salt,  eight 
eggs,  leaving  out  half  the  whites,  a 
small  quantity  of  loaf  sugar  (in  pow- 
der), and  a  few  bitter  almonds.  Boil 
in  a  floured  cloth  for  six  hours-.  Serre 
as  before. 

3.  Half  aponndof potatoea.aqaarter 
of  a  pound  of  carrots,  well-boiled  and 
worked  through  a  colander,  a  table- 
spoonful  of  treacle,  half  a  pound  of 
currants,  half  a  pound  of  raisins, 
quarter  of  a  pound  of  moist  sugar, 
quarter  of  a  pound  of  suet,  well 
chopped,  four  ounces  of  candied  peel,  • 
little  grated  nutmeg,  and  salt,  naif  • 
pound  of  flour  ;  mix  all  together  the 
night  before  wanted,  and  boil  hard  foP 
four  hours. 

4.  Take  one  pound  of  suet,  chopped 
fine,  one  pound  of  grated  bread,  one 
pound  of  carrots  (boiled  and  passed 
through  a  colander),  one  nound  of 
raisins,  stoned,  half  a  pound  of  onr- 
rants,  the  rind  of  half  a  lemon  shred 
as  fine  as  possible,  four  eggs,  a  glass 
of  brandy,  a  little  grated  nutmeg  and 
salt,  and  as  much  milk  as  will  make 
it  a  proper  consistence  ;  boil  it  nine 
hours,  and  serve  as  before. 

5.  Take  half  a  pound  of  srated 
bread  or  flour,  half  a  pound  of  sne^ 


IB 


TAKie  MY  ADVlCa. 


three  onncei  of  brown  sugar,  half  » 
pound  ^  onrrants,  half  a  pound  of 
nisina,  »  wineglass  of  brandy,  the 
yolks  of  five  eggs  and  whites  of  two, 
cne  nutmeg,  grated  ;  a  little  salt ; 
OMi'lied  peel  to  taste.  Mix  well  *ud 
boil  four  noars. 

6.  Take  half  a  pound  of  raet, 
ohopped  fine,  half  •  pound  of  grated 
bread,  half  a  pound  of  raisins,  stoned ; 
half  a  pound  of  currants,  the  yolks  of 
three  eggs,  and  the  whites  of  tvt%,  a 
little  nutmeg,  two  spoonfuls  of  sugnr, 
•nd  a  salt-spoonful  of  salt.  Boil  six 
hours  ;  serve  as  before. 

7.  Take  one  pound  of  fre^h  beef 
met,  finely  minced,  add  a  pound  of 
nisiiu  (stoned  and  chopped),  the  same 
veight  of  currants  (well  washed,  dried 
»nd  picked),  half  a  pound  of  flour, 
half  a  pound  of  grated  bread,  the  peel 
«{  »  lemon  grated,  half  a  nutmeg, 
grated,  eight  eggs  well  beaten,  six 
ounces  of  candied  citron,  lemon,  and 
•range  peel,  half  a  pound  of  brown 
angar,  a  tea-spoonful  of  salt,  a  glass  of 
brandy,  and  a  tea-cupful  of  cream  or 
milk  ;  mix  all  these  ingredients  well 
together,  put  them  into  a  floured  cloth. 
Mid  boil  for  about  seven  hours,  taking 
eare  that  it  does  not  stop  boiling  dur- 
ing that  time,  and  keeping  the  vessel 
Veil  filled  np  with  boiling  water  as  it 
wastes ;  before  serving,  strew  pow- 
dered loaf  sugar  over  it.  Serve  with 
brandy  sauce  (see  Receipt). 

Bated  Plum  Pvddiny.  —  Scald  a 
French  roll  in  boiling  milk,  when  the 
bread  has  become  well  soaked,  drain  oflf 
what  milk  remuns,  and,  with  a  silver 
■poon,  beat  the  bread  to  a  pap,  to 
which  add  a  quarter  of  a  pound  of 
well  cleaned  currants,  a  quarter  of  a 
ponnd  ol  melted  butter,  a  little  lemon 
peel  and  nutmeg,  grated,  a  few 
Dianched  sweet  almonds  (chopped 
6ne),  and  the  yolks  of  four  eggs  well 
beaten,  and  sweeten  to  palate  ;  mix 
all  well  together,  pour  into  a  buttered 
me  dish,  and  bake  for  half  an  hoar. 
Tia»  pudding  is  better  eaten  cold. 

Family  Plum  Pudding.  —  Take  a 
pound  of  flour,  half  a  pound  of  beef 
«aet|  minced  fine,  half  •  pound  of 
well  washed  currants,  the  rind  of  half 
a  lemoo  grated,  a  few  bitter  almonds. 


grated,  a  little  nutmeg,  a  pinch  of 
salt,  and  an  ounce  of  brown  sugar ; 
mix  all  these  ingredients  well  together 
with  four  eggs,  well  beaten,  and  a 
little  milk  ;  pour  into  a  buttered  pie 
dish  or  tin,  and  bake  in  a  moilerata 
oven  for  an  hour.  When  done,  turn 
it  out,  and  strew  it  over  with  pow- 
dered  lump  sugar.  ^ 

Mince- Mf.at  Purfrfmjr. —Slice  np  •-  / 
stale  Savoy  cake,  and  fill  np  a  pudcung 
mould  with  it  and  mince-raeat  made 
thus  : — Mince  separately,  very  finely, 
two  pounds  of  kidney  beef  suet,  a 
quarter  of  a  pound  of  mixed  camlied 
peel,  half  a  pound  of  cooked  beef — 
very  lean — and  two  pounds  of  apples. 
Put  all  these  things  into  a  pan  with 
two  pounds  of  fine  currants  (washed, 
dried,  and  picked),  a  pound  of  rainins 
(stoned  and  chopped  hne),  a  pound  of 
moist  sugar,  and  an  ounce  of  mixed 
spice.  Mix  well  together,  and  then 
add  a  gill  of  lemon  juice,  and  about 
half  a  bottle  of  brandy.  Mix  these 
thoroughly  until  the  whole  is  wet,  but 
firm;  then  put  into  jars,  and  cover 
over  with  bladders  to  keep  them  air- 
tight ;  a  little  cinnamon,  or  ginger,  or 
a  few  cloves  may  be  added  at  will, 
and  the  quantity  of  citron  peel  in- 
creased. In  a  week  this  is  ready  for 
use.  When  the  mould  is  full  pour  in 
some  custard  ;  bake  for  about  half  an 
hour. 

Roly  Poly  Pudding. — Roll  out  somo 
pudding  crust  (tee  Paste),  and  cover 
one  side  with  any  jam,  marmalade  or 
mincemeat.  Roll  up  till  it  is  the  same 
shape  as  a  large  sausage,  and  tie  it  up 
rather  loose  in  a  floured  cloth,  oare- 
fnlly  securing  the  ends.  Put  on  in 
boihng  water,  and  boil  for  about  two 
hours,  or  longer  if  the  pudding  is  very 
large,  and  serve  either  whole  or  in 
slices,  with  sweet  sauce  (see  Receipt). 
A  variation  of  this  pudding  is  to  sub- 
stitute raisins  and  sugar  for  the  jam 
or  marmalade. 

Lemon  Dumplingt.—Chop  fine  fonr 
ounces  of  suet,  and  mix  with  eight 
ounces  of  bread-crumbs,  four  ounces 
of  brown  sugar,  and  the  grated  or 
finely-minced  rind  of  a  lemon.  Mix 
thoroughly,  add  the  juice  ot  the 
lemon,  strained  through  mnalin ;  i 


l>01tE8TI0  OOOKSRT. 


7« 


•dd  two  beaten  egg8,  stir  outil  the 
wbole  ia  amalsamated,  then  put  into 
■mall  buttered  tins  or  cups,  tie  over, 
•nd  boil  fast  for  nearly  an  hour. 
Eei've  with  powdered  sugar  and  wine 
■auce  (*te  lUceipt). 

Apple  Dumplings. — Peel  and  core 
balf  a  dozen  large  apples,  sugar  to  taste 
eover  each  of  them  with  crust,  tie  in 
floured  cloths,  and  boil  forabout  three- 
quarters  of  an  hour.  Take  off  the 
cloths  and  serve  hut  These  may  be 
baked,  by  putting  them  into  a  baking- 
dish  or  tin,  without  cloths,  and  baking 
in  a  moderately  hot  oven  for  thirty  to 
forty  minutes,  or  even  longer  if  the 
Apples  be  large. 

VurratU  Dumplingt. — Take  six  or 
•even  ouSces  of  finely-chopped  suet, 
•nd  mix  it  with  •  pound  ^  of  flour  ; 
clo'^n  three-quarters  of  a  pound  of 
currants,  and  add  to  the  near  and 
■net,  then  make  the  whole  into  a  soft 
dough  with  milk  (water  will  io,  but 
milk  is  far  better);  divide  this  quan- 
tity into  about  eight  dumplings,  drop 
them  into  a  saucepan  of  boiling  water, 
and  boil  hard  for  about  forty  minutes ; 
•hake  the  saucepan  now  and  then  to 
prevent  them  sticking.  They  may 
•Iso  be  tied  up  in  cloths,  and  will 
then  require  more  than  an  hour's 
boiling. 

S!gg  Pudding. — Mix  together  tho- 
rou\;hly  the  yolks  of  eight,  and  the 
Whites  of  three  eggs,  well  beaten,  half 

•  pint  of  rich  cream,  half  a  pound  of 
good  brown  sugar,  a  little  flour,  • 
little  grated  nutmeg,  and  a  glass  of 
brandy  ;  melt  half  a  pound  of  iiutter, 
add  the  above  to  it  when  nearly  cold, 
•nd  pat  the  whole  into  a  dish  lined 
with  puff  paste  ;  bake  in  a  slow  oven 
for  twenty  minute*. 

Plain  Custard.  —  This  Tery  agrM- 
•ble  accompaniment  to  fruit  tarts  is 
made  thus  :— Boil  in  a  quart  of  milk, 

•  bit  of  cinnamon,  lemon  peel,  and 
grated  nutmeg ;  when  this  is  nearly 
cold,  strain,  and  mix  witli  it  a  table- 
•poonfttl  of  flour,  the  yolks  of  eight, 
•nd  the  whites  of  four  .eggs,  well 
beaten  ;  boil  in  a  buttered  basin  for 
half  an  hoar.     A  better  way  is  to  add 

•  few  ounces  of  sngar  to  the  mixture, 
ivd  bake  in  a  vary  slow  ovaa  for  half 


an  hour.  Yon  may  flavour  with  bitter 
almonds  instead  of  lemon,  and  by 
nsine  part  cream,  and  increasing  the 
number  of  eggs,  enrich  the  custard. 

Another  and~tfimpler  Mode  is  to 
mix  a  qtiart  of  new  milk  with  e;ght 
eggs  well  beaten,  strain  through  • 
hair  sieve,  and  sweeten  to  taste ; 
add  •  quarter  of  a  ealtspoonfal  of 
salt,  and  pour  the  custard  into  • 
deep  dish,  with  or  without  •  lining 
oc  rim  of  paste  ;  grate  cinnamon  or 
nutmeg  and  lemon-peel  over  the  top  ; 
and  bake  in  a  very  slow  oven  thirly 
minutes,  or  even  longer,  shonld  it  r<A 
be  firm  in  the  centre.  A  custard, 
well  made  and  properly  baked,  will 
appear  quite  smooth  when  cut,  and 
there  will  be  no  whey  at  the  bottom. 

Custard  Pudding. — Butter  ancl  pep. 
per  a  mould,  and  put  in,  broken  m 
pieces,  the  remains  of  any  kind  6( 
pudding,  such  as  plnm,  cr.binet,  or 
college,  till  up  with  custard,  and  bake 
for  about  halt  an  hour. 

College  Pudding. — Chop  Tery  fine 
half  a  pound  of  beef  snet — beef  marrow 
is  better — and  add  to  it  half  a  ponnd 
of  well-cleaned  currants,  four  ounces 
of  bread-crumbs,  three  well-beatea 
eggs,  a  little  nutmeg  and  salt.  Add 
half  a  glass  of  brandy,  and  snffioient 
milk  to  reduce  the  whole  to  a  proper 
consistency  ;  put  into  small  moulds  or 
cups,  bake  for  about  half  an  hoar,  and 
serve  with  wine  sauce  {see  Receipt). 

Cabinet  Pudding. — The  best  way  to 
makethis  favourite  pudding  ia  to  batter 
the  inside  of  a  round  basin  or  mould, 
and  stick  about  it  some  dried  cherries, 
or  raisins,  then  about  three  parts  fill 
the  mould  ^ith  sponge  cake,  inter- 
spersing a  few  ratafias,  over  which 
sprinkle  a  glass  of  brandy.  Then  have 
ready  the  following  custard  :  boil  a 
pint  of  milk,  in  which  infuse  the'  rind 
of  two  lemons,  cut  thin,  in  a  baain ; 
have  six  whole  eggs,  which  well 
whisk,  with  a  quarter  of  a  pound  of 
powdered  loaf  sugar,  and  add  the  milk 
by  degrees  ;  pass  through  a  strainer 
and  till  up  the  basin  or  monld,  round 
the  edge  of  which  place  a  band  of 
battered  paper  ;  have  a  convenient- 
sised  stew-pan,  with  about  two  inohe* 
in  depth  of  boiling  water,  plaoe  ia 


89 


TAKE  MY  ADVICE. 


your  pudding,  cover  a  sheet  of  paper 
over,  ami  let  aimmer  gently  over  th^ 
tire,  keeping  the  stew-pan  covered 
until  the  pudding  becomes  quite  firm, 
when  serve  thus  :  take  out,  detach 
the  paper,  and  turn  from  the  mould 
over  upon  a  dish  ;  have  ready  the  fol- 
lowing sauce :  put  half  a  pint  of  melted 
butter  into  a  stew-pan,  into  which 
stir  the  yolks  of  two  eggs,  and  add  a 
glassful  of  brandy,  with  the  juice  of  a 
lemon,  and  sufficient  sugar  to  sweeten 
it ;  stir  over  the  fire  until  it  becomes 
a  little  thick,  when  pass  it  through  a 
strainer ;  sauce  over  the  pudding,  and 
serve.  Many  persona  prefer  the  sauce 
served  separately  in  a  tureen. 

F\g  Pudding. — Chop  very  fine  half 
%  pound  of  good  figs  and  six  ounces  of 
beef  suet ;  mix  the  latter  with  twelve 
ounces  of  grated  bread-crumbs,  then 
add  the  figs,  six  ounces  of  moist  sugar, 
and  a  little  nutmeg  ;  bind  the  whole 
well  with  an  egg,  and  add  a  gill  of 
ffood  milk  or  cream.  Boil  in  a  mould 
tor  about  four  hours,  and  serve  with 
•weet  sauce  (jiee  Receipt). 

Gififier  Pudding. — Mix  over  the  fire 
half  a  pound  of  flour  and  the  same 
quantity  of  butter  ;  pour  in  gradually 
a  quart  of  boiling  milk  ;  when  tho- 
roughly amalgamated,  put  in  half  a 
pound  of  shredded  preserved  ginger, 
and  the  yolks  of  six  or  eight  eggs, 
previously  well  beaten.  M.x  well, 
and  let  it  stand  ;  then  whisk  the 
whites  until  very  stiff,  add  them 
lightly,  put  into  a  buttered  and 
papered  mould,  and  bake  in  a  slow 
oven  for  nearly  two  hours. 

Citron  Pudding.  —  Line  a  pie-dish 
with  puff-paste  {see  Receipt),  and  put 
into  it  —  previously  well  mixed  to- 

f  ether — the  yolks  of  seven  eggs  well 
eaten,  a  quturt  of  good  milk—  cream 
is  better — two  table-spoonfuls  of  flour, 
half  a  pound  of  powdered  loaf-sugar, 
»  little  nutmeg,  half  a  pound  or 
more  o^  candied  citron  peel,  sliced 
very  th  in  and  then  cut  small,  and  a 
glass  of  any  liqueur  or  brandy.  Bake 
in  a  slow  oven.  This  pudding  is 
di.'°cions. 

Cattle  Pudding. — Take  six  ounces 
earn  of  fresh  butter,  Hour,  and  pow- 
dered loaf  sugar.     Let  the  butter  half 


melt  before  the  fire,  then  beat  it  into 
a  cream.    Then  beat  the  yolks  and 
whites  of  three  new-laid  eggs  separate   r .. . 
and  then  together  for  fully  a  quarter    .i 
of  an  hour.     Mix  the  butter  and  eggs 
together,  add  the  sugar,  and  then  the 
flour  by  degrees  ;  flavour  with  a  little 
grated  nutmeg  and  lemon  peel.  Lightly 
butter  half  a  dozen  cups,  divide  the 
mixture  between  them,  and  bake  for      ^ 
half  an  hour  in  a  slow  oven ;  turn  them      / 
out  and  serve  with  powdered  sugar. 

Jenny  Lind'sPudding. — Take  thehalf 
of  a  stale  loaf,  and  grate  the  crumb ; 
butter  a  pie-dish  well  and  put  in  a 
thick  layer  of  the  crumbs  ;  pare  and 
slice  ten  or  twelve  apples,  and  put  a 
layer  of  them  and  sugar ;  then  crumbs 
alternately,  until  the  dish  is  full ;  put 
a  bit  of  butter  on  the  top,  and  biJie  it 
in  a  slow  oven. 

Lemon  Pudding. — Take  four  fine 
lemons,  and  boil  them  in  water  until 
quite  soft,  keeping  them  closely 
covered  the  whole  time,  take  out  the  ^ 
pips,  and  pound  the  lemons  to  a 
paste  ;  then  add  half  a  pound  of  loaf 
sugar,  finely  powdered,  half  a  pound  of 
fresh  butter  beaten  to  a  cream,  and  ' 
the  yolks  of  six  eggs  well  beaten  ;  mix 
these  well  together,  and  bake  it  in  a 
tin  lined  with  pufif  paste;  before  serv- 
ing, turn  it  out,  and  cover  the  top 
with  sifted  lump  sugar. 

Orange  Pudding. — Mix  well  together 
the  yolks  of  nine  and  the  whites  of 
five  eggs,  six  tablespoon fuls  of  orange 
marmalade,  half  a  pound  of  powdered 
lump  sugar,  and  the  same  weight  of 
melted  butter;  six  tablespoonsfuls  of 

f  rated  bread,  and  half  a  pint  of  cream; 
ake  in  a  dish  lined  and  edged  with 
Euff  paste.  Add  a  little  ratafia  or 
randy  when  put  into  the  dish. 
Marrow  Pudding. — Take  the  crumb 
of  a  French  roll,  and  pour  over  it  three 
pints  of  boiling  milk  ;  cover  closely  for 
an  hour ;  then  add  to  it  a  pound  of 
beef  marrow  cut  into  small  bits,  half 
a  pound  of  raisins  stoned,  the  same 
quantity  of  currants,  well  washed  and 
dried,  twelve  eggs  well  beaten,  and  a 
little  salt,  grated  nutmeg  and  lemon 
peel ;  mix  well  all  these  ingredients 
with  the  bread  and  milk,  sweeten  with 
brown  sugar,   and  bake  for  half  an 


DOMESTIC  COOKEBT. 


81 


hoar  in  a  slow  oven.  The  dish  may 
be  lined  or  nof  with  puff  paste,  as  ap- 
proved. A  small  glass  of  liqueur  or 
brandy  may  be  added  when  the  pud- 
ding is  well  mixed.  Instead  of  bread 
many  persons  use  stale  cake ;  and  they 
also  substitute  candied  peel  for  the 
raisins. 

Rhvharh  Pudding.  — Take  some  fine 
sticks  of  rhubarb  ;  peel  and  cut  small 
sufficient  to  weigh  about  a  pound  or  a 
pound  and  a  quarter,  which  put  into 
a  clean  saucepan  with  eight  or  ten 
ounces  of  sugar,  the  rind  of  one  lemon, 
grated,  the  juice,  and  half  a  teaspoon- 
lul  of  powdered  cinnamon.  Place  the 
whole  on  the  fire,  and  stir  it  occasiou- 
ally  at  first,  but  constantly  at  last, 
'  until  reduced  to  a  sort  of  marmalade : 
take  it  from  the  fire,  and  pass  through 
a  hair  sieve  into  a  basin,  mix  with  it 
•bout  an  ounce  or  two  of  fresh  butter, 
or  cream.  Line  a  pie  dish  with  puif 
paste  ;  let  it'  be  thin  at  the  bottom. 
Dot  thick  on  the  edge.  AN'hen  the 
preparation  is  cold,  fill  the  dish  with 
the  rhubarb,  and  bake  in  a  moi:erate 
oven  until  the  paste  is  snificici:t'.y  done. 

Muffin  Pudding.  ^Cnt  into  very  thin 
slices  six  stale  muffins,  lay  them  in  a 
deep  dish,  and  pour  over  them  half  a 
pint  of  brandy  ;  soak.  Simn;er  half  a 
pint  of  cream  (or  good  milk),  with  a 
stick  of  cinnamon,  the  grated  peel  of  a 
large  lemon,  and  four  ounces  of  lump 
sugar,  for  ten  minutes ;  then  take  it  off 
and  keep  stirring  until  cold.  Mix  it 
by  degrees  with  the  yolks  of  eight 
eggs,  well  beaten.  Butter  a  plain 
mould,  and  line  it  with  the  muffins, 
the  crusty  sides  outwards  Pill  up  the 
mould  with  alternate  layers  of  urie<i 
cherries  or  other  fmit,  and  the  crumb 
of  the  muffin.  Flavour  the  custard 
with  orange-flower  water,  vanilla, 
lemon,  or  any  other  favourite  essence, 
and  pour  it  into  the  mould.  Keep  the 
mould  upright  by  setting  it  in  bran 
nntil  the  custard  has  soaked  in.  Bake 
half  an  hour  in  a  moderate  oven  and 
serve  hot. 

Ahnond  Pudding. — R«duce  to  pow- 
der, or  paste,  six  ounces  of  sweet  al- 
monds ;  take  six  ounces  of  {lowdered 
white  sugar,  a  teaspoonfnl  of  lemon- 
peel  grated,  a  few  di-ops  of  essence  ol 


lemon,  and  eight  eggs,  omitting  two  of 
the  whites.  Beat  up  the -eggs  well, 
and  then  mix  in  the  other  ingredients, 
beating  the  whole^^  a  full  how,  and 
always  one  way  ;  when  the  oven  is 
ready,  oil  the  dish  with  salad  oil,  and 
set  the  pudding  into  the  oven  the  min- 
ute it  is  made.  This  pudding  must 
be  beaten  for  fully  the  time  specified. 

Bread  and  Butter  Pudding. — Lay 
into  the  bottom  of  a  mou]d,or  pie-dish, 
well  buttered,  some  thin  slices  n'  a 
French  roll,  buttered,  (many  peitons 
prefer  stale  bread),  strew  over  them  a 
layer  of  well  washed  currants,  and  so 
on  alternately,  until  the  shape  is  half 
filled;  then  add  half  a  pint  of  currant 
wine,  or,  if  not  at  hand,  brandy  or 
rum ;  let  this  stand  for  about  an  hour, 
and  then  pour  over  it  a  quart  of  cood 
milk,  in  which  six  eggs  have  been 
beaten,  a  litt'e  grated  nutmeg,  and 
sugar :  boil  or  bake  in  a  very  slow 
oven  two  hours,  (or  until  quite  done), 
and  serve  with  wine  sauce  (tet  Re- 
ceipt). 

Tapioca  Pudding. —Soak  three  table- 
spoonfuls  of  tapioca  for  an  hour  in 
warm  water ;  then  strain,  and  mix  it 
with  the  yolks  of  six,  and  the  whites 
of  three  eggs,  well  beaten,  three  pints 
of  goo<l  milk,  a  little  grated  nutmeg 
lemon  peel,  and  a  glass  of  sherry; 
sweeten  to  taste ;  bake  in  a  buttered 
pie  dish  lined  with  puff-paste  (see 
Receipt). 

6'oj/o  Pudding. — Take  two  heaped 
tablespoonfuls  of  well-washed  sago, 
and  boil  it  in  a  pint  of  milk  (water 
will  do),  with  a  little  grated  lemon 
peel,and  cinnamon ;  when  rather  thick, 
add  as  much  sherry  and  sugar  as  neces- 
sary ;  then  beat  the  yolks  of  five,  and 
the  whites  of  two  eggs,  acd  mix  to- 
gether; pour  the  whole  into  a  pie  dish 
lined  with  puff  paste,  and  bake  about 
forty  minutes. 

Arrowroot  Pudding.  ~ - 'Mix  to  • 
smooth  paste  a  heaped  tabtespoonfnl 
of  arrowroot  in  a  little  milk.  T^en 
boil  a  quart  of  milk,  pour  it  over  the 
arrowroot,  and  let  it  get  cool,  when 
add  the  yolks  of  three  eggs,  well 
beaten,  three  ounces  of  powdered  lost 
swear,  and  two  ounces  of  butter, 
broken  into  saiaU  bits;  rtaroorwuth  a 


ts 


TAKE  MT  ADVICB. 


little  nutmeg  or  cinnamon.  When 
well  mixed,  tarn  into  a  buttered  dish 
lined  with  puff  paste,  and  bake  for 
•bout  a  quarter  of  an  hour. 

Souffli  Rice  Pudding.  —  Take  two 
ounces  of  rice,  washed  and  dried  ;  put 
into  a  stewpan  with  nearly  a  pint  of 
milk,  an  ounce  of  butter,  half  the  rind 
of  a  lemon,  free  from  pith,  a  little  salt, 
and  a  spoonful  of  powdered  sugar;  set 
vpoji  the  fire  until  boiling,  when  draw 
it  away  and  let  simmer  very  gently 
■ntil  the  rice  is  quite  tender,  when 
take  it  from  the  tire,  and  beat  well 
with  a  wooden  spoon  until  forming  a 
smooth  paste;  add  the  yolks  of  four 
eggs,  mixed  well ;  pour  the  whites  of 
tne  eggs  into  a  bowl,  whisk  them  until 
very  stiff,  and  mix  with-  the  prepara- 
tion :  have  ready,  buttered  lightly,  a 
deep  pie  dish,  pour  in  the  mixture, 
and  about  a  quarter  of  an  hour  before 
ready  to  serve,  place  it  in  a  moderate 
oven,  serving  the  moment  you  take  it 
from  the  oven.  SoaiSe  of  ground  rice 
ia  made  the  same  as  the  above,  the  rice, 
however,  not  requiring  so  long  to  sim- 
mer as  when  whole.  As  aUo  are  souf- 
fles of  tapioca,  semolina,  vermicelli, 
tc.,  changing  their  flavours  according 
to  taste,  using  vanilla,  lemon,  orange, 
orange-tlower  water,  or  a  small  quan- 
tity of  any  description  of  liqueur.  A 
few  ourrauta,  or  any  sort  of  light  pre- 
serve or  jam,  may  also  be  mixed  with 
any  of  the  preparations,  or  laid  at  the 
bottom  of  the  dish,  which  greatly  im- 
proves the  appearance  and  flavour  of 
the  pudding. 

Boi'ed  Rice  Pudding.— Tike  half  a 
pound  of  well-cleaned  rice  and  boil  it 
till  tender  in  water,  then  put  into  a 
basin,  and  stir  into  it  four  ounces  of 
butter,  four  ounces  of  sugar,  some 
nutmeg  and  lemon  peel  grated,  work 
the  whole  well  together,  adding  a 
pound  of  well  washed  and  cleaned 
currants;  when  the  whole  is  tho- 
roughly mixed,  put  it  into  a  pudding 
olotn,  and  boil  for  two  hours;  serve 
with  wine  sauce  (see  Receipt). 

Oiound  RicePuddmg. — Take  aquar- 
ter  of  a  pound  of  ground  rice  and  mix 
it  in  a  pint  of  boiling  milk,  let  it  boil 
np  for  several  minutes,  stirring  con- 
tinnaUy,  then  add  a  quarter  of  a  pound 


of  butter,  vi  lien  nearly  ^uld  sweeten  it 
to  taste,  add  the  yolks  of  six  and  the 
whites  of  three  eggs,  well  beaten,  a 
little  orange-flower  water,  or  other 
flavouring,  a  little  grated  nutmeg,  and 
a  small  glass  of  brandy,  or  liqueur ; 
bake  in  a  Dutch  oven,  or  brown  with 
a  salamander. 

Baked  Rice  Pudding.  — Take  a  quar- 
ter of  a  pound  of  well  washed  rioe, 
and  let  it  siiiimer  over  a  slow  fire  in  a 
quai't  of  milk,  with  a  stick  of  cinna- 
mon, or  a  few  bitter  almonds,  till  the 
milk  begins  to  thicken;  then  take  it 
off,  and  when  a  little  cool  stir  in  a  good 
sized  piece  of  butter,  a  quarter  of  a 
pound  of  good  bruwn  sugar :  the  yolks 
of  four  eggs,  well  beaten,  should  be 
poured  over  the  top,  when  all  the  " 
other  ingretlitiutsare  well  mixed;  grate 
a  little  nutmeg  over  the  top,  and  oaks 
for  twenty  minutes  in  a  slow  oven. 

Plain  Baked  Rice  Pudding. — Wash 
a  quarter  of  a  pound  of  rice  thoroughly 
and  let  it  swell  in  a  quart  of  hot  milk; 
then  add  two  or  three  eggs  well  beaten, 
sugar  to  taste,  and  a  little  nutmeg. 
Bi^e  in  a  slow  oven.  A  very  good 
rice  pudding  may  be  made  without  the 
eggs,  by  simply  placing  rice  and  sugar 
in  sufficient  milk,  and  baking  gradu- 
ally in  a  slow  oven.  The  rice  will  then 
swell  and  take  up  all  the  milk.  Pro- 
portions— a  quarter  of  a  pound  to  a 
quart  or  three  pints  of  milk. 

Treacle  Pudding. — Take  one  tea- 
cupful  of  molasses,  about  two  ounces 
of  minced  suet,  three  tablespoonfuls 
of  Indian  meal.  Scald  the  meal  with 
boiling  water  or  milk,  mix  it  quits 
thin  ;  when  nearly  cold,  add  four  eggs 
well  beaten.  It  requires  three  hours' 
boiline  in  a  floured  cloth. 

Bated  Indian  Meal  Pudding  is  made 
thus  : — Boil  a  quart  of  mUk,  and  while 
boiling,  stir  in  seven  spoonfuls  of  In- 
dian meal,  mix  it  quite  thin  ;  when  it 
is  moderately  warm,  add  a  tiea-cupfol 
of  treacle,  a  little  grated  singer  and 
salt,  four  eggs,  a  lump  of  butter  the 
size  of  an  egg.  Bake  in  a  moderate 
oven  till  quite  firm. 

Rice  atui  Fruit  Puddin{j.—T»ke  halt 
a  pound  of  well  washed  and  dried  rice^ 
put  it  into  a  deep  dish,  just  moisten  it 
witb   milk    and  set  it  into  a  gentle 


DOMESTIC  COOKERY. 


--■'■: 83 

fine,  add  them  to  half  •  pound  of 
minced  snet,  half  a  pound  of  wached 
currants,  half  ajjcnnd  of  grated  bread, 
and  a  few  minced  almonds.  Add  six 
ounces  of  moist  sugar,  and  a  little 
grated  nutmeg,  bind  the  whole  with 
six  yolks  and  four  whites  of  eegs,  mix 
thoroughly,  add  a  glass  of  brandy, 
put  into  a  buttered  mould,  tie  over 
with  a  floured  cloth,  and  boil  for  four 
hours. 

Baked  Apple. Pudding.— Tun,  oon, 
and  cut  up  small,  a  dozen  large-sired 
apples,  put  them  in  a  stewpan  with 
just  enough  water  to  save  them  from 
burning  ;  when  stewed  to  a  pulp,  add 
three  ounces  of  butter,  melted,  nioar 
to  taste—  say  a  quarter  of  a  pound— 
and  three  eggs,  well  beaten.  Peat 
the  whole  together  for  a  few  minutes ; 
strew  some  fine  bread-crumbs  over 
the  bottom  of  a  well-buttered  pie* 
dish,  put  in  the  apple  ;  cover  with 
more  bread-crumbs ;  cut  half  an  ounce 
of  butter  into  little  bits  and  put  them 
about  the  top  ;  bake  in  a  moderate 
oven  for  thir^  to  thirty-five  minute*. 
A  Uttle  lemon-peel,  or  a  olove  or  two^ 
improves  the  flavour. 

Fresh  Fruit  Piea.—Do  not  line  th« 
dish  with  paste,  but  put  a  strip  round 
the  edge  of  the  dish  to  fasten  Vb» 
cover  to.  Always  use  good  puff-paat* 
(tee  Receipt).  Invert  a  small  cup  in 
the  centre  of  the  pie-dish,  and  heap 
up  the  fruit  (for  remarks  upon  fruit 
tee  Froah  Fruit  Puddings),  use  plenty 
of  sugar,  and,  if  liked,  a  little  whipped 
cream,  flavoured  with  vanilla  or  cin- 
namon. We  are  told  that  a  large 
quanti^  of  the  free  acid  which  exist* 
in  rhubarb,  ^seberrie*,  currant*, 
and  other  &oits,  may  be  judiciously 
corrected  by  the  use  of  a  small  quan- 
tity of  carbonate  of  soda,  without  in 
the  least  affecting  their  flavour,  so 
long  a*  too  much  soda  is  not  added. 
To  an  ordinary-sized  pie  or  pad- 
ding a*  much  soda  may  be  «dded 
a*  will  cover  a  shilling,  or  even  twice 
such  a  auantity  if  the  fruit  ia  very 
sour.  If  this  little  hint  is  attended 
to,  many  >  stomach-ache  will  be  pre- 
vented, and  su^  saved  ;  because, 
when  the  acid  i*  neutralized  by  th* 
aoda,  it  will  not  require  ao  mn^  (ogv 


oven  ;  add  milk  to  it  at  inter vals,  in 
small  quantities,  until  the  grain  is 
swollen  to  its  full  size,  and  is  tender, 
but  very  dry  ;  then  mix  with  it  two 
dessei't-spoonfuls  of  powderad  sugar, 
and  five  tablespoonfuls  of  rich  cream. 
Fill  a  tart-dish  almost  to  the  brim  with 
fruit  properly  sugared,  heap  the  rice 
equally  over  it,  leaving  it  rough,  and 
bake  it  in  a  moderate  oven  for  half  an 
hour.  If  the  fruit  be  of  a  kind  to  re- 
quire a  longer  time  it  must  be  half 
■tewed  with  the  sugar  put  into  the 
dish. 

Fresh  Fruit  Puddinijii. — Use  good 
crust,  about  half  an  inch  thick,  and 
well  sweeten  the  fruit.  Stone  fruits, 
■nch  as  greengages,  plums,  damsons, 
peaches,  nectarines,  apricots,  and  even 
cherries,  are  improved  by  cutting  in 
halves,  taking  the  stones,  and  adding 
the  kernels  to  the  pudding.  In  any 
case,  carefully  wipe  off  the  bloom, 
stalks,  ftc,  and  reject  all  the  un- 
sound fruit.  Currzuits,  raspberries, 
blackberries,  gooseberries,  &c.,  must 
be  carefully  picked,  so  that  no  stalks, 
mould,  Ac,  go  into  the  pudding. 
Sugar  must  be  added  to  these  pies  ac- 
cording to  taste,  and  the  nature  of  the 
fruit.  A  little  whipped  cream,  just 
flavoured  with  cinnamon,  or  vanilla, 
is  an  excellent  addition.  They  must 
always  be  boiled  in  a  baain — tied  in  a 
floured  cloth — and  put  into  boiling 
water.  The  time  of  boiling  dependa 
•ntirely  upon  the  size  of  the  pudding 
and  the  kmd  of  fruit  used. 

Bo'ded  Apple  Pudding. — Line  a  but- 
tered basin  with  a  good  crust,  slice 
up  sufficient  apples  (peeled  and  cored), 
to  fill  it,  adding  from  time  to -time, 
sugar,  an  occasional  clove  and  a  shred 
of  lemon  peel.  When  fnll  add  nearly 
n  wine-glassful  of  lemon  juice 
(strained),  and  cover  over  with  the 
cmst ;  join  up  well  that  no  water  gets 
in,  and  tie  np  tight  in  a  floured  cloth 
—  previously  wrung  out  of  boiling 
water.  Put  on  in  a  targe  pan  of 
boiling  water,  and  boil  fast  and  con- 
tinuously for  fully  two  hours.  You 
may  boil  in  a  cloth  without  the  basin, 
bnt  it  is  not  so  good. 

Another  Mode  is,  to  chop  a  pound 
Ol  apple*  (peeled  and   cored),  very 


84 


TAKK  MT  ADVrCE. 


to  render  the  sour  sweet.  Some  of 
the  most  favourite  pies  are  red  currant 
•ad  raspberry,  gooseberry  and  rhu- 
iMtfb,  apple  and  rhubarb,  currant  and 
oherry,  pi  am,  greancage,  and  damson. 

Bhubarb  Pie. — Take  some  fine  rhu- 
barb, strip  off  the  skins,  and  cut  the 
■ticks  into  inch  pieces  ;  fill  a  large 
diah  with  them,  cover  with  sugar,  and 
flavour  with  lemon-juice  and  peel, 
cinnamon  or  vanilla.  Put  this  in  the 
oven,  and  when  considerably  shrunk, 
pnt  into  a  smaller  dish,  add  more 
(ng:ir  and  flavouring,  if  required, 
cover  with  a  good  crust  and  bake  for 
•bout  half  an  hour. 

Apple  Tart. — Take  two  dozen  Une 
•pples,  peel,  core,  and  slice  them  ; 
pnt  the  slices  into  a  dish  with  strips 
of  lemon-peel,  a  few  cloves,  and  a 
bttle  grated  nntmeg  or  oinnamon  ; 
build  the  apples  up  in  a  dome  to  the 
centre  of  your  dish,  and  cover  over 
witli  fully  half  a  poimd  of  powdered 
•agar,  make  a  band  of  paste  half  an 
inch  in  thickness,  lay  it  round  the 
rim  of  the  dish  ;  roll  out  the  cover 
(pnff-paste)  to  the  thickness  of  a 
quarter  of  an  inch,  cover  over,  egg  the 
top  over,  and  place  in  a  moderate 
oven  to  bake,  which  will  take  about 
•B  hour  ;  just  before  taking  from  the 
oven,  sift  a  little  white  sugar  over. 

PHmpk'm  Pie. — Out  into  small  thin 
dices,  and  fill  a  pie-dish  with,  a  ripe 
pumpkin  (previously  skinned,  halved, 
and  the  seeds  and  fluffy  part  re- 
■toved) ;  add  a  salt- spoonful  of  ground 
pimento,  and  a  table-spoonful  of  sugar 
with  •  small  quantity  of  water. 
Cover  with  paste,  and  bake  in  the  or- 
dinary way.  It  is  much  enriched 
when  eaten  by  adding  clotted  cream 
•nd  sugar.  An  equal  quantity  of 
•pples  with  the  pumpkin  improves  it. 

Cmat  for  Fnddings  «ud  Pies. 

Puff- Paste. — There  are  various  re- 
ceipts for  puff-paste,  but  Soyer's  is 
th»  best.  "  Put  one  pound  of  flour 
upon  your  pastry  slab,  make  a  hole  in 
the  centre,  in  which  pnt  the  yolk  of 
one  egg  and  the  juice  of  a  lemon,  with 
•  pinch  of  salt,  mix  it  with  cold  water 
(iced  in  summer,  if  convenient)  into 
••uftiRb  flexible  paste  i  with  the  right 


hfvpd  dry  it  off  with  a  little  tlour  until 
you  have  cleared  the  paste  from  the 
slab,  but  do  not  work  it  more  than 
you  can  possibly  help,  let  remain  two 
minutes  upon  the  slab  ;  then  have  » 
pound  of  fresh  butter  from  which  yon 
have  squeezed  all  the  buttermilk  in  a 
cloth,  Dringing  it  to  the  same  con- 
sistency as  the  paste,  upon  which 
place  it ;  press  it  out  with  the  hand, 
then  fold  the  paste  in  three  so  as  to 
hide  the  butter,  and  roll  it  with  the 
rolling-pin  to  the  thickness  of  aquarter 
of  an  inch,  thus  making  it  about  two 
feet  in  leiigth  ;  fold  over  one  third, 
over  which  again  pass  the  rolling-pin ; 
then  fold  over  the  other  third,  thus 
forming  a  square,  place  it  with  the 
ends  top  and  bottom  before  yon, 
shaking  a  little  flour  both  under  and 
over,  and  repeat  the  rolls  and  turns 
twice  again  as  before  ;  flour  a  baking 
sheet,  upon  which  lay  it,  upon  ice  or 
in  some  cool  place  (but  in  summer  it 
would  be  almost  impossible  to  make 
this  paste  well  without  ice)  for  half 
an  hour,  then  roll  twice  more,  turning 
it  as  before,  place  again  upon  the  ice 
a  quarter  of  an  hour,  give  it  two  more 
rolls,  making  seven  in  all,  and  it  is 
ready  for  use  when  required,  rolling 
it  to  whatever  thickness,  according 
to  what  you  intend  making." 

Half  Puf-Pante.— Thin  is  excellent 
for  all  fruit  tarts.  Eight  or  ten 
ounces  of  butter  must  be  allowed  to 
every  pound  of  flour  ;  egg  and  lemon- 
juice  as  above.  Three  or  four  times 
roiling  will  suflice.  It  must  stand  in 
a  cool  place  for  twenty  minutes  before 
using. 

Suet  Pttf-Paiite  is  made  exactly  •■ 
with  butter,  preparing  the  suet  thus  : 
For  every  pound  of  flour  take  a  pound 
of  kidney  beef  suet ;  chop  it  very  fine, 
and  remove  all  skin,  &c.  Pound  in  • 
mortar — just  moisten  with  butter  or 
oil  from  time  to  time — until  the  whole 
sticks  together,  and  is  qnita  smooth 
and  of  the  consistency  of  butter. 

Short  Paste. — Bub  into  a  pound  of 
flour,  eight  ounces  of  butter,  and  about 
•  couple  of  ounces  of  finely-sifted 
sugar ;  take  the  yolks  of  two  good 
lar^re  eggs  and  beat  in  about  a  gill  of 
milk ;  mix  these  witb  the  fl«ur  aad 


DOMWTIO  COOKBRT. 


86 


bntter  into  •  very  smooth  paate  ;  roll 
this  out  two  or  three  times,  put  in  • 
eool  place  for  •  little  while,  aiid^it  is 
ready  for  use. 

Common  Patte. — Rub  eight  ounces 
of  fresh  butter  well  into  twenty  ounces 
of  flour ;  make  this  into  a  smooth  paste 
•with  water — say  one  third  to  half  a 
pint — roll  out  twice  or  thrioe  and  use. 
£y  adding  to  the  flour  two  or  three 
ounces  of  iinely-powdered  sugar  (be- 
fore the  water,  but  after  the  butter), 
this  paste  is  made  very  suitable  for 
fruit  tarts,  &o. 

Pudding  Oiust. — Chop cet-y flne,  six 
ounces  of  beef  suet,  and  rub  well  into 
one  pound  of  flour ;  add  gradually 
sufficient  water — say  half  a  pint — to 
make  this  into  a  smooth  paste,  roll 
out  twice,  and  use.  Eiebt  or  even 
ten  ounces  of  suet  may  be  used  for 
richer  crusts. 

_  Dripping  Crvxt. — C!»>-ify  your  drip- 
ping (beef  is  best)  by  boiling  it  over 
•  .slow  fire  for  a  few  minutes,  and 
skimming  carefully  ;  then  take  it  np, 
let  it  cool  a  little,  and  then  pass 
through  muslin,  and  put  away  in  jars 
in  a  cool  place  for  use.  Make  into  a 
onooth  past'C  one  pound  of  flour  and 
half  a  pint  of  water ;  break  six 
ounces  of  this  clarified  dripping  into 
small  pieces,  and  roll  out  the  paste  a 
few  times,  adding  the  dripping,  by 
putting  it  on  the  crust,  by  degrees. 
The  addition  of  two  or  thvee  ounces 
of  sugar  makes  this  into  a  fairly  good 
fruit-pie  crust.  Dripping  from  roast 
beef  and  mutton  may  be  used  for 
orilinary  crusts  without  clarifying. 
Keep  each  sort  of  dripping  in  a  separ- 
ate jar.  Marmalade  pots  do  very  well 
for  this  purpose ;  and  wheu  the  drip- 
ping is  quite  cold  and  set,  they  may 
be  covered  over  with  paper  till  needed 
for  us*. 

Pastry,  Jellies,  Creams,  Jke. 
Koi-ou- Kent. —This  is,  well  done, 
the  triumph  of  the  pastry-cook's  art. 
It  must,  however,  be  baked  in  a  very 
hot  oven,  or  it  will  not  be  strong 
enough  to  stand  upright.  The  best 
plan,  therefore,  is  to  obtain  the  stand- 
ing puff-crust  hot  from  your  pastry- 
eook.    Anything  mftjr  b«  p«t  into  a 


vol-au-vent  —  meat,  poultry,  game, 
fish,  fruit,  or  preserve.  With  your 
paste -erust  ready  baked,  you  can  fill 
it  with  whatever  you  please.  Cover 
over,  and  serve  either  cold  or  hot ; 
if  the  latter  put  the  whole  into  a 
gentle  oven  and  warm  up. 

Open  Fruit  Tarts.  — Line  the  ins{<^e 
of  a  shallow  tart-dish  with  pntf-paste 
{see  Receipt),  ornament  the  edges,  fill 
the  middle  with  any  kind  of  fresh  or 
preserved  fruit,  jam,  marmalade,  or 
8tew«d  fruits,  or  roll  out  very  thin  » 
little  of  the  paste,  and  ornament  the 
fruit  with  paste  leaves,  piping,  ftc. 

Slrav:hei-ry  Tartlet'. — Take  a  pint 
of  fine  fresh  strawberries,  remove  the 
stalks,  and  pass  them  through  a  coarse 
sieve  ;  add  a  quarter  of  a  pound  of 
powdered  and  xifted  loaf  sugar  ;  whisk 
thoroughly  eight  fresh  eggs,  and  mix 
with  the  sugar  and  fruit.  Then  line 
some  patty-pans  with  fine  puflf-vaste, 
and  put  in  the  centre  of  each  a  little  of 
the  fmit,  leaving  space  all  round  for 
tite  paste  to  rise.  Bake  in  a  brisk 
oven  for  about  ten  minutes.  Basp- 
berries,  blackberries,  or  red-ripe  goose- 
berries may  be  treated  in  the  samtf 
way. 

Sausage  RoJU. — Take  delicate  young 
pork  in  the  proportion  of  two-thirds 
lean  to  one- third  fat  ;  chop  verv  fine, 
and  well  season  with  pepper,  salt,  and 
spices,  add  a  small  quantity  of  sage, 
or  basil,  use  water  in  chopping  the 
meat,  or  a  little  soaked  bread.  Roll 
out  pufT-paste  into  square  piecee  (fonr 
or  five  inches),  lay  a  roll  of  meat  in 
the  centre,  lengthways  ;  fold  them  in 
two  ;  join  the  edges  ;  and  wash  with 
eg?.  Bake  in  a  brisk  oven.  Sausage 
roils  may  also  be  made  in  the  same 
manner,  with  ordinary  Epping  sau- 
sages— not  beef,  which  ere  insipid 
when  thus  served. 

Cheese-Cakes.  —  What  ere  called 
"  Norfolk "  cheese-cakes  are  made 
thus  :  —  Past  through  a  fine  sieve 
twelve  ounces  of  cheese  curd,  and 
mix  into  a  perfectly  smooth  paste  with 
six  ounces  of  fresh  butter  ;  add  two 
ounces  of  aluionds  (a  few  bitter  ones), 
four  ounces  of  sifted  sugar,  four  eggs 
(we1l-beaten),  leaving  out  two^of  the 
whites,  three  table-spoonf  ale  of  enaiB, 


89 


TAKM  MY  AuftS^a. 


two  of  bnindy,  a  little  mace  or  nut- 
meg, Mitl  if  candied  peel  and  currants 
ftre  liked,  two  ounces  of  tha  former 
and  three  of  the  latter.  Bake  in 
patty-pans,  lined  with  puff-paste,  for 
twenty  minutes.     Be  careful  to  leave 

•  margin  of  paste  all  round  the  mix- 
ture. 

Chu»t-Cak<-»  (another  way).     Take 

•  poand  and  a  half  of  powdered  loaf 
■n(^ ;  add'the  yolks  of  nine,  and  the 
wmtes  of  six,  eggs,  well  beaten,  the 
juice  of  four  lemons,  the  rind  of  two 
grated,  and  half  a  pound  of  fresh 
butter ;  put  all  these  ingredients  into 
a  saucepan,  stirring  gently  over  a  slow 
fire,  until  of  the  consistence  of  honey ; 
poor  it  into  small  jars,  and  when  cold 
It  is  fit  for  nse.  A  little  sliced  citron 
peel  is  an  improvement.  Line  your 
patty-pans  with  puff- paste,  put  a  little 
of  this  mixture  in  the  middle  of  each, 
•ad  bake  in  a  hot  oven. 

Lemo»  C7i«««-Caie».^-Pound  in  a 
mortar  eight  ounces  of  sweet  almonds 
previously  blanched ;  add  to  them  the 
grated  rind  of  two  lemons,  half  a 
pound  of  broken  lump  sugar,  the  same 
.weight  of  melted  butter  when  nearly 
oold,  and  the  yolks  of  eight  and  the 
white*  of  four  eggs  well  beaten  ;  mix 
■U  the  ingredients  well  together,  and 
pot  into  patty-pans  lined  with  puff- 
pMt*.  Bake  ia  »  moderately  hot 
wren. 

Orange  Cheese-  Cake».  —  Substitute 
«r*nge-p'eel  for  lemon  peel ;  proceed 
M  for  lemon  cheese-cakes. 

Almond  CKeese-Gake*. — Blanch  and 
pound  in  a  mortar  a  pound  and  a  half 
of  sweet  and  twenty  bitter  almonds, 
•dd  the  yolks  of  twelve  and  the  whites 
of  six  eggs,  well  beaten,  a  pound  and 
a  quarter  of  loaf  sugar,  in  powder,  a 
pound  and  a  half  of  melted  butter 
nearly  cold,  a  nutmeg,  grated,  and 
the  peel  of  two  lemous,  grated,  two 
wine-glassfuls  of  orange- flower  water, 
and  a  little  brandy.  Of  course  less 
may  be  made,  preserving  the  proper- 
tiona.  Mix  well  together  and  bake  as 
before. 

P\^fs. — Boll  out  rather  thin  some 
fine  puff-paste  («e«  Receipt),  and  cut 
it  into  round  pieces ;  put  in  the 
MOtN  ol  Moh  aom*  laspberry,  atraw- 


berry,  gooseberry,  apricot,  greengagty 
plum,  damson,  or  any  other  jam, 
orange  or  lemon  marmalade,  or  fresh 
fruit  prepared  as  for  tartlets  (which 
me),  fold  np  the  sides  so  aa  to  form  a 
three-cornered  puff;  turn  it  over, 
notch  the  edges  with  a  knife,  and  ice 
them — by  first  washing  over  with  the 
white  of  an  egg  that  has  been  whisked 
to  a  froth  ;  then  dust  well  with  finely- 
powdered  loaf  sugar,  and  with  a  brush 
just  sprinkle  with  clean  water,  to 
moisten  the  sugar.  Bake  in  a  brisk 
oven  for  twelve  or  fifteen  minutes. 

Mince- Pies. — line  your  patty-pans 
with  puff-paste  (»«e  Receipt),  put  a 
little  mince  meat  (tee  Receipt),  into 
the  centre  of  each,  cover  with  paste 
and  bake  in  a  very  hot  oven  for  a  few 
minutes.  A  little  more  brandy  or 
sherry  should  be  added  when  the 
pies  are  made. 

Apple  Fritters  —  Cut  the  apple* 
(peeled)  into  rather  thick  slices, 
breadthwise,  and  cut  out  the  cor«  ; 
put  the  slices  into  a  batter  made  of 
the  whites  of  two  eggs,  well  whisked, 
six  ounces  of  flour,  a  bit  of  butter, 
and  sufficient  milk  to  make  it  rather 
thin  ;  when  this  is  quite  smooth,  add 
a  small  pinch  of  salt.  Fry  in  boiling 
dripping  or  lard  ;  as  they  are  done 
drain  uiem  in  front  of  the  fire  on 
blotting  paper,  or  a  sieve  ;  serve  yerj 
hot,  with  powdered  loaf  sugar.  If 
the  sliced  apples  are  soaked  for  some 
hours  in  a  Uttle  sherry,  sugar,  and 
lemon  juice  the  taste  and  aroma  are 
greatly  enhanced. 

Pine-Apple  Fritters  ar*  made  is 
precisely  the  same  way. 

Currant  Fritters. — Take  a  tumbler 
of  new  milk,  make  a  smooth  batter 
with  two  table-spoonfuls  of  flour ;  put 
to  the  batter  four  eggs,  well  beaten 
three  heaped  table-spoonfuls  of  boiU^, 
rice,  sugar  and  nutmeg  to  taste,  and 
about  two  or  three  table-spoonfuls  of 
fine  grocers'  currants,  well  washed, 
dried,  and  picked ;  mix  well  together, 
and  this  should  be  a  firm,  smooth 
batter.  Divide  this  quantity  into 
about  eight  or  ten  fritters  ;  fry  for 
about  ten  minutes,  or  lees,  in  boiling 
lard  or  dripping  ;  drain  and  serve  ar 
for  appl*  mttofs.     Acrawroot^  t*yi> 


JMMXaflO  OOOKMRT. 


n 


oeft,  or  aago  may  be  used  in  place  of 
the  rice  for  variety. 

Apricot  Fritters.— It  is  better  that 
the  fruit  should  not  be  too  ripe.  Cut 
in  two  as  many  apricots  as  yon  may 
require,  and  having  taken  out  the 
stones,  let  them  soak  for  an  hour  in 
sherryorbraudy.withalittle  sugar  and 
the  juice  of  a  lemon ;  drain  them,  dip 
them  in.  batter,  as  for  apple  fritters 
(which  see),  and  fry  to  a  good  colour. 
Before  serving,  powder  them  well 
with  white  sugar.  All  stone  frwt 
frittersjirt  made  by  this  receipt. 

Oream  Flitters.— Tako  a  handful  of 
flour,  the  yolks  of  eight,  and  the 
whites  of  three  eggs,  well  beaten,  four 
macaroons,  bruised,  a  little  candied 
lemon  or  citron  peel,  cut  very  fine,  half 
a  pint  of  good  cream,  the  same  quantity 
of  milk,  and  a  large  lump  of  sugar ; 
let  the  whole  boil  over  a  slow  fire  for 
a  quarter  of  an  hour,  until  the  cream 
has  become  of  the  consistence  of  thick 
paste  ;  cool  it  on  a  floured  dish,  dredg- 
ing flour  over;  when  the  paste  is  quite 
cool,  cut  it  into  small  pieoae,  roll 
them  in  your  hands  to  a  round  form, 
and  fry  of  a  good  colour  ;  when  served, 
powder  with  fine  sugar. 

Almond  Fritters.— Take  a  pound  of 
sweet  almonds,  blanch  them ;  pour 
over  them  four  table  -  spoonfuls  of 
orange-flower  water,  and  in  a  short 
time  after  a  pint  and  a  half  of  cream  ; 
let  them  stand  for  two  hours  and  a 
half,  and  then  pound  them  to  a  paste ; 
add  the  yolks  of  nine  eggs,  well 
beaten,  a  few  Naples  biscuits,  pounded 
sugar,  to  taste,  and  mix  well  together ; 
fry  in  butter  to  a  good  colour  ;  serve 
With  powdered  sugar  over  the  top. 

Caff's  Foot  /e%.  — Take  a  calf's 
foot,  cut  it  up  small,  and  put  in  a 
■tewpan  with  three  pints  of  cold 
water  ;  directly  it  boils  up,  move  to 
the  side  of  the  fire  ;  simmer  these 
gently  for  fully  five  hours,  keeping 
It  well  skimmed  ;  pass  this  through  a 
fine  hair  sieve,  put  in  a  cold  place, 
and  when  quite  firm,  carefully  take 
off  anything  there  may  be  on  the 
■urface.  Have  ready  a  delicately 
elean  stewpan.  put  in  it  two  table- 
spoonfuls  of  cold  water,  the  same 
quantity  of  pale  sherry,  the  peel  of  a 


lemon,  cut  very  thin,  the  juice  of  two 
lemons,  the  whites  and  broken  shells 
of  two  large  or  three  small  esgs,  and 
eight  ounces  of  pSWdered  loaf  sugar ; 
beat  these  well  together  until  tho 
sugar  is  quite  dissolved,  when  add  tha 
ielly ;  wnisk  this  over  the  fire  until  it 
boils,  then  pass  it  twice  or  thrico 
through  a  jelly  bag,  and  put  aside  for 
use. 

Isinglass  Jelly.' — Put  aqnart  of 
cold  water  into  a  pan,  add  an  ounco 
and  a  half  of  either  isinglass  or 
gelatine,  and  boil  until  reduced  to 
one  pint ;  pass  through  a  bag  as 
above,  sweeten,  flavour,  and  colour 
according  to  taste. 

Many  Jellies  are  made  from  one  or 
other  of  these  stocks.  JB'or  liqueur  or 
punch  jelly  a  wine-glass  to  uie  pint 
will  be  found*  flavour  enough.  Any 
kind  of  fruit  jelly  may  be  made  by 
pouring  a  little  jelly  into  a  mould 
and  letting  it  set,  then  putting  • 
layer  of  strawberries,  slices  of  peach, 
nectarine, '&c.,  then  more  jelly,  alloir 
that  to  set,  then  moif  fruit,  and  so  on 
till  the  mould  is  full.  A  mere  flavour- 
ing— such  as  lemon,  vanilla,  oran^o- 
flower  water,  &c.,  is  sufficient  to  muc* 
either  of  these  plain  jellies  very  tasty 
and  pretty.  A  few  drops  of  prepared 
liquid  cochineal  ia  nearly  all  that  is 
required  for  colouring.  (For  other 
jellies  see  "  Sick  Room  Cookery.") 

Apple  Jelly. — This  jelly  is  oeanti- 
fully  clear,  firm,  and  delicious.  Use 
ripe  and  juicy  apples  cut  into  quarterly 
put  in  a  preserving-pan  and  cover  with 
water,  let  them  simmer  till  they  be- 
come a  pulp,  strain -through  a  thick 
flannel  bag  all  night,  for  each  pint  of 
juice  add  one  pound  of  loaf  sugar 
with  essence  of  lemon  to  flavour  ;  boil 
for  twenty  minutes,  put  into  pots  and 
cover  down  tightly.  Should  the  jelly 
not  be  firm  when  cold,  reboiL 

Tapioca  Jtl  y.  —  Wash  well  four 
table-spoonfuls  of  tapioca,  put  it  in 
sufficient  cold  water  to  cover  it,  and 
let  it  soak  for  (our  or  five  hours.  Set 
a  pint  of  co!d  water  Ai  the  fire — when 
it  boils,  mash  and  stir  up  the  tapioca 
that  is  in  water,  and  mix  it  with  tho 
boiling  water  I^et  the  whole  simmer 
gently,  witk  a  stick  of 


TAKE  MT  ADVICE. 


nMce.  When  thick  and  clear,  mix  a 
couple  of  table-spoonfuls  of  white 
•ugar,  with  half  a  table-spoonful  of 
lemon-juice,  and  half  a  glass  of  pale 
•herry,  stir  it  into  the  jelly;  if  not 
aweet  enoush,  add  more  sugar,  and 
turn  the  jelly  into  your  mould  ;  put 
aside  to  set ;  serve  with  a  border  of 
marmalade  or  jam. 

Urnnge  Jelly. — Take  •  dozen  fine 
oranges,  and  two  or  three  lemons  ; 
peel  eight  oranges  very  finely,  put  the 
rinds  into  a  basin,  clarify  a  pound  of 
loaf  sugar,  pass  through  a  napkin  into 
the  basin  (over  the  rind)  while  hot, 
wad  cover  closely ;  cut  the  oranges 
and  lemons  in  halves,  squeeze  out  all 
the  juice  through  a  hair  sieve  into 
another  basin,  and  proceed  to  clarify 
it  as  follows  :  wash  well  two  sheets  of 
white  blotting-paper  in  a  basin  of 
water,  let  well  drain  upon  a  sieve, 
braise  them  in  a  mortar  until  forming 
quite  a  puree,  take  from  the  mortar 
Mid  put  into  the  basin  with  the  juice, 
which  mix  well  with  it  ;  let  it  remain 
•  quarter  of  an  hour  to  settle,  then 
pour  it  into  your  jelly-bag,  pouring 
what  runs  through  back  again  into 
the  bag  until  it  becomes  as  clear  as 
•pring  water,  strain  the  syrup  again 
tnrough  a  napkin,  add  the  clarified 
juice,  two  ounces  of  dissolved  iain- 
slass,  and  a  few  drops  of  prepared 
fiqnid  cochineal,  to  give  an  orange 
tint ;  mix  all  well  together,  and  pour 
into  a  mould  ;  when  set  and  ready  to 
■erre,  tnm  out  by  just  dipping  the 
mould  in  warm  water ;  wiping  quickly 
with  a  cloth,  shaking  the  mould 
oentl^,  turning  .over  on  a  dish,  and 
drawing  the  mould  off  quite  straight. 

Lemon  Jelly. — Proceed  precisely  as 
directed  for  the  orange  jelly,  nsing  all 
lemon  juice  instead  of  orange,  rather 
more  syrup,  and  omitting  the  cochi- 
neal. A  glass  of  very  pale  sherry  or 
hock  improves  this  jelly. 

Bed  or  Black  Currant  Jelly. — Select 
fine  ripe  f -nit  and  take  away  the 
stalks,  Ac.  Put  them  in  an  earthen- 
ware jar,  which  put  in  a  pan  .  f  boil- 
ing water,  and  in  about  forty  or  fifty 
minntes  the  juice  will  have  been  ex- 
tracted, then  strain  them  through  a 
j«Uy-bi^  i  wImb  cold  add  a  pouwl  «< 


powdered  loaf  sugar  to  every  pint  01 
juice,  mix  well  ;  then  boil  for  about 
thirty  minutes,  skimming  cai-pfully. 
Put  into  pots  for  use.  covering  down 
quite  air-tight.  The  fruit,  if  boiled  a  /• 
little  more,  with  some  sugar,  makes  a 
tolerable  jam.  — 

Blancmange. — Take  half  an  ounce 
of  good  isinglass  and  dissolve  in  a 
pint  of  new  milk  ;  strain  through  mus- 
lin; put  it  again  on  the  tire,  with  the 
rind  of  half  a  lemon,  pared  very  thin, 
and  two  ounces  of  loaf  sugar,  broken 
small ;  let  it  simmer  gently  until  well- 
flavoured,  then  take  out  the  lemon 
peel,  and  stir  the  milk  to  the  beaten 
yolks  of  three  fresh  eggs;  pour  the 
mixture  back  into  the  pan,  and  hold 
it  over  the  fire,  keeping  it  stirred  un- 
til it  begins  to  thicken ;  put  it  into  a 
deep  basin,  and  keep  it  moved  with  a 
spoon,  until  nearly  cold;  then  pour  it 
into  the  mould,  which  ahould  have 
been  laid  in  water. 

Tapioca  Blancmange.  —  Soak  for 
about  an  hour  in  a  pint  of  milk,  eight 
ounces  of  tapioca  ;  then  boil  until  very 
tender,  sweeten  to  taste  with  powdered 
loaf  sugar,  and  pour  into  a  mould. 
This  looks  best  if  served  with  a  little 
jam,  or  preserve,  topped  with  whip- 
ped cream  round  it,  and  eaten  with  it; 
if  flavoured  with  vanilla,  noyeau, 
lemon,  &c. ,  garnishing  is  unnecessary. 

Other  Blancmanges  only  differ  m 
flavour  and  sweetness,  the  regular  pro- 
portion being  half  an  ounce  of  isinglass 
and  two  ounces  of  powdered  loaf  sugar 
to  every  pint  of  milk.  Proceed  as  for  s. 
lemon  blancmange,  adding  any  flavour-  v 
ing  preferred  Calf  g  foot  jelly  blanc- 
mange is  made  in  the  proportion  of  six 
yolks  to  a  pint  of  jelly.  Beat  the  yolka 
well  and  add  them  to  the  jelly  while 
warm  :  put  the  -mixture  on  the  fire,  « 
and  beat  well  tiU  on  the  point  of  boil- 
ing, then  let  it  cool  gradually,  stirring 
all  the  time;  when  nearly  cold  fill  the 
mould.  Flavour  to  taste.  The  various 
corn-flours  make  tolerable  blanc- 
manges. 

Damson  Chtem.  —  Take  fine  ripe 
fruit,  and  boil  it  in  water,  enough  t« 
cover  it;  strain  through  a  very  coarse 
sieve;  and  to  each  pound  of  pulp  add 
ft  quarter  of  a  pound  (or  mor«^  'Mcord- 


M 


;.j 


DOMMTIC  COOKERY. . 


ing  io  taste)  of  powdered  loaf  lugar; 
boil  uatil  it  bsgins  to  candy  at  the 
tides,  when  pour  it  into  your  moulds. 
Many'gorts  of  fruit — especially  plums,- 
greeugages,  peaches,  nectarines,  and 
cherries — may  be  treated  in  the  same 
manner.  Apples  require  to  be  flavoured 
with  lemon  juice,  and  a  little  noyeau. 

Alirumd  liocher.  —  This  delightful 
sweetmeat  is  made  thus  :  — Blanch  and 
dry  seven  ounces  of  sweet  and  one 
oimce  of  bitter  almonds  ;  chop  them 
very  fine,  with  four  ounces  of  candied 
lemon  and  orange  peel,  and  three  of 
citron;  then  add  two  ounces  of  flour, 
three  quarters  of  a  pound  of  sugar,  a 
small  teaspoonful  of  mace  and  cinna- 
mon mixed,  and  the  whites  of  three 
large  eggs,  well  beaten;  mix  well;  roll 
into  balls  of  the  size  of  large  marbles 
and  bake  on  wafer-paper  twenty  mi- 
nutes in  a  moderate  oven;  they  should 
be  quite  crisp,  but  not  too  deeply 
coloured. 

Black-pap  Applet — Peel,  divide  and 
core  several  large  apples,  cover  with 
powdered  loaf  sugar,  and  bake.  Mix 
a  wineglass  full  of  sherry,  the  same  of 
water,  one  clove,  a  little  grated  lemon 
peel,  and  sugar  to  taste.  Boil  gently, 
and  strain  over  the  apples  when  in  the 
dish.  Black  the  tops  of  each  with  a 
salamander  or  a  hot  shovel. 

Cup  Custards.  — Putinto  a  delicately 
clean  saucepan  a  quart  of  new  milk, 
with  a  small  stick  of  cinnamon,  the 
rind  of  a  lemon,  cut  very  thin,  a  few 
bitter  almonds,  or  laurel  leaves,  and 
sugar  to  taste, —of  course  these  fla- 
vourings are  only  matters  of  taste; 
beat  the  yolks  of  eight  eggs  with  the 
whites  of  four,  add  a  little  milk,  and 
strain.  When  the  quart  of  milk  boils, 
take  it  off  the  fire,  and  strain  it ;  then 
stir  the  beaten  eggs  into  it.  Return 
the  whole  to  the  saucepan,  and  set  on 
the  fire  again,  stirring  constantly.  Let 
it  just  come  to  the  boiling  point;  then 
take  off  the  fire,  pour  into  a  large  jug 
and  continue  stirring  till  nearly  cold. 
It  should  now  be  quite  smooth  and 
have  the  consistency  of  thick  cream, 
and  is  ready  for  being  poured  into 
cnstard  glasses.  When  the  glasses  are 
filled,  (frate  a  little  nutmeg  over  them. 
Another  Mttlio<l  is  to  put  into  yoor 
4* 


saucepan  sufficient  new  milk  to  fill  ft 
dezen  of  your  custard  glasses;  set  upon 
the  fire  until  boiling,  when  add  a  quar- 
ter of  a  pound  of  posdered  loaf  sugar, 
and  the  rind  of  two  lemons,  free  from 
pith;  place  the  lid  upon  the  stewrmn, 
take  from  the  fire,  and  let  it  stand  ten 
minutes;  have  ready  the  yolks  of  eight 
eggs,  well  beaten;  stir  in  the  milk  by 
degrees,  pass  through  a  strainer,  and 
fill  the  cups;  have  ready  upon  thg  fire 
a  large  flat  stewpan,  contaming  water 
suflicient  to  cover  the  bottom  two 
inches  in  depth,  and  just  simmering, 
stand  in  the  cups,  and  let  remain 
gently  simmering  until  the  custards 
are  quite  firm,  wnen  take  them  out, 
let  them  remain  until  cold,  whet)  wash 
the  cups  outside,  and  serve.  Any  kind 
of  flavour  may  be  mtroduced  into  tha 
above.  Coffe-  Custards  are  made  thus: 
— Mix  together  half  a  pint  of  strong 
coflfee,  made  as  usual,  add  half  a  pint 
of  thin  cream  or  milk  previously  boUed, 
sweeten  to  palate,  mix  with  the  yolks 
of  eggs,  pass  through  a  strainer,  and 
proceed  precisely  as  directed  in  the 
last  receipt. 

Stone  Cream. — Take  an  ornamental 
dish  and  put  into  it  a  few  macaroons, 
two  or  three  tablespoonfnis  of  lemon- 
juice,  a  little  lemon  peel,  grated,  aud 
some  jam — apricot,  greengage,  plum, 
or  apple.  Boil  together  a  pint  of  cream, 
hall  an  ounce  of  isinglass  and  some 
sugar;  when  nearly  cold  pour  it  ou  the 

i'am,  tec.  This  should  be  made  a  few 
tours  before  using,  to  allow  the  flavour 
of  the  jam  and  lemon  juice  to  permeate 
the  biscuits  and  cream.  ' 

Dessert  Cre  m.  — Boil  a  quart  of  new 
milk,  with  grated  nutmex  or  cinna- 
mon, two  or  three  peach  leaves,  or  a 
few  bruieed  bitter  almonds,  and  a 
sufficient  quantity  of  sugar  to  sweeten 
'  it,  then  straining  the  cream,  and  when 
cold  beating  up  with  it  the  yolks  of 
four  eggs,  and  warming  the  whole  over 
the  fire  until  it  thickens.  This  is  eaten 
cold  with  fruit  tarts,  or  urith  any  fresh 
fruits  at  dessert.  If  half  a  pint  of  rich 
cream  be  used  instead  of  the  whole 
being  of  milk,  it  will  be  improved. 

Clime  "au  JLujuevr,"  or  " aux 
FrtUts. " — Take  a  pint  el  fresh  oieain, 
sugar  to  taste  —  say  six  oonoesi  ft 


.  TAKE  MT  ADVICB. 


heaped  teftsponnfiil  of  powdered  gum 
•rabio,  (dissolved  in  a  little  orange- 
flower  water);  a  wine- j;1  ass  of  any 
liqueur,  or  the  same  quantity  of  fresh 
frnit  juice;  whip  the  whole  into  a 
froth,  and  serve.  Cream  it  whijyped 
with  a  whisk,  and  as  the  froth  rises  it 
is  removed  on  to  a.  clean  sieve,  xnd 
allowed  to  drain,  and  so  on  till  all  is 
firm  froth.  Serve  either  piled  on  a 
di8horingla.<!8es.  These  creamsshould, 
if  possible,  be  frozen  to  prevent  the 
froth  from  falling. 

Italian  Cream.  —  Take  a  pint  of 
eruini,  sweeten  to  taste,  boil  it  with 
the  rind  of  a  leiuon,  cut  very  thin,  and 
a  small  stick  of  cinnamon ;  strain  and 
mix  with  it  a  little  dissolved  isin^^lass; 
while  hot,  aild  to  it  the  yolks  of  eight 
•ggs  well  beaieu,  aud  stir  it  till  quite 
eold. 

Lemon  Crenrn. — Sweeten  a  pint  of 
•ream  with  sugar  rubbed  over  the  rind 
ol  two  lemons,  and  aa  much  more 
■agar,  poun<led,  as  may  be  necessm-y; 
(hen  adding  juice  of  two  lemons  and 
the  grated  peel  (very  fine);  whisk  weU, 
aud  serve  the  froth  upon  sponge  bis- 
•aits  dipped  in  wine. 

liatpberrjf  Cream. — Take  one  quart 
of  cream,  and  six  ounces  of  raspberry 
jam;  mix  well,  and  rub  through  a  very 
fine  sieve  (lawn  is  best),  add  the  strained 
joioo  ofvfi  lemon,  and  powdered  loaf 
■ngar  to  taste;  whisk  to  a  stiff  froth, 
ania  serve  heaped  on  a  dish,  in  a  shape 
or  in  glasses.  Strawlerry,  GooseheiTy, 
and  many  other  jams  may  be  used  in- 
stead of  the  raspberry. 

Solid  Cream.  — Take  a  pint  of  cream, 
•Dd  mix  with  it  two  ounces  of  pounded 
loaf  sugar,  the  juice  of  a  lemon,  aud  a 
glass  of  any  liqueur,  brandy,  or  rum ; 
work  them  well  together  by  pouring 
for  some  time  from  one  jug  to  another. 
Serre  in  glasses. 

Solid  f\uU  Cieamt. — Boil  apples,  apri- 
flota,  peaches,  or  plums  in  a  very  light 
■ymp  of  sugar  and  water, — after  cor- 
ing and  peeling,  or  stoning  -  until  they 
kre  snfiicieutly  soft  to  press  the  pulp 
through  a  sieve;  then  sweeten,  and 
beat  ap  with  the  whitea  of  eggs  which 
have  been  well  whisked,  and  serve 
•n  a  dish  w'th  cream  round. 

OoUmrcd  Greiiiiu,—U  it  ia  raquiied  i 


to  give  colour  to  any  of  these  creamy 
put  the  carmine,  annatto,  or  whatever 
colour  it  naay  be  in  a  bag,  and  putting 
it  into  boiling  water,  squeeze  out  the 
colour  in  the  same  way  as  with  a  blue 
bag;  filter  ,the  liquid,  and  add  it  to  the 
cream  before  whisking,  until  the  de- 
sired tint  is  obtained.  All  creams  to 
be  eaten  cold  are  much  improved  by 
being  'frozen.  An  immense  variety  of 
colours  aud  flavours  are  given  in  many 
of  the  cookery  books,  but  the  receipn 
given  above  will  be  found  amply  suffi- 
cient for  all  purpotieB. 

Trijle. — A  very  excellent  trifle  may 
be  made  thus:— Take  two  ounces  ii 
blanched  sweet  almonds,  and  one 
ounce  of  blanched  bitter  almonds; 
pound  them  to  a  smooth  paste,  adding 
a  little  rose  water;  take  two  lemons, 
grate  the  peels,  and  squeeze  the  juice 
mto  a  saucer;  break  small  and  mix 
with  the  almonds,  four  small  sponge 
cakes,  or  Naples  biscuits,  and  eight  or 
more  macaroons.  Lay  the  mixture  at 
the  bottom  of  a  glass  bowl;  grate  a 
nutmeg  over  this,  and  throw  in  tlu 
grated  peel  and  strained  juice  of  the 
lemons;  to  the  whole  add  half  a  pint 
of  sherry  mixed  with  a  gill  of  brandy 
and  half  a  gill  of  rum,  and  let  the 
mixture  remain  until  the  cakes  are 
dissolved,  when  it  may  be  stirred  a 
little:  to  a  quart  of  cream,  add  a  quar- 
ter of  a  pound  of  powdered  loaf  sugar, 
and  a  glass  of  nnyeau,  and  beat  with  a 
whisk  till  it  stands  alone;  as  the  froth 
rises,  take  it  off  with  a  spoon,  and  lay 
it  on  a  sieve,  with  a  large  dish  under 
it,  to  drain;  then  take  the  cream  that 
has  drained  into  the  dish,  and  pour  it 
back  into  the  pan  with  the  rest,  beat 
over  a^ain,  until  it  is  all  froth;  thia 
being  done,  set  the  cream  in  a  cool 
place  ;  have  now  a  pint  of  rich  baked 
custard,  oold,  and  pour  it  into  the 
bowl  fipon  the  dissolved  cakes,  and 
when'ine  cream  ia  cold,  put  that  in 
also,  heapng  it  high  in  the  centre;  % 
layer  of  fruit  jelly,  or  preserved  fruity 
may  be  put  m  between  the  custard 
and  the  frothed  sream.  Spirits  should 
alM'ays  be  used  in  trifle,  as  otherwise 
the  cream  may  turn  sour.  Stale  savoy 
rake  in  slicea  may  be  used  for  the 
Liottuia  la^er.     A  layer  of  any  kind  «l 


DOMESTIC  COOKERY^ 


Jelly  or  jam  may  be  pnt  between  the 
cake  at  the  bottom.  If  wanted  in  the 
evening  a  trifle  should  be  made  in  the 
morning,  and  kept  in  aa  cold  a  place 
M  possible. 

Charlotte*.  —  Line  a  plain  ronnd 
mould  with  any  kind  of  fruit,  or  sweet 
biscuits,  or  both,  and  fill  up  with  crime. 
mix  fruit*  {set  Receipt),  if  biscuits  are 
used,  or  crhne  au  liqueur  («ee  iieceipt); 
freeze,  and  serve. 

Cakes. 

In  all  cakes  lightness  is  essential, 
■0  the  eegs  used  should  be  thoroughly 
whisked,  the  sugar  finely  powdered 
and  sifted,  the  flour,  currants,  raisins, 
4c.,  quite  dry,  the  butter  perfectly 
sweet  and  good,  and  beaten  with  the 
hand  to  a  cream  (beef  suet  beaten  to 
•  cream,  or  clarified  dripping,  may  be 
dsed  in  the  commoner  cakes  in  place 
of  butter),  the  oven  hot  but  not  fierce, 
and  everything  used  in  the  making 
scrupulously  and  delicately  clean. 
To  ascertain  if  a  cake  be  done,  stick  a 
clean  knife  into  the  middle,  au'l 
when  drawn  out  it  should  be  quite 
bright ;  if  any  of  the  cake  adheres  to 
it,  It  is  not  done.  If  the  top  of  a  cake 
is  scorching  or  burning,  open  the  oven 
door  for  a  few  minutes,  and  put  a 
•heet  of  writing  paper  over  the  top  of 
the  cake. 

Pound  Cake.  — Take  a  ponnd  of 
fresh  butter,  and  beat  it  to  a  cream  ; 
work  it  well  with  a  ponnd  of  pow- 
dered and  sifted  sugar,  till  smooth  ; 
beat  up  nine  eggs,  and  add  them 
gradually,  continuing  to  beat  twenty 
minutes  ;  mix  in  lightly  one  pound  of 
flour, '  put  the  whole  into  a  hoop 
covered  with  paper,  on  a  plate,  and 
bake  it  an  hour  in  a  moderate  oven. 
Currants,  plnms,  candied  peel,  or 
caraway-seeds  may  be  added  at  will. 

Savoy  Cake. — Take  twelve  fine  eggs, 
their  weight  in  nifted  sugar,  and  half 
their  weight  in  flour  ;  break  the  eggs, 
keeping  the  whites  and  yolks  separate ; 
add  the  yolks  to  the  sugar  with  a 
Uttle  rasped  lemon-peel,  and  beat 
them  up  well  together ;  whip  the 
whites  of  the  eggs,  add  them  to  the 
floor,  and  then  gradually  mix  the 
wkoiM   together,    stirring    well  with 


the  whisk  as  you  mix ;  when  tho- 
roughly mixed,  have  ready  a  cake 
shape,  butter  it  well,  put  in  the  ingre- 
dients, and  bake  ina  moderately  liot 
oven  for  an  hour  and  a  half  ;  when 
done,  turn  it  out  gently  on  a  dish. 
It  should  be  of  a  fine  gold  colour. 
This  cake  may  beiced  {see  Icing). 

Comnon  Lunch  Cake.  —  Take  • 
pound  and  a  half  of  butter,  beat  it  ttt 
a  cream  ;  and  mix  it  with  three  quar- 
terns of  dough  ;  add  a  pound  of  good 
brown  sugar,  the  same  quantity  of 
well  cleaned  currants,  a  little  nutmeg, 
and,  if  liked,  a  few  caraway  seeds; 
beat  all  well  together,  and  bake  in  a 
buttered  tin  for  an  hour. 

Ordinary  Hum  Cake.  —  Procure 
from  the  baker's  half  a  qnartern  of 
dough,  spread  it  with  the  hand  on  • 
pie  -  board  ;  cover  it  with  half  ft 
pound  of  butter  dotted  about,  »Vtem 
over  it  half  a  pound  of  moist  sugar, 
half  a  pound  of  cnrrants.-well  washed 
and  dried,  half  a  pound  or  a  pound  of 
stoned  raisins,  a  few  cloves,  a  little 
mace,  and  half  a  nutmeg,  grated  ;  roll 
the  whole  together,  and  pnt  it  into  • 
pan  ;  then  beat  three  eggs  in  a  cup  of 
lukewarm  milk,  and  pour  to  the  other 
ingredients,  beating  the  whole  to- 
gether with  the  hand  for  about  three 
quarters  of  an  hour ;  put  it  into  a 
buttered  pan,  and  bake  in  a  moderate 
oven  -for  an  hour  ;  when  done,  turn  \% 
out.  It  should  not  be  cut  for  three 
or  four  hours  after.  This  ia  «  very 
good  school  cake. 

Ordlar;/  Seed  Co**.— Take  half  ft 
quartern  of  baker's  doush  (milk-dough 
is  better) ;  cover  it  with  half  a  ponnd 
of  butter  dotted  about,  strew  over  half 
a  ponnd  of  moist  sugar,  three  quarter* 
of  an  ounce  of  caraway  seeds  ;  mix 
into  ft  dough  ;  then  add  three  beaten 
eggs,  a  few  pounded  almonds  or  • 
glass  of  noyean,  and  enough  warm 
milk  to  make  it  into  a  moderately 
stiff  paste  ;  line  a  hoop  with  buttered 
paper,  pnt  in  the  cake,  sprinkle  over 
a  few  bits  of  citron  pee',  or  a  dozen 
caraway  comfits,  and  bake  ia  ft  hot 
oven  for  about  an  hour. 

Soda  Cake. — Hub  four  ounces  of 
butter  into  a  ponnd  of  flour,  add  half 
a  pound  of  uurrauta  and  half  aponndof 


TAKE  MT  ADVICEL'' 


■agar.  Dissolve  a  teaspoonful  of  car- 
bonate of  soda  in  a  teacupful  of  warm 
Bulk,  beat  ap  three  eggs,  mix  with 
the  milk  and  soda  ;  and  then  mix  the 
whole  thoroughly  together  ;  put  into 
a  oake  tin  or  mould,  and  bake  in  a 
moderate  oven  for  about  an  hour  and 
a  half. 

Respecting  the  use  of  carbonate  of 
•oda  m  cakes  or  pastry,  it  certainly 
gives  gie.^t  lightness  to  them,  but  it 
must  be  used  cautiously,  as  it  has  an 
injurious  effect  upon  many  persons,  if 
taken  in  large  quantities. 

CuiTant  Cake. — A  very  fine  rich 
cake  is  made  thus  : — Take  four  pounds 
of  fresh  butter,  and  beat  it  with  the 
hand  to  a  cream ;  then  add  four 
pounds  of  good  moist  sugar  and  the 
yolks  and  whites  of  thirty  eggs 
(beaten  separately  and  afterwards 
together) ;  when  these  are  thoroughly 
mixed  add  by  degrees  four  pounds  of 
well  dried  flour,  live  pounds  of  cur- 
rants, washed,  dried,  and  picked 
(if  preferred,  take  four  pounds  of 
onrranta  and  one  pound  of  stoned 
raisins)  ;  two  nutmegs,  grated ;  a 
pound  and  a  half  of  candied  citron 
and  lemon  peel,  and  half  a  pound  of 
'ground  almonds  (if  not  procurable 
pound  the  whole  aim»uda  in  rose- 
water)  ;  mix  thoroughly  inr  an  hour, 
add  a  glass  of  brandy  and  another  of 
liqueur,  and  put  it  nto  a  buttered 
caae  tin,  lired  with  buttered  paper  ; 
bake  in  a  moderate  oven  for  about  four 
hours,  and  cool  gradually. 

Idng.  —  This  cake  is  well  worth 
icing  which  ia  done  thus  : — Procure  a 
pound  and  a  half  of  confectioner's 
icing  sugar  —  or,  if  not  procurable, 
pound,  and  sift  very  finely,  that 
weight  of  best  loaf  sngar — atld  very 
gradually  the  well  beaten  whites  of 
eight  eggs  (these  should  be  a  stiff 
froth) ;  then  mix  in  the  juice  of  a 
lemon  ;  beat  this  very  light,  white 
and  smooth  ;  put  the  cake — already 
baked  and  still  hot — in  front  of  the 
fire,  and  put  the  icing  on  with  a  spoon, 
•month,  and  let  it  set  gradually. 

Bride  Cakes,  Twelfth  Caken,  Chrint- 
pi'mg  Caken,  and  othen  which  require 
much  ornamentation,  had  better  be 
bought  of  a  good  pastry-cook.     This 


is  the  cheapest  and  most  satisfactory 
way.  Bride  cakes  and  twelfth  cakes, 
indeed,  are  simply  rich  ctirrant  cakea 
iced,  sugai'ed  and  ornamented. 

Rice  Cake. — Whisk  up  well  six  egga, 
and  add  their  weight  in  sugar  and 
butter ;  and  half  their  weight  in 
ground  rice,  and  also  in  wheiiten  flour. 
Any  flavouring  may  be  added.  Citron 
peel  is  a  great  improvement.  For 
mode  of  making  see  Madeira  Cake. 
Bake  for  an  hour  to  an  hour  and  a 
quarter  in  a  moderate  oven. 

Mculeira  Cake  — Take  four  or  five 
eggs,  and  whisk  them  well  for  fifteen 
minutes,  then,  still  whisking,  add — 
first,  six  ounces  of  dry,  pounded,  and 
sifted  sugar  ;  then  six  of  flour,  also 
dried  and  sifted  ;  then  four  ounces  of 
butter  just  dissolved,  but  not  heated ; 
the  rind  of  a  fresh  lemon  (grated  very 
fine) ;  and  the  instant  before  the  cake 
is  moulded,  beat  well  in  the  third  of 
a  teaspoonful  of  carbonate  of  soda ; 
bake  in  a  ring  for  an  hour  in  a  mode- 
rate oven.  In  this,  as  in  all  compo- 
sitions of  the  same  nature,  observe 
particularly  that  the  butter  must  be 
added  gradually,  and  each  portion  be 
beaten  into  the  mix  ure  until  no  ap- 
pearance of  it  remains  before  the  next 
is  added  :  and  if  this  be  done,  and  the 
preparation  be  kept  light  by  constant 
and  light  whisking,  the  cak;  will 
be  as  good  as  if  the  butter  were 
creamed  —  that  is,  reduced  by  the 
hand  to  the  consistency  of  thick 
cream  ;  this  is  hard  work,  I  nt  it  well 
repays  for  the  trouble  by  the  great 
lightness  of  the  cake.  Candied  citron 
peel  should  be  added  to  this  cake. 

Sponge  Cake.  —Break  separately  six 
fine  eg^  separate  the  whites  from 
the  yolltf  ;  beat  the  yolks  for  ten 
minutes,  then  add  to  them  gradually 
twelve  ounces  of  very  finely  powdered 
l''>af  s'lgar  (confectioner's  icing  sugar  is 
the  best) ;  mix  well  together.  Mean- 
while whisk  the  whites  to  a  solid 
froth,  add  this  to  the  yolks  and  sugar, 
and  when  these  are  all  well  blended 
stir  in  about  eicht  ounces  of  sifted 
flour.  Mix  well,  amd  flavour  with 
the  finely  -  grated  rind  of  a  lemon. 
I  This  cake  baked  in  one  mould  will 
'  take  an  hour  in  a  moderate  oven* 


DOMESTIC  C00KEB7. 


W 


B|irinkle  currants  or  sliced  candied 
peel  on  the  bottom  of  the  mould.  If 
Daked  in  small  tins  put  in  a  quick 
oven,  and  bake  to  a  light  colour. 

Wine  Cakes.  —  Beat  a  pound  of 
butter  to  a  cream,  and  mix  it  with  a 
pound  of  well  dried  flour,  and  a  pound 
of  powdered  loaf  sugar  ;  to  these  add 
half  a  pound  of  well  cleaned  currants, 
and  a  glass  of  liqueur  or  brandy;  roll 
out  the  paste  to  the  thickns^s  of  ha'f 
an  inch,  cut  into  fancy  shapes,  and 
bake  upon  a  floured  tin. 

Macaroons. — Pound  or  chop  very 
finely  six  ounces  of  blanched  almonds, 
and  mix  them  with  half  a  gill  of  water, 
and  the  whisked  whites  of  three  eggs. 
Add  six  onnces  of  sugar,  and  having 
made  the  whole  into  a  paste,  drop  the 
cakes  with  a  spoon  on  wafer  paper 
laid  on  a  tin,  and  a  little  sugar  on 
them.  The^  should  b«  baked  in  a 
brisk  oven,  till  well  brown,  when  done, 
the  wafer  paper  at  the  bottoms  must 
be  left  on.  For  Ratafias  atld  two 
ounces  of  hiiter  almonds;  make  them 
smaMer,  and  remove  the  wafer-paper. 
Oingerbread.  —  t&ix  three  pounds  of 
floor  with  half  a  pound  of  butter,  four 
onnces  of  brown  sugar,  aii'l  half  an 
ounce  of  pounded  ginger.  Make  these 
into  a  paste,  with  one  pound  and  a 
quarter  of  warm  treacle. 

Spice  Qimjerbread.  —  Take  three 
pounds  of  flour,  one  pound  of  butter, 
one  pound  of  moist  sugar,  four  ounces 
of  candied  orange  or  lemon  peel,  cut 
•mall,  one  ounce  of  powdered  ginger, 
two  ounces  of  powdered  allspice,  half 
an  ounce  of  powdered  cinnamon,  a 
handful  of  caraway  seeds,  and  three 
pounds  of  treacle  ;  rub  the  butter  with 
your  hand  into  the  flour,  then  add  the 
other  ingredients,  and  mix  it  in  the 
dough  with  the  treacle;  make  into 
cakes  or  nuts,  and  bake  it  in  a  moder- 
ate oven.  The  top  should  be  brushed 
over  with  white  of  egg. 

Shortbread.— 'ResX  half  a  ponnd  of 
butter  to  a  cream,  and  add  to  it  by 
degi-ees  one  pound  of  flour ;  then  mix 
with  two  ounces  of  powdered  loaf 
■ngar,  a  few  chopped  sweet  almonds, 
an'1,  if  liked,  a  few  caraway  seeds. 
When  this  is  qnite  smooth  halve  it, 
and  roll  ont  each  cake  to  about  two 


thirds  of  an  inch  thick;  pinch  np or  in 
some  other  way  ornament  the  edges; 
prick  with  a  fork  in  several  places, 
and  decorate  th*-top«  with  candied 
peel  in  slices,  caraway  comfits,  or  • 
piping  of  icing.  Bake  upon  paper,  in 
a  hotoven  for  about  twenty  to  twenty* 
livo  minutes. 

Scotch  Currant  Bun. — Ingredients  : 
one  quartern  of  rolled  dongh,  three  and 
a  half  pounds  of  raisins,  half  a  pound 
of  candied  orange  peel,  one  pound  of 
butter,  two  pounds  of  currants,  half  a 
pound  of  almonds,  one  ounce  and  a  half 
of  ground  ginger,  one  ounce  of  allspice, 
a  few  caraway  seeds.  Stone  raisins, 
blanch  the  almonds  and  cut  in  halves, 
clean  the  currants,  cnt  oranse  peel  into 
small  piece.^,  mix  spices  and  fruit  well 
together.  Knead  one  ponnd  of  butter 
into  the  dough,  halve  it  and  place  one 
half  in  a  basin,  add  the  fruit  gradn> 
ally  to  it,  until  thoroughly  mixed  — 
mix  a  little  flour  with  the  other  half 
of  the  dough,  roll  this  ont  on  a  baking 
board,  large  enough  to  form  the  crust 
for  the  entire  cake,  top,  sides,  and 
bottom  ;  butter  the  tin,  and  put  cake 
in,  prick  top  with  fork,  and  oake  tot 
four  or  five  hours.  ^ 

A  Plain  Cheap  Cake. — One  qnartaim  ^ 
of  rolled  dough,  half  a  pound  of  butter, 
three  quarters  of  a  pound  of  sugar,  one 
pound  of  currants,  small  teaspoonfnl 
mixed  spice ;  mix  well  together,  butter 
the  tin,  and  bake  for  two  hours. 

Plain  Buns. — Take  four  pounds  of 
flour,  and  mix  with  one  pound  of  sifted 
moist  sugar;  make  a  hole  in  the  middle, 
and  stir  in  gradually  half  a  pint  d 
yeast,  a  pint  of  warm  milk,  witn  flonr 
to  make  it  as  thick  as  cream ;  cover  it, 
and  let  it  stand  two  hours ;  then  melt 
to  an  oil,  but  not  hot,  one  ponnd  of 
butter,  stir  this  to  the  other  ingre- 
dients, with  warm  milk  enough  to 
make  a  soft  but  dry  dough,  throw  over 
it  a  little  flour,  and  let  the  whole  stand 
in  a  warm  place  until  it  rises  verjr 
li^ht.  Take  a  baking  dish  rubbed  over 
with  butter,  mould  the  dough  into 
buns,  each  about  the  sice  of  an  egjr, 
lay  them  in  rows  three  or  four  inchei 
apart,  set  them  in  a  warm  place  to 
prove  till  they  have  swollen  to  donbV 
their  size,   bake  tnem  in  ahoto«e-< 


TAKE  MT  ADVTCB. 


and  brush  them  over  with  milk.  Ca- 
raway seeds,  currants,  raisins,  oi  finely 
chopped  candied  peel,  may  be  added 
•t  will. 

Bath  Bunt.  —  Take  of  flour  two 
pounds;  ale  yeast,  one  pint;  sherry, 
one  glass;  add  •  little  orange-tlower 
water,  three  beaten  eg^s,  a  little  nut- 
meg, and  salt,  whatever  currants, 
pinma,  chopped  almonds,  caraway 
Msds,  or  chopped  candied-peel,  you 
wish;  and  made  the  whole  into  a  dry 
dough,  with  warm  cream  or  milk. 
Let  this  stand  before  the  fire  for  some 
time  until  it  has  risen  well;  then  knead 
in  a  pound  of  fresh  butter;  mould  the 
doagn  into  buns,  and  set  -  them  to 
prove  as  before  directed;  sprinkle  a 
few  comiits  on  each,  and  brush  over 
with  beaten  white  of  egg,  dust  over 
with  powdered  loaf  sugar,  sprinkle 
with  a  little  water  from  a  brush,  and 
bake  in  a  quick  oven  on  floured  paper. 
Muffin*.  — Mix  together  for  a  quarter 
of  an  hour  a  quartern  of  flour,  a  pint 
Kod  a  half  of  warm  milk  and  water,  a 
quarter  of  a  pint  of  yeast,  two  ounces 
of  salt,  then  add  a  quarter  of  a  peck 
more  flour,  make  ^ne  whole  into  a 
dough ;  let  it  rise  one  hour,  roll  up, 
pall  into  pieces,  make  them  into  balls, 
pat  into  a  warm  place,  shape  them  ioto 
muffins,  and  bake  on  tins;  turn  them 
when  half  done,  dip  them  into  warm 
milk,  and  bake  lib  a  pale  brown. 

Indian  Meal  Muffins. — Take  a  quart 
of  Indian  corn  meal,  and  pour  into  it 
by  degrees  sufiicient  boiling  water  to 
mak*  it  into  a  thick  batter;  when 
cooled  a  little,  add  a  tablespoonf  ul  of 
yeast,  two  eggs  well  beaten,  and  a  tea- 
spoonful  of  salt;  set  in  a  warm  place 
to  rise  for  two  hours;  then  butter 
■qnare  tin  pans,  two-thirds  fill  them, 
and  bake  in  a  quick  oven;  when  done, 
serve  hot  or  cut  into  squares;  or  bake 
•■  directed  above  (see  Muffins). 

Orwn'ieta. — Mix  a  quart  of  new  milk 
to  a  thin  batter  with  water,  flour,  a 
little  salt,  an  egg,  and  a  tablespoonful 
of  Kood  yeast,  beat  well,  cover  it  up, 
a>a  let  it  stand  in  a  warm  place  to 
rise.  Clean  the  muffin  plate,  while 
warm  over  the  fire,  and  rub  it  with  a 
little  butter  tied  up  in  a  piece  of  mua- 
Uiii  poor  a  oupf  ol  of  ttte  batter  on  the 


plate  in  a  thin  ring;  as  it  begins  to 
bake,  raise  the  edge  all  round  with  m 
sharp  knife.  When  one  side  is  done, 
which  it  is  very  speedily,  turn  and 
bake  the  other. 

Tea  Cakes — called  "Sally  Lnnns:" — 
Take  one  pint  of  warm  milk,  or  cream, 
with  a  teacnpful  of  yeast,  put  these 
into  a  pan,  with  flour  enough  to  form 
a  t/ttcib  batter;  add  the  yolks  of  three  /, 
eggs  well  beaton,  two  ounces  of  loaf  / 
sugar  dissolved  in  some  warm  milk, 
and  a  quarter  of  a  pound  of  butter. 
When  risen  (say  from  thirty  to  sixty 
minutes),  make  the  dough  into  cakes, 
put  them  on  tins,  and  bake  them  in 
a  quick  oven.  In  summer  the  milk 
should  be  lukewarm,  in  winter  warmer. 

Ruskt. — Take  seven  fine  eggs  and 
beat  them  up,  then  mix  with  half  a 
pint  of  new  milk,  in  which  four  ounces 
of  butter  has  been  melted.  Add  a  gill 
of  yeast,  and  three  ounces  of  sugar; 
put  this  gradually  into  flour  to  make 
a  light  batter;  let  it  rise  before  the 
fire  half  an  hour;  then  stiffen  with 
more  flour.  Knead  well,  divide  it  into 
small  loaves  or  cakes,  and  flatten  them. 
These,  baked  well  and  eaten  hot  with 
buttor,  are  cipital  te^-cakes  ;  but  to 
form  rusks,  allow  them togetcold,  slice 
them,  and  put  into  the  oven  to  crisp. 

There  are  many  other  varieties  of  . 
cakes,  but  the  above  receipts  will  be 
found  sufficient  for  family  require- 
ments. When  a  particularly  rich  or 
highly  ornamented  cake,  with  almond 
and  sugar  icings,  sngar  pipings  and 
flowers,  the  best  and  cheapest  way  ia 
to  go  to  a  good  pastrycook,  tell  him 
exactly  what  you  want,  and  leave  tha 
rest  to  him. 

Biscuits. 

Plain  biscuits  are  very  wholesome 
food,  and  enjoyable  atalmost  any  time. 
Now  that  so  many  very  excellent  - 
machine-made  biscuits  are  sold  cheaply 
in  tins,  or  by  the  pound,  it  is  not 
necessary  to  giva  more  than  a  few 
good  receipts. 

SeorBigcuits  will  be  found  very  use- 
ful to  all  travellers.  Take  five  pounds 
of  wheaten-fiour,  with  the  bran  in  it, 
half  a  pound  of  yeast,  and  just  enough  ^ 
tepid  water  to  make  it  into  a  very 
stiff  dongli :  (Am  wmut  bt  knieaU«d/or  a 


OOWmrW  COOKBRT. 


bmg  linte,  vith  great  force;  then  shaped 
into  V>iscilite,  pricVed  with  a  fork,  and 
baked  in  •  slow  oven  for  about  two 
houra;  then  set  to  dry  in  a  warm  place. 

Captain'*  Biscuits  are  made  in  the 
■ame  way,  but  with  _/f?i«  wheaten  flour, 
KaAAbeniethj/ Biscuits aa  Captains  with 
the  addition  of  caraway  seedB  and 
sngar. 

aivtet  Biseuitg. — Make  into  a  stiff 
paste  with  two  eggs,  not  beaten,  and 
tepid  water,  a  pound  of  flour,  half  a 
pound  of  butter,  and  half  a  pound  of 
pounded  loaf  sugar.  Roll  out  the  paste, 
and  to  form  the  biscuits,  make  into 
round  balls,  flatten  them  a  little ;  prick 
with  a  fork  ;  bake  on  tins.  A  few 
floiaway  seeds,  may  be  added. 

Savoy  Biscuits.  —  Take  twelve  eggs, 
their  weight  in  powdered  sugar,  and 
half  their  weight  of  fine  flour ;  beat  up 
the  yolks  with  the  sngar,  adding  a 
little  grated  lemon  peel  and  orange- 
flower  water;  whip  the  whites  separ- 
ately into  m  BtiiT  froth,  mix  with  the 
other  ;  then  stir  in  the  flour,  and  beat 
the  whole  well  together;  butter  a 
mould,  and  put  in  your  mixture ;  bake 
IB  •  moderately  warm  oven. 

Ssncea  and  Stuffings, 

The  Ute  of  Saucs  has  become  more 
general  of  late,  and  several  forms  of 
these  condiments  are  popular.  Taken 
iu  moderation,  they  may  be  considered 
healthy,  but  used  in  excess  they  are 
decidedly  injurious.  The  base  of  all 
tiie  meat  sauces  is  the  Indian  pickle 
diutney,  toy,  garlic,  rugar,^  pepper,  ami 
catsup,  in  various  proportions.  The 
Worcester  and  Harvey's  sauces,  have 
■o  much  in  common  that  a  description 
of  the  latter  will  be  sufficient. 

Harvey't  Sauce. — The  following  are 
the  ingredient*  for  a  gailon  ;  though 
of  course  less  may  be  made  : — Five 
pints  of  best  pickling  vinegar ;  quar- 
ter of  a  pound  of  good  pickled  cucum- 
ber, cut  small ;  quarter  of  a  pound  of 
white  mustard  seed,  bruised ;  quarter 
of  an  ounce  of  fresh  celery -seed, 
bruised ;  and  one  onnce  of  garlic,  peeled, 
and  cut  smalL  Boil  until  reduced  to 
four  pints,  in  a  stone  jar.  In  another 
jar  put  four  pints  of  water,  one  ounce 
•f  hrniaed  ginger;  quarter  of  an  ounce 


of  bruised  mac«;  quarter  of  an  ounce 
of  cayenne  popper;  one  pint  of  IndiA 
chutney  or  soy;  boil  slowly  in  a  ston« 
jar,  till  reduced  to  four  pints;  then 
mix  the  contents  oTThe  two  jars  to» 
gether,  stirring  well;  boil  them  to- 
gether for  half  an  hour,  then  let  th« 
mixture  stand  till  cold.  Take  the  peel 
of  three  lemons,  cut  into  strips,  dry 
in  an  oven  till  quite  browu  and  dry. 
Add  hot  to  the  cold  mixture.  Cover 
close;  let  it  stand  ten  daya,  and  straia 
for  use. 

SaiKe  Bohert,  —  Slice  four  or  At* 
onions,  and  browu  them  in  a  stewpsn, 
with  three  ounces  of  butter,  and  • 
dessertspoonful  of  flour.  When  of  a 
deep  yellow,  pour  to  them  half  a  pint 
of  beef  or  of  veal  gravy,  and  let  them 
simmer  for  flftcen  minutes;  skim,  add 
a  seasoning  of  salt  and  pepper,  and, 
at  the  moment  of  serving,  mix  in  a 
dessertspoonful  of  made  mustard. 

Mango  Chutney.  —  Th»  following  r«- 
ceipt  is  given  by  a  native  of  India.  To 
twenty  ounces  of  moist  sugar,  in  syrup^ 
add  twelve  ounces  of  salt,  four  ouncea 
of  garlic,  four  ounces  of  onions,  out 
ounce  of  powdered  ginger,  four  onncaa 
of  dried  chillies,  twelve  ounces  of  mua- 
tard  seoil,  sixteen  oimces  of  stoned 
raisins,  three  pints  of  white  wine  vin- 
egar, and  thirty  uuripe  sour  applea 
])eeled,  cored,  and  sliced  small.  PllMM 
the  whole  into  a  large  pan,  and  stir  till 
mixed.  Boil  gently,  allow  to  get  cold, 
and  bottle  for  use. 

Another  Way.  Ingredients  :— siz 
pounds  of  apples  or  rhubarb,  threa 
ounces  of  garlic,  half  a  pound  of  brown 
sugar,  three  ounces  of  ground  ginger, 
three  quarter*  of  a  pound  of  raisin*, 
three  quarter*  of  a  pound  of  salt,  ona 
ounce  cayenne  pepper,  two  pint*  of 
vinegar.  .Apples  must  be  stewed  to  a 
pulp,  pick  and  beat  <he  garlic  as  fina 
a*  possible,  stone  the  raisins,  and  cut 
in  small  pieces— mix  all  thoroughly 
together,  boil  vinegar,  and  pour  over 
all,  put  in  a  large  jar,  stir  well,  do** 
at  top  and  let  it  stand  at  side  of  tha 
firp  for  three  weeks,  stir  daily. 

J'ish  Savces.  — The  base  of  most  fish 
sauces  is  Melted  Biu'ter,  which  i*  easily 
ma>le  liy  flouring  the  butter  and  ad(^ 
ing  milk,   keeping  tL*  whol*  stinad. 


TAKE  MT  ADVICE. 


one  way,  in  a  pipkin  over  a  clear  fire 
til'  -''N)!!*.  Proportions  : — Ateaspoon- 
fnl  of  flour  to  two  ounces  of  butter,  a 
half  pint  of  milk  and  a  pinch  of  salt. 
Melted  butter  may  also  be  made  with 
water  instead  of  milk.  Add  the  roes 
or  milts  of  mackerel,  and  finely  chop- 
ped parsley,  and  a  spoonful  of  soy,  and 
yon  have  M<xckextl  Sauce; — the  spawn 
of  a  lobster,  and  the  flesh  pulled  into 
pieces  with  a  fork,  and  with  pepper 
and  a  spoonful  of  Worcester  or  Har- 
voy,  and  you  have  Lohnter  Souce;— the 
flesh  and  soft  parts  of  crabs,  and  you 
have  Crah  Sauce.  Half  a  dozen  to  a 
dozen  fresh,  bearded  oysters,  with  half 
•  spoonful  of  anchovy  sauce,  and  you 
have  Oystfr  Saucn; — a  handful  of  shel- 
led shrimps,  and  a  teaapoonful  of  lemon 
pickle,  and  you  have  Shrimp  Sauce; — 
a  tablespoonful  of  anchovy  paste,  or  a 
ooaple  of  pounded  anchovies,  and  you 
liave  Ancitomj  Sauce; — the  liquor  of  a 
quart  of  picked  and  bearded  mussels 
—the  mussels  to  be  added  afterwards, 
—and  you  have  Mvnael  Sauce; — the 
ponnded  flesh  of  salmon,  with  a  httle 
■herry,  a  frw  button  mushrooms  and 
ahallots,  ap  i  a  pinch  of  sugar,  and  you 
have  Matt  lote  Sauce  ;  —  boiled  and 
washed  or  ons,  strained,  and  you  have 
Onion  Sauce. 

Parti'/  Sauce. — Add  to  melted  but- 
ter aome  finely  chopped  parsley,  pre- 
vious!/ scalded,  giving  it  a  boil  up 
before  serving.  Fennel  Sauce  is  made 
in  the  same  way. 

Egp  Sauce  for  Salt  Fish.  Add  four 
hanl-boiled  eggs,  chopped  fine,  to  half 
a  pint  of  boiling  melted  batter,  with 
»  squeeze  of  lemon. 

Tomato  Sauce.— To  four  or  five  to- 
matosadd  an  onion,  two  or  three  cloves, 
a  little  minced  ham,  and  a  mere  pinch 
of  thyme.  When  boiled,  rub  the  whole 
through  a  sieve,  add  a  little  Hour,  sea- 
■on  with  pepper  and  salt,  boil  for  a 
few  minutes,  and  serve  hot. 

BnJtamel  Sauce.  —  Mince  together 
shallots  or  small  onions,  parsley,  and 
cloves,  put  them  in  a  stowpan,  Mrith  an 
ounce  of  butter,  a  Httle  flour,  cream, 
•alt  and  pepper ;  let  the  whole  boil 
till  it  thickens,  then  add  a  little  nut- 
meg, and  serve.  'Minced  meat  may 
alau  be  added. 


Sliarp  Sauce  for  C\,'d  Meats  {Sauee 
Piiiuanle).  Into  a  quart  of  white  wine 
vinegar,  eight  cloves  of  garlic,  twelve 
shallots,  a  small  clove  of  ginger,  a  Uttle 
salt,  and  the  peel  of  a  lemon  ;  boil  to- 
gether, strain,  and  bottle  for  use. 

Caper  Sauce.  —To  melted  butter  add , 
bruised  or  chopped  capers,  with  a  dash 
of  lemon  pickle.    Heat — taking  care 
that  it  does  not  boil. 

Bread  Sauce. — Boil  crumb  of  white 
bread,  with  a  minced  onion,  and  some 
whole  white  pepper;  when  cooked,  take 
out  the  onions,  peppercorns,  and  put 
the  bread,  carefully  crushed  through  a 
sieve,  into  a  pipkin  with  cream,  a  little 
butter  and  salt,  stirring  cai'efully  till 
it  boils. 

Apple  Sauce.— Thre,  core,  and  slice 
apples,  boil  them  in  water,  with  a  bit 
of  lemon  peel  until  tender ;  strain  and 
roast;  then  add  moist  sugar  and  but- 
ter; heat  and  serve.  Used  with  pork, 
geese,  or  ducks. 

Brown  Apple  Sauce  is  made  aa  the 
same,  with  gravy  seasoned. 

Mint  Sauce  — Pick,  wash,  and  chop 
fine  some  green  spearmint.  To  two 
tablespoonfnls  put  eight  of  vinegar, 
adding  brown  sugar  to  taste  ;  serve 
cold  in  a  sauce  tureen,  with  lamb  or 
mutton. 

White  Sauee. — In  a  pipkin  with  • 
quarter  of  a  pound  of  butter  add  a 
dessertspoonful  of  flour,  some  salt  and 
whole  pepper ;  add  a  little  water,  mix 
well  together,  stir  one  way,  without 
allowing  it  to  boil,  and  serve  hot.  This 
may  also  be  made  without  the  butter, 
by  adding  the  yolk  of  an  egg. 

Brandy  Sauce  and  Wine  Sattee  are 
made  by  adding  brandy  or  wine  and 
sugar  to  melted  butter,  without  salt. 
Proportions  :  -  Three  teaspoonfuls  of 
pounded  sugar,  a  wine-glass  of  wine, 
or  half  that  quantity  of  brandy,  or 
cura^ua.  Stir  till  nearly  boiling  and 
serve  in  a  tureen.  Some  prefer  to 
serve  Brandy  Sauce  in  the  oish  with 
the  pudding. 

Stoeet  Sauce  for  Puddings. — To  half 
a  pint  of  malted  butter,  add  three  tea- 
spoenfuls  of  pounded  white  sugar, 
flavour  with  grated  lemon  rind,  nut- 
meg, cinnamon,  or  bitter  almond* 
gronnd;*iouiierandaervehot.  Another. 


DOMESTIC  COOKERY. 


VI 


Swtet  Sauce  i«  made  by  boiling  a 
pint  of  milk  and  atirring  into  it  two 
beaten  eggiand  four  ounces  of  pounded 
■agar,  in  a  jar  placed  in  a  sancepan  of- 
water,  and  stirred  till  it  thickens,  but 
not  boils.  Flavour  with  nntmeg  or 
cinnamon  and  half  a  glass  of  brandy. 

Mwhroom  and  Walnut  Sauce  ii 
made  by  putting  a  pint  of  mushrooms 
and  a  pint  of  walnut  pickle  into  a 
bottle,  with  a  little  essence  of  an- 
chovies, set  uncorked  in  a  saucepan 
of  water  and  heat  to  boiling.  Then 
allow  to  cool,  and  cork  for  use. 

Celery  Sauce  for  boiled  turkeys 
and  poultry  generally.  Boil  until 
tender,  in  salt  and  water,  four  nice 
heads  of  celery,  cut  them  into  small 
pieces  and  put  them  into  half  a  pint 
of  melted  butter,  with  a  blade  of 
pounded  mace,  white  pepper  and  salt 
to  taste.  Simmer,  and  serve  in  a 
tureen.  This  quantity  is  enough  for 
a  fowl ;  half  as  much  more  for  a  tur- 
key. It  may  also  be  jnade  with  stock 
instead  of  melted  butter,  thickened 
with  a  piece  of  bntter  rolled  in  flour. 

Forcemeat  for  fish-soups,  stews,  4c. 
Beat  the  flesh  and  soft  parts  of  a 
lobster,  half  an  anchovy,  a  piece  of 
boiled  celery,  the  yolk  of  a  bard  egg, 
a  little  cayenne,  mace,  salt,  and  white 
pepper,  with  two  tablespoonfuls  of 
bread  crumbs,  one  of  oyster  liquor, 
two  ounces  of  butter  warmed,  and 
two  egg*  well  beaten  ;  make  into  balls, 
and  fry  brown  in  butter. 

Veal  Stuffing  or  Forcemeat. — Season 
irith  pepper,  salt,  cloves,  grated  nut- 
meg, and  lemon  peel,  a  pound  of  lean 
veal,  and  a  quarter  of  a  pound  of 
Musage  meat ,-  add  mushrooms,  minc- 
ing the  whole  very  line  together.  For 
forcemeat  balls,  add  yojlu  of  eggs, 
and  roll  in  flour. 

Stuffing/or  Hare.  — Theliver  scalded, 
an  anchovy  or  a  teaspoonful  of  an- 
chovy paste,  a  slice  of  fat  bacon,  a  little 
•net,  parsley,  thyme,  knotted  marjo- 
ram, a  shallot  or  two,  and  either  onion 
or  chives,  all  chopped  fine  ;  crumbs  of 
bread,  pepper,  and  nutmeg,  beat  in  a 
mortar  witn  an  egg  well  beaten. 

Ordinary  Stuffing  for  Meat  or  Poul- 
try.— Mix  with  any  potted  meat  or  game 
<ui  s^wl  proportum  of  soaked  bread 

e 


or  bread-cmmbs,  and  yon  will  have  at 
once  a  very  fine  stu  fling.  Bacon  or 
biitter  must  be  substituted  for  snet^ 
when  the  forcemeat  ia-to  be  eaten  cold. 

Sage  and  Oni<ns. — This  is  the  ordt> 
nary  stuffing  for  goose  or  roast  pork. 
Chop  onions  very  fine,  with  hau  the 
quantity  of  green  sage  leave;,  put  into 
a  stewpan  with  a  little  water,  simmer 
gently  for  ten  minutes,  then  add 
pepper  and  salt,  with  about  twice  the 
quantity  of  line  bread  crumbs ;  mix 
the  whole,  and  pour  thereto  a  quarter 
of  a  pint  of  broth,  gravy,  or  melted 
butter  ;  stir  well  together  gently,  and 
simmer.  The  liver  of  the  goose  added 
to  the  stuffing  is  a  great  improvement. 

Slvjjmg  for  Turkeys,  FowU,  4te.,  m* 
Roasting. 

Tegetables. 

Potnfot. — Perhaps  the  best  method 
of  cooking  potatos  is  to  boil  them  with 
their  skins  on.  Take  a  dozen  or  more 
equal-sized  potatos,  wash  and  sci-nb 
them  until  the  skins  are  perfectly 
clean  ;  put  them  in  a  saucepan  that 
they  will  half  fill,  just  cover  them 
with  cold  water,  put  in  a  good  hand- 
ful of  salt,  and  let  them  come  to  the 
boil,  then  draw  the  saucepan  on  one 
side,  and  rimmer  gently  ontil  they  are 
— on  feeling  with  a  fork  —  tender  ; 
which  will  be,  for  medium-sized  pota- 
tos, about  twenty  to  twenty -five 
minutes  after  the  water  boils  up;  larger 
potatos  will  take  thirty  to  forty 
minutes.  When  tender  pour  off  the 
water,  and  let  them  stand  with  the 
lid  off,  by  the  side  of  the  fire  for  live 
minutes  to  dry  ;  then  peel  and  serve 
very  hot.  Young  new  potatos  should 
have  their  skins  rubbed  off  with  a 
coarse  cloth,  put  into  boiling  water, 
and  boiled  until  tender — say  fifteen  to 
twenty -five  minutes,  according  to 
size— ponr  off  the  water  and  let  them 
stand,  with  the  lid  raised  but  not 
removed,  antil  quite  dry  ;  serve  very 
hot,  with  a  piece  of  butter  in  the  dish. 
When  the  skins  of  the  young  potstos 
will  not  rub  off,  boil  tuem  with  the 
skins  on,  as  directed  above,  'ilie  best 
way  to  ttcam  potatos  is  to  peel  them, 
throw  them  into  salt  and  water,  and 
when  all  are  peeled,  put  them  is  a 


TAKE  M7  ADVICB. 


i!* 


steuner  over  m  sancepan  of  boiling 
water,  and  let  the  water  boil  fast 
until  the  potatos  are  quite  tender — 
which  will  be  in  half  an  hour,  more  or 
less  according  to  size.  To  mash  pota- 
tos, boil  them  in  their  skins  as 
directed  above,  and  when  quite  dry 
peel  and  mash  them  with  a  fork  until 
they  are  smooth  and  free  from  lumps, 
then  put  them  into  another  saucepan 
with  a  little  butter,  milk  and  salt, 
stir  this  mixture  over  the  fire  until 
very  hot,  dish  lightly,  and  do  not 
smooth  tbe  top,  but  you  may  brown 
with  a  salamander.  Be  careful  of 
three  things  in  the  dressing  of  mashed 
potatoes:—!,  that  they  are  allowed 
to  quite  dry  before  peeling  ;  2,  that 
they  are  beaten  to  a  perfectly  smooth 
paste  ;  and  3,  that  when  served  they 
are  light,  floury,  and  not  sticky. 
About  the  proper  proportion  of 
batter  and  milk  is  two  ounces  of  the 
former  and  a  gill  of  the  latter,  to 
every  two  pound  dish  of  potatos. 
To  fry  potatos,  wash  and  peel  them, 
and  cut  them  into  rather  thin  slices, 
breadthways,  or  but  into  thick  slices 
and  then  into  ribbons,  and  fry  to  a 
good  colour  in  boihng  lard  or  drip- 

Sing  ;  when  crisp  -  say  five  minutes — 
ram  them  on  a  cloth  or  blotting- 
gaper  before  the  fire,  and  serve  very 
ot  with  a  little  salt.  Cold  potatos 
may  be  fried  in  this  way.  To  bake 
potatos,  wash  well,  and  put  them, 
with  their  jackets  on,  into  a  moderate 
oven,  until  they  are  tender  to  the 
fork  ;  serve  in  their  skins.  The  best 
way  to  eat  these  is  to  rub  them  out 
with  a  napkin.  To  bake  potatos 
under  meat,  peel  them  and  sprinkle 
with  salt.  Potato  Rissoles  are  made 
by  boiling  and  mashing,  as  directed 
above,  nuxing  with  salt,  pepper,  a 
little  minced  parsley  aud  onion  (when 
liked),  rolUng  into  small  balls,  cover- 
ing with  egc  and  bread-crumbe,  and 
frying  in  boding  lard  or  dripping  for 
about  eight  or  ten  minutes.  Drain 
on  a  cloth  and  serve  very  hot.  Any 
kind  of  cold  meat,  ham,  or  tongue,  or 
lean  bacon,  may  be  minced  very  tine 
and  added  to  the  mixture. 

Cahharjts.  —  Remove  the  damaged 
oataide  leaves,  and  out  the  stalk  short. 


If  small  summer  cabbages  make  two  ; 
cuts  crosswise  at  the  stalk .  end  ;  if 
larger,  halve  them,  and  if  very  large, 
cut  them  in  quarters.  Wash  them  in 
strong  salt  and  water,  and  let  them 
remain  in  it  for  some  little  time— this 
destroys  insects.  Then  put  them —  _ 
after  draining  or  shaking  the  cold 
water  out  of  them — into  a  large  sauce- 
pan of  boi'ing  water,  with  a  handful 
of  salt  and  a  teaspoonful  of  carbonate 
of  soda  to  every  two  quarts  of  water. 
Boil  fast,  with  the  lia  of  the  sauce- 
pan off,  until  the  stalk  is  tender. 
Drain  in  a  colander,  and  Serve  very 
hot  in  a  dish  with  a  strainer.  A  large 
cabbage  will  take  thirty  to  forty 
minutes,  and  a  small  summer  uabba.:{e 
ten  to  fifteen.  Great  care  must  be 
exercised  that  no  water  is  served  with 
any  kind  of  boiled  vegetables. 

Brussels  Sprouts  and  Young  Greens 
are  boiled  in  the  same  way  as  cab- 
bage, in  a  large  pan  of  boiling  water, 
and  boiled /a«<  till  done. 

Oreen  Peas. — Choose  them  young 
and  fresh ;  shell  them,  wash  well  in 
cold  water,  and  drain  in.  a  colander. 
Then  put  them  into  a  large  saucepan 
(say  half  a  gallon)  of  boiling  water, 
with  a  handful  of  salt,  a  small  lump 
of  sugar  (unless  the  peas  are  of  a 
sweet  kind),  and — when  the  peas  are 
old  and  the  water  hard — half  as  much 
carbonate  of  soda  as  will  be  on  a  six- 
pence ;  let  them  boil  fast,  with  ths 
lid  of  the  saucepan  off,  until  quits 
tender,  but  not  smashed.  Drain  in  a 
colander,  and  serve  very  hot  in  a  hot 
vegetable  dish,  with  a  bit  of  butter  in 
the  middle.  Some  cooks  either  boil 
a  few  sprigs  of  fresh  mint  with  ths 
peas,  or  garnish  with  some  boiled 
separately.  This  is  entirely  a  matter 
of  taste.  The  various  modes  of  stew- 
ing Mrith  lamb,  veal,  kc ,  will  be 
found  under  the  head  Stetcinn. 

French  Beans.  — Prepare  by  cutting 
off  each  end,  and  the  strings  which 
go  down  each  side,  then  slice  up  thin 
and  lay  them  in  salt  and  water  for  a 
little  while.  Put  them  on  in  boiling 
water,  with  a  handful  of  salt  and  haU 
,a  teaspoonful  of  carbonate  of  soda  to 
two  quarts  of  water,  and  keep  them 
boiling  fast,  with  the  lid  oS,  until 


DOMESTIC  COOKERY. 


>;  tender,  say  ten  to  twenty  minotes — 
,  fast  boiling — iiccording  to  size.  Lirain 
•■  ftnd  servo  very  hot.  When  very  youpg 
these  beans  are  not  sliced  up,  but 
.     aimply  have  each  end  cut  off. 

Scarlet  Beans  are  cooked  in  the  same 
'  way  88  French  beans.  The  French 
cooks,  after  they  are  boiled  as  above, 
dry  the  beans  in  a  stewpan  over  the 
fire,  and  when  quite  hot,  add  a  spoon- 
fnl  of  gravy,  a  little  butter,  lemon 
juice,  pepper  and  salt ;  shake  the 
whole  till  the  butter  is  melted,  and 
then  serve. 

Broad  ^eaiw.— Shell  the  beans  and 
put  them  on  in  plenty  of  boiling 
water,  with  a  handful  of  salt,  and 
boil  fast  until  tender — say  fifteen  to 
twenty  -  five  minutes,  according  to 
size.  Drain,  and  serve  with  a  tureen 
of  parsley  and  butter.  If  the  beans 
are  very  old  take  off  the  skins  after 
boiling. 

Haricot  Beans. — Pour  boiling  water 
over  your  white  haricota,  and  after- 
wards remove  the  skins  ;  put  on  to 
boil,  in  cold  water,  enough  to  cover 
them,  adding  hot  water  as  the  former 
evaporates  ;  when  quite  tender  take 
out  and  dry.  KoU  a  bit  of  butter  in 
flour,  put  into  a  stewpan  with  a  few 
minced  onions  ;  add  a  little  gravy, 
pepper,  and  salt.  Toss  the  beans 
into  this  ;  move  them  about  for  five 
or  ten  minutes  over  the  fire,  and  serve 
in  a  large  tureen. 

Catil^ioers.  —  Take  off  the  onter 
leaves,  and  cut  the  stalks  short ;  put 
into  gtrong  salt  and  water  for  an  hour, 
to  draw  out  the  insects.  Put  them 
into  fast  boiling  water  with  a  handful 
of  salt ;  leave  the  saucepan  uncovered, 
and  boU  fast  for  about  fifteen  to  twenty 
minutes,  skimming  the  water  from 
time  to  time ;  when  tender,  strain  and 
serve,  with  plain  melted  butter,  a  little 
of  which  may  be  poured  over.  Large 
caulifiowers  should  b«  cut  in  halves,  I 
and  very  large  ones  quartered,  before 
•oaking  in  the  salt  and  water,  aa  this 
vegetable  ia  frequently  attacked  by 
insect*. 

BrocoU  is  dressed  the  same  as  osoli- 
flower.  I 

Spinach. — Take  a  pailful  of  spinach 
.    aad   wash  it  thoroughly  in   several , 


waters,  until  qnit«  fre*  from  grit; 
then  put  it  into  a  large  saucepan  with 
a  tumbler  of  cold  water,  and  a  couple 
of  handfuls  of  saltppress  close  together 
from  time  to  time,  and  when  quite 
tender— say  ten  or  twelve  minutes — 
take  it  out,  drain  it,  and  then  press  all 
the  water  out  and  chop  very  small ; 
then  put  it  into  a  stewpan  with 
pepper,  a  little  lemon- juice,  and  a  p*t 
of  butter,  stir  over  the  fire  for  about 
five  minutes,  and  serve  very  hot,  with 
sippets  of  bread.  Poached  eggs  may 
be  served  on  spinaM^h. 

Turnip  Tops. — Boil  aa  directed  for 
cabbage. 

Spanish  OnionK. — Take  six  equal- 
sized  Spanish  onions,  and  put  on  in 
plenty  of  boiling  water,  with  the  skim 
on;  boil  for  an  hour.  Then  peel,  put 
into  a  taking  dish  with  a  little  butter, 
and  bake  for  a  couple  of  hours  in  a 
moderate  oven.  Serve  with  brown 
gravy,  pepper  and  salt.  They  majr 
aUo  be  stewed  in  a  pint  of  gravy  — 
being  first  peeled  ;  simmer  very  gmtly 
until  tender— say  two  to  three  honia  ; 
a  large  piece  of  butter  will  do  instead 
of  the  gravy,  but  the  onions  must  be 
moved  about  now  and  then,  and  moat 
Old)/ just  simmer. 

Carrots,  Part^nips,  and  Turnips  are 
all  boiled  in  the  same  way.  B<move 
the  tops,  wash,  scrape,  and  cut  ont 
all  bruises,  specks,  &o.  Cut,  length- 
wise, into  quarters  ;  put  them  on  in 
plenty  of  fast-boiling  water,  with  a 
handful  of  salt.  Tney  should  boQ 
without  stopping  ontil  quite  tender, 
which  time  varies  greatly  with  the  age 
ahd  size  of  the  vegetables.  Turnip* 
are  quickest  done,  then  parsnips,  uid, 
longest,  carrots  —  large  ones  being 
often  over  two  honra  boiling.  To 
mash  turnips,  boil  as  above,  and  drain 
in  a  colander ;  squeeze  them  aa'f9^  aa 
you  can,  and  then  mb  them  through 
a  colander  or  sieve  ;  put  into  a  stew- 
pan with  a  pat  of  bnttisr,  a  little  milk, 
white  pepper,  and  salt,  and  stir  for 
ten  minutes,  when  serve. 

roniato«.— Take  off  the  stolka  and 
put  them  in  a  stewpan  with  a  little 
gravy  ;  stew  gently  till  tender — say 
twenty  minutes  to  half  an  honr ; 
thicken  with  a  bit  of  batter  rolled  in 

7-a 


IM 


TAKE  MT  ADVICE. 


floor,  MMon  with  salt  •n'i  Cayenne, 
boil  ap  and  serve.  They  may  also  be 
■lioed  and  stewed  in  butter  until 
tender — say  twenty  minutes — when 
•tir  in  a  wineglass  of  vinegar,  and 
■erve  with  any  sort  of  roast  meat. 
Many  oooks  bake  them  in  butter, 
with  a  high  seasoning  of  pepper  and 
•alt.  This  way  they  take  about  thirty 
to  forty  minutes. 

I'ruffiet. — Wash  some  fine  truffles 
thoroughly  clean,  wrap  in  buttered 
paper  and  bake  in  a  hot  oven  for 
■ixty  or  seventy  minutes.  Remove 
the  paper  and  serve.  As  truffles  are 
indigestible  they  should  be  eaten 
sparingly. 

Mushrooms. — Wipe  the  mushrooms, 
ent  off  the  ends  of  the  stalks,  peel, 
•nd  broil  over  a  clear  fire.  On  every 
mushroom  put  a  bit  of  butter  and  a 
■qneeze  of  lemon,  pepper  and  salt  ; 
■erve  very  hot.  Button  mushrooms 
may  be  stewed  for  about  half  an  hour 
in  gravy,  with  a  little  Cayenne,  nut- 
meg, and  salt. 

A«paragut  should  be  cooked  as  fresh 
as  possible.  Scrape  the  stems,  and 
tie  np  in  bundles— the  heads  put  all 
the  same  way — of  fifteen  or  twenty 
lieads  ;  then  cnt  tbera  all  the  same 
lea3;th,  put  them  into  fast  boiling 
wacer,  with  a  hiindful  of  salt;  boil 
^ickly  for  Afteen  to  twenty  minutes, 
er  until  quite  tender  ;  dish  upon  toast 
■od  serve  with  plain  melted  butter. 

Sea-Kale  is  dressed  in  the  same  way 
as  asparagus,  which  tee. 

Celerj/  may  be  stewed  in  a  little 
white  stock  {see  Receipt),  with  a  gill 
of  eream,  a  thickening  of  butter  and 
flour,  and  seasoning  to  taste.  To 
Mrve  with  cheese  and  eat  raw,  wash 
elean,  take  away  all  unsightly  pieces, 
dice  it  len;,'th  wise  if  large,  ami  serve 
in  a  celery  glass,  half  full  of  water. 
{/Be^  <?ala<1>. 

Vegetable  Afarroie  — Cut  into  qnar- 
te.'s  ur  Siloes,  take  out  the  seeds,  put 
Ob  in  boUing  water  with  a  little  salt, 
•nd  boil  until  quite  tender.  Serve 
with  melted  butter.  Or  you  may, 
•fter  boiling  them  in  slices,  cover  with  ^ 
•gg  and  bread  crumbs,  or  dip  them 
imto  batter,  and  frv  in  boiling  lard. 

ArticioliM.  —  ^Vask      in     several 


waters,  and  boil  as  directed  for  cab- 
bages, which  see. 

Jerusalem  Art'chokes.  —  Wash  and 
peel ;  put  them  on  in  cold  water,  with 
a  handful  of  salt,  enough  to  just  cover 
them  ;  boil  gently  till  quite  tender  — 
say  fifteen  to  twenty  minutes  after 
the  water  boils  up ;  serve  very  hot, 
with  melted  butter. 

Leltuees. — To  serve  plain,  wash 
carefully  in  salt  and  water,  and  then 
in  plain  water,  pick  off  the  outer 
leaves,  drain  in  a  colander,  and  out 
into  quarters,  lengthwise.  (See  Salad). 

Cucumbers. — Peel  and  cut,  begin- 
ning at  the  thick  end,  into  very  thin 
slices,  season  with  pepper  and  salt. 
Dish,  and  serve  with  salad  oil  and 
vii.j^ar,  or  vinegar  only,  over.  {Se» 
Salad). 

Horseradish. — Put  the  root  into 
weak  salt  and  water  for  an  hour ; 
wash  thoroughly,  and  scrape  very  thin 
with  a  sharp  stiff  knife.  This  ia 
always  served  with  roast  beef.  A 
good  plan  is  to  keep  a  little  scraped, 
and  kept  in  •  glass  bottle  with 
vinegar. 

Sahda. — All  fish  salads  are  made 
precisely  as  directed  for  lobster  salad. 
The  best  dressing  for  salad,  accord- 
ing to  the  English  taste,  is  the  yolk 
of  hard  eggs  rubbed  up  with  oil,  vine- 
gar, mustard,  pepper,  and  salt ;  soma 
add  a  little  sugar.  As  few  persons 
agree  as  to  which  of  these  ingredients 
should  predominate,  it  would  be  use- 
less to  give  instructions  for  the  mix- 
ing, the  best  way  being  to  purchase 
the  ready -made  salad-dressing  of  some 
good  pickle-mxker.  Watcrcrcsses 
are,  perhaps,  the  most  wholesome 
vegetable  for  salads ;  and  then  the 
lettuce,  from  its  sedative  properties. 
Celery  is  generally  mixed  with  salad, 
and  where  onions  are  liked,  they 
should  always  form  part  of  the  salad, 
as  they  give  a  warmth  which  is  want- 
ing in  the  other  vegetables.  To  those 
who  like  the  flavour,  it  is  recom- 
mended to  rub  the  bottom  of  the  salad 
bowl  with  a  clove  of  garlic,  with<iut, 
however,  putting  any  portion  into  the 
salad. 

Tomato  Salad. — Take  from  four  to 
six  toutaUMs  (according  to  siM),  lat 


,*!«?■, .^ 


I>0MB8TIO  COOKERr. 


Ml 


tliem  be  folly  ripe  and  fresh,  slice 
them  in  thin  rounds,  hiy  them  in  a 
glass  dish  aiTan^ed  neatly ;  then  ponr 
over  sufficient  vinegar  to  barely  cover 
them,  and  add  a  spoonful  of  salt  and 
a  very  little  pepper ;  let  the  salad 
stand  abont  two  hours  before  serving. 
The  above  is  excellent  with  either 
«old  or  hot  meat,  fish,  &c.,  and  is  a 
very  wholesome  and  pleasing  dish. 

ZVoit. 
In  serving  a  dessert  ia  summer 
be  careful  the  fruit  is  all  freshly 
gathered,  and  perfectly  ripe.  A 
nice  selection  of  fresh  fruit,  with  a 
little  crystallized  fruit,  a  few  bon-hoTU 
and  fancy  biscuits,  preserved  ginger, 
fruit  ices,  and  powdered  loaf  sugar  is 
a  dessert  at  once  tasteful  aud  com- 
paratively inexpensive.  In  winter 
time  apples,  oranges,  nuts,  almonds, 
raisins,  and  dried  and  crystallized 
fruits  must  take  the  place  of  the  fresh. 
These  should  be  arranged  with  taste, 
and  the  ornamental  leaves  of  various 
frnits  interspersed. 

Sieved  Pears  and  Ptppint.  —  All 
kinds  of  winter  pears  form  a  very  good 
dish,  simply  peeled,  cut  into  slices, 
and  stewed  gently  with  a  little  sugar, 
water,  cloves,  and  cinnamon,  adding 
a  little  lemon  juice  ;  or  they  may  be 
■tewed  in  French  white  wine  with 
similar  seasoning ;  or  be  baked  in  an 
oven  in  the  same  way,  adding  a  little 
port  wine  to  increase  the  flavour  and 
improve  the  colour.  The  addition  of 
a  little  fresh  lemon-peel  is  an  improve- 
ment. To  stew  pippins,  and  other 
applet,  core  them,  pare  thin,  and 
throw  into  water.  For  every  pound 
of  fruit,  rnxke  a  syrup  with  half  a 

'  pound  of  refined  sugar  and  a  pint  of 
water.  Skim  well,  and  put  in  the 
pippins  to  stew  till  clear,  then  grate 
sontA  lemon-peel  over  them,  and  serve 
cold  in  the  syrup. 

Baked  Pears,  Apples,  Ac. — Bake  ill 
a  moderate  oven  with -sugar. 

[For  all  other  modes  of  cooking  and 
preserving,  or  otherwise  dressing  fruit, 
see  the  v.iiious  receipts  under  Pud- 
dings and  Pies,  Pastry,  Jellies,  Sick- 
room   Cookery,    6auce^   Fieaerving, 

.  Goiueotiouei-y,  &c.] 


CnriiLg,  FioUiuff,  Preaerriaf « 

Curing  and  Potting  are  terms  applied 
to  the  treatment '7nF~  meat,  fto.,  with 
salt ;  Pickling  to  the  preparation  of 
fresh  fish,  vegetables,  Ac,  with  yins> 
gar,  and  Preserving  to  the  modes  of 
treating  fruits  and  vegetables  with 
sugar,  fto.  A  Oood  Pickle  lot  poik 
hams,  tongue,  or  beef  is  the  following  t 
— Put  two  gallons  of  water,  twoponnda 
of  brown  sugar,  two  pounds  of  bay- 
salt,  two  pounds  and  a  half  of  common 
salt,  and  half  a  pound  of  saltpetre,  in 
a  deep  earthen  pan,  with  a  cover  to  fit 
close.  Before  putting  in  the  meat 
sprinkle  it  well  with  coarse  sugar,  and 
drain.  Pack  close;  so  that  the  pickl« 
may  cover.  This  pickle  is  not  to  b« 
boiled.  A  small  ham  may  lie  fourteen 
days,  a  large  one  three  weeks;  a  tongtta 
twelve  dAys,  and  beef  in  propor- 
tion to  its  size.  They  will  eat  well  ont 
of  the  pickle  without  dryins.  'When 
they  are  to  b«  dried,  let  each  piece  b« 
drained  over  the  pan  ;  and  when  they 
cease  to  drop,  take  a  clean  sponge  and 
dry  thoroughly.  Six  or  eight  hour* 
will  smoke  them;  a  little  saw-dust  sad 
wet  straw  burnt  will  do  this.  If  put 
into  a  chimney,  sew  them  in  coars* 
cloth,  and  hang  them  a  week.  This 
pickle,  if  skimmed  before  each  piok- 
ling,  will  last  for  years. 

To  Cure  Pork.  ■  Bone,  and  cat  into 
pieces.  Rub  with  saltpetre,  and  then 
with  common  salt  a.id  bay-salt,  mixed. 
Put  a  layer  of  common  salt  at  th* 
bottom  of  tub,  cover  each  pieo*  with 
salt  and  lay  them  even  one  upon  ano- 
ther ;  fill  the  hollow  places  with  salt. 
As  the  salt  melts  on  t>e  top^  strew  on 
more,  lay  n  coarse  cloth  over  th* 
vessel,  a  board  over  that,  and  a  weight 
on  the  board.  Cover  close,  strew  on 
more  salt,  as  may  be  necessary,  and 
the  nork  will  keep  good  the  year  round. 

To  Cure  Bacon. — Place  the  meat  on 
t  table  ;  salt,  with  a  little  nitre,  added, 
well  all  over.  Some  straw  is  then 
placed  on  a  floor,  a  flitch  laid  thereon, 
with  the  rind  downwards — straw  laid 
above  this,  then  another  flitch,  and  so 
on  ;  above  the  whole  is  placed  a  board, 
and  weights  above  all.  In  three  weeka 
or  ft  atouth  the  meat  ia  suiHoiwitly 


MB 


TAKE  M7  ADVICa. 


Baited  and  ia  hnng  np  to  the  kitchen 
raftert.  The  Irish  practice  of  burning 
wood  and  turf  imparts  a  sweetness  to 
the  bacon  thus  cured. 

To  Cure  HatM.—Kah  the  legs  of 
txirk  with  salt,  and  leave  them  for 
uu-ee  days  to  drain;  throw  away  the 
brine.  For  hams  of  from  fifteen  to 
•ighteei)  pounds  weight,  mix  together 
two  ounces  of  saltpetre,  one  pound  of 
coarse  sugar,  and  one  pound  of  salt; 
rub  with  this,  lay  in  deep  pans  with 
the  rind  down,  and  keep  for  three  days 
well  covered  ;  then  pour  over  a  pint 
and  a  half  of  vinegar,  turn  them  in  the 
brine,  and  baste  with  it  daily  for  a 
month;  drain  well,  rub  with  bran, 
and  lumg  for  a  month  high  in  a  chim- 
ney, or  a  smoking  house,  over  a  wood 
fire  to  smoke. 

To  Pot  Feoi.— Cut  a  fillet  into  four 
pieces;  season  with  pepper,  salt  and  a 
little  mace ;  put  the  veal  into  a  pot 
with  half  a  pound  of  batter;  tie  a 
paper  over  it,  and  bake  three  hoars. 
Cut  off  the  outsides ;  pound  the  meat 
in  a  mortar  with  the  fat  of  the  gravy, 
tillof  the  thickness  of  paste;  then  pack 
close  in  pots,  press  down  hard,  and 
when  cola,  pour  clarified  butter  over 
it.     It  is  fit  to  eat  in  a  month. 

Venison,  Ham,  FowU,  Pigeont,  Poul- 
try, iec,  may  be  potted  in  the  same 
way. 

Bravm. — Having  cleansed  a  large 
pig's  head  thoroughly,  and  rubbed  it 
with  salt  boil  it  until  the  bones  can  be 
removed;  season  with  salt  and  pepper, 
and,  while  hot,  lay  the  meat  in  a 
mould.  Press  it  down  with  a  board 
and  heavy  weight,  and  let  it  remain  in 
a  cool  place  for  six  hours.  Then  boil 
for  about  an  hour,  covering  the  mould 
with  the  liquor  in  which  the  head  was 
first  boiled;  press  again  after  this 
boiling.  The  flavour  is  improved  by 
adding  in  layers,  when  the  mould  is 
filled,  some  salted  and  boiled  tongue 
in  thin  slices.  The  tongue  must  be 
peeled.  A  sucking  pig  may  be  collared 
in  the  same  way. 

Meat  or  FUh  Prtterved  in  Sugar. — 
Bub  the  ^oint  •or  fish  (after  being 
opened)  with  sugar,  and  leave  it  for 
•  few  daya  to  dry.    If  intended  for 


long  keeping,  dry  it  after  this,  takii^ 
care  to  expose  new  surfaces  to  the  air 
frequently,  to  prevent  mouldineaa. 
Fish  preserved  in  this  manner  will  be 
fount^  when  dressed,  superior  to  that 
which  has  been  cored  by  salt  or  amoke> 

Fioldiiig. 

To  Pickle  Salmon.— SjiUt  the  fiah, 
after  it  has  been  scaled  and  cleaned, 
and  divide  it  into  convenient  pieces. 
Lay  the  pieces  in  a  shallow  kettle,  with 
as  much  water  as  will  cover  them.  To 
three  quarts  add  one  pint  of  vinegar, 
two  or  tbree  ounces  of  salt,  twelve  bay 
leaves,  six  blades  of  mace,  and  a  quar- 
ter of  an  ounce  of  black  pepper.  When 
boiled  enough,  drain  and  put  it  on  a 
clean  cloth  ;  then  put  more  salmon 
into  the  kettle,  and  pour  the  Uquor 
upon  it,  and  so  on  till  all  is  done. 
After  this,  if  the  pickle  be  not  well- 
flavoared  with  vinegar  and  salt,  add 
more,  and  boil  quick  for  three  quarters 
of  an  hour.  When  all  ia  cold  pack  the 
fish  in  deep  pans  or  tuba,  and  let  there 
be  enough  pickle  to  plentifully  cover. 
Preserve  it  from  the  air. 

To  Pickle  Mackerel.— Clean  and  di- 
vide large  mackerel;  cut  each  side  into 
three  parts;  take  pepper,  nutmegs, 
mace,  cloves,  and  salt,  all  finely  pow- 
dered; mix,  and  having  made  a  little 
hole  in  each  piece  of  fish,  force  the 
seasoning  therein,  rub  also  some  on  the 
outside;  then  fry  brown  in  oil,  let 
them  stand  till  cold,  put  into  a  stone 
jar  and  cover  with  vinegar.  If  to  be 
kept  any  time,  pour  oil  on  top. 

To  Pickle  Mush^-oomn. — Clean  small 
button  mushrooms,  and  pnt  them  into 
cold  vinegar,  and  allow  it  to  come 
slowly  to  a  boil ;  drain  and  lay  them  in 
a  cloth  till  cold,  and  then  put  them 
into  fresh  vinegar.  If  very  small,  they 
should  not  be  allowed  to  boU,  aa  so 
strong  a  heat  might  destroy  them. 
When  dried,  they  may  be  pat  again 
into  the  vinegar  after  it  nad  been 
cooled.  A  little  mace  will  improve  the 
flavour,  bat  no  hot  pepper  uonld  be 
used. 

Pickled  Caper ». — Directly  they  are 
gathered  put  the  capers  into  a  jar  with 
atrong  vinegar  and  aalt,  leaving  two 


DOMSSTW  COOKBRT. 


lot 


inches  of  vinegar  oyer  the  capers,  then 
tie  the  jar  down  with  a  skin ;  and  if 
the  capers  are  kept  in  a  cool  place,  and 
a  little  fresh  strong  yinegar  added  from 
time  to  time,  they  will  remain  good 
for  four  or  five  years. 

Pickled  Cabbage. — Slice  into  a  colan- 
der, and  sprinkle  salt  over  each  layer. 
Drain  two  days,  put  into  a  jar,  and 
cover  with  boiling  vinegar,  adding  a 
few  slices  of  red  beet-root.  If  spice  be 
nsed,  it  should  be  boiled  with  the 
yinegar.  Hard  whiU  cabbage  may  be 
intermixed  with  the  other,  or  cauli- 
flowers cut  into  branches. 

Caulijlowei-s,  Brocoli,  Beatu,  Nastur- 
tiums, Articliokes,  Jiadishes,  )tx.,  may 
be  pickled  in  the  same  way. 

Pickled  Walnuts, — Take  g^reen  wal- 
nuts before  the  inner  shell  is  formed 
— which  may  be  known  by  pricking 
them  with  a  pin  ;  if  it  goes  through 
easily,  they  are  young  enough  to  pickle. 
Prick  them  in  several  places,  to  allow 
them  to  imbibe  the  salt,  and  keep 
them  in  strong  brine  for  a  fortnight, 
making  fresh  salt  and  water  every 
three  days ;  drain  and  put  them  in  a 
jar,  sprinkle  with  salt,  and  pour  over 
Doiling  yinegar,  some  shallots,  garlic, 
or  onion  may  be  boiled  in  the  vmegar 
if  the  flavour  be  not  disliked. 

Pkkled  Onions.  — Select  youngeqnal- 
■ized  onions,  peel  and  steep  them  in 
strong  salt  and  water  for  tour  days, 
chan^iDg  the  water  two  or  three  times ; 
wipe  perfectly  dry,  and  put  them  into 
scalding  milk  ;  when  the  milk  becomes 
cold,  drain  them,  and  dry  each  sepa- 
rately in  a  cloth ;  put  into  jars ;  pour 
over  as  much  white  wine  vinegar,  which 
has  been  boiled  with  white  pepper,  as 
will  cover  them  ;  tie  over  first  with  wet 
bladder,  and  then  with  leather,  and 
keep  the  jars  in  a  dry  place  for  use. 
A  little  powdered  or  crushed  ginger 
may  be  added. 

Freserriaff. 

Bottled  Fruit. — Burn  a  match  in 
each  bottle,  to  exhaust  the  air,  then 
place  in  the  fruit,  quite  dry  and  sound; 
sprinkle  powdered  sugar  between  each 
layer,  put  in  the  bung,  and  tie  over  ; 
set  the  bottles,  bung  downwards,  in 
ft  Urge  stewpan  of  oold  water,  with 


hay  hud  between  to  prevent  breaking. 
Put  on  the  fire,  and  when  the  skins  of 
the  fruit  are  just  cracking,  take  out^ 
and  put  away  for  th«-winter. 

Preseried  Hhubarb. — Skin  rhubarb 
and  cut  into  two-inch  pieces;  take«n 
equal  weight  of  sugar ;  put  sugar  in 
preserving-pan  on  the  fire  to  clarify, 
add  a  little  whole  ginger  with  very 
little  water ;  put  in  the  rhubarb,  allow 
it  to  simmer  for  three  hourif,  put  in 
jars  to  cool,  then  cover  up  as  in  Jams. 
Preserved  Damsons. — The  sugar  is 
to  be  pounded,  and  dissolved  in  the 
syrup  before  being  set  on  the  fire. 
Green  sweetmeats  will  spoil  if  kept 
long  in  the  first  syrup.      Fruit  should 
be  covered  with  mutton  suet  melted, 
to  keep  out  the  external  air.     Wet 
sweetmeats  must  be  kept  in  a  dry  and 
cool  place,  with  paper  dipped  in  brandy 
laid  over.    Put  into  a  sancepan  over 
the  fire,  with  water  to  cover  uie  fruit. 
When  boiled,  strain  off  the  li(}nor,  and 
add  to  every   pound  of  fruit  wiped 
clean,  as  much  refined  sugar.  Put  one- 
third  of  the  sugar  into  the  liquor,  set 
over  the  fire,  and  when  it  simmers  put 
in  the  damsons.     Boil,  then  take  oS^ 
and  cover  close  for  half  an  hour.    Set 
on  again,  and  let  simmer  while  over 
the  fire,  after  being  turned.  Take  ont, 
put  them  into  a  basin,  strew  all  the 
sugar  that  remains  on  them,  and  poor 
the  hot  liquor  over.  Let  stand  covered 
till  next  day  ;  boil  up  once  more  ;  then 
take  out  and  put  into  pots.     Boil  the 
liquor  till  it  is  a  jelly,  and  when  oold, 
pour  it  over  the  fruit. 

All  Sorts  of  Stone  Fruit  may  be  pre- 
served in  this  way. 

Candid  Citron,  Lemon  or  Orange 
Peel.  —  Soak  the  peels  in  water,  which 
must  be  frequently  changed,  tintil  the 
bitterness  is  extracted ;  tlien  drain 
and  place  them  in  sjrrup  ontil  they  are 
soft  and  transparient ;  the  strength  of 
the  syrup  being  kept  up  by  boiling  it 
occasionally  with  fresh  sugar.  When 
taken  out  they  should  be  drained  and 
placed  on  a  sieve  to  diy. 

Jams. — All  sorts  of  stone  fruit,  cur- 
rants, ftc,  may  be  made  into  jams  b^ 
the  potting  method  : — Pick  the  fruit 
from  the  stalks,  and  to  every  pound 
add  one  pound  of  lump  sugar.  Boil  the 


-i. 


TAKE  MT  ADVICE. 


yHitAp  half  an  honr,  ikim  and  itir  it 
all  the  time  ;  put  it  into  pots,  tightly 
eovered  and  fix  with  string  or  gum.  In 
atone  fruits,  crack  kernels,  and  put  into 
the  jam  when  potted.  Brown  ingar 
may  be  used  for  these  jams. 

Raspberry  and  Strawberry  Jam. — 
Pick  the  fruit,  which  must  be  perfectly 
fresh,  ripe  and  dry.  Strew  over  it  an 
•qnal  weight  of  lump  sugar,  and  half 
M  mnclf  of  the  juice  of  white  (or  red) 
enrrants.  Boil  the  whole  over  a  clear 
fire  for  half  an  hour,  skim  it  well,  put 
it  into  pots  or  glasses,  and  let  stand 
till  next  day.  Cover  with  white  paper 
dipped  in  orandy  or  whisky,  then 
eoTer  as  above.  All  jams  and  jellies 
■kould  be  covered  with  white  paper 
dipped  in  brandy  or  whisky. 

ifarmalade. — Take  Seville  oranc;es 
■ad  lump  sugar,  weight  for  weight, 
Cut  the  nnd  very  thin,  and  put  it  in 
A  preserving  pan  ;  cover  with  cold 
water,  and  boil  till  quite  soft ;  strain 
through  a  sieve,  and  preserve  the 
water ;  cnt  the  rind  into  thin  chips 
half  an  inch  long,  mix  them  with  the 
water  they  were  boiled  in  ;  then  take 
the  spongy  white  off  the  orange  very 
«lean  and  throw  it  away.  Divide  the 
iacide  of  the  orange  into  quarters,  and 
•crape  the  pulp  on  the  fibry  part  or  fine 
■kin  of  the  orange  ;  put  the  latter  with 
the  seeds,  put  the  pulp  with  the  chips  ; 
then  wash  the  seeds  with  a  little  boil- 
ing-water through  a  sieve,  which  will 
form  a  thick  jelly,  add  that  to  the 
polp  and  chips.  Put  in  preserving 
pan  with  sugar,  boil  for  halt  an  hour, 
ftnd  next  day  cover  down  a*  for  jama. 

Confectionery,  to. 

Cvmvottt  — Take  a  pint  and  a  half 
of  cold  water  and  a  pound  of  lamp 
angar  ;  boil  them  for  mteen  minutes, 
skimming  constantly ;  then  add,  while 
the  syrup  is  boiling,  any  kind  of  fmit, 
■nch  as  peeled  and  quartered  apples 
or  oranges,  whole  apricots,  peaches, 
damsons,  plums,  greengages,  i,o.  Let 
the  whole  simmer  very  gently  until  the 
fruit  is  quite  tender  bat  not  broken, 
when  take  it  out  carefnlly,  and  arrange 
ia  •■  ornamental  glass  diah.     Then 


£^Te  the  syrnp  a  "karp  boil  for  a  few  ' 
minutes,  skimming  off  any  sonm  thai 
may  rise ;  let  the  syrup  cool,  poor 
ovtr  the  fruit,  and  when  cold,  serve, 
garnished  with  strips  of  candied  peel, 
hon-bon»,  &c.  This  syrup  is  intended 
for  imrnediate  ute  only,  and  will  not  — 
keep  long.  If  applea  are  used,  pe«l, 
halve,  and  core  them,  and  give  each 
piece  a  drop  or  ao  of  lemon-juice ; 
apricots  and  other  stone  fruit  mav  bo 
halved,  the  stonea  removed,  and,  if 
liked,  the  kernels  boiled  in  the  svrup. 
Oranges  must  be  carefully  peeled,  the 
white  pithy  skin  removed  with  a  blunt  ' 
knife  so  as  not  to  injure  the  inner 
skin,  and  divided  in  their  natural  way 
into,  say,  four  or  fire  pieces  each  ;  a 
little  of  the  peel  may  be  cut  thin  and 
boiled  in  the  syrup.  Compotes  should 
always  be  senrea  in  glass  dishes. 
Owing  to  the  ease  with  which  they  are 
prepared,  their  wholesomenesa  ,and 
tasty  appearance,  they  are  permanent 
favourites  in  all  homes. 

Canilied  Ft-uiU  are  so  difficnlt  to  pro- 
pare  properly,  owine  to  the  great  caro 
and  experience  needed  in  boiling  the 
sugar  to  make  a  syrup  of  proper  con- 
sistency, that  the  best  and  cheapest 
plan  is  to  buy  what  yon  require  of  a 
good  confectioner.  A  simple  and  ex> 
cellent  sabstitote  ia — 

Iced  Fruit.  — Take  any  fresh  f ruit^ 
such  as  strawberries,  currants,  plums, 
kc,  and  remove  all  stalks  and  bruised 
fruits.  Then  beat  up  the  whites  of 
four  eggs  and  mix  with  half  a  pint  of 
water.  Dip  your  fruit  in  this,  drain 
it,  and  roll  it  well  in  finely  powdered 
sugar ;  lay  on  paper  for  several  hours  in 
a  dry  place  wnen  the  sugar  will  havo 
crystallized  over  the  fruit.  Serve  at 
dessert. 

Butter  Scotch. — Take  a  pound  of 
eood  brown  sugar,  and  put  it  into  a 
delicately  clean  pan,  with  four  ounce* 
of  butter,  beatm  to  a  cream.  Stir 
constantly  over  the  fire  for  about 
twenty  minutes  to  half  an  hour  (the 
way  to  tell  when  this  is  done  is  to  dtop 
a  httle  on  to  a  dish,  and  if  this,  when 
cool,  does  not  stick  to  the  teeth  when 
bitten  it  is  done) ;  just  before  it  is  don* 
put  in   half  an  oauco  of  powdarod 


D0ME8TT0  COOKERY. 


MB 


ginger.  Ponr  tha  mixture  into  a  bat- 
tered tin  or  dish,  and  put  into  a  cool 
place  to  set.  , 

Everton  Toffen — Dissolve  in  a  pan 
over  the  fire  a  pound  of  powdered  loaf 
sugar  in  a  gill  of  water  ;  beat  to  a 
cream  four  ounces  of  butter,  and  add 
it.  Then  proceed  as  directed  for  but- 
ter-scotch, substituting  four  or  five 
drops  of  essence  of  lemon  for  the 
powdered  ginger. 

Confectionery,  beyond  the  few  simple 
receipts  here  given,  cannot  be  taught 
in  books  —  the  simplest,  best,  and 
cheapest  way  is  to  buy  what  you  want 
ready  made. 

In  speaking  of  confectionery,  it 
should  be  remarked  that  all  the  va- 
rious preparations  above  named  come, 
strictly  speaking,  under  that  head  ; 
for  the  various  fruits,  flowers,  herbs, 
roots,  and  juices,  which,  when  boiled 
with,  sugar,  were  formerly  employed 
in  pharmacy  as  well  as  for  sweetmeats, 
were  called  confections,  from  the  Latin 
word  eonjieere,  "to  make  up;"  but 
the  term  coiifectionery  embraces  a 
▼ery  large  class  indeed  of  sweet  food, 
many  kinds  of  which  should  not  be 
attempted  in  the  ordinary  cuisine. 
The  thousand-and-one  ornamental 
dishes  that  adorn  the  tables  of  the 
wealthy  should  be  purchased  from  the 
confectioner ;  they  cannot  profitably 
be  made  at  home.  Apart  from  these, 
cakes,  biscuits,  and  tarts,  &c.,  the 
class  of  sweetmeats  called  confections 
may  be  thus  classified: — 1.  Liquid  con- 
fects,  or  fruits  either  whole  or  in  pieces, 
preserved  by  being  immersed  in  a  fluid 
transparent  syrup  ;  as  the  liquid  con- 
fects  of  apricots,  green  citrons,  and 
many  foreign  fruits.  2.  Dry  confeots 
are  those  which,  after  having  been 
boiled  in  the  syrup,  are  taken  out  and 
put  to  dry  in  an  oven,  as  citron,  and 
orange-peel,  ko.  3.  Marmalades,  jams, 
and  pastes,  a  kind  of  soft  compounds 
made  of  the  pulp  of  fruits  or  other 
vegetable  substances  beat  yp  with 
sugar  or  honey  ;  such  as  oranges,  apri- 
cots, pears,  ^  4.  Jellies  are  the 
juices  of  fruits  boiled  with  sugar  to  a 
pretty  thick  consistency,  so  as,  upon 
cooling,  to  fonn  a  trembling  jelly ;  as 


currant,   gooseberry,   apple  jelly,  Ao. 

5.  Conserves  are  a  kind  of  dry  coa* 
fects,  made  by  beating  up  flowers, 
fruits,  &c.,  with  svgsr  not  dissolved. 

6.  Candies  are  fruits  candied  ovw 
with  sugar  after  having  been  boiled  in 
the  syrup. 

TERMS  USKD  Ttf  HOSKRIT  CX>OKSRT. 

Aspic — A  transparent  jellv  used  aa 
an  outer  moulding  for  fish,  game, 
poultry,  &c. ;  also  for  decorating  and 
garnishing. 

Assiette  (a  plate)— Small  entries, 
not  more  than  a  plate  will  hold. 
Fruits,  cheese,  chesnuts,  biscuits,  fta, 
at  dessert,  if  served  upon  a  plate,  an 
called  assiettes. 

Assiette    volante — A    dish    handed 
round  by  a  servant,  bnt  not  placed  on 
the  table.     Small  cheese  souffles,  anft, 
other  dishes,   served  hot,  are  often 
made  assiettes  volantes. 

Bain-marie — An  open  saucepan  or 
kettle  of  almost  boiling  water,  that  a 
smaller  vessel  can  be  set  in,  for  cook- 
ing and  warming,  extremely  useful 
for  keeping  things  hot,  without  effect- 
ing any  alteration  in  either  their 
quality  or  quantity.  If  von  keep 
broth,  soup,  or  sauce  by  the  fire,  it 
reduces  and  thickens.  This  is  obviated 
by  the  use  of  the  bain-marie,  in  which 
the  water  should  be  hot,  bnt  not 
boilins. 

Bechamel — White  satice,  now  often 
used,  much  commended  by  Franosr 
telli.- 

Blanch — To  whiten  poultry,  vege- 
tables, fruit,  ftc,  by  dipping  them 
into  boiling  water  for  a  short  time, 
and  afterwards  into  cold  water,  letting 
them  remain  there  for  •  while,  tiU 
they  are  whitened. 

Blanqvette — A  kind  of  fricaaste 
much  used  in  Frencl^cookery. 

B<uiilli — Beef,  or  other  meat,  boiled 
or  see  wed.  In  France,  the  term  ia 
applied  only  to  beef  boiled,  the  gravy 
from  which  forms  stock  for  soups. 

Bouillie—A.  French  dish,  something 
like  hasty  pudding. 

Bouillon — A  thm  soup  or  broth, 
much  used  by  the  French  peasantry. 

.Sroise— To  stew  meat,  which  hm 


uj^i^ . 


HM 


TAKE  MY  ADVIOM 


beoa  previonily  blanclied,   with  fat 
bacon,  until  it  ia  tender. 

Brai$iire—A.  sancepan,  with  raised 
edges,  to  hold  fire  on  the  top.  IndiB- 
peiisable  in  many  made  dishes. 

Caramel— Burnt  sugar.  A  little 
piece  of  sugar  is  placed  at  the  bottom 
of  a  saucepan,  and  burned;  upon  it  is 
poured  stock  or  water,  little  by  little, 
till  the  whole  is  brown.  Caramel  is 
«aed  to  colour  meats  and  give  tone  to 
MQces,  entremets,  &o.  ' 

Oa  serole—A  crust  of  boiled  rice, 
»fter  having  been  moulded  into  the 
form  of  a  pie,  filled  with  a  fricassee  of 
white  meat  or  a  pur^e  of  game. 

Compote— A  stew,  as  of  fruit,  or 
gante,  or  pigeons. 

Contomini  -  The  name  by  which  rich 
■onp,  itook,  or  gravy  ia  commonly 
known. 

Croquette — A  ball  of  fried  rice  or 
potatoes. 

Oroii(on«— Sippets  of  bread,  toasted 
or  browned  for  hashes,  fto. 

Di»o»ser — To  bone,  or  take  out  the 
bones  from  ponltry,  game,  or  fish ;  an 
•peration  requiring  some  tact. 

KntrieM—TMty  little  side  dishes, 
■erred  with  the  tirst  course. 

Bntremet* — Small  aide  dishes,  served 
with  the  second  conree. 

JCscalopet — Collope  ;  small,  round, 
thin  pieces  of  tender  meat  or  fish, 
beaten  with  a  rolling-pin  to  render 
them  tender. 

FeuUlelage  —Puff-paste,  which  see. — 

Foncer — To  put  slices  of  ham,  veal, 
or  thin  broad  slices  of  bacon,  into  the 
bottom  of  a  saucepan. 

Oalette — A  broad,  thin  cake,  nsed 
for  dessert. 

Gateau — Properly  speaking,  a  cake; 
bnt  occasionally  used  to  denote  a  amaU 
padding  or  tart. 

Olacer—To  gtace  or  spread  a  thick 
and  rich  sauce  or  gravy,  called  glaze, 
upon  hot  meats  or  larded  ponltry.  A 
feather  or  brush  is  used  to  put  on  the 
glate.  In  confectionery,  "  to  glaze" 
means  to  ice  fruit  and  pastry  with  sngar, 
vhich  glistens  when  cold  and  crisp. 

H'lrs  cCauvres — Small  dishes,  or  <m- 
liettet  vo'ante*  of  aardinas,  anchovies, 
•nd  aimilar  reliabea,  osed  during  the 
flrat  coarse. 


Maigre — Soup^  broth,  or  grary, 
without  meat,  commonly  eaton  m 
Roman  Catholic  countries  on  faat 
days. 

Matelote — A  rich  fish-stew,  nanally 
composed  of  eels,  carp,  trout,  or  bar> 
be),  made  with  wine. 

Mayonnaise — Cold  sance  or  salad- 
dressing  for  salmon  and  lobster.  Much 
patronised  for  luucheuna  and  cold  col- 
lations. 

Menu — The  bill  of  fare,  always  given 
at  large  dinners. 

Memique--A  sort  of  icing,  made  of 
whites  of  eggs  and  sugar,  well  beaten. 

Jfij-o<on— Slices  of  beef  for  vinai> 
grette,  or  ragout,  or  onion  stew.  The 
slices  are  larger  than  coUops. 

Moviller—£o  add  water,  broth,  or 
any  other  liquid  during  cooking. 

Paner — To  cover  meat,  ftc,  for 
cooking  in  the  oven,  on  the  gridiron, 
or  frying-pan,  with  very  fine  bread- 
crumbs. 

Piquer  —  To  lard  poultry,  game, 
meats,  Ac,  with  strips  of  fat  bacon  ; 
always  be  done  according  to  the  grain 
of  the  meat,  so  that,  when  cut,  each 
slice  will  contain  some  of  the  larding. 

Palie  —Stock,  nsed  instead  of  water 
for  boiling  turkeys,  sweetbreads,  fowls, 
and  vegetables.  Not  common  in  Eng- 
lish cookenr. 

Purie — Vegetables  or  meat  reduced 
to  a  smooth  pulp,  and  afterwards 
mixed  with  snracient  liqnid  to  make 
it  of  the  consistency  of  thick  aoup. 

Ragout — A  stew  or  hash  of  variona 
meats,  ponltry,  game,  &c. 

Remoulade  -  Salad-dressing. 

^w*o/«.— Balls  of  finely  minced 
meat  (of  differeut  kiiuU)  rolled  in 
dour  in  the  hands,  fried  in  oil  till  they 
are  a  deep  brown. 

Boux,  brown  and  white^French 
thickening. 

i^o/mt— Kagootof  previonsly  roasted 
game  or  poultry. 

Sauee  piquante — A  sharp  sauce,  with 
a  predominating  flavour  of  vinegar  oi 
lemon. 

Sauter — To  dress  w^  sauce  in  a 
saucepan,  shaking  it  about  continoally 
daring  the  proceas. 

7'anii«— Tammy,  a  kind  of  open 
'  oloth  or  lie  ve^  through  which  to  •trai.o 


DOMESTIC  aOOKEST. 


Wl 


broth  and  SMioes,  go  as  to  rid  them  of 
the  small  bones,  froth,  kc. 
'^  JTo  arte— Tart,  fruit  pie. 
"'  Trmisaer — To  trosa  a  bird  for  roast- 
ing or  boiling.  | 
Vol-au-vent — A  rich  cmat  of  very 
fine  puff-paste,   which  may  be  filled 
-with  various  delicate  ragouts  or  fri- 
cassees of  fish,  flesh,  or  fowl.     Fruit 
may  also  be  enclosed  in  a  vol-au-vent- 

HINTS  ON   CONDUCT   IN   THE    KITCHKN. 

Cleanliness  is  the  most  essential 
ingredient  in  the  art  of  cooking;  a 
dirty  kitchen  being  a  disgrace  both  to 
mistress  and  maid.  Be  clean  in  yonr 
person,  paying  particnlar  attention  to 
the  hands,  which  should  always  be 
clean.  Do  not  go  about  slipshod.  Pro- 
vide yourself  with  well-titting  shoes. 
You  will  find  them  less  fatiguing  in  a 
warm  kitchen  than  loose  untidy  slip- 
pers. 

Provide  yourself  with  at  least  a 
dozen  good  sized  serviceable  cooking 
aprons,  made  with  bibs.  These  will 
saveyour gowns,  andkeep  you  neat  and 
clean.  Have  them  made  large  enough 
round,  so  as  to  nearly  meet  behind. 

When  you  are  in  the  midst  of  cook- 
ing operations,  dress  suitably.  In 
the  kitchen,  for  instance,  the  modem 
crinoline  is  absurd,  dangerous,  out  of 
place,  and  extravagant.  It  is  extrava- 
gant, because  the  dress  is,  through 
being  brought  nearer  the  fire,  very 
liable  to  get  scorched,  and  when  once 
scorched,  woa  rots,  and  wears  into 
holes. 

Never  waste  or  throw  away  any- 
thing that  can  be  turned  to  account. 
In  warm  weather,  any  gravies  or 
soups  that  are  left  from  the  preceding 
day  should  be  just  boiled  up  and 
poured  into  clean  pans.  Thu  is  par- 
ticularly necessary  where  vegetables 
have  been  added  to  the  preparation, 
as  it  then  so  soon  turns  sour.  In  cooler 
weather  every  other  day  will  be  often 
enough  to  warm  up  these  things. 

Every  morning  visit  your  larder, 
change  dishes  and  plates  when  neces- 
sary, empty  and  wipe  out  the  bread- 
pian,  and  have  all  in  neatness  by  the 
time  to  order  the  dinner.  Twice  a 
week  the  ludershoold  bescmbbed  out. 


If  you  have  a  spar*  kitchen  onp^ 
Board,  keep  your  baked  pastry  in  it, 
it  preserves  it  crisp,  and  prevents  it 
becoming  wet  and'TRSvy,  which  it  ia 
liable  to  do  in  the  larder. 

In  cooking,  clear  as  yon  go ;  that  is 
to  say,  do  not  allow  a  host  of  basins, 
plates,  spoons,  and  other  utensils,  to 
accumulate  on  the  dressers  and  tables 
whilst  you  are  engac^ed  in  preparing 
the  dinner.  By  a  little  management 
and  forethought,  much  confusion  may 
be  saved  in  this  way.  It  is  as  easy  to 
put  a  thing  in  its  place  when  tt  is 
done  with,  as  it  is  to  keep  continnally 
moving  it  to  find  room  for  fresh  requi- 
sites. For  instance,  after  making  a 
pudding,  the  Hour-tub,  pasteboard, 
and  rolling-pin  should  be  put  away, 
and  any  basins,  spoons,  &o.,  taken  to 
the  scullery,  neatly  packed  up  near 
the  sink,  to  .be  washed  when  the  pro- 
per time  ai'rives.  Neatness,  order,  and 
method  should  be  always  observed. 

Never  let  your  stock  of  spices,  tilt, 
seasonings,  herbs,  Ac,  dwindle  down 
so  low  that  some  day,  in  the  midst  of 
preparing  a  large  dinner,  yon  find 
yourself  minus  a  very  important  in- 
gredient, thereby  causing  much  con 
fusion  and  annoyance. 

If  you  live  m  the  country,  have 
your  vegetables  gathered  from  the 
garden  at  an  early  hour,  so  that  there 
IS  ample  time  to  make  your  search  for 
caterpillers,  &c.  These  disagreeable 
additions  need  never  make  their  ap- 
pearance on  table,  in  cauliflowers  or 
cabbages,  if  the  vegetable  in  ita  raw 
state  IS  allowed  to  aoak  in  salt  and 
water  for  an  hour  or  so.  Of  course,  if 
the  vegetables  are  not  brought  in  till 
the  last  moment,  thia  precaution  can- 
not be  taken. 

Be  very  particnUir  in  cleansing  all  ve- 
getables free  from  grit.  Nothing  ia  ao 
unpleasant,  andnothingso  easilyavoid- 
ed,  if  but  common  care  be  exercised. 

When  you  have  done  peeling  onions, 
wash  the  knife  at  once,  and  put  it 
away  to  be  cleaned.  Nothing  is  naa- 
tier,  or  more  indicative  of  a  slovenly 
and  untidy  cook  than  to  use  an  onions 
knife  in  the  preparation  of  any  diaa 
where  the  flavour  of  the  onion  if  • 
disagreeable  aurpriae. 


108 


CONDUCT  IN  THE  KITCHEN. 


After  ytm  have  washed  your  eance-  \ 
BMM,    fish-kettle,    &c.,    stand    them  | 
before  the  fire  for  a  few  minutes,  to  I 
get  thoroughly  dry  inside,  before  put- : 
tine  them  away.    They  should  then 
be  kept  in  a  dry  place,  in  order  that 
they    may  escape    the   deteriorating 
influence    of    rust,    and    thereby    be 
quickly  destroyed.  Never  leave  sauce- 
pans dirty  from  one  day's  use  to  be 
cleaned  the  next;  it  is  slovenly  and 
untidy. 

Empty  soups  or  gravies  into  a  basin 
M  soon  as  they  are  done  ;  never  allow 
them  to  remain  all  night  in  the  stock- 
pot. 

In  copper  utensils,  if  the  tin  has  worn 
vB,  have  it  immediately  replaced. 

Pudding-cloths  and  jelly-bags  should 
have  your  immediate  attention  after 
being  nsed ;  the  former  should  be  well 
washed,  scalded,  and  hujig  up  to  dry. 
Let  them  be  perfectly  aired  before 
being  folded  up  and  put  in  the  drawer, 
or  tbey  will  have  a  disagreeable  smell 
when  next  wanted.  No  soda  should 
be  used  in  washing  puddiug-cloths. 

After  washing  up  your  dishes,  wash 
yonr  dish- tubs  witn  a  little  soap  and 
water  and  soda,  and  scrub  them  often. 
Wring  the  dish-cloth,  after  washing 
this  also,  and  wipe  the  tubs  out,, 
Stand  them  up  to  dry  after  this  opera* 
tion.  The  sink-brush  and  sink  must', 
not  be  neglected.  Do  not  throw  any- 
thing but  water  down  the  sink,  as  the 
pipe  is  liable  to  get  chok^,  thereby 
causing  expense  and  annoyance. 

Do  not  De  afraid  of  hot  water  in 
washing  up  dishes  and  dirty  cooking 
utensils.  As  these  are  essentially 
vreasy,  lukewarm  water  cannot  possi- 
bly have  the  effect  of  cleansing  them 
effectually.  Do  not  be  chary  also  of 
changing  and  renewing  the  water  oc- 
casionally. You  will  thus  save  your- 
self much  time  and  labour  in  the  long 
mn. 

Clean  yonr  coppers  with  turpentine 
and  fine  brick-dust,  rubbed  on  with 
flannel,  and  polish  them  with  a  leather 
and  a  little  dry  brick -dust. 

Clean  your  tins  with  soap  and 
whitening,  rubbed  on  with  a  flannel  ; 
wipe  them  with  a  clean  dry  soft  cloth, 
and  polish  with  a  dry  leather  and 


powdered  whitening.  Ifind  that  nei- 
ther the  cloth  nor  leather  is  greasy. 

Do  not  scrub  the  inside  of  yon» 
frying-pan,  as,  -after  this  operation, 
any  preparation  fried  is  liable  to  catch 
or  bum  in  the  .pan.  If  the  pan  has 
become  black  inside,  rub  it  with-a 
hard  crust  of  bread,  and  wash  in  hot 
water,  mixed  with  a  little  soda. 

Punctuality  is  an  indispensable 
quality  in  a  cook.  , 

XTapldiis ;  to  Fpld  them. 

One  of  the  true  luxuries  of  thk 
modem  dinner  table  is  the  table  nap- 
kin ;  but  the  difficulty  with  most  young 
housekeepers  is  how  to  fold  it.  Nume- 
rous desij^ns  have  been  adopted  from 
time  to  time,  'but  the  following  are 
simple  and  efficient.  A  naj^in  should 
be  laid  to  every  plate.  To  properly 
fold  the  napkins,  they  should  Iwi 
starched. 

Thit  Mitre. — Fold  the  napkin  into 


Flo.  1. 


three  parts,  lengthwise,  one  side  to- 
wards, and  the  other  from  you.  Tiun 
down  the  right  hand  comer,  and  turn 
up  the  left  one,  as  in  fig.  2,  ▲  and  S. 


Fio.  t. 

Then  turn  back  the  point  A  towards 
*he  right,  so-  that  it  lie  behind  c ;  and 
B  to  the  left,  so  as  to  be  behind  d. 

C 


'^' 


Klo.  S. 

Double  the  napkin  hack  at  the  line  z; 
then  torn  up  r  frnm  the  front  and  a 


.^=? 


DOMESTIO  COOKERY. 


!«• 


from  thq  back,  when  tBe  whole  will 
•ppear  as  in  fig.  3.  Bend  the  comer 
H  toward  the  right,  and  and  tuck  it  in. 
behind  l,  and  turn  back  the  comer  K 
towards  the  left  at  the  dotted  line; 
and  tuck  it  into  the  corresponding 
part  at  the  back.  Your  mitre  is  now 
ready  for  the  bread,  which  may  be 
placed  in  the  centre,  or  beneath. 

The  Fan  or  Flirt. — This  is  a  simple 
•nd  pretty  style.  Fold  the  napkin 
into  three  parts,  lengthwise  ;  then  fold 
across  the  breadth,  commencing  at  one 
end,  and  continuing /rom  and  to  your- 
teff  in  sigzag  folds  about  two  inches 


Fis.  9. 

broad,  nntil  the  Whole  napkin  is  so 
creased.  Place  in  the  tumbler,  and  it 
will  fall  over  as  in  ihe  illustration. 


Fio.  4. 


This  napkin  does  not  require  to  be 
starched  to  make  a  fan. 

The  Coltcjfian. — ^Fold  the  napkin  into 


Fro.  8. 


three  part^ 
the  two  aii. 
they  appear' 


rays ;  then  torn  down 

towards  you,  so  that 

iig.  5.    Then  roll  np 


the  part  A  underneath,  until  it  looks 
like  B  in  fig.  6.  Now  take  the  comar 
B,  and  turn  it  up  towards  o,  so  that 
the  edge  of  the  roITed  part  shall  be 
even  with  the  central  line.  Repeat 
the  process  on  the  other  side,  and  turn 
the  whole  over,  when  it  will  appear  as 
in  the  wood  cut  fig.  4.  Place  the  roll 
or  cut  bread  under  the  flap  at  o. 

The  S!ipper.—Fo\d  the  napkin  into 
three  parts,  lengthwise.  Then  turn 
down  the  two  sides,  as  in  fig.  5.  Tnm 
the  napkin  over  and  roll  up  the  lower 
part  as  in  fig.  8,  A,  B.  Now  turn  th* 
comer  b  towards  c,  so  that  it  will  ap- 
pear as  at  D.  Bepeat  this  on  th«  other 


ri«.r. 


side  ;  and  then  brine  the  two  patts  ■ 
together,  ao   that  they  bend  mt  tk* 


dotted  line.  The  napkin  will  now  •»- 
mar  in  the  shape  of  the  slipper,  tig.  7. 
The  bread  is  placed  in  the  hollow  at  a. 


Wtm.V>. 

The  Neapolitan.— ¥«ld  the   nanUn 
into  three   parti,  hngthwtae.     T^m 


IM 


TAKE  MT  ADVICE. 


fold  one  of  the  npper  part*  upon  it«elf, 
from  Tou,  and  fold  down  the  two  sides, 
so  as  to  appear  in  fig.  6.  Now  roll  up 
the  part  a  iinderneiith,  until  i  comes 
to  the  shape  of  the  dotted  hues  ia  fig. 


Fio.  11. 
II  at  B.  Turn  up  the  comer  b  towards 
C,  80  that  the  edge  of  the  rolled  part 
be  even  with  the  central  line.  Kepeat 
the  same  process  on  the  other  side  ; 
turn  the  wnole  over,  and  j-ou  have  the 
Neaj)oliUn  as  in  fig.  10  with  the  bread 
beneath  the  flap  o. 

Bread  Malrin«f. 

Houtehold  Bread. — Take  ten  pounds 
€f  flour,  and  three  quarts  of  soft  water 
— filtered  rain-water  ia  best — about 
lukewarm,  if  in  summer,  and  rather 
warmer  in  winter.  Put  the  water  into 
» large  pan,  add  a  tablespoonf  ul  of  salt, 
•Dd  a  portion  of  the  flour  stirring  well 
ontil  about  the  conaistency  of  batter. 
Add  rather  more  then  half  •  pint  of 
coed  yeast,  and  then  more  flour,  mix- 
ing the  whole  welL  German  yeast  is 
a  good  substitute  for  brewers'  yeast 
Put  the  pan,  covered  with  a  cloth,  and 
with  a  little  dry  flour  strewed  over 
the  dough,  before  the  fire  a  few  mi- 
nutes. About  a  third  of  the  flour  is 
to  be  kept  back  in  this  first  operation, 
and  to  be  well  kneaded  in  when  the 
mixture  has  risen  properly  before  the 
fin.  After  the  rest  of  the  fiour  is 
added,  put  the  dough  again  before  the 
fire,  and  let  it  rise  for  a  few  minutes, 
then  knead  again,  and  bake  in  a  quick 
OTen,  having  pi-eviously  made  the 
dough  into  loaves,  and  pricked  the 
■urface  of  the  dough  with  a  fork,  and 
placed  it  again  before  the  fire.  The 
t>aking,  in  an  ordinary  oven,  will  re- 
quire about  an  hour  to  an  hour  and  a 
quarter,  for  a  four-pound  loaf,  and 
fifty  minutes  for  a  loaf  of  three  pounds 
If  a  heated  oreii  be  employed,  it  must 
be  well  heated  bwiore  the  dough  ia  put 


into  it.  If  potato*  be  mixed  with  tlM 
bread  in  the  proportion  of  an  ounce  to 
two  ouuces  to  a  pound,  the  flavour  will 
be  imjiroved.  First  boil  the  potatos  in 
their  skins  a>!  directed  («ee  Vegetables), 
then  skinned,  when  dry,  rub  well  up 
with  milk  or  water  boiled,  and  allowed 
to  stand  for  a  few  minutes  before  it  ia 
u<)ed.  Tlifin  add  the  mixture  to  the 
Hish  in  which  the  doudi  is  mixed. 
Uict  may  also  be  used.  Take  a  pound 
of  rice  to  teu  pounds  of  wheat  flour, 
boil  the  rice  in  a  quart  of  water  until 
it  has  become  a  complete  pulp.  Strain 
oft'  ttie  water,  and  beat  the  rice  well 
in  a  mortar  until  it  is  completely 
crushed,  and  is  entirely  dissolved,  then 
add  the  water  in  which  it  was  boile<i, 
and  a  pint  of  milk,  and  boil  the  whole 
together  for  an  hour.  Strain  oflf  the 
liquid  and  add  it  to  the  dish  in  which 
the  dough  is  made,  suppressing  aa 
much  water  from  the  process  as  the 
quantity  of  liquid  obtained  from  thd 
boiling  of  the  rice  will  supply.  The 
dough  must  in  all  cases  be  thoroughly 
kneaded.  If  the  water  be  hard,  a 
drachm  of  carbonate  of  soda  may  be 
added  to  three  quarts  of  water,  but 
this  is  unnecessary  when  the  water  ia 
of  a  soft  nature.  To  ascertain  the 
proper  heat  of  the  oven,  throw  a  small 
quantity  of  flour  on  the  floor  of  the 
oven ;  if  the  flour  turn  black  in  a  short 
time,  without  takine  fire,  it  is  con- 
siderjed  of  a  proper  neat.  If  this  be 
not  attended  to,  the  bread  will  either 
be  heavy  and  soddened,  or  ecorched 
on  the  outside. 

For  Roltt,   take  a  portion  of  the  ' 
dough  and  mix  up  with  a  few  table- 

ronfuls  of  cream  in  which  the  whites 
two  or  three  eggs  whipped  have 
been  put ;  knead  them  carefully,  and 
add  a  little  flour,  if  they  be  too  moist. 
The  dough  for  rolls  should  be  taken 
off  when  it  has  risen  the  second  time. 
After  taking  the  dough  from  the  fire 
the  second  time,  it  must  be  kneaded 
for  half  an  hour  on  a  board  strewed 
with  flour,  if  intended  for  loara,  but 
the  rolls  wUl  not  require  more  than 
five  or  six  minutes  kneading.  They 
are  then  to  be  baked  in  a  quick  oven 
until  they  are  nicely  browned.  A  mi* 
nate  or  tiiro  before  they,  are  done,  they 


DOMESTIO  OOOKXJtT. 


Ill 


B)ionld  be  teken  out  of  the  oven,  and 
ft  brush  dipped  in  the  -white  of  egg  be 
passed  over  the  top ;  then  they  are  to 
be  put  into  the  oven  again  for  one  or  ^^ 
two  minute*. 

'When  there  ii  reason  to  suipeot, 
either  from  the  appearance  or  the  smell 
of  the  flour,  that  it  is  not  good,  and 
there  is  still  a  necetsUy  for  using  it,  let 
it  be  baked  for  an  hour  in  a  very  slack 
oven,  and  add  to  it,  when  making  into 
dough,  about  ten  grains  of  fresh  car- 
bonate of  ammonia,  carefully  powder- 
ed, for  every  pound  of  flour.  This  will 
frequently  correct  any  bad  properties 
of  the  flour,  and  render  the  bread 
palatable. 

Milk  may  be  substituted  for  water 
in  the  manufacture  of  bread,  but  it 
does  not  improve  the  flavour  if  the 
flour  be  good. 

Brown  Bread. — The  best  is  made  of 
pure  wheaten  flour  coarsely  ground, 
out  good  bread  is  also  made  from  a 
mixture  of  wheat,  barley,*  and  rye 
flour,  in  the  proportion  of  two  pounds 
of  the  first,  to  one  of  each  of  the  other. 
Oatmeal  may  be  sub&tituted  for  the 
barley  flour,  or  added  to  the  barleV 
and  rye  in  the  proportion  of  one-third. 
When  making  brown  bread,  use  a 
larpr  quantity  of  yeast  and  less  water, 
and  knead  for  an  hour.  A  nutritious 
bruwu  bread  is  made  by  the  addition 
of  the  flour  of  the  haricot  beans  as 
follows  :— two  parts  of  wheaten  flour, 
one  of  rye  flour,  and  one  of  the  bean 
flour.  Generally  speaking,  brown  bread 
requires  longer  bakiag  tiian  that  from 
pure  wheaten  flour. 

f tench  RolU.  —  To  aboot  seven 
pounds  of  fine  flour  add  the  whites  of 
four  eggs  well  beaten,  and  sufficient 
warm  milk  to  make  it  into  »  stiff 
dough  ;  work  it  together  in  the  same 
way  as  for  pie-crust,  and  let  it  rise  be- 
fore the  fire  under  a  cloth.  As  the 
outside  becomes  hard  by  being  placed 
before  the  fire,  it  should  be  removed, 
and  the  remaining  dough  be  well 
beaten,  made  into  rolls,  and  set  for  a 
few  minutes  before  the  fire  to  ria*^  and 
then  baked  in  a  quick  oven. 

Barley  Bread.— XnVo  three  pounds 
and  a  half  of  barley  meal,  mix  well  to- 
gether in  a  large  earthen  pan,  add  yeast 


and  warm  water,  and  leave  the  dough 
to  rise  for  one  hour;  it  must  then  M 
kneaded  and  well  worked  together  for 
twenty  minutes,  aftar  which,  nuJu 
into  one  loaf,  put  it  into  the  oven,  and 
let  it  bake  for  four  hour*.  Th«  bar> 
ley  should  be  finely  ground. 

Indian  Com  and  \vheut  Flour  Bread, 
— Take  a  quart  of  com  meal  and  » 
little  salt,  and  one  quart  of  boiliug 
water.  Wet  the  meal,  let  it  stand  nn< 
til  it  is  blood-warm,  then  add  two 
quarts  of  wheat  flour,  and  half  a 
pint  of  yeast,  and  let  it  rise,  'fliia 
quantity  will  make  two  loaves.  Bak* 
one  hour  and  a  half  in  a  brisk  ovea. 

Anstraliaa  Meat. 

Awstralian  Beef  and  Mutton  h$m 
lately  come  into  use,  owing  to  the  high 
price  of  butchers'  meat.  Importeil  la 
tins,  and  being  free  from  bone,  Austra- 
lian meat  may  be  readily  prepared  for 
the  table  in  the  form  of  stews,  hashee^ 
soups,  puddings,  pies,  fto. ;  .when  it 
makes  a  really  nourishing,  enjoyable^ 
and  cheap  meal.  The  meat  being  pei^ 
fectly  fresh,  without  seasoning  of  any 
kind,  it  may  be  cooked  in  a  variety  it 
ways,  with  or  without  vegetahlea. 
For  soups,  dishes,  collops,  curries,  ha- 
ricots, stews,  kc .,  it  should  be  minced 
small,  and  seasoned.  There  is  littl* 
needed  in  the  way  of  cooking  this  best 
of  all  preserved  meats,  but  the  follow- 
ing receipts  will  be  found  useful : — 
I  Minced  Collopt.  —Take  two  or  tbrea 
!  pounds  of  minced  beef  or  mutton; and 
'  simmer  with  the  requisite  quantity  d 
I  water  and  onions,  pepper,  ko.,  at  dis- 
cretion, but  «•  tatt.  This  stew  can 
either  be  eaten  with  bread  and  pota- 
toes, or  be  used  as  a  stock  for  other 
dishes.  It  should  be  garnished,  with 
small  pieces  of  dry  toast. 
I  Irish  A'tets.  -  Minced  mutton  with 
carrots,  turnips,  onions  and  water. 
The  proportions  are:  Meat,  one  pound; 
'  potatos,  three  pounds ;  carrot,  turnip, 
onion,  one  pound  each ;  water,  half  a 
gallon.  Stew  gently  till  the  vegetables 
are  done.  I?  too  thick,  add  mora 
I  water,  or  the  mutton  may  be  cnt  into 
dice.  During  boiling,  the  cover  shonld 
be  kept  on,  and  the  j^  well  ahakaa 
at  fre«4uent  intarvaU. 


lU 


TAKJC  JIT  ADVIVM. 


Haricot  Miitfon. — If  the  poUtos  be 
omitted,  and  carrots  in  thin  slices  sub- 
■titated,  the  dish  becomes  a  delicious 
karicot.  This  will  take  longer  to  stew, 
«r  th«  carrots  will  not  be  properly 
oooked.  In  all  dishes  in  which  carrots 
•re  used,  from  twenty  to  thirty  mi- 
nutes extra  cooking  are  required.  The 
barioot  must  be  kept  simuiering,  not 
boiling.  The  stew  pan  should  be  wide 
and  uallow,  so  as  to  present  a  large 
Mrface  for  the  fire  to  act  upon. 

Meat  arid  Rice. — Take  one  pound  of 
meat,  minced,  to  one  pound  of  rice. 
Add  parsley  and  sweet  herbs  to  taste, 
with  pepper  and  salt.  Stew  till  tender. 

Meat  and  Potato  Fie. — Take  one 
pound  of  beef  or  mutton  cut  in  thin 
slices ;  intermix  two  pounds  of  pota- 
to*, and  half  a  pound  of  onion,  cut 
■mall;  add  a  little  parsley  and  sweet 
herbs,  and  thi-ee  piuts  of  water.  Stew 
for  an  hour,  then  put  on  the  crust  and 
bake.    This  is  an  excellent  dish. 

Mutton  Ham. — Australian  meat  is 
brought  to  this  country  in  two  forms 
—tinned  and  cured.  In  the  latter  way 
the  mutton  it  much  admired.  Before 
packing,  the  bone  is  extracted,  and 
the  meat  is  then  packed  in  a  swet 
pickle,  rolled  up  in  masses  of  about 
twelve  pounds  weight,  and  placed  in 
oaaks,  which  are  rendered  air-tight  by 
pouring  over  the  meat  a  quantity  of 
pare  mutton  fat,  which  keeps  it  sweet 
and  sound.  Mutton  is  also  brought 
over  in  legs,  and  on  being  unpacked 
has  a  tempting  red  colour  like  ham. 
Aft«r  arrival  in  America,  these  mut- 
ton hams  are  smoked,  when  they  may 
be  cooked  in  the  following  way  :  -Cut 
thin  slices  and  place  in  the  frying  pata 
with  a    little   water.  ■  When  nearly 


done,  throw  away  the  water,  and  broilr- 
in  a  little  dripping.  The  water  ex- 
tracts the  salt,  and  brings  up  an  on- 
burnt  flavour  of  the  meat.  With  the 
addition  of  eggs,  milk  and  flour,  thia/ 
is  a  capital  dishT  One  pound  of  Austra- 
lian meat,  without  bone,  is  equal  to 
about  one  pound  and  a  half  of  ordinary 
butcher's  meat.  Before  using,  the  tin 
should  be  left  open  for  a  day  ;  when  it 
may  be  cooked  in  any  of  the  ways  re- 
commended for  fresh  beef  or  mutton. 

Soups. — Mince  the  meat  and  add 
whole  peas,  or  other  vegetables,  out 
into  dice,  with  flavouring,  or  with 
carry,  Chutney,  or  Worcester  sauce  to 
taste. 

Iiisgo!e»,  Meat  Cakes,  Sausage  Rolls, 
Dumplings,  4c. — Mince  the  meat,  sea- 
son with  pepper,  salt,  and  sweet  herbs 
to  taste,  and  cook  as  usual. 

Berf  ?'ea.— Mince  the  beef,  add  salt, 
simmer  for  two  hours  and  strain. 

Stock. — With  bones,  scrapsof  poultry 
and  cooked  meat,  &c.  Australian 
meat  makes  excellent  Stock /or  Soups, 
Broths  and  Hashes.  The  fat  on  the  top 
of  the  meat  must  be  removed  as  soon 
as  the  tin  is  opened.  This  fat  may  be 
used  for  frying  fish. 

Cold  Meat. — When  cold,  the  minced 
meat  is  solid,  when  it  may  be  cat  in 
slices  and  eaten  with  ssJad  or  hot 
potatoes. 

Australian  Butter  of  fine  quality  ia 
now  imported  in  tins,  it  requires  no 
pi  cpai'ation,  but  after  the  tin  is  opened 
it  should  be  left  exposed  to  the  air  for 
several  hours.  This  is  in  every  respect 
better  than  the  cheap  butter  of  the- 
shops,  much  ol  which  is  ((roasly  adol- 
terated. 


SOW  TO  CHOOSE  KEAT,  FISH,  FOVLTBT.  In. 


Setf. — The  grain  of  ox  beef,  when 
good,  is  loose,  the  lean  red,  and  the 
Mt  inclining  to  yellow.  Cow  beef  has 
a  closer  gram,  a  whiter  fat,  and  tiw 
lean  of  a  paler  red.  Inferior  bee^ 
from  old  Ul-fed  animals,  has  hard, 
skinny  fat  or  dark  red  lean.  Prime 
at  pressed  by  tha  finger  riaas  up 


quickly  ;  when  the  dent  made  by  pres- 
sure returns  slowly  or  remains  visible^ 
the  meat  is  of  inferior  quality. 

Mutton  should  be  firm,  close  in 
grain,  and  reddish,  with  the  fat  white 
and  firm.  If  too  youns,  the  flesh 
feels  tender ;  if  too  ol^  on  being 
pinched,  it  wiinUaa  ap.      In  young 


TAJTB  MT  ADVWB. 


113 


mutton,  the  fat  readily  separates  ;  in 
old,  it  iM  held  together  by  strings  of 
•kin. 

Veal  should  bo  delicateljr  white, 
though  it  is  often  juicy  and  well- 
fiavonred  when  rather  dark  in  colour. 
If  the  fat  round  the  kidney  be  white 
and  firm-looking,  the  meat  is  prime, 
and  recently  killed.  Veal  will  not 
keep  so  long  as  an  older  meat,  espe- 
cially in  hot  or  damp  weather ;  when 
deteriorating,  the  fat  becomes  soft  and 
moist,  the  lean  flabby,  spotted,  and 
eponjy.  The  fillet  of  a  cow-calf,  pre- 
ferable to  that  of  a  bull-calf,  is  known 
by  the  udder,  and  by  the  softueaa  of 
the  skin. 

Lamb  will  not  keep  long  after  it  is 
killed.  The  large  vein  in  the  neck  is 
bluish  in  colour  when  the  fore- 
quarter  is  fresh,  green  when  becoming 
stale.  In  the  hiud-quarter,  if  not  re- 
cently killed,  the  fat  of  the  kidney 
will  emit  a  faint  smell,  and  the 
knnokl*  will  have  lost  its  firmness. 

Pork. — When  good,  the  rind  is  thin, 
■mooth,  and  cool  to  the  touch  ;  when 
changing  from  being  too  long  killed, 
it  becomes  flaccid  and  clammy.  En- 
larged glands  in  the  fat,  called  ker- 
nels, are  marks  of  an  ill -fed  or  diseased 

P'g- 

£iem*  and  ^am  should  have  a  thin 
rind,  the  fat  firm,  the  lean  a  clear  red, 
without  intermixture  of  yellow.  To 
judge  of  the  state  of  a  ham,  plunge  a 
skewer  into  it  right  to  the  bone  ;  on 
drawing  it  back,  if  particles  of  meat 
ad  be  re  to  it,  or  if  the  smell  be  dis- 
agreeable, the  ham  is  not  good.  A 
short  thick  ham  is  to  be  preferred. 

Venuon. — When  good,  the  fat  is 
clean,  bright,  and  of  considerable 
thickness.  To  know  when  it  is  ne- 
ceasary  to  cook  it,  plunge  a  knife  into 
the  haunch,  and  from  the  scent  the 
cook  must  determine  accordingly  on 
dressing  or  keeping  it 

Tur&ijt  aiui  Poultry  generally. — The 
age  of  the  bird  is  caietly  to  be  at- 
tended to.  An  old  turkey  has  rough 
And  reddish  legs  ;  a  young  one  smooth 
•nd  black.  When  fresh  kiUed,  the 
eyes  are  fnll  and  clear,  and  the  feet 
moist.  When  it  has  been  kept  too 
long,  the  parts  aooat  the  vent  la^n  a 
6» 


greenish  tinge.  Poultry,  when  young, 
have  the  legs  and  combs  smooth ; 
when  old,  they  are  xoiigh,  and  on  the 
breast  are  long  hairs,  insteiui  of  fea* 
there.  Fowls  and  chickens  should  bs 
plump  on  the  breast,  fat  on  the  back, 
and  white-legged. 

Oeese. — Bills  and  feet  are  red  when 
old,  yellow  when  young.  When  fresh 
killed,  the  feet  are  pliable,  stiff  when 
too  long  ke^it.  Geese  are  called  green, 
while  thev  are  only  two  to  four 
mouths  old. 

Ducka. — Choose  them  with  snpple 
feet,  and  hard,  t>  ump  Li-easta.  Tama 
ducks  have  yellow  feet,  wild  ones  red. 

Pigeont. — Suppleness  of  the  feet 
show  them  to  be  young  ;  when  getting 
bad  from  keeping,  the  flesh  ia  flaccid. 

Partridges,  when  young,  have  yel- 
low legs  and  dark-colonred  bills.  Old 
partridges  are  indifferent  eating. 

Hares  and  Rabbits,  when  ol^  hare 
the  haunches  thick,  the  ears  dry  and 
tough,  and  the  claws  blunt  and  rugged. 
A  young  hare  has  claws  smooth  and 
sharp,  ear*  that  easily  tear,  and  a 
narrow  claft  in  the  lip.  A  leveret  is 
distinguished  from  a  nare  by  a  knob 
or  small  bone  near  the  foot. 

Woodcocks  and  Snipes,  when  old, 
have  feet  thick  and  hard  ;  when  youns 
and  fresh  killed,  they  are  soft  and 
tender.  When  their  bills  .become 
moist,  and  their  throats  muddy,  they 
have  been  too  long  killed. 

Turbot,  and  all  flat  white  tish,  are 
rigid  and  firm  when  fresh  ;  the  under 
side  should  be  of  a  rich  cream  colour. 
When  ont  of  season,  or  too  long  kept, 
this  becomes  a  bluish  white,  and  the 
flesh  soft  and  flaccid.  A  dear,  bright 
eye  in  fish  is  also  a  mark  of  beiag 
fresh  and  good. 

Cod  is  knowL-  to  be  fresh  by  the 
rigidity  of  the  flesh,  the  redness  of 
the  gius,  and  the  clearness  of  the  eyet. 
Crimping  much  improves  this  fish. 

Salmon.  — Flavour  and  ezoellenoede* 
pend  upon  its  freshnees  and  the  ehort* 
ness  of  time  since  it  ha*  been  oanght ; 
for  no  method  can  completely  preeerr* 
t)ie  delicate  flavonr  it  luw  when  jsil 
taken  ont  of  the  water. 

Jkaeierel  moat  be  perfeotly  fMklk 
The  finnnan  of  the  flaab^  tad  tiw 


114 


A  SCIENTIFia  TABLE. 


elearnesB  of  the  eyes,  are  the  crite- 
rioDS  of  fresh  mackerel,  as  they  are  of 
«U  other  fish. 

Heninga  can  only  be  eaten  when 
very  fresh,  and  like  mackerel,  will 
not  remain  good  very  long  after  they 
•re  caught. 

Fresh-water  fish,  including  Trout, 
Carp,  Tench,  Pike,  Perch,  &c.,  present 
the  same  indications  of  being  fresh 
or  otherwise  as  previously  stated. 

Lobsters  recently  caught  have  al- 
ways some  remains  of  muscular  action 
in  the  claws,  which  may  be  excited 
by  pressing  the  eyes  with  the  finger  ; 
when  this   cannot  be  produced,   the 


lobster  has  been  too  long  kept.  Th« 
tail  preserves  its  elasticity  if  fresh, 
but  loses  it  as  soon  as  it  becomes  stale. 
When  light,  lobsters  are  watery  and 
poor. 

Crabs.  —  Crabs  have  an  agreeable 
smell  when  fresh,  and  are  chosen  by 
observations  similar  to  those  exercised 
in  the  choice  of  lobsters. 

Prawns  and  Shrimps,  when  fresh, 
are  firm  and  crisp. 

Oysters,  when  fresh,  have  their  sholl* 
firmly  closed ;  when  the  shells  ot 
oysters  are  opened  they  are  dead,  and 
unfit  for  food. 


PKTSIOLOOICAL  AND  CHEKICAL  CULSSIFICATIOIT 

OF  FOOD. 

Cuiss  I. — Alimentary  or  Necessary. 


Gbovt  1.  Mineral  substances 


GR0trr2.  Non-nitrogenous  force- 
producing  substances. 


producing  su  bstances,  r       Force 
incapable  of    forming  l  producers, 
flesh  or  muscle.  ) 


GbovpS.  Nitrogenous    substan- 
ces,   capable   of    pro- 1 
ducing  both  flesh  and  | 
force.  , 


Flesh  and  ' 

force 
producers. 


Example*. 
•  •     Water,  common 

salt,  the  ashes 
of  plants  and 

.  a.  Amylaeeou*  Sago,  arrowroot. 
I  b.  Saccharine  Sugar,fig8,date8, 
.  c.  Oleaginous  Animal  and  ve- 
'  getable  fata  and 

oils. 

a.  Anmminotis  Eggs. 
6.  Fibrinous      Wheat,  flesh. 
'  c.  Catemout      Feaa,  cheeM. 


CiukBS  II. — lledidnal  or  Auxiliary. 
Oboitp  1.  Containing  Alcohol  .  •  • 

QaovT  2.  Containing  Volatile  Oila  •  ■ 

Obout  S.  Cantaining  Acida  •  ■  ■ 


Q»OVr  4.  Containing  Alkaloids,  which  act  upon  the  n«r- 
▼oos  system  aa  stimulants  or  sedativM. 


EzamplM. 

Beers,  wines,  spK 

rits. 

Spices  and  condi- 
ments, as  cloves, 
nutmegs,  pepper, 
horseradish,  &o. 
Apples,   oranges, 

rhubarb    staSka, 

vinegar. 

Tea,  coffee,  coco*, 

tobacco,    hmnp, 

opium. 


lU 


III.  BREAD  AND  BREAD-MAKINQ. 


General  Observations  on 
Bread,  Biscnits,  and  Cakes. 

Ix  addition  to  the  receipts  for  Bread- 
making  on  page  1 10,  we  enter  at  some 
length  here  into  this  important  sub- 
ject. By  means  of  skilful  cultivation, 
mankind  have  transformed  the  origi- 
ual  forms  of  the  Cereals,  poor  and  ill- 
flavonred  as  they  perhaps  were,  into 
various  fruitful  and  agreeable  spe- 
cies. Classified  according  to  their  re- 
spective richness  in  alimentary  ele- 
ments, the  Cereals  stand  thus : — 
Wheat  and  its  varieties.  Rye,  Barley, 
Oats,  Rice,  Indian  Com.  Everybody 
knows  it  is  wheat  flour  which  yields 
the  best  bread.  Rye-bread  is  viscous, 
hard,  less  easily  soluble  by  the  gastric 
juice,  and  not  so  rich  in  nutritive 
power.  Flour  produced  from  barley, 
Indian  com,  or  rice,  is  not  so  readily 
made  into  bread  ;  and  the  article, 
when  made,  is  heavy  and  indigestible. 

All  food  is  called  bread  which  is 
made  from  the  flour  of  grains  or  seeds 
made  into  a  dough  and  baked.  Bread 
is  either  vesiculated  or  vnce'iadated. 
The  latter  is  called  unleavened  bread, 
and  consists  of  such  preparations  of 
flour  as  are  known  \j  the  name  of 
biscuits  and  cakes. 

Vesicnlated  bread  is  prepared  in 
two  ways,  either  by  fmn'ntation  or 
a/ratUm.  In  all  cases  fermented 
bread  is  made  from  the  flour  of  wheat, 
or  a  mixture  of  this  with  the  meal  or 
flour  of  other  grain.  Oats,  barley, 
maize,  rye,  will  not  alone  make  fer- 
mented bread.  The  meal  of  these 
grains  is  added  to  wheaten  flour  when 
they  are  made  into  bread. 

In  the  making  of  fermented  bread 
yeast  is  added  to  the  flour,  and  the 
gluten  of  the  flour  is  put  into  a  state 
of  change,  and  a  little  of  it  is  decom- 
posed. A  small  portion  of  the  starch 
is  formed  into  glncoee,  which  is  de- 
oojipoMd,  and    alcohol  formed,   and 


carbonic  acid  produced.  The  carbonlo 
acid  gas,  escaping  from  the  mass,  ve- 
siculates the  bread.  This  process  ia 
called  the  rising  of  the  bread.  It  is  in 
this  stage  that  the  starch  enters  into 
a  state  of  change  which  assists  its 
subsequent  solution  in  the  stomach. 

Bread  is  vesiculated,  without  being 
fermented,    by  two  processes  ;  1,  by 
the  addition  of  substances  which  dn- 
!  ring  their  decomposition  give  out  car- 
{  bonic  acid,   as  carbonate  of  soda  and 
I  hydrochloric  acid  ;  2,  by  making  the 
bread  with  water  charged  with  car- 
bonic acid  gas.     The  first  is  the  pro- 
cesi  which  makes  what  is  known  as 
"Unfermented  Bread."     The  second 
process  consists  in  mixing  water,  con- 
taining carbonic  acid  gas  under  pres- 
sure,   with    flour,    so   that  when  the 
dough  is  baked  the  escape  of  the  car- 
bonic acid  gas  vesiculates  the  bread. 
This    process    makes  what  is   called 
."Aerated  Bread." 

!  Both  forms  of  vesicnlated  Bread  are 
adapted  for  general  use.  In  certain 
morbid  conditions  of  the  stomach, 
fermented  bread  undergoes  change* 
which  are  productive  of  inconveni- 
ence, and  which  is  prevented  by  un- 
fermented bread. 

The  ingredients  used  in  the  aboT* 
three  processes  of  making  wheaten 
bread  are  as  follows  : — 


Ingredients  in 

a  4Ib.  loaf  by  the  or. 

dinary  or  fermented  process  : 

lb.   ot. 

Flour 

.        -    3    2 

Water       - 

•       •    1     U 
.       .    0    Ok 

Yeast 

Potatoet  • 

.      •  0   H 

Salt 

.       .    0    0| 

Ingredients  in 

a  2Ib.  loaf  by  th* 

•erated  process  : 

lb.  M. 

Flour 

.       -    1    7 

Water       - 

.    0  10 

Salt 

-    0    Qi 

116 


BREAD-MA  KmO. 


Ingredients  in  two  41b.  loaves  by 
tlw  onfermented  process  : 

lb,  oi.  fci** 

Flour        -        -       7    1    0 

Carbonate  of  Soda   0     10 

Muriatic  acid    •       0    1  53 

Water       •        -       2i  pints. 

One  pound  of  the  cmmb  of  bread, 

if  digested  and  oxidised  in  the  body, 

will  produce  an  amount  of  force  equal 

to  1,333  tons  raised   one   foot   high. 

The  maximum  of  work  which  it  will 

enable  a  man  to  perform  is  267  tons 

raised  one-  foot  high.     One  pound  of 

cmmb  of   bread  can  produce  at  the 

maximum  1  {^  oz.   of    dry   muscle   or 

flesh. 

On  examining  a  grain  of  com  from 
any  of  the  numerous  cereals  used  in 
the  preparation  of  flour,  such  as 
wheat,  maize,  rye,  barley,  &c.,  it 
will  be  found  to  consist  of  two  parts 
—  the  husk,  or  exterior  covering, 
which  is  generally  of  a  dark  colour, 
and  the  inner  or  albuminous  part, 
which  is  more  or  less  white.  In 
grinding,  these  two  portions  are  sepa- 
rated, and  the  husk  beint;  blown  away 
in  the  process  of  winnowing,  the  flour 
remains  in  the  form  of  a  light  lirown 
powder,  consisting  principally  of  starch 
aad  gluten.  In  order  to  render  it 
white,  it  undergoes  a  process  called 
"bolting."  It  is  passed  through  a 
Mries  of  fine  sieves,  which  separate 
the  coarser  parts,  leaving  behind  fine 
White  flour — the  "fine  firsts"  of  the 
com  dealer.  The  process  of  bolting, 
as  just  described,  tends  to  deprive 
flour  of  its  gluten,  the  coarser  and 
darker  portion  containing  much  of 
that  substance  ;  while  the  lighter  part 
is  peculiarly  rich  in  starch.  Bran 
contains  a  large  proportion  of  gluten  ; 
hence  it  will  be  seen  why  brown  bread 
is  to  much  more  nutritious  than 
white  ;  in  fact,  we  may  lay  it  down  as 
»  general  rule,  that  the  whiter  the 
bread  the  less  nourishment  it  con- 
tains. Magendie  proved  this  by  feed- 
ing a  dog  toi  forty  days  with  white 
wheaten  bread,  at  the  end  of  which 
time  he  died  ;  while  another  dog,  fed 
on  brown  bread  made  with  flour  mixed 
with  bran,  lived  without  any  disturb- 
anoe  of  hU  health.      The   "bolting" 


process,  then,  is  rather  injuriovs  than 
beneficial  in  its  result ;  and  is  one  of 
the  numerous  instances  where  fashion 
has  chosen  a  wrong  standard  to  go  by. 
In  ancient  times,  down  to  the  Empe- 
rors, no  bolted  flour  was  known.  In 
many  parts  of  Germany  the  entire 
meal  is  used  ;  and  in  no  part  of  the 
world  are  the  digestive  organs  of  the 
people  in  a  better  condition.  In  years 
of  famine,  when  com  is  scarce,  thf 
use  of  bolted  flour  is  most  culpable, 
for  from  18  to  20  per  cent,  is  lost  iu 
bran.  Brown  bread  has,  of  late  years, 
become  very  popular ;  and  many  phy- 
sicians have  recommended  it  to  invc- 
lids  with  weak  digestions  with  great 
success.  This  rage  for  white  bread 
has  introduced  adulterations  of  a  veiy 
serious  character,  afiecting  the  health 
of  the  whole  community.  Potatoes 
are  added  for  this  purpose  ;  but  this 
is  a  comparatively  harmless  cheat, 
only  reducing  the  nutritive  property 
of  the  bread  ;  but  bone-dust  and  alum 
are  also  put  in,  which  are  far  from 
harmless. 

Bread-making  is  a  very  ansient  art 
indeed.  The  Assyrians,  Egyptians, 
and  Greeks,  used  to  make  bread,  in 
which  oil,  with  aniseed  and  othei 
spices,  was  an  element ;  but  this  was 
unleavened.  Every  family  used  to 
prepare  the  bread  for  its  own  consump- 
tion, the  trade  of  baking  not  having 
yet  taken  shape.  It  is  said  that, 
somewhere  about  the  beginning  of  the 
thirtieth  Olympiad,  the  slave  of  an 
archon,  at  Athens,  made  leavened 
bread  by  accident.  He  had  left  some 
wheaten  dough  in  an  earthen  pan,  and 
forgotten  it ;  some  days  afterwards  he 
lighted  upon  it  again,  and  found  i1 
turning  sour.  His  first  thought  was 
to  throw  it  awav ;  but,  his  master 
coming  up,  he  mixed  this  now  aces- 
cent dough  -with  some  fresh  dough 
which  he  was  working  at.  The  bread 
thus  produced,  by  the  introduction  of 
doueh  in  which  alcoholic  fermentation 
had  begun,  was  found  delicious  bv  the 
archon  and  his  friends,  and  the  slave, 
being  summoned  and  catechised,  told 
the  secret.  It  spread  all  over  Athens  ; 
and  everybody  wanting  leavened  bread 
at  once,    ceria.n  persona   set  up   as 


BREAD-MAKTNO. 


IIT 


brMd-maken,  or  bakers.  In  a  short 
time  bread-baking  became  quite  an 
»rt,  and  "Athenian  bread"  was  quoted 
all  over  Greece  as  the  best  bread,  just 
M  the  honey  of  Hjmiettus  was  ce'e 
brated  as  the  best  honey. 

In  our  own  times,  and  among  oivil- 
ized  peoples,  bread  has  become  an 
article  of  food  of  the  first  necessity  ; 
and  properly  so,  for  it  constitutes  of 
itself  a  complete  life-sustainer,  the 
gluten,  starch,  and  sugar  which  it 
contains  representing  azotized  and 
hydro-carbonated  nutrients,  and  com- 
bming  the  sustaining  powers  of  the 
animal  and  vegetable  kingdoms  in  one 
product. 

WhetUen  5reod.— The  finest,  whole- 
■omest,  and  most  savoury  bread  is 
made  from  wheaten  flour.  There  are, 
of  wheat,  three  leading  qualities, — 
the  soft,  the  medium,  and  the  hard 
wheat ;  the  last  of  which  yields  a 
kind  of  bread  that  is  not  so  white  as 
that  made  from  soft  wheat,  but  is 
richer  in  gluten,  and  consequently, 
more  nutritive. 

Rjie  Brecul.  —  This  comes  next  to 
wheaten  bread  ;  it  is  not  so  rich  in 
gluten,  but  is  said  to  keep  fresh  longer, 
and  to  have  some  laxative  qualities. 

Barley  Bread,  Indi  n-corn  Bread, 
^.  —Bread  made  from  barley,  maize, 
oats,  rice  potatoes,  Ac,  "rises"  badly, 
because  the  grains  in  question  contain 
but  little  gluten,  which  makes  thu 
bread  heavy,  close  in  texture,  and  dif- 
tionit  of  digestion  ;  in  fact,  corn-flour 
has  to  be  added  before  panification  can 
take  place.  In  countries  where  wheat 
is  scarce  and  maize  abundant,  the 
people  make  the  latter  a  chief  article 
of  sustenance,  when  prepared  in  dif- 
ferent forms. 

Bread-maklaffX 

Panification,  or  bread-makine,  oon- 
sists  of  the  following  processes,tn  the 
case  of  Wheaten  Flour.  Fifty  or 
sixty  per  cent,  of  water  is  added  to 
the  flour,  with  the  addition  of  some 
leavemng  matter,  and  preferably,  of 
yeast  from  malt  and  hops.  All  kinds 
of  leavening  matter  have,  however, 
been,  and  are  still  used  in  ditferent 
parte  of  the  world;  in  the  East  In- 


idjes,  ' 

flows 


'  toddy,"  which  is  a  liqnor  that 
from  the  wounded  coooa-nnt 
tree ;  and,  in  the  West  Indies,  "  dun- 
der,"  or  the  refuse  of  the  distillation 
of  mm.  The  dough  then  undergoes 
the  well-known  process  called  hid- 
ing. The  yeast  produces  fermenta- 
tion, a  process  which  may  be  thus  de- 
scribed : — The  dough  reacting  upon 
the  leavening  matter  introduced,  the 
starch  of  the  flour  is  transformed  into 
I  saccharine  matter,  the  saccharine 
matter  being  afterwards  changed  into 
alcohol  and  carbonic  aoid.  9he  dongfa 
must  be  well  "  bound,"  and  yet  allow 
the  escape  of  the  little  bubbles  of  car- 
bonic acid  which  accompany  the  fer- 
mentation, and  which  in  their  passage, 
cause  the  numerous  little  holes  whioh 
are  seen  in  light  bread. 

The  yeast  must  be  good  and  fresh, 
if  the  bread  is  to  be  digestible  and 
nice.  Stale  yetftit  produces,  instead 
of  vinous  fermentation,  an  acetous 
fermentation,  which  flavours  the 
bread  and  makes  it  disagreeable.  A 
poor  thin  yeast  produces  an  imperfect 
fermentation,  the  result  being  a  heavy 
unwholesome  loaf. 

When  the  dough  is  well  kneaded 
it  is  left  to  stand  for  some  time,  and 
then,  as  soon  as  it  begins  to  swell,  it 
is  divided  into  loaves;  after  which  it 
is  again  left  to  stand,  when  it  once 
more  swells  up,  and  manifests,  for  the  ' 
last  time,  the  symptoms  of  fermenta- 
tion. It  is  then  put  into  the  oven, 
where  the  water  contained  in  the 
dough  is  partly  evaporated,  and  the 
loaves  swell  up  again,  while  a  yellow 
crust  begins  to  form  upon  the  surface. 
When  the  bread  is  sufficiently  baked, 
the  bottom  crust  is  hard  and  resonant 
if  struck  with  the  finger,  while  the 
crumb  is  elastic,  and  rises  again  after 
being  pressed  down  with  the  finger. 
The  bread  is,  in  all  probability,  baked 
sufficiently  if,  on  opening  the  door  of 
the  oven,  you  are  met  by  a  cloud  of 
steam  which  quickly  passes  away. 

One  word  as  to  the  unwholesome* 
ness  of  new  bread  and  hot  roUs^ 
Wlien  bread  is  taken  out  of  the  oven, 
it  is  full  of  moisture;  the  starch  ia 
held  together  in  masses,  and  the  bread, 
instead  of  being  cniated  ao  m  to  ex* 


lis 


AERATED  BREAD. 


pose  each  grain  of  rtarch  to  the  saliva, 
actually  prevents  their  digestion  by 
being  formed  by  the  teeth  into 
leathery,  poreless  masses,  which  lie 
on  the  stomach  like  so  many  buUets. 
Bread  should  always  be  at  least  a  day 
old  before  it  is  eaten;  and,  if  properly 
made,  and  kept  in  a  cool  dry  place, 
ought  to  be  perfectly  soft  and  palatable 
at  the  end  of  three  or  four  days.  Hot 
rolls,  swinuuing  in  melted  butter,  and 
new  bread,  ought  to  be  carefully 
shunned  by  everybody  who  has  the 
■lightest  ^respect  for  that  muoh-in- 
jnred  individual — the  stomach. 

Aifi-atfd  Bread. — The  new  process 
impregnates  the  bread,  by  the  appli- 
cation of  machinery,  with  carbonic 
•oid  gas,  or  fixed  air.  Different 
opinions  are  expressed  about  the 
bread;  but  it  is  curious  to  note,  that, 
as  com  is  now  reaped  by  machinery, 
and  dough  is  baked  by  machinery,  the 
whole  process  of  bread-making  is  pro- 
bably in  course  of  undergoing  changes 
which  will  emancipate  both  the  house- 
wife and  the  professional  baker  from 
A  large  amount  of  labour. 

In  the  production  of  Aerated  Bread, 
wheaten  flour,  water,  salt,  and  car- 
bonic acid  gas  (generated  by  proper 
machinery),  are  the  only  materials 
employed.  We  need  not  inform  our 
readers  that  carbonic  acid  gas  is  the 
■onrce  of  the  effervescence,  whether  in 
common  water  coming  from  a  depth, 
or  in  lemonade,  or  any  aerated  drink. 
Its  action,  in  the  new  aerated  bread, 
takes  the  place  of  fermentation  in  the 
old  system  of  bread- making. 

In  the  patent  process,  the  dough  is 
mixed  in  a  great  iron  ball,  inside  which 
is  a  system  of  paddles,  perpetually 
turning,  and  doing  the  kneading  part 
of  the  business.  Into  this  globe  the 
flo>nr  is  dropped  till  it  is  fnU,  and  then 
the  common  atmospheric  air  is  pumped 
out,  and  the  pure  gas  turned  on.  The 
ns  is  followed  by  the  water  whicn 
nas  been  aerated  for  the  purpose.  Mid 
then  begins  the  churning  or  kneading 
part  of  the  business. 

Of  course,  it  is  not  long  before  we 
have  the  dough,  and  very  "  light " 
•ad  nice  it  looks.  This  is  caught  in 
tiiia,  and  pasted  on  to  the  floor  of  the 


oven,  which  is  an  endless  flobr,  moving 
slowly  through  the  tire.  Done  to  a 
turn,  the  loaves  emerge  at  the  other 
end  of  the  apartment, — and  the 
Aerated  Bread  is  made. 

It  may  be  added,  that  it  is  a  good 
plan  to  change  one's  baker  from  time 
to  time,  and  so  secure  a  change  in  the 
quality  of  the  bread  that  is  eaten. 

Mixed  Breads. — Rye  bread  is  hard 
of  digestion,  and  requires  longer  and 
slower  baking  than  wheaten  bread. 
It  is  better  when  made  with  leaven  of 
wheaten  flour  rather  than  yeast,  and 
turns  out  lighter.  It  should  not  be 
eaten  till  two  days  old.  It  will  keep 
a  long  time. 

A  good  bread  may  be  made  by  mix- 
'  ing  rye-flour,   wheat-flour,   and   rice- 
paste  in  equal  proportions  ;  also   by 
I  mixing  rye,   wheat,  and   barley.     In 
I  Norway,  it  is  said  that  they  only  bake 
their  barlev-bread  once  a  year,  such 
is  its  "  keeping  "  quality. 
!      Indian-corn  flour  mixed  with  wheat- 
flour  (half   with   half)  makes  a  nice 
bread;  but  it  is  not  considered  very 
I  digestible,  though  it  keeps  well. 
I      Sice  cannot  be  made  into  bread,  nor 
can  potatoes  ;  but   one-third   potato- 
flour  in  three-fourths  wheaten   flour 
makes  a  tolerably  good  loaf. 
I     A  very  good  bread,  better  than  the 
ordinary    sort,   and    of    a    delicious 
!  flavour,   is  said  to  be   produced   by 
adopting  the  following  recipe: — Take 
ten  parts  of  wheat-flour,  five  parts  of 
'  potato-flour,  one   part  of  rice  paste; 
knead  together,  add  the  yeast,   and 
I  bake  as  usual.      This   is,  of  course, 
'  cheaper  than  wheaten  bread. 
I      Flour,  when  freshly  ground,  is  too 
glutinous  to  make  goM  bread,  and 
should  therefore  not  be  used  imme- 
diately, but  should  be  kept  dry  for  » 
few  weeks,  and  stirred  occasionally, 
until  it  becomes  dry,   and  crumbles 
easily  between  the  fingers. 
I     Flour  should  be  perfectly  dry  before 
being  used  for  breaid  or  cakes;  if  at  all 
damp,  the  preparation  is  sure  to  be 
heavy.      Before    mixing    it  with  the 
other   ingredients,  it  is  a  good  plan 
to   place  it  for  an  hour  or  two  be- 
fore the  fire,  until  it  feels  warm  and 
dry. 


BRtAD-MAKINO, 


119 


Yeast  from  home-brAwod  be«r  ia 
generally  preferred  to  any  other ;  it 
u  very  bitter,  and,  on  that  account, 
should,  be  well  washed,  and  put  away 
until  the  thiuk  mass  settles.  If  it 
still  continues  bitter,  the  proccsx 
should  be  repeated;  and  before  being 
-used,  all  the  water  floating  at  the  top 
must  be  poured  oil'.  German  yeast  is 
now  very  much  used,  and  should  be 
moistened,  and  thoroughly  mixed  with 
the  milk  or  water  with  which  the 
bread  is  to  be  made. 

The  first  thing  required  for  making 
wholesome  bread  is  tbo  utmost  clean- 
liness; the  next  is  thu  souucbiess  iiud 
sweetness  of  all  tho  ingiediunts  used 
for  it;  and,  in  addition  to  these,  tlieio 
must  be  attention  and  care  through 
the  whole  process. 

An  almost  certain  way  of  spoiling 
dough  is  to  leave  it  half -made,  and  to 
sdlow  it  to  become  cold  before  it  is 
tinished.  The  other  most  common 
causes  of  failure  are  using  yeast  which 
is  no  longer  sweet,  or  which  has  been 
frozen,  or  has  had  hot  liquid  poured 
over  it. 

Too  small  a  proportion  of  yeast,  or 
insufficient  time  allowed  for  the  dough 
to  rise,  will  cause  the  bread  to  oe 
heavy. 

Heavy  bread  will  also  most  likely 
be  the  result  of  making  the  dough 
very  hard,  and  letting  it  become  quite 
coin,  'particularly  in  winier. 

If  either  the  sponge  or  the  dough 
be  permitted  to  overwork  itself,  that 
is  to  say,  if  the  mixing  and  kneading 
be  neglected  when  it  has  reached  the 
proper  point  for  either,  sour  bread 
wnU  pronably  be  the  consequence  in 
ivarm  weather,  and  bad  bread  in  any. 
The  goodness  will  also  be  endangered 
by  placing  it  so  near  a  tire  as  to  make 
tny  part  of  it  hot,  instead  of  main- 
taining the  gentle  and  equal  degree  of 
beat  required  for  its  due  fermentation. 

Milk  or  Butter. —^il'k  which  is  not 
perfectly  sweet  will  not  only  injure 
the  flavour  of  the  bread,  but,  in  sultry 
weather,  will  often  cause  it  to  beqyite 
uneatable;  vet  either  milk  or  butter, 
"if /re»/t  and  good,  will  materUlly  im- 
prove its  qusJity. 

To  keep  bread  sweet  and  IreaL,  as 


soon  as  it  is  oold  it  should  be  put  into 
ft  clean  earthen  pan,  with  a  cover  to 
it;  this  pan   shonld   be  placed  at  a 
little  distance  frou»>the  ground,  to  al- 
low a  cuvi'cnt  of  air  to  pass  under- 
neath.    Some  persons  prefer  keeping 
bread  on  clean  wooden  shelves,  with- 
out being  covered,  that  the  crust  may 
j  not    soften.      Stale    bread    may    M 
i  freshened  by  wanning  it  through  in  a 
I  gentle  oven.   Stale  pastry,  cakes,  4o., 
nmy  also  bo  improved  by  this  method. 
I      The  utensils  reiiuircd   for  making 
bread,    on   a   moderate    scale,    are   a 
I  kneading-trough  or   pan,    sufhciently 
I  large  that  the  dough  may  be  kneaded 
I  freely  without  throwing  the  flour  over 
,  the  edges,  and  also  to  allow  for  its 
rising;  a  hair-sieve  for  straining  yeast, 
and  one  or  two  strong  spoons. 

Yeast  must  always  be  good  of  its 
kind,  and  in  a  fitting  state  to  produce 
ready  and  proper  fermentation.  Yeast 
of  strong  beer  or  ale  produces  more 
effect  than  that  of  milder  kinds;  and 
the  fresher  the  yeast,  the  smaller  the 

Quantity  will  be  required  to  raise  the 
ough. 

As  a  general  rule,  the  oy«n  for 
baking  bread  should  be  rather  quick, 
and  the  heat  so  regulated  as  to  pene- 
trate the  dough  without  hardening 
the  outside.  The  oven-door  should 
not  be  opened  after  the  bread  ia  put 
in  until  the  dough  is  set,  or  has  be- 
come firm,  as  the  cool  air  admitted 
will  have  an  unfavourable  effect  on  it. 

A  Few  SLints  respeotmff  tlie 
Making  and  Baking  of  Caket. 

Eygt  should  always  be  broken  into 
a  cup,  the  whites  and  yolks  separated, 
and  they  should  always  be  atrained. 
Breaking  the  eggs  thus,  the  bad  one* 
may  be  easily  rejected  without  spoil- 
ing the  others,  and  so  cause  no  wast«. 
As  eggs  are  used  instead  of  yeast,  they 
should  Le  very  thoroughly  whisked; 
they  are  generally  sufiiciently  beaten 
when  thick  enough  to  carry  the  drop 
that  falls  from  the  whisk. 

Loaf  Sxtgar  shonld  be  well 
pounded,  and  then  sifted  throodbi  a 
fine  sieve.  jT 

CurranU  shonld  be  nicely  winad, 
picked,  dried  in  a  oloth,  aad  then 


120 


ADULTERATION  OF  FOOD. 


Okrefnlly  examined,  that  no  piece*  of 
grit  or  stone  may  be  left  amongst 
them.  They  should  then  be  laid  on 
»  dish  before  the  fire,  to  become 
thoroughly  dry;  as,  if  added  damp  to 
the  other  ingredients,  cakes  will  be 
liable  to  be  heavy. 

Good  butter  should  always  be  used 
in  the  manufacture  of  cakes:  and  if 
beaten  to  a  cream,  it  saves  much  time 
and  labour  to  warm,  but  not  melt,  it 
before  baking. 
w-:<  Less  butter  and  eggs  are  required 
'.'  for  cakes  when  yeast  is  mixed  with 
the  other  ingredients. 

The  heat  of  the  oven  is  of  great  im- 
portance, especially  for  large  cakes. 
If  the  heat  be  not  tolerably  fierce,  the 
batter  will  not  rise.  If  the  oveu  is 
too  quick,  and  there  is  any  danger  of 
the  cake  burning  or  catching,  put  a 
l(heet  of  clean  paper  over  the  top. 
Newspaper,  or  paper  that  has  been 
printed  on,  should  never  be  used  for 
this  purpose. 

To  know  when  a  cake  is  sufiiciently 
baked,  plunge  a  clean  knife  into  the 
middle  of  it;  draw  it  quickly  out,  and 
if  it  looks  in  the  least  sticky,  put  the 
oake  back,  and  close  the  oven  door 
until  the  cake  is  done. 

Cakes  should  be  kept  in  closed  tin 
eanisters  or  jars,  and  in  a  dry  place. 
Those  made  with  yeast  do  not  keep 
■0  long  as  those  made  without  it. 

Biscnits. 
Since  the  establishment  of  the  lar;^ 
■MHlem  oi-acker  manufactories,  biscuits 


have  been  prodnced  both  cheap  and 
wholesome  in,  comparatively  speaking, 
endless  variety.  Their  actual  com- 
ponent parts  are,  perhaps,  known  only 
to  the  vai'ious  makers;  but  there  are 
several  kinds  of  biscuits  which  have 
long  been  in  use,  that  may  here  be 
advantageously  described. 

Biscuits  belong  to  the  class  of  un- 
fermented  bread,  and  are,  perhapa, 
the  most  wholesome  of  that  class.  In 
oases  where  fermented  bread  does  not 
agree  with  the  human  stomach,  they 
may  be  recommended;  in  many  in- 
stances they  are  consiilered  lighter, 
and  less  liable  to  create  acidity  and 
flatulence.  The  name  is  derived  from 
the  French  6m  cuit,  or  "twice  baked," 
because,  originally,  that  was  the  mode 
of  entirely  depriving  them  of  all 
moisture,  to  ensure  their  keeping;  but 
although  that  process  is  no  longer 
employed,  the  name  is  retained.  The 
use  of  this  kind  of  bread  on  land  ia 
pretty  general,  and  some  varieties  are 
luxuries ;  but  at  sea,  biscuits  are 
articles  of  the  first  necessity. 

Hea,  or  Ship  Biscuits,  are  made  of 
wheat-Hour  from  which  only  the 
coarsest  bran  has  been  separated. 
The  dough  is  matie  up  as  stiff  as  it  can 
be  worked,  and  is  then  formed  into 
shapes,  and  baked  in  an  oven;  after 
which  the  biscuits  are  exposed  in  lofta 
over  the  oven  until  perfectly  dry,  to 
prevent  them  from  becoming  mouldy 
when  stored. 

Captains'  Biscuits  are  made  in  • 
similar  manner,  but  of  fim*  flour. 


III.  ADULTERATION  OF  FOOD. 


The  eztensive  employment  of  vari- 
•0*  substances  for  the  adulteration  of 
food  will  lead  to  the  perusal  with  in- 
tarest  of  a  list  of  those  most  com- ' 
monly  employed.  This  list  we  give 
b«low.  The  objects  of  adulteration  1 
Mem  to  be  threefold:  i 

1.  By  the  addition  of  articles  of  in- 
ferior value  to  increase  the  bulk  or 
weif  ht  of  the  article  adulterated. 


_  2.  To  improve  the  colour  of  the  ar- 
ticle sold,  either  by  giving  the  adul- 
terated article  the  appearance  of  a 
better  article  of  the  same  kind,  or  of 
another  article  altogether. 

3.  To  increase  the  taste  and  flavour 
by  giving  flavours  to  substances  which 
they  do  not  possess,  or  by  increasing 
the  flavour  of  an  article  weakened  by 
•doltemtion. 


mi. 


ADULTESATION  OF  FOOD. 


Itl 


llie  following  is  an  alphabetical  ar- 
rangement of  the  substaucea  more 
commonly  used  in  adulteration: — 

Animal  Snbstances. 

Bone    Dust    is   obtained   from  the 
IxHie  manufacturers,  and  is  employed  | 
in    the   adulteration    of   pepper    and 
sugar,  and  is  also  said  to  be  added  to 
flour. 

Vegetable  Snbstances. 

Annatto  is  obtained  from  the  seeds 
of  the  B'lxa  Orellano.  It  is  used  for 
dyeing,  and  is  itself  extensively  adul- 
terated. In  adulteration  it  is  used  for 
giving  a  deeper  colour  to  milk  and 
utter,  and  is  also  employed  for 
.  colouring  cheese. 

Bay  Leaves.  The  produce  of  the 
bay  tree,  Laurus  nobilis.  They  are 
used  in  the  adulteration  of  tea. 

Deans  roasted.  The  common  horse- 
bean  is  roasted,  and  used  in  the 
adulteration  of  coffee. 

Burnt  Sugar  is  made  by  exposing 
■ugar  to  heat  till  the  carbon  is  deve- 
loped. It  is  known  to  those  who  nae 
it  for  the  purposes  of  adulteration  as 
"  Black  Jack  "  and  Caramel.  It  is 
employed  to  give  a  deep  colour  to 
vinegar,  rum,  brandy,  and  sherry, 
principaUy  in  deference  to  public 
taate,  which  demands  thtft  these 
liquids  shall  be  of  a  dark  colour,  al- 
though it  is  no  proof  of  their  value  for 
the  purposes  for  which  they  are  used. 

Capsicum.  The  fruit  of  the  Capsi- 
eum  annuum,  which  yields  Cayenne 
pepper,  is  employed  in  the  adiiltera- 
tion  of  gin.  It  u  also  added  to  pow- 
dered ginger  and  pepper. 

Cardavioms.  The  seeds  of  the  va- 
rioas  kinds  of  cardamom  fruits  are 
•dded  to  gin,  rum,  and  porter. 

Catechu  is  the  extract  of  the  Acacia 

Catechu  and  other  plants.    It  contains 

70  to  80  per  cent,  of  tannic  acid,  and 

-  it  used  to  adulterate  tea,  tobacco,  and 

opium. 

Cayenne  Pepper.     (See  Capsicum.) 

Chamomile  Flowers.  The  produce 
of  the  Anthemis  nobilis.  They  have  a 
pleasant,  bitter,  aromatic  taste,  and 
•re  added  to  beer. 

Chicory  is  the  root  of  the  Cichormm 
JtUybus.   It  is  used  to  make  a  beverage 
6 


by  decoction.  It  is  extensively  added 
to  coffee,  both  for  the  purposes  of  im- 
proving its  flavour  and  adulteration. 

Cocculus  liidicus  is  the  fruit  of  the 
Anaimnta  Cocculu<,  and  contains  the 
poisonous  principle,  picrotoxin.  These 
berries  are  used  in  the  adulteration  of 
beer  and  ardent  spirits  to  increase  their 
intoxicating  power. 

Coltsfoot.  The  leaves  of  TussUago 
Farfara  are  employed  in  the  adultera- 
tion of  tobacco. 

Coriandei-.  The  fruit  of  the  Cori- 
andrum  sativum  is  used  in  adulterating 
beer. 

Dandelion  Boots.  Chicory,  which 
is  employed  to  adulterate  coffee,  is  it- 
self adulterated  with  the  roots  of  the 
LeorUodon  Taraxacum. 

Gamboge  is  a  gum  resin  exnded  by 
the  OarcMia-gamboogioides,  and  other 
plants.  It  is  a  powerful  medicine,  and 
18  used  as  a  pigment,  and  in  colouring 
confectionery  yellow. 

Gluten.  This  substance  is  separated 
from  wheaten  flour,  and  is  employed 
in  adulterating  tea  and  coffee. 

Grains  of  Paradise.  Seeds  of  • 
species  of  Elettaria.  They  contain  an 
acrid  oil,  and  are  added  to  beer  and 
ardent  spirits  to  give  pungency  and 
flavour. 

Lentils.  The  seed  of  the  Ermim 
Lent.  They  are  added  to  farinaceous 
foods,  and  also  employed  to  adul- 
terate drugs. 

Linseed  Meal.  The  ground  seeds  of 
Flax.     Used  in  adulterating  pepper. 

Liquorice.  The  sweet  extract  of  the 
root  of  Glyeyrrltiza  glabra.  It  is  used 
in  the  adulteration  of  porter  and  stout, 
which  it  sweetens,  thickens,  and 
blackens. 

LogiBOod.  The  wood  of  the  Hama>- 
toxylon  Campeiehiatmm.  It  is  used 
where  a  red  colour  is  thought  de- 
sirable, as  in  giving  colour  to  inferior 
ports  and  clarets,  bottled  red  fruits,  ko. 

Lupins  roasted  The  seeds  of  the  //»• 
pinus  are  roasted  and  added  to  coffee. 

Ifux  Vomica.  The  seeds  of  tiie 
Strychnos  yux  Vomica  are  very  bitter, 
and  contain  the  poisonous  principle 
strychnine.  They  were  formerly  ex- 
tensively employed  to  adulterate  beer. 

Opium.     The  juice  of  the  jPapavtr 


8UBSTANCB8  USED  FOR  ADULTEBATION. 


mmmiferwm.  It  has  been  added  to 
beer  to  inurease  its  intoxicating  effect. 

Pea-flour  has  been  detected  as  an 
adnlteratoi  in  pepper. 

Potato-starch.  The  starch  of  the 
Potato  is  very  frequently  used  to 
adulterate  the  higher  priced  starches 
or  sagu,  tapioca,  and  arrow-root.  It 
is  also  added  to  cocoa,  honey,  butter, 
lard,  and  many  other  things. 

Quassia  Claps.  The  wood  of  the 
Quouma  exeelsa.  It  is  intensely  bitter, 
md  is  nsod  in  .medicine,  but  is  added 
to  beer  to  increase  its  bitl^mess.  It 
ia  also  used  to  adulterate  snuff. 

Badish  Seed.  It  is  used  to  adul- 
terate mustard. 

Biee  m  tite  /itui.  It  is  used  in 
China  to  adulterate  tea. 

Btce-Aaur.  Added  to  powdered  pep- 
per, mustard,  liquorice  root,  ginger, 
currie  powder,  and  mixed  spice. 

Boasted  Corn.  This  is  wheat  roasted, 
•nd  is  sometimes  used  as  a  substitute 
for  coffee,  and  also  added  to  it  for  tbe 
purpose  of  adulteration. 

Sago  Meal  is  a  cheap  form  of  sago. 
It  is  used  to  adulterate  cocoa,  ginger, 
pepper,  cinnamon  powder,  mixed 
quce,  and  annatto. 

Sawdust.  Employed  in  the  adul- 
teration of  coffee,  chicory,  and  spices. 

Starch.  Wheat  starch  is  often  em- 
ployed for  adulteration,  and  has  been 
found  in  sugar,  honey,  butter,  lard, 
MTOW-root,  confectionery,  spice,  car- 
Mway,  and  liquorice  powder. 

Sugar.  It  is  extensively  employed 
M  an  adulterator.  It  ii  added  to 
honey,  milk,  porter,  gin,  rum,  brandy, 
■herry,  tobacco,  liquorice. 

Sumach  is  added  to  snuff. 

Tobacco.  It  is  added  to  beer  to 
increase  its  intoxicating  properties. 

JVeade  or  Molasses.  This  ia  an  im- 
pure, nncrystallizod  sugar,  and  is 
added  to  sugar,  milk,  sauces,  porter, 
■herry,  and  tobacco. 

Turmeric  It  is  a  pungent  yellow 
powder,  the  produce  of  the  Curcuma 
longa.  It  is  added  to  substances  to 
give  a  yellow  colour.  It  is  used  in 
She  adulteration  of  milk,  mustard, 
cayenne,  ginger,  opium,  rhubM'b, 
Uquorice,  and  confectionery. 

'Tmntif.    Tbe  root  is  cut  up  and  sub- 


stituted for  orange  peel  in  mannft> 
lade.  ' 

Wheat-flour.  Extensively  used  for 
adulteration  in  cocoa,   honey,  potted  , 

meats,  mustard,  pepper,  ginger,  sauces, 
cinnamon,  liquorice,  and  various  drugs. 

Uineral  Sabstanoes. 

Acetate  of  Copper  or  Vfr(li;/ri».  This 
substance  is  found  in  pickles,  as  the 
result  of  adding  copper  to  them  for  the     ' 
purpose  of  giving  them  a  green  colour. 

Alura.  This  substance  is  added  to 
bread  for  the  purpose  of  preventing 
an  excessive  fermentation.,  to  which 
tho  inferior  kinds  of  flour  are  liable. 
It  also  makes  the  bread  white. 

Antwerp  Blue.  A  modification  of 
Prussian  blue,  used  in  the  colouring 
of  confectionery. 

Armenian  Bole.  This  snbstance  haa 
a  red  colour,  which  depends  on  the 
oxide  of  iron  it  contains.  It  is  added 
to  cocoa,  anchovies,  potted  meat,  and 
fish,  and  sauces,  to  give  them  a  red 
colour.  This  adulteration  is  another 
instance  of  a  substance  added  in  de- 
ference to  public  taste.  Many  of  the 
articles  of  diet  to  which  the  Armenian 
Bole  is  added,  would  be  regarded  as 
inferior  without  the  colour  which  it 
produces. 

Black  Lead.     This  Is  Plumbago  or 
Graphite.     It  is  used  for  the  purpose         41 
of  mving  a  shiny  facing  to  tea.  , 

Blue  John.  This  substance,  more 
familiarly  known  as  Derbyshire  Spar, 
is  a  fluoride  of  calcium.  It  forma, 
when  crushed,  a  white  powder,  which 
is  extensively  used  for  adulterating 
confectionery.   It  is  also  called ' '  Daff/^ 

Brickdust.  The  dust  of  both  white 
and  red  bricks  is  used  for  adulterating 
various  articles  of  diet,  as  chicory, 
cayenne  pepper,  cocoa,  fcc. 

Brunswicic  Oreen.  The  true  Bruns- 
wick Green  is  an  oxychloride  of  cop- 
per. The  false  Brunswick  Greens  are 
mixtures  of  chromate  of  lead  and  in- 
digo. They  are  used  for  producing  - 
various  shades  of  green  in  confec- 
tionery, and  are  all  poisonous. 

Htim'  Umber.  An  earth  containing 
oxide  of  iron  of  a  brown  colour,  em- 
ployed for  colouring  confectionery,  and 
adulterating  tobacco  and  snuff. 


ADULTERATION  OF  FOOD. 


I2S 


Carbonate  of  Ammonia.  Thig  18 
"smellinf;  salts."  It  is  used  by 
bakers,  under  the  name  of  "Pop^"  for 
making  their  bread  light. 

Carbonate  o/  Copper.  It  is  em- 
ployed for  giving  a  green  colour  to 
green  tea. 

Carbonate  of  Lead.  This  componnd 
it  also  employed  for  adulterating  tea. 

Chalk  or  Carbonate  of  Lime.  It  is 
employed  for  adulterating  a  variety  of 
articles  of  food,  as  sugar,  honey,  potted 
meats,  confectionery,  liquorice,  &c. 

Chromate  of  Potash.  It  is  said  to 
to  be  used  in  the  adulteration  of  tea. 

Chromate  of  Lead.  .  It  has  a  yellow 
colour,  and  is  employed  for  adulterat- 
ing mustard,  cheese,  and  snuff,  and 
for  the  colouring  of  confectionery. 

Chroine  Yellow  is  a  pale  variety  of 
ohrcMiate  of  lead,  and  is  used  for 
oolouring  confectionery. 

Daff.     {&«e  Blue  John.) 

Dutch  Pink  is  a  mixture  of  a  yellow 
oolouring  matter  with  chalk.  It  is 
nsed  as  a  facing  for  green  tea. 

Binurald  Oreen.  Known  also  as 
Scheele's  Green.  It  is  an  areenite  of 
copper.  It  is  used  in  colouring  con- 
fectionery, and  is  a  most  vmilent 
poison. 

Fdgpar.  It  ia  used  in  China  for 
adulterating  tea. 

Fuller's  £arih.  This  compound 
consists  of  silica  and  alumina,  and  is 
■sed  in  the  adulteration  of  tobacco. 

Oyptum.     (See  Plaster  of  Paris. ) 

Lime,  Carbonate  of.     (See  Chalk. ) 

Magnesia,  Carbonate  of.  Thi«  salt, 
as  well  as  the  Silicate  of  Macmesia 
(Steatite),  are  amongst  the  substances 
used  for  giving  a  facmg  to  green  tea. 

Marble  is  a  hard  carbonate  of  lime, 
and  when  ground  has  been  employed 
to  adulterate  sugar. 

Pipe-clay  is  a  componnd  of  silica 
tad  alumina,  and  is  mixed  with  honay 
for  fraudulent  purposes. 

Plaster  of  Paris  or  Oypsum.  It  is 
■alphate  of  lime,  and  when  orystal- 
liced  is  called  SeleniU.  The  powder 
it  white.  It  ia  found  in  tea,  potted 
meats  and  fish,  in  powdered  mustard 
and  pepper,  and  in  confectionery.  It 
fa  also  used  to  give  port  wine  a  cmst. 


PrussUxn  Blue.  A  componnd  salt 
of  iron  and  potash,  used  to  give  a 
facing  to  tea,  aBJT  also  to  colour  con- 
fectionery. 

Red  Lead  ia  an  oxide  of  lead,  and 
is  added  to  cocoa,  cayenne,  cnnie 
powder,  confectionery,  and  snuff. 

Red  Ochre  is  a  compound  of  oxide 
of  iron  with  silicate  of  alumina  and 
chalk.  It  has  a  red  colour,  and  is 
used  in  the  adulteration  of  coooa, 
cayenne,  tobacco,  and  snuff. 

Common  Salt  is  extensively  em- 
ployed as  an  adulterant.  It  is  added 
to  sugar,  milk,  bread,  butter,  cheese, 
lard,  currie  powder,  sauces,  gelatine, 
porter,  tobacco,  snuff. 

Sulphate  of  Copper  or  Blue  VitrU^ 
like  verdigris,  is  used  for  giving  a 
green  colour  to  pickles,  bottled  fruits, 
and  preserved  vegetables.  When 
powdered  it  is  white.  It  acts  in  the 
same  way  on  bread  as  alimi,  and  has 
been  used  for  the  purpose  of  whiten- 
ing bread. 

Sulphate  (/  Iron,  or  Oreen  Vitriol, 
has  been  found  amon^t  the  adultera- 
tions used  for  the  facmg  of  green  tea. 

Sulphuric  A  cid,  or  OU  of  VUrioL,  ia 
employed  in  the  adulteration  of  vine- 
gar, porter,  and  gin. 

Venetian  Red  is  a  red  fwruginona 
earth,  and  is  added  to  articles  of  food, 
ground  coffee,  chicory,  tea,  cocoa,  an- 
chovies, potted  meat  and  fish,  cayenne, 
cheese,  and  tobacco. 

White  Clay.  This  substance  ia  in- 
troduced into  powdered  mustard  and 
confectionery. 

Water.  Very  generally  used,  eap^ 
ctally  in  the  adulteration  of  miJk, 
beer,  wines,  ardent  spirits,  sugar,  to- 
bacco, anufi^  butter,  &c. 

Bread  is  frequently  adulterated  with 
aium,  which  may  be  detected  by 
piercing  a  loaf  a  day  old  with  a  very 
hot  knife,  the  alum  attaching  itself  in 
very  small  particles  to  the  blade,  and 
giving  off  a  peculiar  smell.  The  fact 
that  bread  is  unnaturally  white,  gives 
off  a  large  quantity  of  water,  and  is 
made  very  brittle  and  dry  on  beine 
toasted,  points  to  the  presence  m. 
alum,  when  the  above-mentioned  test 
should  be  applied. 


■  ■■  ';.  t. V  ■-•■.*:  ■•■I- 

tV.  DOMESTIO  CHEMISTRY. 


BoApSf  in  s>n  their  rarietieB,  consist 
of  cert&iii  yroportions  of  grease  and 
•Ik  aline  salts,  to  which  resin  and  scents 
ar«  added  in  greater  or  lesser  quanti- 
ties. The  common  yellow  soap  is  a 
compound  of  tallow,  resin,  and  soda  ; 
and  what  is  called  honey  soap  is  only 
yellow  Koap  slightly  refined  ami  scent- 
ted.  Tlie  actual  process  of  cleansing, 
and  the  reason  why  soap  cleanses,  is 
this : — soap  coiiMists  of  lixivial  salts, 
alkalies,  and  tallow,  and  the  greater 
part  of  the  dirt  on  linen,  clothes,  &c., 
consists  of  oily  perspiration,  grease, 
and  the  dust  which  snch  grease  at- 
tracts. In  cold  water  these  matters 
are  insoluble  ;  bnt  in  warm  water,  to 
which  alkalies  have  in  any  way  been 
added,  the  greasy  dirt  unites  with  the 
■alts,  and  Decomej>  saponaceous,  and 
■o  far  soluble  as  that  it  may  be  soon 
washed  out.  Tliis  is  the  secret  of  all 
vaxJUng  powders  ;  and  in  washing  our 
hands  we,  in  fact,  perform  a  real 
ehemical  experiment.  Many  kinds  of 
aoap  are  prepared  for  the  toilet ;  the 
fol'owing  are  amons  the  best : — 

Toilette  Soap. — Take  four  ounce*  of 
Castile  soap,  slice  it  down  into  a 
pewter  jar,  and  cover  with  alcohol  ; 
place  the  jar  in  a  vessel  of  water  at 
rach  a  heat  as  will  cause  the  spirit  to 
boil,  when  the  soap  will  soon  dissolve; 
then  put  the  jar,  closely  covered,  in  a 
warm  place  until  the  liquor  is  clarified; 
take  off  any  scnm  that  may  appear  on 
the  surface,  and  pour  it  carefully  from 
the  dregs  ;  then  put  it  into  the  jar 
again,  and  place  it  in  the  vessel  of  hot 
wrier:  distilling  all  the  spirits  that 
•rise  ;  dry  the  remaining  mass  in  the 
air  for  a  few  days,  when  a  white  trans- 
parent soap  will  be  obtained,  free 
from  impurities,  and  void  of  smell.  In 
this  way  the  best  fancy  soaps  of  the 
shop*  are  prepared.  To  colour  this 
soap,  add  a  small  quantity  of  any  of 
the  vegetable  dyes.  Then  expose  the 
jar  to  a  gentle  heat,  and  pour  the  soap 


out  into  small  moulds  to  cool ,  adding 
a  few  drops  of  any  perfume 

Lmion  Soap, — Take  two  ounces  of 
lemon  juice  ;  one  ounce  of  oil  of  bitter 
almonds  ;  one  ounce  of  oil  of  tartar  ; 
and  two  ounces  of  Venice  soap  Stir 
the  mixture  (cold)  until  the  different  '  y 
ingredients  are  thoroughly  blended,  '^ 
and  it  has  acquired  the  consistency  of 
honey  ;  then  put  it  up  in  small  china 
boxes. 

Mu»k  Soap. — Take  four  ounce*  of 
dried  root  of  mallows  in  fine  powder, 
four  ounces  of  rice  powder,  two  ounce* 
of  oil  of  tar,  two  ounces  of  oil  of  sweet 
almonds,  six  ounces  of  f 'lorentine  iris 
root,  and  one  drachm  of  essence  of 
musk.  Blend  the  whole  thoroughly, 
and  make  it  up  into  a  stiff  paste  with 
orange  flower  water  ;  then  mould  into 
round  balls  or  cakes. 

Wat/i-baUt. — Shave  thin  two  ponnda 
of  new  white  soap  into  about  a  teaoup- 
fnl  of  rose-water,  then  pour  as  much 
boiline  water  on  as  will  soften  it.  Pnt 
into  a  brass  pan  a  pint  of  sweet  oil,  one 
ounce  of  oil  of  almonds,  half  a  pound 
of  spermaceti,  and  set  all  over  the  fir* 
till  dissolved  ;  then  add  the  soap  and 
half  an  ounce  of  camphor  in  powder, 
with  a  few  drop*  of  lavender-water,  or 
any  other  scent.  Boil  ten  minute*, 
then  pour  it  into  a  basin,  and  stir  it 
till  it  is  thick  enough  to  roll  up  into 
hard  balls,  which  must  then  be  dona 
a*  soon  aa  possible. 

Winiltor  Soap. — Scrape  some  of  tha 
best  white  socp  very  thin,  melt  it  in  a 
stewpan  over  a  alow  fire,  scent  it  well 
with  oil  of  caraway,  or  other  odour, 
and  pour  it  into  a  mould.  After 
atanding  three  or  four  day*  in  a  dry 
place,  cut  it  into  square  piece*. 

Washing  Powders  are  best  bought 
ready  made. — But  much  soap  and 
labour  is  saved  by  dissolving  alum  and 
chalk  in  bran-water,  in  which  the 
linen  is  to  be  boiled,  then  well  rinsed 
out,  and  bleached.    Soap  may  evea  ha 


\ 


DOMJSSTW  CBBMI8TRT. 


186 


rendered  superfluous,  or  nearly  so,  is 
the  getting  up  of  muslins,  by  washing 
them  in  plain  water,  and  then  boiling 
them  in  rice-water  ;  after  which  they 
must  not  be  ironed,  but  passed  through 
the  mangle. 

'Washes. 
Jfo»»  Vinegar  for  the  ToVet. — Gather 
•  quantity  of  rose  leaves,  and  put  them 
in  a  clean  basin  ;  then  add  two  penny- 
worth of  pure  acetic  acid,  diluted  with 
half  a  pint  of  water  (cold) ;  pour  on 
the  rose  leaves,  and  cover  well  from 
the  air.  Macerate  for  four  days  ;  then 
■train  off  the  fluid,  and  add  a  drop  or 
two  of  otto  of  rose  (or  not  at  pleasure). 
Of  course  the  above  can  be  made  in 
larger  quanties,  only  observing  the 
same  proportions. 

Elder  Flower  Water.—Tick  •  quan- 
tity of  the  flowers,  put  them  into  a 
jug,  and  pour  boiling  water  upon 
them.  Let  the  decoction  stand  till  it 
b  quite  cold,  and  then  strain  through 
ft  piece  of  muslin.  It  is  an  excellent 
wash  for  the  face,  and  removes  freckles 
when  merely  produced  by  the  summer 
heat.  The  wash  can  be  made  strong, 
•nd  can  be  nsed  as  frequently  aa  de- 
sired ;  but  one  or  two  applicationa  a 
day  are  usually  sufBoient. 

Gowland'$  Lotion. — Blanched  bitter 
•Imonds,  two  ounces  ;  blanched  sweet 
almonds,  one  ounce  ;  beat  to  a  paste, 
add  distilled  water,  one  quart ;  mix 
well,  strain,  put  into  a  bottle,  add 
corrosive  sublimate  in  powder,  twenty 
grains,  dissolved  in  two  tablespoonfuls 
of  spirit  of  wine,  ana  shake  well. 
Used  to  impart  softness  to  the  skin  ; 
and  also  as  a  wash  for  obstinate,  erup- 
tive diseases.  Wet  the  skin  with  it, 
either  by  means  of  the  comer  of  a 
napkin,  or  the  fingers  dipped  into  it, 
ana  then  gently  wipe  off  with  a  dry 
eloth. 

Wash  for  the  Faef.— The  following 
b  a  cheap  and  perfectly  harmless  waoh 
to  remove  the  disagreeable  effects  of 
perspiration  on  the  face  and  other  parts 
of  the  body : — Procure  compound  spirits 
of  ammonia,  and  place  about  two  table- 
spoonfuls  in  a  basin  of  water.  Wash- 
ing the  face,  bands,  and  arms  with 
this.  leavM  the  skin  clean,  sweetk  and 
freak. 


Ferfaxnes 

Are  in  a  geueial  way  best  prepared 
by  the  chemist^  but  a  few  receii>ta 
for  the  more  useful  kinds  are  hu'e 
given. 

Lavender  Water. — Best  Enslish  oil 
of  lavender,  fourdrachma;  oil  ot  clovea, 
half  a  drachm ;  mnsk,  five  grain* ; 
best  spirits  of  wine,  six  ounces;  water, 
one  ounce.  Mix  the  oil  of  lavender 
with  a  little  of  the  spirits  first,  then 
add  the  other  ingredients,  and  let  it 
stand,  being  kept  well  corked  for  at 
least  two  months  before  it  i*  uued, 
shaking  it  frequently. 

Eav  de  Cologne. — Take  one  gaHon  of 
white  brandy;  sage  and  thyme,  of  each 
one  drachm ;  balm-mint  and  spear-mint^ 
of  each  one  ounce;  calamus  aromati- 
cus,  one  drachm  ;  root  of  angelica,  one 
drachm;  camphor,  one  drachm;  petals 
of  roses  and  violets,  of  each  a  quarter 
of  an  ounce ;  flowers  of  lavender,  one 
eighth  of  an  ounce  ;  flower  of  orangey 
one  drachm  ;  wormwood,  one  drachm; 
nutmegs,  cloves,  cassia,  lignea,  mace, 
of  each  one  drachm.     One  orange  and 
one  lemon,  cut  in  pieces.    Allow  the 
whole  to  macerate  in  the  spirit  during 
twenty-four  hours  ;  then  distil  off  s 
pint  by  the  heat  of  a  water  bath.   Add 
to  the  product,  essence  of  lemons,  of 
cedrat,    of   balm-mint,    of  lavender, 
each  one  drachm ;  neroli  anu  essence  of 
the  seed  of  anthos,  each  one  drachm  ; 
essence  of  jasmin  and   of  bergamot, 
one  drachm.     Filter  and  preserve  for 
use.  —  Or,  strong  spirits  of  wine,  four 
pints;  neroU,  essence  of  cedrat,  orange, 
citron,    bergamot,    and   rosemary,  of 
each  twenty -four  drops  ;  lesser  carda- 
mom seeds,  two  drachms.     Distil  off 
three  pints  in  a  glass  retort  and  re- 
ceiver.— Or,  spirito  of  wine,  two  pints; 
essence  of  citron  and  bergamot,  two 
drachms ;    essence    of     cedrat,     one 
drachm ;  essence  of  lavender,   half  • 
drachm  ;    essence   of   orange-flowers, 
and  tincture  of  ambergris,  of  each  ten 
drops ;    tincture    of    musk,     half    a 
drachm  ;  tincture    of  benzoin,    three 
drachms ;     essence     of      roses,    two 
drops.     Mix,  and  filter. 

Ftrfumefor  Handkerehirfi. — Oil  of 
lavender,  three  fluid  drachms ;  oil 
of   bergamot,  three   fluid   drachms. 


;^^; 


US 


TAKM  Mr  ADVICE. 


extract  of  amttergris,  six  minjii^ff ;  cam-  i 
phor,  one  ffrain  ;   spirits  of  wine,  one 
pint.     Tom  well  shaken  every  day 
lor  a  fortnight,  and  then  filtered 

Perfume  for  Oloves. —  Extraot  of 
ambergris,  two  minims  ;  spirits  of 
wine,  one  ounce.  Rub  the  gloves  in- 
side with  a  piece  of  cotton  impregnated 
with  this  perfume.  Boots  and  shoes 
aiay  b«  treated  in  the  same  manner. 

Hose  Water. — Take  six  pounds  of 
the  leaves  of  fresh  damask  roses,  and 
M  much  water  as  will  prevent  bum- 
iag.     Distil  off  a  gallon. 

PaitUei.  — Take  gum  arabic,  two 
Annces ;  charcoal  powder,  five  ounces; 
OMcarilla  bark,  one-fourth  of  an  ounce; 
■altpetre,  three-fourths  of  an  ounce. 
Mix  with  water,  and  make  into  shape. 

ArUfieial  Musk.  — Rectified  oil  of 
•mber,  one  pound ;  nitric  acid,  four 
parts  ;  after  some  time  a  black  matter 
H  deposited  :  this,  after  having  been 
wall  washed  with  water,  has  verv 
much  the  smell  of  musk.  True  musk 
is  adulterated  with  this,  but  still 
oltener  with  dried  bullock's  blood. 

Tkt  Prineef.  —  Essence  of  cloraa 
and  bergamot,  of  each  three-quarters 
of  a  drachm  ;  neroU,  about  a  drachm; 
essence  of  musk,  half  an  ounce  ;  eau 
de  rose,  spirit  of  tuberose,  and  the 
atrongeat  spirits  of  wine,  of  each  half 
a  pint ;  spirits  of  jasmin  and  cassia, 
of  each  one  pint ;  dissolve  the  essences 
in  the  spirits  of  wine,  then  add  the 
other  spirits,  and  when  well  mixed, 
add  the  rose-water. 

The  Prmee.  —  Ambergris,  half  an 
ounce  ;  musk,  three  drachms  ;  lump 
angar,  two  drachms  ;  grind  together 
in  a  Wedgwood-ware  mortar  ;  «^d  oil 
of  cloves,  ten  drops ;  of  true  balsam  of 
Pern,  twenty  drops  ;  and  of  essence  of 
jasmine,  or  tuberose,  a  sufficient  quan- 
tity to  convert  it  into  a  perfectly 
amooth  paste ;  then  put  it  into  a 
atrong  bottle,  with  rectified  spirits  of 
wine,  one  quitrt.  Observe,  before 
adding  the  whole  of  the  last,  to  rinse 
the  mortar  out  well  with  it,  that 
nothing  may  b«  lost.  Lastly,  digest  for 
aix  or  eight   weeks.      A  very   small 

Suantity  added  to  lavender  water,  eau 
e  cologne,  tooth  powder,  orwaeh  halls, 
•ommunicataa  a  delicious  fragraao«. 


Scents  for  Pomatums.  —  1.  Oil  «|-  - 
lavender,  fourteen  ounces;  oilofclovea^ 
oneounce;  oil  of  marjoram,  twoounces; 
gum  benzoin,  twenty  ounces. — 2.  E»k 
seuce  of  bergamot  and  essence  ol 
lemon,  of  each,  twelve  ounces  ;  oil  of 
cloves  and  oil  of  marjoram,  of  eaoh 
three  ounces ;  gum  benzoin,  twenty 
ounces. — .3.  Essence  of  bergamot,  on* 
pound  ;  essence  of  lemon,  eight  ounoes) 
oil  of  marjoram  and  oil  of  cloves,  of 
each,  two  ounces  ;  oil  of  oranges,  ona 
and  a  half  ounce. — 4.  E^ence  of  b«r> 
gamot,  one  pound  ;  essence  of  lemon, 
half  a  pound ;  oil  of  doves,  four 
ounces. — 5.  Essence  of  bergamot  and 
essence  of  lemon,  of  each  half  a  pound ; 
oil  of  cloves,  two  ounces  ;  oil  of  sass^ 
fras  and  oil  of  orange,  of  each,  ona 
ounce. — 6.  Essence  of  lemon,  threa 
ounces ;  essence  of  ambergris,  four 
ounces  ;  oil  of  cloves  and  oil  of  laven* 
der,  of  each,  two  ounces. 

Flotoersfor  Distillation. — It  is  said 
that  common  salt  applied  to  flowera 
will  preserve  them,  with  nearly  all 
their  characteristic  odour,  for  several 
years.  Thus  roses  and  aromatic  planta 
may  be  preSei-ved  to  any  time  moet 
convenient  for  distillation,  or  may  ba 
imported  for  that  purpose.  The  pro- 
cess  of  salting  roses  is  to  take  ona 
pound  of  the  leaves  or  other  vegetabla 
substance,  one  pound  of  salt,  and  rub 
them  together  a  few  minutes.  Tha 
friction  of  the  salt  forces  out  the  juica 
of  the  flower,  and  the  whole  is  re- 
duced to  an  aromatic  paste,  which  ia 
put  in  a  cool  place  until  wanted. 
When  distilled,  the  paste  is  placed  in 
a  retort  with  twice  its  weight  of 
water. 

Pretton  Smtlling  Sa^ts.  — Slack  lime, 
half  an  ounce ;  carbonate  of  ammoniac, 
half  an  ounce ;  each  to  be  well  pow- 
dered and  mixed.  Add,  essence  ol 
bergamot,  six  dropa  ;  oil  of  cloves,  two 
drops ;  essence  of  musk,  twelve  dropa ; 
otto  of  roues,  six  dropa  ;  strong  liqnor 
of  ammonia  one  drachm. 

Afmond  Bloom.  — Dust  of  Brazil- 
wood, one  ounce  ;  water,  three  pinta  ; 
boil,  strain;  add  isinglass,  six  drachma; 
cochineal,  two  drachms  ,  alum,  one 
ounce  ;  borax,  three  drachms ;  boil 
ajgain,  and  strain  through  a  fine  oloth. 


:i 


DOMESTIC  CHEMISTRY. 


m 


Thii>  is  a  fine  pink  coloar,  nwd  by  the 
perfuTner. 

FomatumB. — Melt  vey  lUndg  one 
poaiid  of  prepared  suet  and  tliree 
ounces  of  wliite  wax.  Perfume  with 
any  favourite  essential  oil.  To  make 
this  softer,  add  to  every  pound  six 
ounces  of  oil  of  sweet  almonds,  and  if 
■ecessary,  more  of  the  perfume.  Strain 
and  pot. 

Hosemary  Pomatum. — Boil  in  a  tin 
saucepan,  with  half  a  pound  o'  hog's 
lard,  two  large  handfuls  of  flowers  of 
rosemary,  nntil  reduced  to  half  bulk. 
Strain  and  pot. 

Almond  Pomatum. — Take  one  pint 
of  oil  of  sweet  almonds ;  set  over  a 
slow  fire,  and  gradually  melt  in  it  one 
ounce  and  a  half  of  spermaceti,  and 
two  ounces  of  hog's  lard.  The  heat 
mudt  be  barely  sufficient  to  melt  these, 
for  a  high  temperature  would  make 
the  oil  rancid  in  a  <ew  days.  When 
melted,  pour  into  a  basin  ;  and  when 
almost  cold,  stir  in  whatever  essential 
diis  you  prefer.  Strain  and  pot.  Beef 
marrow,  purified  by  being  boiled  in 
water,  and  the  scum  removed,  may  be 
nsed  instead  of  bog's  lard. 

Hair  Oils  ^ho  ild  be  simple,  and 
not  contain  any  injurious  properties. 

Rose  OU  — Beat  to  a  pulp  four 
ouncus  of  rose-leaves  ;  add  three  quar- 
ters of  a  pint  of  olive  oil ;  mix  well ; 
let  stand,  covered,  for  a  weelt ;  press 
out  the  oil  Repeat  the  process  with 
ftesh  roses  unul  the  oil  smelis  inffl- 
ciently  strong ;  filter  and  use. 

Qaeen'f  0(1  — Mix  well  one  p'nt  of 
oil  ot  ben,  three  grains  of  civet,  three 
iaid  ounces  of  Italian  oil  of  jasmine, 
and  three  minim  <  of  oito  of  roses. 
Strain  and  use.  Ten  minims  of  oil  of 
roses  may  be  substituted  for  the  otto 
of  roses,  if  the  latter  is  not  to  be 
had. 

Oil  to  Promote  the  Growth  of  the 
Hair. — Mix  three  ounces  of  olive  oil 
with  one  drachm  of  oil  of  lavender. 
Mix  equal  parts  of  olive  oil  and  spirits 
of  rosemary,  add  a  few  drops  of  oil  of 
nutmeg,  and  anoint  the  head  very 
iparinglv  before  going  to  bed.  Apply 
ttequently. 

Macatsar  OU. — Mix  oije  pound  of 
olive  oil,  one  drachm  of  oil  of  origanum, 


and  one  and  a  quarter  drachms  of  oil 
of  rosemary.     Strain  and  use. 

Hair  "Waohoa.— The  following 
washes  may  be  safely  applied  for  the' 
removal  of  scurf,  dandrifi',  &c. 

Rosetnary  Wash. — Rosemary  water, 
one  gallon ;  rectified  spirits  of  wine, 
one  half  pint;  pearlash,  one  ounce. 

Athenian  Water. — Rose  water,  one 
gallon ;  alcohol,  one  pint ;  sassafras- 
wood,  one  quarter  ponrd ;  pearlash, 
one  ounce.  Boil  the  wood  in  the  rose 
water  in  a  glass  vessel ;  then,  when 
cold,  add  the  pearlash  and  spirits. 
This  wasn  is  even  mure  efficient  than 
the  rosemary  preparation  for  cleansing 
the  hair. 

Wath  to  promote  CitrUng.  —  Take 
borax,  two  ounces ;  gum  arable,  one 
drachm,  and  hot  water  (not  boiling) 
one  quart ;  stir,  and  as  soon  as  the 
ingredient*  are  dissolved,  add  three 
tablexpoonfuls  of  strong  spirits  of 
camphor.  At  night,  wet  the  oair  with 
this,  and  roll  in  curling  paper. 

Tooth  Powders.  —  Pound  to- 
gether in  a  mortar,  cream  of  tartar 
and  chalk,  of  each  half  an  ounce; 
myrrh,  powdered,  one  drachm ;  oriis 
root,  powdered,  half  a  drachm ;  and 
powdered  bark,  two  drachms ;  or, 
powder  and  mix,  red  bark  and  Arme- 
nian bole,  of  each,  half  an  onnce; 
powdertd  cinnamon  and  bicarbonate 
of  soda,  of  each  quarter  of  an  onnce ; 
and  oil  of  cinnamon,  one  or  two  drop* ; 
or,  mix  together  half  an  ounce  of  pow- 
dered charcoal,  and  one  and  a  half 
ounces  of  prepared  chalk. 

Vegetable  Tooth  Powder. — Take  fine 
powder  of  Florentine  iris  five  pans, 
pure  starch,  three  ditto,  quinine  two 
ditto,  ditto  byoscyamns  one  ditto ; 
sugar  to  the  taste,  and  perfume  the 
iris  with  otto  of  roses — carmine  may 
be  nsed  to  colour  it.  Pound  in  a  mor- 
tar, to  an  impalpable  powder. 

Cosmetiques.  —  Carmine  Rouge. 
— Pour  two  quarts  of  distilled  water 
into  a  copper  pan,  and  when  boiling, 
add  two  ounces  of  the  best  grain 
cochineal,  finely  ground  and  sifted; 
boil  for  six  minutes,  carefully  stirring, 
add  sixty  grains  of  fine  Roman  alum, 
in  powder,  boil  three  minutes  longer ; 
Hct  to  cooL    Befoie  quite  cold,  decant 


128 


1>AKB  MT  ADriOa. 


the  clear  liquor  and  strain  through 
white  lilk  into  porcelain  dishes;  in  four 
days  deoant  and  filter  again  into  other 
dishes.  The  precipitate  which  has 
then  fallen  down  is  to  be  dried  care- 
fully in  the  shade. 

Cold  Cream. — Take  oil  of  almonds, 
oo«  pound  ;  white  wax,  four  ounces ; 
melt,  pour  into  a  warm  mortar ;  add, 
by  degrees,  rose  water,  one  pint. 

Almond  Paste . — Used  to  soften  and 
whiten  the  skin,  prevent  chapped 
liands,  &c.  Sweet  and  bitter  almonds, 
of  e.v!h  two  ounces  ;  spermaceti,  two 
drachms  ;  oil  of  almonds,  half  an 
ounce.  Windsor  soap,  half  an  ounce  ; 
otto  of  roses  and  oil  of  bergamot,  of 
eaoh,  twelve  drops ;  or,  take  four 
pounds  of  bitter  almonds,  blanched 
•ad  dried  ;  beat  them  in  a  mortar  to  a 
smooth  paste  with  lavender  water ; 
•dd  one  pound  of  best  honey,  two 
ounces  of  oil  of  jasmine,  half  a  pound 
of  almond  powder,  and  four  ounces  of 
fine  orrice  powder  ;  beat  and  mix  re- 
peatedly together.  This  paste  will 
keep  for  twelve  months. 

Lip  Salve. — Take  hog's  lard,  washed 
ia  rose  water,  half  a  pound,  red  and 
damask  rose  leaves  bruised,  quarter 
uf  a  pound,  work  well  together  in  a 
mortar,  repeatedly  for  two  days  ;  then 
melt  and  strain  ;  add  to  the  lard  the 
same  quantity  of  rose  leaves,  let  them 
Stand  for  two  more  days  ;  simmer  in  a 
water-bath,  and  strain,  stirring  in  five 
or  six  drops  of  otto  of  rosea,  Pot  for 
use.  White  Lip  Salve  is  made  of 
eiinal  parts  of  oil  of  almonds,  sperma- 
ceti, wax,  and  white  sugar  candy ; 
poond,  mix,  and  pot. 
Inka 
of  varions  colours  are  not  difficult 
to  make,  if  care  be  taken  to  follow  the 
directions  here  given. 

Black.  —  Take  of  Aleppo  galls, 
bruised,  one  pound  and  a  hnJf  ;  green 
Titriol,  twelve  ounces  ;  powdered  gum 
arable,  eight  ounces ;  rasped  logwood, 
eight  ounces  ;  soft  water,  two  and  a 
hMf  gallons.  Boil  the  galls  and  log- 
wood in  the  water  till  it  oe  reduced  to 
two  gallons,  then  add  the  rest,  a"d 
put  the  whole  into  a  convenient  vesgel, 
stirring  it  several  times  during  the 
d«y  for  fourteen  or  fifteen  days,  when 


>t  will  be  fit  for  use.  For  smaller  quaiWj 
titles  employ  the  same  proportions. 

Another  Blade  Ink  may  be  made  of 
bruised  galls  three  parts,  gum  and 
sulphate  of  iron  one  part ;  vinegar  and 
water  ;  macerate  and  agitate  for  three 
or  four  days. 

Indestructible  Ink.  —  For  black, 
twenty-five  grains  of  copal,  in  powder, 
dissolved  in  two  hundred  grains  of  oil- 
of  lavender,  by  gentle  heat;  mixed 
with  two  and  a  half  grains  of  lamp 
black,  and  a  half  grain  of  indigo.  Use- 
ful for  labelling  phials,  Ao.,  containing 
corrosive  chemicals. 

Red. — Kaspings  of  Brasil  wood  quar- 
ter of  a  pound,  infused  for  two  or 
three  days  in  vinegar.  Boil  one  hour 
over  a  gentle  fire,  and  filter,  while 
hot,  through  paper  laid  in  an  earthen* 
ware  colander.  Heat  again,  and  dis* 
solve  in  it,  first,  half  an  ounce  of  gum 
arable,  and  afterwards  of  alum  and 
white  sugar,  each  half  an  ounce. 

BltK. — Chinese  blue,  three  oimces  ; 
oxalic  acid,  three  quarters  of  an  ounce; 
gum  arable,  powdered,  one  ounce^ 
distilled  water,  six  pints.     Mix. 

Yellow.  —  lioil  French  berries,  • 
quarter  of  a  pound ;  alum,  half  an 
ounce,  in  water,  one  pint,  for  half  an 
hour,  or  longer ;  then  strain,  and  dis- 
solve in  the  hot  liquor,  gum  arabio, 
half  an  ounce. — Gamboge,  in  coarso 
powder,  half  an  ounce ;  hot  water,  two 
ounces  and  a  half,  dissolved,  and  when 
cold,  add  spirit,  about  half  an  ounce. 

Marking  Ink.  —  One  drachm  of 
nitrate  of  silver  (lunar  caustic),  dis- 
solve in  a  glass  mortar,  in  double  its 
weight  of  pure  water.  This  forms  the 
ink.  Then  dissolve  one  drachm  of 
salts  of  tartar  in  an  ounce  of  water,  in 
another  vessel ;  this  is  the  liquid  with 
which  the  linen  must  be  previously 
wetted,  then  allowed  to  dry,  and 
afterwards  to  be  written  on.  Nitrate 
of  silver  is  the  basisof  all  marking  inks.    . 

Ihvitihle  or  Sympallutic  Inks. — 1. 
Sulphate  of  copper  and  sal-ammoniao^ 
equal  parts,  dissolved  in  water  (  > 
writes  colourless,  but  turns  yellow 
when  heated. — 2.  Onion  juice,  like 
the  last. — 3.  A  weak  infusion  of  galls; 
turns  black  when  moistened  with  weak 
copperas  water. — 1.  A  weak  aolutioa 


ISiis^. 


DOMESTIC  CHEMISTRT. 


\» 


of  anlphate  of  iron  ;  turns  blue  when 
moistened  with  a  weak  solution  of 
prussiate  of  potash,  and  hJack,  with 
infusion  of  galls. — 5.  Diluted  solutions 
of  nitrate  of  silver  and  ter-chloride  of 
gold,  darken  when  exposed  to  sun- 
light.— 6.  Aquafortis,  spirits  of  salts, 
ou  of  vitriol,  common  salt  or  saltpetre, 
dissolved  in  a  large  quantity  of  water; 
turns  yelL.V}  or  brown  when  heated.  — 
7.  Solution  of  nitromuriate  of  cobalt ; 
turns  ^-em  when  heated,  and  disap- 
pears again  on  cooling.— -8.  Solution 
of  acetate  of  cobalt,  to  which  a  little 
nitre  has  been  added ;  becomes  rose- 
coloured  when  heated,  and  disappears 
on  cooling. 

rmitation  Indian  Ink. — Dissolve  six 
parts  of  isinglass  in  twice  its  weight 
of  boiling  water,  one  part  of  liquorice 
in  two  parts  of  boiling  water.  Mix  to- 
sether  while  warm ;  then  incorporate 
by  little  and  little,  on  a  stone  with  a 

r'ula,  one  part  of  the  finest  ivory 
k.  Heat  the  mixture  in  a  water- 
bath  till  the  water  has  evaporated  to  a 
paste.     Mould  into  sticks  or  balls. 

Ink  for  Zvnc  Garden  Labels. — Thirty 
parts  of  verdigris,  thirty  of  sal-am- 
moniac, eight  of  lamp-black,  eight  of 
gum-arabic,  and  tlmie  hundred  of 
water ;  dissolve  the  gum  in  water,  and 
pour  it  over  the  other  ingredients, 
well  mixed  and  reduced  to  powder. 
Write  with  a  quill  pen. 

Plumbago/or  Zinc  Labels  — Rub  the 
part  of  the  label  to  be  written  on  with 
pumice-stone  ;  then  write  with  a  car- 
penter's black-lead  pencil ;  and  when 
the  writing  has  been  exposed  to  the 
air  for  a  few  days  it  will  become  in- 
delible. If  the  label  gets  covered  with 
mould,  it  may  be  washed  of^  and  the 
writing  will  reappear. 

Dyeinff. — The  more  difficult  pro- 
cesses in  dyeing  are  best  left  to  the 
professional  dyer,  but  many  persons 
will  be  able  to  accomplish  the  follow- 
ing successfully : — 
_  For  SmaU  RibboTu. — Procure  your 
liquid  dye — magenta  or  any  other 
colour  you  prefer— of  a  good  chemist. 
The  ribbon  must  be  very  light — white 
is  best — and  must,  before  making  use 
of  the  dye,  be  washed  in  strong  soap 
■ltd  water,  and  aftorwarda  rinsed  in 


plain  hot  water.  Then  take  a  quart 
of  water,  nearly  boiling,  pour  into  it  a 
few  drops  of  the  dye,  stir  well,  put  in 
your  ribbons,  anj  stir  well  during  the 
time  of  dyeing. 

Cotton  maybe  Dyed  Red  thus  : — ^Boil 
in  an  iron  kettle  one  pound  of  cam-  ' 
wood.  This  will  colour  three  pounds 
of  cotton  cloth  a  light  red ;  let  it  ra> 
main  in  the  dye  for  a  day  or  two,  air- 
ing and  heating  it  now  and  then. 

To  Dye  Leatlier,  Iron,  Wood,  <be.. 
Red. — Dissolve  four  grammes  of  piciio 
acid  in  250  grammes  of  boiling  water, 
and  add,  after  cooling,  eight  grammes 
of  ammonia.  In  a  separate  vessel, 
dissolve  two  grammes  of  crystallised 
pichsine  in  forty-five  grammes  of  al- 
cohol, and  dilute  with  375  grammes  of 
hot  water,  then  add  fifty  grammes  of 
ammonia.  When  the  red  colour  of 
the  pichsine  has  disappeared,  mix  the 
two  liquids,  and  immerse  the  articles 
to  be  dyed.  For  ivory  or  bone,  add  a 
little  nitric  or  hydrochloric  acid.  On 
adding  gelatine,  it  can  be  used  as  • 
red  ink. 

Black  Dye.  —  Wool,  hair,  or  silk 
may  be  dyed  thus  : — Boil  the  articles 
for  two  hours  in  a  decoction  of  nut- 
galls,  and  afterwards  keep  them  for 
tno  hours  more  in  a  bath  composed  of 
logwood  and  sulphate  of  iron ;  kept 
during  the  whole  time  at  a  scalding 
heat,  but  not  boiling.  During  the 
operations,  they  must  frequently  be 
exposed  to  the  air.  The  common  pro- 
portions are  five  parts  of  galls,  five  of 
sulphate  of  iron,  and  thirty  of  logwood 
for  every  hundred  of  cloth.  Some- 
times a  Uttle  acetate  of  copper  (vcrdi- 
grisy  is  added  to  improve  the  colour. 
Silk  is  dyed  in  the  same  manner  as 
wool,  but  the  quantity  of  galls  must 
be  doubled,  and  the  silk  left  longer  in 
the  solution. 

Scarlet  Dye  for  Wool. — Take  a  clean 
brass  kettle,  and  heat  in  it  sufficient 
water  to  cover  the  articles  to  be  dyed. 
Then,  to  every  pound  vreightof  wool, 
put  in  half  an  ounce  of  cream  of  tar- 
tar, one  ounce  of  pulverized  cochineal, 
scald  and  strain,  set  it  back,  put  two 
ounces  of  muriate  of  tin,  stir  well, 
wet  your  cloth  in  clean  water,  wring 
drj,  pat  in  the  dye  and  let  it  remain 


TAKE!  MY  ADVWB. 


'^ 


one  hoar,  air  it.  This  dves  a  bright 
scarlet ;  and  a  darker  colour  may  be 
obtained  by  dipping  the  articles  in 
■trong  ainm  water. 

Dyeing  Feathers.— TioM  process  i« 
too  difficult,  and  the  cost  of  failure  so 
heavy — as  a  badly-dyed  feather  is 
often  useless — that  it  should  never  be 
tmdertaken  by  unskilled  hands. 

Cleaning.— Silks,  feathers,  kid 
gloves,  and  many  other  articles  of 
dress  require  cleaning  from  time  to 
time,  but,  except  in  the  few  instances 

S'von  below,  it  is  always  best  and 
leanest  to  send  the  articles  to  a 
Ifegular  cleaner.  Coloured  silks  are 
cleaned  with  so  much  risk  that  this  is 
imperative.  White  silk  is  cleaned  by 
dissolving  curd-soap  in  water  as  hot 
aa  the  hand  can  bear,  and  passing  the 
■ilk  through  and  through,  handling  it 
gently,  and  rubbing  any  spots  till  they 
dis.ippear.  The  silk  should  then  be  rin- 
■ed  in  lukewarm  water,  and  stretched 
by  pins  to  dry.  Flowered  tohite  silk  is 
ele.ined  by  bread-cmmbs  rubbed  on 
by  the  hands.  Black  silk,  by  some  oz- 
nul,  put  into  boiling  water.  The  silk 
•nould  be  laid  ont  on  a  table,  and  both 
•ides  sponged  with  the  gall-liquor, 
then  rinsed  with  clear  water.  A  very 
little  gum-arabic  or  gelatine,  dissolved 
in  a  quantity  of  water,  and  passed 
over  the  wrong  side  of  the  silk,  which 
■hould  then  be  stretched  ont  on  pins 
to  dry,  will  stiffen  it.  All  these  opera- 
tional, however,  req  nire  practice,  and  are 
aot  to  be  recommended  to  novices. 

Feathers  are  cleaned  by  dissolving 
four  ounces  of  white  soap,  cut  small. 
In  half  a  gallon  of  water,  not  quite 
■calding  hot ;  beating  this  into  a 
bther  ;  then  putting  in  the  feathers, 
tubbing  them  gently  with  the  fingers ; 
and  theb  washed  out  in  very  hot  clean 
water.  Kid  gloves  should  not  be  at- 
tempted. Silk  and  cloth  gloves,  how- 
ever, ar«  ea<rily  cleaned  by  plain  wash- 
ing. White  lace  veils  are 'boiled  gently 
for  a  few  minutes  in  curd-soap  and 
water ;  then  taken  ont  and  passed 
through  warm  water  and  soap,  remov- 
ing any  spots,  &c.  ;  then  rinse  from 
the  eoap,  and  have  ready  a  pan  of 
dean  cold  water,  in  which  put  a  small 
drop  of  liquid  blue  <  then  take  *  tea- 


spoonful  of  starch,  and  pour  boiling 
water  npon  it,  run  the  veil  through 
this,  and  clqar  it  well,  by  clapping  it 
between  the  nands  ;  frame  it  or  pin  it 
out ;  keep  the  edges  straight. 

To  Renovate  Black  Sattn. — Take  • 
quarter  of  a  pound  of  soft  soap,  qnar- 
ter  of  a  pound  of  honey,  and  two 
glasses  of  gin ;  mix  well ;  place  the 
satin  fiat  on  a  clean  table,  right  side 
up,  wet  all  over  with  a  sponge  and 
tepid  water ;  put  on  a  little  of  the 
mixture  with  a  hard  brush,  and  wash 
the  surface  of  the  satin  with  the  brush 
and  tepid  water.  Then  merely  rinse 
the  saxiin  in  a  large  tub  of  cold  water, 
and  hang  up  to  dry ;  iron  on  the 
wrong  side,  when  damp,  with  a  very 
hot  iron. 

Black  Lace  Fei/»  are  cleansed  by  pass- 
ing them  through  a  warm  liquor  of 
ox -gall  and  water,  rinse  in  cold  water, 
and  finish  as  follows  : — Take  a  small 
piece  of  glue,  about  the  size  of  a  bean, 
pour  boiling  water  upon  it ;  when  dis- 
solved, pass  the  veil  through  it  ;  then 
clap  it  between  your  hands,  and  pin 
it  out ;  keep  the  edges  straight. 

Straw  Bonnets  must  be  well  scoured 
with  soap  and  water,  then  rinsed  in 
cold  water,  and  hong  in  the  air  to  dry. 
When  dry,  wash  over  with  white  of 
egg  well  beaten.  Remove  the  wire 
before  washing.  The  process  of  bleach- 
ing by  sulphur  is  too  tedious  and 
troublesome  to  be  done  at  home. 

Another  toay. — Procure  at  the  che- 
mist's a  pennyworth  of  "  crab's-eye  ;" 
crush  the  lumps,  and  apply  the  powder 
to  the  straw  with  a  piece  of  rag ;  rub 
in  firmly  and  thoroughly,  going  over 
it  twice,  and  dust  it  with  a  velvet 
brush  when  finished. 

To  Clean  OVt  Frames,  Cornices,  <tc. 
— Squeeze  dry  a  soft  sponge  that  has 
been  dipped  in  cold  water,  and  go^ 
with  a  very  quick  light  hand,  all  over 
the  gilding,  into  the  hollows,  ko. ;  do 
not  go  over  them  more  than  once,  and 
do  not  dry  with  a  cloth. 

To  Clean  Silver. — Wash  with  soap 
and  hot  water,  to  free  from  grease ; 
mix  a  little  fine  whitening  and  water  to 
a  paste,  and  rub  it  on  with  the  soft 
part  of  the  hand.  When  dry,  polish 
with  a  very  soft  wash-leather  and 


DOMESTIC  CHEMISTRY. 


brcEh  nmde  for  this  pnrpoie.  If  the 
■ilver  is  very  dirty,  use  rouge  instead 
of  whitening,  and  wash  ifc  off  with' hot 
water  and  soap  ;  dry  thoroughly  with 
a  soft  cloth,  and  polish. 

To  Renovate  Black  Lace  Edgings,  In- 
tertions,  £e. — Dip  the  laces  into  a 
little  very  weak  gum-water ;  then 
have  ready  a  piece  of  black  book  mus- 
lin (new) ;  fold  it  over  and  under  the 
laces,  ftc,  and  iron  all  together  with  a 
hot  iron  ;  remove  the  lace  before  it 
adheres  to  the  muslin,  when  it  will  be 
found  to  be  similar  to  new,  having 
taken  the  black  from  the  muslin,  with- 
out any  objectionable  gloss.  If  of 
brown  colour,  add  a  little  good  black 
ink  to  the  gum- water. 

Etarcliing. — Fine  things  are  best 
got  up  thus  : — Soak  in  cold  water  the 
night  before  ;  the  next  day  wring  them 
out,  soap  well,  and  pour  boiling  water 
over ;  rub  out  of  that  water,  and  soap 
a  second  time.  Bcpeat  the  boiling 
water.  When  this  has  been  done 
twice,  rinse  well  in  two  or  three  waters, 
letting  the  last  one  have  a  little  liquid 
blue  in  it.  Let  remain  till  your  starch 
is  made  ;  get  best  starch,  mix  up  weU 
in  a  little  cold  water,  then  pour  boil- 
ing water  in,  mixing  aU  the  time  ;  put 
into  a  very  clean  saucepan,  and  when 
starch  is  just  on  the  boil,  stir  into  it  a 
small  lump  of  sugar,  or  a  very  little 
bit  of  wax  candle,  with  a  little  blue. 
When  your  starch  has  boiled  for  a 
minute,  itrain  it  through  a  piece  of 
linen,  and  then  starch  yonr  things 
(first  wringing  them  out  of  the  blue 
water).  Attei  they  are  starched  let 
them  dry ;  and  two  or  three  hours 
before  ironing  out,  they  must  be  well 
damped  and  rolled  up  tight  in  a  clean 
doth.  Collars  and  lace  should  always 
be  ironed  out  upon  a  piece  of  blanket 
or  cloth,  used  only  for  that  purpose. 
If  linen  be  mildewed,  wet  it  with  soft 
Water  ;  rub  with  white  soap  ;  scrape 
•ome  fine  chalk  to  powder,  and  rub  it 
Well  into  the  linen  ;  lay  it  out  on  grass 
in  the  sunshine,  watching  to  keep  it 
damp  'With  soft  water,  repeat  the 
process  next  day. 

Another  way. — After  the  articles 
•PB  thoroughly  washed,  mix  the  starch 
with  m  litUa  tepid  water  to  a  paste ; 


then  add  more  warm  water,  wall 
mixed  ;  dip  the  articles  in  this,  wring 
out,  roll  np  in  STl^an  cloth,  and  iroa 
at  once  witn  very  hot  irons. 

Washing  Counterpaiiea,  fto. 
— A  solution  of  one  pound  of  mottled 
I  soap,  a  quarter  of  an  ounce  of  potash, 
ana  one  ounce  of  pearlash,  in  a  pail  of 
boiling  water,  will  be  found  most  nso* 
fnl  in  wa  hing  thick  quilts,  counter* 
panes,  &c.  Another  good  washing 
preparation  is  :  put  one  ounce  of  salt- 
ptre  into  half  a  pint  of  water,  and 
Keep  it  in  a  corked  bottle ;  two  table* 
spoonfuls  for  a  pound  of  soap.  Soak, 
wash,  and  boil  as  usual.  This  bleaches 
the  clothes  well,  without  injuring  tha 
fabric. 

To  Prevent  Fur  in  Tea-lettIe$.-> 
Keep  a  clean  oyster-shell  in  the  kettle. 

To  Prevent  Jronn  Sticking  on  Starched 
Articles. — Well  cleiin,  and  then  mb 
the  iron  on  soap  ;  then  wipe  and  pro* 
ceed  to  iron.     Kepeat,  if  necessary. 

Iron  Moulds,  to  Keniove. — Wet  tho 
spots  with  water,  then  lay  the  linen 
on  a  boiling  hot-water  plate,  and  put 
a  little  essential  salt  of  lemons  on  it. 
As  the  part  becomes  dry,  wet  it  again, 
keeping  the  water  in  the  plate  at  the 
same  degree  of  heat.  When  the  spots 
disappear,  wash  the  linen  in  cold 
water. 

To  Clean  Cloth. — Dissolve  in  a  pint 
of  spring  water  one  ounce  of  pearlash, 
and  add  a  lemon  cut  in  slices.  Left 
stand  two  days,  then  strain  the  dear 
liquor  into  bottles.  A  little  of  thia 
dropped  on  spots  of  grease  will  boob 
remove  them,  but  the  cloth  must  bo 
washed  immediately  after  with  cold 
water. 

Stains— 7*0  Remove  from  Booh, 
lfe.—A»  it  is  often  important  to  ro> 
move  these  stains  effectually,  the  fok 
lowing  hints  will  be  found  useful  >-■ 
Oxymuristic  acid  removes  perfectly 
stains  of  ink.  Spirits  of  salt,  diluted 
in  five  or  six  times  the  quantity  at 
water,  may  be  applied  with  succeM 
upon  the  spot,  and  after  a  minute  or 
two  washing  it  off  with  clean  water. 
A  solution  of  oxalic  acid,  citric  acid, 
and  tartaric  acid  is  attended  with  tha 
least  risk,  and  may  be  applied  upon 
I  the  paper  and  plaias  witnout  fear  ot 
9— S 


;■i^^ 


m 


TAKE  Mr  ADVICE. 


damage.  These  acids,  taking  out  writ- 
ing ink,  and  not  touching  the  printing, 
can  be  safely  used  for  restoring  books 
where  the  margins  have  been  written 
upon. 

Oreate  Spott. — Scrape  the  surface 
grease  o£r  with  a  blunt  knife  ;  warm 
carefully  the  part  stained,  and  apply 
blotting-paper  ;  then  dip  a  brush  in 
rectified  spirit  of  turpentine,  heated 
Almost  to  boiling,  and  draw  it  gently 
over  both  sides  of  the  paper,  which 
most  be  kept  warm  ;  repeat  until  the 
grease  is  entirely  removed.  To  re- 
'  store  the  paper  to  its  former  whiteness, 
dip  another  brush  in  spirits  of  wine, 
end  draw  it  over  the  place  which  was 
Btained,  and  round  the  edges  of  the 
■pot 
Forsaad  Woollen  Goods— 7*0 

Preserve  from  Moth.  —  There  are 
■everal  standard  receipts  ;  but  they 
•re  rendered  useless  unless  the  furs  or 
clothes,  when  laid  aside,  are  placed  in 
m  roomy  drawer  lined  with  cedar,  and 
have  small  pieces  of  crude  camphor 
■prinklod  amongst  them  ;  and  once  a 
month,  at  least,  be  taken  ont,  eza- 
■»■«'«<<  in  the  sun,  and  beaten  with  a 
cane.  To  preserve  furs  on  a  voyage, 
they  must  be  secured  from  damp,  and 
thickly  covered  with  Cayenne  penper. 
The  following  mixtures,  ground  to  tine 
powder,  sewn  up  in  little  bags,  and 

Eit  among  your  clothes,  are  preventa- 
ves: — 

1.  Take  one  ounce  each  of  cloves, 
i,  caraway  seeds,  nutmeg,  mace,  cinna- 
mon, and  Tonquin  beans  ;  then  add 
Mmuch  Florentine  orris-root  as  will 
equal  the  other  ingredients  put  to- 
gether.— 2.  Two  ounces  each  of  cori- 
•nderpowder,  Florentine  orris  powder, 
powdered  rose-leaves,  powdered  sweet- 
•cented  flag  root,  four  ounces  lavender 
flowers,  powdered,  one  scruple  musk, 
one  drachm  powder  of  sandal-wood. — 
Turpentine  sprinkled  over  the  clothes 
is  said  to  effectually  preserve.  They 
ought  to  be  well  aired  before  wearing. 
A  simple  method  is  to  wrap  the  fur  m 
brown  paper,  well  sprinkled  with  pep- 
per outside,  and  placed  in  a  tin  box. 

Waterproofing.  —  Cloth.  —  Put 
into  a  bucket  of  soft  water  half  a 
ponnd  of  sugar  ol  lead,  and  half  a 


pound  of  powdered  alum  ;  stir  occa> 
sionally  until  .clear.  Then  pour  off 
into  another  ^bucket,  put  the  cloth  in 
and  let  it  remain  for  twenty-fonp 
hours  ;  hang  up  to  dry  without  wring- 
ing. Any  woollen  clothes  may  be 
waterproofed  bv  this  simple  method. 
Calico,  itc. — Take  three  pints  of  pale 
linseed  oil,  one  ounce  of  sugar  of  lead, 
and  four  ounces  of  white  resin  ;  the 
sugar  of  lead  must  be  ground  with 
a  small  quantity  of  the  resin,  and 
added  to  the  remainder ;  the  resin 
should  be  incorporated  with  the  oil  by 
means  of  a  gentle  heat.  The  compo- 
sition may  then  be  laid  on  the  cahco 
with  a  brush.  Boots  and  SItoes. — 
Melt  together  one  pint  of  linseed  oil, 
eight  ounces  of  suet,  six  ounces  of 
beeswax,  and  one  ounce  of  resin. 
Apply  *ith  a  brush. 

A  Chinese  Waterproof  Composition^ 
which  hits  the  property  of  making 
wood  and  other  substances  perfectly 
water-tight,  consists  of  three  parts 
of  blood  deprived  of  its  fibriue,  four 
of  lime,  and  a  little  alum.  Cardboard 
when  covered  with  the  composition, 
becomes  as  hard  as  wood. 

Waterproof  Packing  Paper.  —  The 
paper  must  first  be  covered  with  a 
resinous  liquid,  then  painted  over 
with  a  solution  of  glue  and  soot  to 
prevent  blotches.  After  this  is  dried, 
the  waterproof  coat  is  applied.  This 
is  prepared  with  two  and  a  half 
ounces  of  powdered  shellac,  dissolved 
in  two  pints  of  water,  which  is  gradu- 
ally brought  to  boil  and  stirred  until  it 
is  perfectly  dissolved,  then  gradually 
add  one-third  ounce  of  powdered  borax 
and  thoroughly  mix.  The  liquid  ia 
then  left  to  cool,  but  while  still  hot^ 
anv  mineral  colour  such  as  lampblack, 
yellow  ochre,  Sec,  may  be  added,  and 
when  quite  cold  it  is  ready  for  use. 

Varnislies.— A  capital  colourlesa 
varnish  for  many  purposes  i»  made 
thus  : — Dissolve  two  ounces  and  a 
half  of  shellac  in  a  pint  of  rectified 
spirits  of  wine,  boil  for  a  few  minutes 
with  five  ounces  of  well-burnt  and 
recently-heated  animal  charcoal.  A 
small  portion  should  then  be  filtered, 
and  it  not  colourless,  more  charcoal 
most  bo  added..  When  all  colour  ia 


DOMESTIC  CHEMISTST. 


in 


removed,  press  the  liquor  through 
lilk,  and  mter  through  thick  blotting 
paper.  This  varnish  is  useful  for 
drawings  and  prints  that  have  been 
sized,  and  may  be  used  on  oil  paint- 
ings which  are  thoroughly  hard  and 
dry ;  it  brings  out  the  colours.  Another 
Picture  Varnish  is  made  of  mastic, 
twelve  ounces ;  Venice  turpentine,  two 
ounces  and  four  drachms  ;  camphor, 
thirty  grains ;  pounded  glass  four 
ounces ;  r.nd  oil  of  turpentine,  three 
and  a  half  pints.  Let  the  mastic 
dissolve  with  frequent  agitation,  then 
after  setting  for  some  time,  pour  off 
the  clear  part,  and  keep  for  use. 

Mastic  Varnish. — Take  of  gum  mas- 
tic two  and  a  half  pounds  ;  powdered 
glass,  one  and  a  quarter  pounds  ;  and 
turpentine,  end  gallon.  Put  into 
»  bottle  that  will  hold  twice  as 
much,  and  shake  it  at  intervals,  till 
the  mastic  is  dissolved.  Lastly,  filter 
through  blotting  paper.  This  removes 
the  glass,  which  was  used  to  prevent 
the  mastic  sticking. 

Mahogany  Varnish. — Take  litharge, 
anil  powdered  dried  sugar  of  lead,  of 
each  one  ounce  ;  clarified  oil,  nearly  a 
gallon ;  sorted  gum  aniroi,  two  pounds; 
boil  together  till  it  "strings"  well, 
then  cool  a  little.  Then  a  gallon  to  a 
gallon  and  a  half  of  oil  of  turpentine 
should  be  added,  mixed,  and  then  the 
whole  strained. 

Qraining  to  imitate  Rosewood. — A 
good  and  lasting  imitation  is  thus 
effected  • — A  concentrated  solution  of 
hypennangate  of  potassa  is  spread 
smoothly  on  the  surface  of  the  wood, 
and  allowed  to  act  until  the  desired 
shade  is  obtained.  Five  minutes 
suffice  ordinarily  to  give  a  deep 
colour.  A  few  trials  on  a  spare  piece 
of  wood  will  indicate  the  proper  pro- 
portions. When  the  action  u  termi- 
nated the  wood  is  carefully  washed 
with  water,  dried  and  then  oiled  and 
polished  in  the  usual  manner. 

Graining  to  imitate  Oak. — Take  van- 
dyke  brown  and  chrome  yellow,  mixed 
with  about  one  part  of  boiled  linseed 
oil,  and  two  parts  turpentine  ;  add  a 
small  quantity  of  litharge  tu  cause  it 
to  dry  soon.  The  wood  is  afterwanls 
glased.    The  paint  oaed  for  glazing  ia 


a  mixture  of  vandyke  brown  and 
burnt  umber  ;  or  lampblack  may  ba 
substituted  for~T&e  latter.  It  is  drawn 
lengthways  along  the  wood  with  a 
small  brush,  wet  with  sour  beer; 
there  must  be  no  nil  used  in  the  ghus- 
ing  process.  When  perfectly  dry, 
varnish  with  oak  vamisn. 

Roofing  for  Um-homes,  Doveeote$, 
&c. — Boil  tar  in  an  iron  pot,  and  stir 
in  finely-powdered  charcoal.  Stir  con* 
stantly  until  the  whole  is  reduced  to 
the  consistency  of  mortar.  Spread 
this,  with  a  broad  wooden  trowel,  on 
any  wooden  roof  of  outhouses,  &c.,  to 
the  thickness  of  a  quarter  of  an  inch. 
It  will  resist  heat  and  cold,  and  last 
for  years. 

Prepared  Polish.— Take  half  a 
pint  of  best  rectitied  spirits  of  wine^ 
two  drachms  of  shellac,  and  two 
drachms  of  gum-benzoin.  Put  into  a 
bottle  ;  keep  in  a  warm  place  till  the 
gum  is  all  dissolved,  shaking  fi«- 
quently ;  when  cold,  add  two  tea* 
spoonfuls  of  best  clear  white  poppy 
od  ;  shake  well  together,  and  it  is  fit 
for  use.  This  is  useful  for  finishing 
after  using  French  polish,  as  it  adds 
to  the  lustre  and  durability,  as  well  aa 
removes  every  defect,  and  gives  tho 
surface  a  brilliant  appearance. 

To  Polish  Ivoiy,  hone,  Torloiseshdi, 
Ae.  -  Take  a  small  quantity  of  whiting 
free  from  grit,  mix  with  water  to  the 
consistence  of  cream,  and  apply  with 
a  piece  of  soft  rag,  rubbing  gently 
till  polished,  and  tmishing  with  dry 
whiting.  Should  any  whiting  remain 
between  the  teeth  of  combs,  &o.,  re> 
move  by  dipping  the  article  in  cold 
water  and  drying  in  a  cloth.  The 
above  may  also  be  used  to  polish  and 
remove  scratches  from  the fingernaila. 

Silvering  Lookijag- Glasswk 
— Take  a  sheet  of  tin  foil,  and  spread 
it  npon  a  firm,  sm  >oth  table ;  then  rub 
mercury  upon  it  with  a  hare's  foot  MSL 
the  two  metals  incorporate.  Lay  the 
plate  of  glass  upon  it,  and  load  it  with 
weights,  which  will  press  out  the 
excess  of  mercury  that  was  applied  to 
the  tin  foil.  In  a  few  hours  the  tin- 
foil will  adhere  to  the  glass.  Two 
ounces  of  mercury  are  sufRuient  for 
three  Square feei of  glaet.  QUm^^m 


IM 


TJKE  MT  ADVICE. 


are  silvered  thus :  To  four  ounces  of 
quicksilver,  add  as  moch  tinfoil  as 'will 
become  barely  fluid  when  mixed.  Let 
the  globe  be  clean  and  warm,  and 
inject  the  quicksilver  by  means  of  an 
earthen  pipfa  at  the  aperture,  turning 
it  about  till  it  is  silvered  all  over. 
Let  the  remainder  run  out,  and  hang 
the  globe  np.  Take  care  not  to  inhale 
the  fumes  of  the  quicksilver. 

Blacking. — The  only  difference 
between  paste  blacking  and  liquid 
blacking  for  boots  and  shoes  is  the 
quantity  of  liquid  put  into  it.  To 
make  it — take  ivory  black,  ground 
fine,  four  ounces ;  treacle,  two  ounces; 
vinegar,  three-quarters  of  a  pint ;  sper- 
maceti oil,  a  teaspoonful.  If  the  in- 
fredients  are  of  the  best  qualities,  this 
lacking  will  be  found  exceedingly 
food.  Mix  the  oil  with  the  blacking 
rst,  then  add  the  treacle,  and  lastly 
the  vinegar.  Oil  of  vitriol  is  some- 
times used  in  the  making  of  blacking  ; 
if  used  in  small  quantities  it  is  not 
JDJnrious,  but  it  ia  not  necessary. 
Another  Beceipt  is  :  Take  four  ounces 
of  ivory  black,  three  ounces  of  the 
coarsest  sugar,  a  tablespoonful  of 
•weet  oil,  and  one  pint  of  small  beer ; 
mix  them  gradually  together  cold. — 
To  Polish  Sxamdled  Leather  take  milk 
and  linseed  oil — in  the  proportion  of 
two-thirds  of  the  former  to  one-third 
of  the  latter— make  each  lukewarm ; 
nix ;  rub  on  with  a  sponge,  having 
previously  mmoved  all  dirt,  &c.  Rub 
this  off,  and  keep  rubbing  with  a  soft 
dry  cloth,  until  orilliant. 

French  Polish  for  Boots.— Take  half 
ftpound  of  logwood  chips,  a  quarter  of 
•  pound  of  glue,  a  quarter  of  an  ounce  of 
indigo,  pounded  very  fine,  a  quarter  of 
an  ounce  of  soft  soap,  and  a  quarter  of 
an  ounce  of  isinglass.  Boil  in  two  pints 
of  vinegar  and  one  of  water  for  ten 
minutes  after  ebullition  ;  then  strain. 
When  cold,  it  is  fit  for  use.  To  apply, 
the  dirt  must  be  washed  from  the 
boots  ;  when  quite  dry  put  the  polish 
on  the  boots  with  a  sponge. 

Blacking  for  Harness.  —  Melt  to- 
gether four  ounces  of  mutton  suet  and 
twelve  ounces  of  bees'  wax;  add  twelve 
ounces  of  sugar-candy  ;  four  ounces  of 
■oft  soap  diwolved  in  water ;  and  two 


ounces  of  indigo  finely  powdered. 
When  melted  and  well  mixed,  add 
half  a  pint  of  turpentine.  Lay  the 
blacking  on  the  harness  with  a  sponge^ 
and  polish  off  with  a  brush.  Tnia 
blacking  is  both  brilliant  and  durable. 
Disinfectants. — Perhaps  the  best 
disinfectant  is  Chloralvm,  which  can 
be  cheaply  and  easily  purchased.  It 
is  highly  to  be  recommended,  as  safe, 
sure,  and  powerful.  Chlwide  of  Lime 
is  another  excellent  preventative — 
half  a  pound  to  five  gallons  of  water  is 
the  quantity  recommended.  Aromatic 
vinegar  poured  upon  a  heated  iron 
plate  is  perhaps  the  pleasantest,  and 
IS  very  good.  The  cheapest,  and  at 
the  same  time  one  of  the  most  con< 
venient  and  agreeable  of  all,  is  common 
coj'ee.  Pound  the  well-dried  raw  bean 
in  a  mortar,  and  strew  the  powder  on 
a  moderately  heated  iron  plate.  Carry 
through  the  house  a  roaster  containing 
freshly-burned  coffee,  and  offensive 
smells  will  be  removed. — A  fumigating 
disinfectant  is  —  common  salt,  three 
ounces ;  black  manganese,  oil  of  vitriol, 
of  each  one  ounce  ;  water,  two  ounces. 
Carry  it  in  a  cup  through  the  apart- 
ments to  be  fumigated,  and  shut  up 
for  an  hour  or  two.  This  is  especially 
good  in  cases  of  sickness. 

Carbolic  Acid  ia  used  as  a  disinfeo- 
tant,  and  Professor  Gamgee  has  re- 
cently recommended  the  deliqufsccnt 
chloride  of  alwniniwn  ;  the  latter  ia 
non-poisonous,  free  from  any  odour, 
prevents  decomposition,  absorbs  nox- 
ious gases,  and  destroys  parasites  and 
germs. 

Water  may  be  purified  by  stirring 
into  it  powdered  alum — a  teaspoonful 
to  three  or  four  gallons.  This  will 
precipitate  the  impurities. 

Sealing  Wax.-  Good  BotUt  wax, 
for  sealing  wines,  liqnenrs,  &c.,  is 
made  thus  -.—Black. — -Black  resin,  six 
pounds  and  a  half ;  bees'  wax,  half  a 
pound  ;  finely-powdered  ivory  block, 
one  pound  and  a  half.  Melt  together, 
ifed.— Substitute  Venetian  red,  or  red 
lead  for  the  ivory  black.  Oreen.-r 
Green  bice  or  powdered  verdigrit. 
ij^ue— Indigo.  Letter  wax  is  made 
thus:— JSed.— Shellac  (very  pale),  foui 
ounces;  cautiously  melt  m  •  oofpet 


DOMBSTia  CHEMISTT. 


va 


Bftn  over  a  charcoal  fire,  and  when 
lased  add  Venice  turpentine,  one  and  a 
quarter  oance;  mix,  andaddverimlion, 
three  ounces  ;  remove  the  pan  from 
the  fire,  cool  a  little,  weigh  it  into 
pieces,  and  roll  them  into  sticks  on  a 
warm  stone.  Black. — Shellac,  sixty 
parts ;  ivor^  black  in  an  impalpable 
powder,  thirty  parts  ;  Venice  turpen- 
tine, twenty  parts.  Proceed  as  for 
red  wax.  dh-een. — Shellac,  four  parts  ; 
Venice  turpentine,  one  part ;  melt 
gently  together  and  add  the  proper 
colour  ;  the  best  greens  are  powdered 
verdigris,  bice,  or  Scheele's  green. 

Cement  for  Marble,  Olass,  Poret' 
loin,  tfcc. — Take  a  small  portion  of  pow- 
dcredquick-lime,  and  mix  with  cold  lin- 
seed oil  to  the  consistency  of  thin  paste. 
Be  sore  the  edges  are  clean,  and  apply 
with  a  small  brush,  gently  pressing 
the  pieces  together.  This  cement  is 
onl^  applicable  to  articles  that  can  re- 
main  undisturbed  for  some  time,  but 
when  set,  is  most  durable. 

A  simple  Cement  for  Marble. — Clean 
parts  to  be  joined,  put  together  firmly 
with  white  lead,  and  let  stand. 

An  excellent  CrmetU  for  Fastening 
Knife  Handles,  Ac.  — Take  a  small 
quantity  of  Bath  brick-dust,  and  about 
half  the  quantity  of  resin,  reduce  to  a 
fine  powder ;  fill  the  hole  in  the 
handle  with  the  mixture  ;  make  the 
part  of  the  knife,  kc,  to  be  inserted 
rather  hot  (in  the  fire) ;  pat  it  in  the 
handle,  and  let  it  remain  till  set. 

Olue  Cement.  — This  cement  is  most 
useful  for  joining  broken  articles  of  a 
strong  nature.  Melt  one  pound  of 
glue  without  water,  or  with  aa  little  as 
possible ;  when  melted,  add  one  pound 
of  resin,  and  four  ounces  of  either  red 
lead,  Venetian  red,  or  whiting,  or 
ivory  black,  according  to  desire. 

ParcKmtiu  0/u«.— Boil  a  pound  of 
parchment  in  six  quarts  of  water, 
until  the  quantity  is  reduced  to  one 
quart.  Then  pour  off  from  the  sedi- 
ment, and  boil  again  till  as  thick  as 
glue.     Take  out,  and  keep  for  use. 

Japanese  Cement. — Mix  ground  rice 
with  cold  water,  and  gently  boil. 
This  is  acani  al  paste  for  paper,  fto. 

Glxu.  to  UniU  Polished  Steel.— Dia- 
.-•alTa  five  or  six  bits  of  gum  mutic. 


each  the  s  ze  of  a  large  poa,  in  as  much 
spirits  of  wine  as  will  make  it  liquid. 
In  another  vessel  dissolve  in  brandy 
as  much  isinglass,  previously  softened 
^. water,  as  will  make  a  two-onnoe 
phial  of  strong  glue,  adding  two  small 
bits  of  gum  ammoniac,  which  must  be 
rubbed  until  dissolved.  Then  mix  tiis 
whole  with  heat.  Keep  in  a  phial 
closely  stopped.  When  used,  sat  Um 
phial  in  boilm;|  water.  r , 

General  Beeeiptt. 

Test  for  Gold  and  Silver.— A  test 
often  employed  by  jewellers,  is  to 
slightly  wet  themetal,  audgently  rub  it 
with  a  piece  of  lunar  caustic,  fixed  with 
a  pointed  piece  of  wood.  If  the  metal 
be  pure  gold  or  silver,  the  mark  will 
be  faint ;  but  if  an  inferior  metal,  it 
will  turn  quite  black. 

To  make  Olasse.s,  <fcc.,  very  BriUiaitt, 
— Wash  in  strong  tepid  soda-water, 
rinse  in  plain  cold  water,  and  dry  with 
a  linen  cloth  without  nap. 

Plants  are  Dried  for  an  Herbarium 
thus :  Gather  the  specimens  wheo 
quite  dry,  and  spread  them  out  be 
tween  two  sheets  of  thick  white  blob- 
ting  paper  ;  take  great  care,  in  spread- 
ing out  the  leaves  and  petals  on  Qm 
paper,  to  show  plainly  the  structoM 
of  the  plant ;  then  place  the  paper  in 
a  warm  room  under  light  pressure. 
The  paper  must  be  changed  every 
twenty-iour  hours,  until  toe  plaofi 
are  completely  dry. 

Skeleton  Leaves— Mix  a  tablespoon- 
ful  of  chloride  of  lime,  in  a  liquid 
state,  in  a  quart  of  spring  water  ;  steep 
the  leaves  in  this  for  about  four  hours 
— strong-ribbed  leaves  will  reanire  a 
little  longer,  —  then  take  out  and  wash 
well  in  cold  water  ;  they  must  then 
dry  in  the  light.  A  longer  and  more 
delicate  process  is  to  steep  the  leaves 
in  rain  water,  in  an  open  vessel,  ex- 
posed to  the  air  and  son.  Water  must 
occasionally  be  added  to  compensato 
loss  by  evaporation.  The  leaves  will 
pntrify,  ana  then  their  membranes  will 
begin  to  open ;  then  lay  them  on  a 
clean  white  plate,  filled  with  clean 
water,  and  with  gentle  touches  take 
off  the  external  membranes,  separating 
them  cautiously  near  the  miiMle  lib. 


■i.,. 


188 


TAKE  MY  AdvICR 


When  there  is  an  opening  towards  the  | 
latter,  the  whole  membrane  separates 
easily.  The  process  requires  a  great 
deal  of  patience,  as  ample  time  must 
be  given  for  the  vegetable  tissues  to 
decay  and  separate. 

To  Dry  Mowers. — Take  some  fine 
white  sand  ;  wash  repeatedly  till  all 
dirt  is  removed,  and  the  water  remains 
clear  ;  dry  thoroughly,  and  half  fill  a 
stone  flower-pot ;  in  this,  stick  freshly- 
gathered  flowers  when  dry,  and  cover 
Uie  flowers  over  completely,  so  that 
no  part  of  them  can  be  seen,  and  take 
eare  not  to  injure  the  leaves.  Place 
the  vessel  in  the  sun,  or  in  a  room 
where  a  fire  is  kept,  and  let  it  remain 
until  the  flowers  are  perfectly  dry  ; 
then  carefully  remove  the  sand,  and 
dean  with  a  feather  brush.  The  pro- 
oess  succeeds  best  with  single  flowers. 

To  Dry  Grass  and  Moss. — Proceed 
M  for  leaves.  To  Dye  them  : — For 
vink,  get  some  logwood  and  ammonia; 
boil  together  in  water ;  for  red,  log- 
wood and  alum  ;  for  blue,  indigo  ;  and 
■II  other  colours  that  will  dissolve. 
To  keep  the  grass  together,  dip  it  in  a 
weak  solution  of  gum-water ;  or  put 
■ome  gum-water  in  the  dye,  wluch 
will  answer  the  same  purpose. 

To  Whiten  Pianoforte  Keys,  ife. — 
Leave  the  instrument  open  to  the  sun 
and  air,  and  the  keys  will  rarely  dis- 
•oloor ;  dust  carefully,  and  when  at 
all  soiled  wash  the  keys  thus  : — wring 
•  wash-leather  perfectly  tight  out  of 
tepid  water,  and  wipe  the  keys  ;  di^ 
with  a  cloth,  free  from  nap,  and  polish 
with  a  silk  handkerchief. 

To  Ecmove  Pitch  or  Paint  from  the 
Hand*. — Apply  salad  oil,  or  grease  of 
any  kind  :  well  rub  together  before 
the  fire  till  the  oil  and  pitch  are 
blended,  then  wash  in  warm  soap  and 
water. 

The  above  will  remove  these  stains 
from  any  washing  fabric. 

To  Clean  Claret  Jugs,  Port  Decanters, 
tfe.,  from  Fur. — ^Take  «  little  very 
weak  aquafortis,  and  pour  carefully 
into  the  decanter,  &c.,  replace  the 
■to[^r  (a  cork  is  better),  and  shake 
the  vessel  thoroughly  tiU  all  the  crust 
in  removed  ;  should  this  fail  after  a  j 
tboiou^  trial,  take  strong  potash  or 


soda-water,  and  repeat  thee>:perin'enKi^A  ^  * '. 
Afterwards  rinse  in  cold  water.    Take 
care  no  spots  of  either  acid  or  potash 
fall  on  the  clothing. 

Another  way. — ^They  may  be  washed 
with  tea-leaves  and  strong  soda-water; 
and  then  rinsed  with  cold  water. 

To  Take   Away  Smell  of  Tobacco 
Smoke  in  Sitting  Rooms. — While  smok-         ,: 
ing,  place  a  large  basin  of  cold  water        / 
in  the  room. 

To  Clean  Setcing  Machines.— When 
clogged  with  oil,  procure  a  little  ben- 
zoliue  (of  the  kind  usually  employed 
to  take  grease  spots  out  of  silk,  kc), 
and  drop  a  small  quantity  into  those 
portions  of  the  machine  generally  oiled; 
when  this  is  done,  treadle  the  machine 
for  a  few  minutes,  and  when  the  oil  is 
softened  wipe  perfectly  clean  with  a 
soft  rag,  and  ou  as  usual.  An  apron 
spread  over  the  dress  is  desirable 
during  the  above  process. 

Bird-lime,  to  Make.  — Gaiher  some 
holly  in  the  summer,  and  take  the 
middle  bark ;  boil  for  six  or  eight 
hours,  in  water,  until  tender  ;  then 
drain  off  the  water,  and  place  in  a  pit 
under  ground,  in  layers  with  fern,  and 
surround  with  stones.  Leave  to  fer- 
ment for  two  or  three  weeks,  until  it 
forms  a  sort  of  mucilage,  which  must 
be  pounded  in  a  mortar,  into  a  maaa, 
and  well  rubbed  between  the  hands  in 
running  water,  until  all  the  refuse  is 
worked  out ;  then  place  it  in  an 
earthen  vessel,  and  leave  for  four  or 
five  days  to  ferment  and  purify  itself. 
Turpentine  will  remove  any  of  the 
lime  that  may  stick  to  the  hands. 

Size  for  Prints. —Tiiie  a  quarter  of 
a  pound  each  of  pale  glue  and  curd- 
soap  ;  dissolve  in  three  pints  of  hot 
water,  with  two  ounces. 

Feathers  are  Curled  by  the  ribs  being 
scraped  with  a  bit  of  circular  glass 
in  order  to  render  them  pliant ;  and 
then  by  drawing  the  edge  of  a  blunt 
knife  over  the  laments,  they  assume 
a  curly  form. 

To  Fix  Pencil  Drawings.  — Take  pale 
resin,  and  dissolve  it  in  spiiits  of  wine; 
lay  the  drawing  on  its  face  on  a  sheet 
of  clean  paper,  and  brush  the  back  *t 
the  drawing  with  the  solution.  This 
penetrates  through  the  paper,  and  « 


DOSfESTTO  CEEMISTRT. 


m 


the  spirit  evaporates,  the  resin  is  de- 
posited as  a  vamisb  on  the  drawing. 
This  will  not  answer  with  card,  or 
anything  thick  ;  hut  a  weak  solution 
of  isinglass  mav  be  placed  in  a  shallow 
dish,  and  the  drawing  passed  through 
it,  so  as  to  wet  every  port. 

Hair  Dye.  —No  method  has  yet 
been  made  public  which  answers  the 
desired  purpose,  and  is  at  the  same 
time  attended  by  no  inconvenience. 
The  basis  of  most  of  the  powders  is 
qnicklime,  and  that  of  the  lotions, 
nitrate  of  silver.  The  powder  is  thus 
made  : — Dip  six  ounces  of  quicklime 
in  water,  and  when  it  has  fallen  to 
pieces,  pound  it,  and  sift  it  through  a 
nne  sieve ;  then  add  four  ounces  of 
litharge,  and  two  of  starch,  also  sifted; 
this  is  made  into  a  paste  with  warm 
water,  and  the  hair  is  completelv 
covered  with  it,  after  which  an  oil- 
skin cap  is  bound  on,  and  allowed  to 
remain  the  whole  night.  The  hair  is 
washed  on  the  following  day  with 
soap  and  water,  and  then  oiled.  This 
gives  a  deep  block,  but  with  rather  a 
purple  hue  ;  by  increasing  the  starch, 
the  shade  will  be  lighter.  The  hair 
lotion  or  water  is  made  as  follows  : — 
Poor  upon  half  an  oimce  of  pure  silver 
three-quarters  of  an  ounce  of  nitric 
acid,  and  expose  to  sharp  heat  to  dis- 
solve the  silver  ;  decant  the  liquid, 
and  add  half  a  pint  of  water  ;  by  in- 
creasing the  quantity  of  water  lighter 
shades  are  obtained.  The  practice  of 
dyeing  the  hair  is  unworthy  of  civili- 
lation  ;  it  is  a  sham  and  a  cheat,  and 
the  time  will  come  when  a  woman 
with  dyed  hair  will  be  considered  as 
contemptible  an  object  as  a  guardsman 
la  stays. 

To  Darken  the  iTalr.— Nitrate  of 
silver  (Innar  caustic)  is  the  agent 
commonly  employed  iu  hair  dyes.  A 
leaden  comb  is  also  recommended  by 
some  ;  but  the  introduction  of  silver 
or  lead  into  the  system  through  the 
tubes  of  the  hair  is  always  somewhat 
dangerous.  A  better  wash  for  dsu'k- 
ening  the  hair  may  be  made  from 
o  aoAi/ton  of  the  green  husks  ofxcaJnrUs, 
applied  with  a  brush  as  frequently  as 
necessary.  'Hiere  are  no  other  vege- 
tabto  kair  dyes  of  tug  eertaia  Tain*. 


Depilatories. — Nostrums  to  n- 
move  snpertiuous  haics  from  the  face 
or  neck  are  all  more  or  less  dangerous, 
and  should  only  be  used  under  tha 
advice  of  a  surgeon.  The  following, 
are,  however,  the  least  harmful ; — 

To  Remove  Superfluous  Hair.  — 
Saturate  the  skin  with  olive  oil,  and 
let  remain  one  hour  ;  then  wipe  it  off 
and  apply  the  following  mixture  with 
a  brush  : — One  ounce  finely  powdered 
quicklime,  one  drachm  powdered  or* 
piment,  mixed  with  white  of  egg. 
Miscellaneous. 

Washing  Coloured  Linevs,  Muslmi, 
ike. — They  should  not  be  soaked  or 
soaped  over  night.  When  ready  for 
washing,  put  into  cold  water  and  wash 
very  speedily  ;  if  very  dirty,  the  w^jw 
may  be  lukewarm,  and  no  more.  ^^ 
not  use  the  smallest  particle  of  soda. 
The  best  soap  is  common  yellow.  The 
soap  should  not  be  allowed  to  remain 
any  time  on,  and  the  linen  must  not 
lie  in  the  water  any  length  of  time. 
One  article  should  be  washed  at  a 
time,  and  immediately  rinsed,  the 
others  remaining  in  a  dry  state  by  the 
side  of  the  tub.  The  rinsing  water 
should  be  cold,  soft  water,  with  salt 
in  it.  When  an  article  is  taken  from 
the  rinsing  tub,  it  should  be  rung  very 
gently.  Silk  pocket-handkerchiefs  re- 
quire to  be  washed  by  themselves. 
Handkerchiefs  containing  snuff  should 
be  put  to  soak  by  themselves  in  luke- 
warm water.  Three  hours  after,  they 
should  be  rinsed  out  and  put  to  soak 
with  the  others  in  cold  water  for  a 
couple  of  hours.  They  should  then  be 
washed  out  in  lukewarm  water,  being 
soaped  as  they  are  washed.  If  all  the 
stams  are  not  out,  they  must  be 
washed  through  a  second  water.  When 
finished,  they  should  be  rinsed  in  cold, 
soft  water,  with  salt.  They  may  b« 
rinsed  altogether,  thrown  into  a  dry 
tub,  and  from  thence  into  the  rinsing 
tub  with  the  others. 

To  Wash  Blankets.— Oat  a  pound  of 
yellow  soap  into  thin  slices,  and  place 
them,  or  as  much  as  will  be  reauired, 
in  the  copper  with  water  ana  boiL 
Pour  into  a  tub  and  add  cold  water  to 
the  required  warmth,  put  in  blanket 
and  waab  well  with  haiuior  dolly  i  ra; 


188 


TA  KB  MT  AD  VIGB. 


peat,  adding  a  little  blue  with  the 
hot  water;  wring, tight  and  shake 
well. 

To  Wash  Damask  CV*rtoi'n».— Shake 
the  dust  off,  lay  in  cold  water  to  free 
from  smoke,  use  boiled  soap  as  in 
blankets,  and  wash  in  tepid  water, 
then  rinse  in  cold  water  with  a  hand- 
ful of  salt  thrown  into  it< 

To  Wash  Carpets.  —  Sweep  the 
carpet  thoroughly,  take  a  large  pail  of 
hot  water,  coloured  with  blue,  if  any 
white  in  it ;  wet  about  half  a  yard  of 
the  carpet,  rub  it  well  with  a  piece  of 
■oax>,  then  use  a  hard  brush,  wash  off 
witn  clean  Uannel,  and  dry  with  a 
eoarse  ch>th.  Rex>eat  on  other  parts. 
Do  not  wet  the  carpet  too  much,  and 
have  the  water  frequently  changed. 

To  Clean  Ei-mine  /\ir.— Take  out 
the  linings  and  stuffings,  lay  the  fur 
flat  on  a  table  covered  with  a  clean 
oloth.  Take  a  piece  of  fine  whiting 
and  rab  it  into  the  fur ;  shake  tho- 
roughly, and  repeat  again  till  clean. 
Rub  well  with  a  clean  towel. 

To  Renovatt  Black  Clothes. — Care- 
fully clean  from  dust  ;  take  out  any 
■pots  of  grease  with  turpentine,  the 
■mell  of  which  may  be  destroyed  by 
Msence  of  lemon.  Boil  a  few  chips  of 
logwood  in  a  little  water,  and  sponge 
the  cloth  with  it ;  or,  make  a  strong 
infusion  of  galls,  and  a  solution  of 
copperas  and  green  vitriol,  or  sulphate 
of  iron,  and  either  moisten  the  parts 
•eparately,  or  mix  the  liquids  in  a 
pUaL 

To'  CUatue  Glass  Vessels  in  tohich 
PetroUum  has  been  kept. — Wash  the 
vessel  with  thin  milk  of  lime,  whicJl^ 
forms  an  emulsion  with  the  petroleum, 
and  removes  every  trace  of  it  ;  wash  a 
second  time  with  milk  of  lime  and  a 
•mall  quantity  of  chloride  of  lime,  and 
the  smell  will  be  completely  removed. 
If  the  milk  of  lime  be  used  warm,  in- 
stead of  cold,  the  operation  is  rendered 
much  shorter. 

To  Render  Wood,  Cloth,  Paper,  <frc., 
huombustible.  — Use  silicate  of  potas- 
num. 

Poin^  to  Resist  the  Action  of  the  Air, 
Stin  and  Water.  — Use  silicate  of  potas- 
B><iin  and  zinc  white. 

To  E.i'jravt  on  Glass.— "Ota  proccsa 


reouires  great  care.  Cover  one  side  <A  % 
a  nat  piece  of  glass,  after  having  madA 
it  penectly  clean,  with  bees' -wak,  ^  '- 
then  draw  the  design  with  some 
sharp-pointed  instrument,  takinc  care 
that  every  stroke  cuts  com^etely 
through  the  wax.  Make  a  border  of 
wax  all  round  the  glass  ;  take  finely- 
powdered  fluate  of  lime  (flour  spar),  / 
strew  evenly  over  the  plate  and  tb^  / 
pently  pour  upon  it,  not  to  dirolace 
the  powder,  sulphnric  acid,  diluted 
with  thrice  its  weight  of  water,  to 
cover  it.  Let  remain  for  three  honrs, 
then  remove ;  clean  the  glas"!  with  oil 
of  turpentine.  The  figures  which  were 
traced  through  the  wax  will  be  found 
engraved  on  the  glass,  while  the  parts 
which  the  wax  covered  will  be  uncor- 
roded.  Be  very  careful  in  the  manage- 
ment of  the  acid,  as  if  too  strong  it  will 
eat  through  the  glass. 

Fixing  Glass  m  Stone  Windows. — 
Portland  cement,  thouj^h  often  used, 
is  not  so  good  as  a  mixture  of  Bath 
stone  dust  and  linseed  oil,  made  up 
like  putty. 

To  Colour  Glass  or  Porcelain  Black 
— Use  Iridium. 

The  "  Furry"  Deposit  in  Tea-KetUe* 
may  be  removed  by  a  very  weak  solu- 
tion of  muriatic,  mtric,  or  acetic  acid, 
which  will  imrae<liately  dissolve  it 
with  effervescence.  Care  most  be 
taken  to  remove  the  acid  as  soon  as  the 
deposit  is  dissolved,  or  it  would  attack 
the  iron.  After  the  operation  boil 
water  in  the  kettle  some  days  before 
us;ng. 

Razor  Paste,  —  Mix  together,  and 
rub  over  the  strop,  two  parts  of  emery, 
reduced  to  an  impalpable  powder,  and 
one  part  of  spermaceti  ointment.  < 

Plaie  Powder.~~tAix  together  four 
ounces  of  prepared  chalk,  and  two 
ounces  each  of  Polisher's  pxMf  and 
buint  hartshorn. 

Asplialte  Pavement  for  garden  walks, 
floors,  for  sheds,  &c.,  is  thtu  laid 
down  : — The  place  must  be  leveQed  ; 
then  put  on  it  a  coat  of  tar,  and  aifk 
some  road  sand  or  coal  ashea  all  over 
it  very  thickly  ;  when  dry  repeat  the 
operation  four  times.  Yon  will  then 
have  a  dry,  hard  path. 

riaia-SUc.':3,  4x.,  Diay  be  presci-vcd 


Bull  Doc. 


Dalmatian  Doc 


^?'^^^ 


Ttjmat.  «3«- 


t'fCLU  bfANiEU  Mount  Saint  Bbrnaso  Doa 

Ftr  tM*  MtmagenuMt  of  Do[t,  tt*/.  286. 


h 


A, 


■^■ 


DOMESTIC  OHBMISTRT. 


m 


by  dipping  the  portions  which  are 
insertea  in  the  ground  two  or  three 
time*  in  hot  tar.  Hot  aaphalte'  is 
better,  but  both  are  excellent  preser- 
vatives. Another  way.  —  Char  the 
ends  in  the  fire  till  black. 

To  Render  Wood  Uninjlamable  and 
to  Preaeive  it  Underground.  —  Place 
the  wood  nnplaned  for  twenty-four 
hours  in  a  liquid  composed  of  one  part 
of  concentrated  silicate  of  potassa  and 
three  of  pure  water.  After  being 
removed  and  dried  for  several  days, 
soak  it  again  in  this  liquid,  and  after 
being  again  dried,  paint  over  with  a 
mixture  of  part  of  cement,  and  four 
parts  of  the  above  liquid  ;  when  the 
first  coat  01  this  paint  is  dry,  repaint 
twice. 

To  Prevent  Sust  on  Iron. — Immerse 
the  iron  for  a  few  minutA  in  a  solu- 
tion of  carbonate  of  potash  or  soda. 

To  Preserve  Iron  and  Steel  from 
Atmospheric  Influences.  —  Coat  with 
melted  sulphur,  the  sulphur  chills 
and  sets  into  a  hard,  thin,  protecting 
covering. 

A  Preservation  against  Lead  Poison- 
ing.— ^The  use  of  milk  at  meals  pre- 
serves those  employed  in  lead  works 
from  any  symptoms  of  lead  disease. 
To  preserve  the  purity  of  water  pass- 
ing through  leaden  pipes,  insert  an 
internal  lining  of  block  tin. 

Drying  of  Wood. — The  drying  of  all 
kinds  of  timber  by  artificial  means 
should  be  effected  slowly,  and  the 
temperature  moderate  to  begin  with, 
for  small  pieces,  such  as  are  used  for 
joiners  and  furniture-makers,  place  in 
iiy  sand  and  heat  to  100° — the  sand 
acts  as  an  absorber  of  the  moisture  as 
well  as  a  diffuser  of  the  heat. 

Di.nger  from  Union  of  Metals. — ^The 
(dpes  leading  to  a  leaden  cistern  should 
be  of  lead  ;  if  of  iron  and  connected 
with  an  iron  boiler,  a  kind  of  galvanic 
battery  ia  formed,  which  will  gradually 
destroy  the  boiler. 

To  Detect  Logwood  in  Wine. — ^Take 
a  strip  of  good  filtering  paper,  and 
place  it  in  an  aqueous  solution  of 
neutral  acetate  of  copper  and  then  dry. 
Dip  the  paper  into  tb>>  wine,  sod  the 
ailiiering  drops  should  be  made  to  rug 
backward*  aud  fw  wards  on  the  pa^r. 


then  quickly  but  carefully  dry.  If 
the  wine  b«  free  from  logwood,  tha 
colour  shown  will  be  grey  or  rose  red 
greyish,  but  if  logwood  is  present  tho 
tinge  will  be  sky-olue. 

_  To  Detect  Arsenic. — Mix  the  arse- 
nious  liquid  with  hydrochloric  acid 
until  fumes  appear ;  chloride  of  tin  ia 
then  added,  which  produces  a  basio 
precipitate,  containing  the  greater  part 
of  the  arsenic  aa  metal,  mixed  with 
oxide  of  tin. 

Imperishable  Putty. — Mix  together 
ten  pounds  of  whiting  and  one  pound 
of  white  lead,  with  the  necessary 
quantity  of  boiled  linseed  oil,  adding* 
wine-glassful  of  best  sweet  oil.  This 
last  prevents  the  white  lead  from 
hardening. 

To  Preserve  Wood. — Mix  one  pound 
of  chloride  of  zinc  with  five  gallons  o£ 
water.  Steep  the  wood  in  this  sola* 
tiou. 

Volunteers'  Bells  are  glazed  by  • 
beaten  white  of  egg,  adding  to  an 
equal  quantity  of  cold  water,  and  • 
little  sagar  candy. 

To  BUach  //air.— Wash  well  In 
strong  warm  pearlash  water  ;  spread 
the  hair  upon  the  grass  for  several 
days,  that  it  may  be  alternately  ex- 
posed to  dew  and  sun.  Light  hair 
will  bleach  this  way.  Dark  hair 
should  be  sent  to  a  professed  bleacher, 
as  many  of  the  means  used  destroy 
the  gloss. 

L^IU  Mahogany  —  to  Darken. — If 
in  repairing  old  furniture  liehter  pieces 
of  wood  are  introduced,  they  may  be 
darkened  by  washing  with  a  weak  so- 
lution of  quick  lime. 

Oreen  Paint. — An  economical  and 
capital  paint  for  summer  houses,  Ac, 
is  made  thus  : — Take  four  pounds  ol 
Roman  vitriol,  and  pour  on  it  boiling  ' 
water ;  when  dissolved  add  two  pounds 
of  pearlash,  and  stir  the  mixture  well 
with  a  stick  until  the  effervescence 
ceases  ;  then  add  a  quarter  of  a  pouud 
of  pulverized  yellow  arsenic,  and  stir 
the  whole  together. 

Inodorous  Paint.  —  A  compositioo 
for  mixing  with  lead  and  other  oolours 
to  form  a  paint  in  lieu  of  linseed  oil,       ^fl 
turpentine,  and  the  usual  driers,  has      ^1 
lately  been  patented.     The  inalerial         ^ 


,S^iirt<^«s. 


.^■•:.^ 


TAKX  UT  ADVICE. 


«onnata  <A  methjrUted  spirit,  iliellM, 
•nd  CMtor-oil ;  it  dries  very  quickly 
Mid  is  without  smelL 

Iwutation  Ivory. — Make  into  a  paste 
isinfflass,  brandy,  and  powdered  egg- 
shells. Ckilour  as  you  desire,  cast  it, 
warm,  into  an  oiled  mould ;  in  a  few 
hours  it  will  be  firmly  set. 

Own  Cotton  Ivory.  —  Camphor,  tri- 
turated with  gun  cotton,  and  sub- 
jected to  hydraulic  pressure,  pi'oduces 
a  hard  white  substance,  which,  if 
coated  with  a  compound  of  gun  cotton 
•ad  castor  oil,  resembles  ivory,  to 
which  for  many  purposes  it  is  su- 
P«r»Mb 

Fir*-Pro<^  Stucco.— The  followinc; 
which  is  a  useful  and  comparatively 
inezpensive  mixture,  has  been  tried 
MkI  found  to  answer.  Take  moist  gra- 
vrily  earth,  (previously  washed),  and 
M*ke  it  into  stucco  with  this  compo- 
iition  ;  mix  well  one  part  of  common 
clay  with  two  parts  of  pearlash  and 
.five  parts  of  water. 

Hoi  Water  Pipe*  -  to  ttop  Uahage  in. 
^— Mix  iron  borings  and  filings  with 
vinegar  and  a  little  sulphuric  acid  ; 
let  nand  till  it  becomes  paste.  Dry 
ib»  pipe,  fill  in  the  cracks  with  this 
■uxcnre,  and  keep  the  pipe  dry  until 
kard.     This  cement  lasts  a  long  time. 

Alabaster  Omamentt — to  eUan.  — 
When  these  have  become  discoloured, 
they  may  be  cleansed  by  the  fumes  of 
dllorine,  applied  for  a  short  time,  and 
afterwards  being  bleached  in  the  sun, 
•ad  then  being  sprinkled  over  with  a 
diluted  solution  of  chlorinated  soda, 
eommonly  called  chloride  of  soda. 
Care  must  be  taken  not  to  expose 
the  alabaster  too  long  to  the  action 
of  the  chlorine,  or  its  colour  will  be 
injured  ;  and  the  fumes,  being  danger- 
ous, must  not  be  inhaW. 

Durable  Paste.  —Take  common  flour 
paste,  rather  thick,  add  a  little  brown 
•ngar  and  corrosive  subUmate,  which 
wul  prevent  fertaentation,  and  a  few 
drops  of  oil  of  lavender,  which  will 
prevent  monldiness.  When  this  paste 
dries  it  resembles  horn,  and  may  be 
used  again  by  adding  water.  This 
-  paste  will  keep  well  for  years  if  kept 
P'  ma  covered  pot,  and  is  always  ready 
fornae. 


Tram/tr  Papers.— A  useful  transf^ 
paper  may  be  made  for  copying  monii* 
mental  inscriptions,  brasses,  &c.,  by 
rubbing  a  mixture  of  black-lead  and 
soap  over  silver  paper. 

To  Preserve  Bright  Steel  front  Suri- 
mg. — Smear  it  over  with  hot  melted 
fresh  mutton  suet ;  before  it  cools  and 
hardens,  have  some  powdered  uo- 
slacked  lime  in  a  muslin  bag,  and 
dust  it  over  the  hot  suet  which  covera 
the  steel. 

Easily -made  Slorm-Olass.  —  Take 
two  drachms  of  camphor,  half  drachm 
of  pure  nitrate  of  potash  (nitre  or  salt- 
petre), and  half  drachm  of  muriate  of 
ammonia  (sal-ammoniac),  and  pound 
them  together  in  a  mortar,  until  they 
are  thoroughly  pulverized.  The  opera- 
tion mav  be  assisted  by  adding  a  few 
drops  of  alcohol.  When  well  pow- 
dered, the  mixture  is  to  be  dissolved 
in  about  two  ounces  of  alcohol,  and 
put  into  a  tall  phial,  or  into  a  gl.iss 
tube  of  about  ten  inches  in  height  and 
three-fourths  of  an  inch  in  diameter, 
the  mouth  of  which  is  io  be  covered 
with  a  bit  of  bladder  or  the  like,  per- 
forated with  a  pin.  The  instrument 
is  then  complete.  It  gives  the  follow- 
ing indication  : — If  the  atmosphere 
be  dry  and  the  weather  promising  to 
be  fine,  all  the  solid  part  ci  the  com- 
position which  appears  in  the  glass 
will  be  closely  collected  at  the  bottom, 
and  the  liquor  above  will  be  quite 
clear  ;  but  on  the  approach  to  a  change 
to  rain,  the  solid  matter  will  appear 
gradually  to  rise,  and  small  orystalline 
stars  will  be  observed  to  float  about  in 
the  liquid,  which,  however,  will  re- 
main otherwise  pellucid.  On  the  ap- 
proach of  winds,  flocks  of  the  compo- 
sition, apparently  in  the  form  of  a 
leaf,  will  appear  on  the  surface  of  the 
liquid,  which  in  this  case  will  seem 
thick  and  in  a  state  of  fermentation. 
These  indications  often  begin  to  exhi- 
bit themselves  twenty-four  hours  be- 
fore the  actual  breaking  forth  of  the 
storm.  The  quarter  of  the  compass 
from  which  the  wind  blows  will  always 
be  indicated  by  the  solid  particles 
lying  more  closely  to  the  opposite  siile 
<rf  the  glass.     During  the  winter,  the 


M 


I 


DOMESTIC  CHEMISTRY, 


141 


•omposition  is  rendered  white  by  » 
multitade  of  imall  white  stars. 

Home  Made  Barometer.  —  Fill  a 
large,  wide-mouthed  pickle  bottle  with 
cold  water  to  within  two  or  three 
inches  of  the  top.  Then  take  a  long- 
necked  flask,  and  plunge  the  ueck  into 
the  bottle  as  far  as  it  will  go,  and  the 
barometer  is  made.  In  fine  weather 
the  water  will  rise  into  the  neck  of 
the  flask  even  higher  than  the  pickle 
bottle.  In  wet  and  windy  weather  it 
will  fall  to  within  an  inch  of  the 
moitth  of  the  flask.  Before  a  heavy 
gale  of  wind  the  water  will  probably 
leave  the  flask  altogether  hours  before 
the  gale  comes  to  ito  height. 

Oalvatuc  Battery.  —  Take  a  large 
glass  orstone  jar, with  the  mouth  cutoiF 
evenly,  and  put  another  cylindrical 
vessel,  of  porous  porce'ain  inside  it;  fill 
the  vessel  with  diluted  sulphuric  acid, 
and  the  space  between  the  two  with 
sulphate  of-  copper,  a  solution  of  the  ' 
sait  of  gold,  silver,  ftc,  according  to  ' 
what  you  want  to  plate  the  article ; 
put  a  slip  of  zinc  in  the  sulphuric 
acid,  and  attach  a  copper  wire  to  it,  | 
and  the  other  end  of  the  wire  to  the 
medal  or  article  yon  wish   to  plate, 
aad  immenM  that  in  the  other  Mtla- ' 


tion.  Your  battery  ia  now  complete. 
A  little  grease  rubbed  on  any  part  of 
the  medal  will  prevent  the  solatioo 
plating  the  greased  portion. 

Magic  iMtUem  Slides  are  eaailj 
painted  by  observing  these  few  direo- 
tiona  :— Draw  on  paper  the  mbjeot 
yon  intend  to  paint,  and  fix  it  at  eadi 
end  to  the  glass  ;  trace  the  outlines  of 
the  design  with  a  fine  hair  pencil  in 
strong  tint  in  their  proper  colour*, 
and  when  these  are  dry,  fill  np  in 
their  proper  tints  ;  shade  with  buusk, 
bistre,  and  Vandyke  brown,  as  yon 
find  convenient.  The  colours  used  are 
transparent,  lake,  sap-green,  Prassia 
blue,  distilled  verdigris,  gamboge,  &e., 
ground  in  oil,  and  tempered  with  mas* 
uc  varnish.  Copal  varnish  may  be 
used  in  the  dark  sbadea. 

Maps  are  best  washed  in  with  the 
following  colours  :  Yellow  ;  gunboge 
dissolved  in.  water. — Red;  Brazil  dust 
steeped  in  vinegar,  and  ainm  added ; 
or,  cochineal  steeped  in  water,  strained- 
and  gum  arable  added. — Blue  ;  Saxon 
blae  diluted  with  water.  —  Greeik| 
distilled  verdigris  dissolved  in  water, 
and  sum  added ;  or,  sap-green  dis* 
solved  in  water.  Bad  alum  i^ded. 


V.  DOMESTIC  MEDICINE. 


Wliat  to  do. — In  these  pages  vill 
be  found  the  proper  course  to  pursue 
in  all  common  ailments,  accidents, 
wounds,  aches,  and  pains.  These  in- 
structions are  not  intended  to  super- 
sede but  to  assist  the  doctor.  Under 
each  head  will  be  found  the  easiest 
and  most  effectual  remedies  for  various 
disorders  and  accidents — always,  when 
■o  directed,  under  the  advice  of  the 
doctor,  whose  will  must  be  law.  The 
symptoms  of  disease,  poisoning,  fits, 
Ac.,  are  all  given,  and  the  treatment 
necessary  until  the  doctor's  arrival. 

Faiatiag. — Lay  the  patient  flat  on 
the  back,  and  do  not  raise  the  head  at 
all,  but  allow  it  to  remain  on  the  same 
level  as  the  rest  of  the  body.  Loosen 
collar,  and  anything  tight  about  the 
neck  and  body  ;  apply  smelling  salts 
to  the  nose,  and  hot  flannels  to  the 
bosom,  heart,  and  armpits  ;  dash  cold 
water  iii  the  face  ;  when  able  to  swal- 
low give  a  little  sal- volatile  (say  twenty 
drops)  in  water.  The  gi-eat  point  w  to 
keep  the  tiead  low. 

ifi/ttericM. — Lay  the  patient  flat  on 
tiw  back,  and  keep  the  head  low. 
Apply  smelling  salts  and  cold  wat«r 
aa  above.  Give  a  little  brandy  and  tiot 
water,  and  warm  the  feet.  If  b  !se 
fits  recur  often,  medical  advice  must 
be  sought.  Hysterical  fita  tire  dis- 
tinguished by  the  laughi  ig,  screaming 
ana  crying  which  accompany  them. 

Kpilep-y. — xjuys  are  most  subject  to 
these  fits.  There  is  usually  froth  from 
the  mouth,  and  great  agitation  of  the 
body,  the  hands  being  tightly 
clenched.  Lay  the  patient  flat  on  his 
back,  and  raise  the  head  a  little. 
Loosen  his  shirt-collar,  braces,  waist- 
coat, ftc.,  and  hold  him  firmly  or  he 
will  do  barm  to  himself  ;  splash  the 
face  well  with  cold  water,  and  use 
■mailing  galts.  To  prevent  the  tongue 
being  bitten  insert  the  handle  of  a 
toota-brush,  or  suuie  su^h  article, 
right  aonias  tbo  moath  between  the| 


teeth,  and  as  far  back  as  possible. 
Keep  the  patient  quiet,  and  he  will 
usually  come  round  in  a  !<hort  time. 
If  not  the  doctor  must  bo  sent  for. 
Fits  of  epilepsy  are  recurrent,  and 
usually  leave  the  person  in  his  cnv- 
tomary  state  ;  but  sometimes  a  cob-  / 
siderable  degree  of  stupor  remaint>  be- 
hind, particularly  where  the  diseaae 
is  of  frequent  recurrence. 

Apoplexy. — A  man  in  an  apoplectio 
state  breathes  very  hard,  like  snoring, 
his  face,  head  and  eyes  look  swollen, 
and  the  body  is  more  or  less  paralysed. 
Put  him  to  bed  and  send  for  the 
doctor  instantly.  Until  he  comes  keep 
the  head  well  raised,  remove  the  collar, 
kc,  and  let  him  be  kept  easy  and 
cool  ;  apply  hot  mustard  poultices  *v 
the  soles  of  the  feet  and  tne  thighs — 
inside.  The  patient  must  be  bleii 
freely  from  the  arm  as  directed  {see 
blood-letting),  and  have  rags  dipped 
in  vinegar  and  water,  or  even  piain 
cold  water  applied  to  the  head.  The 
bowels  must  be  opened,  but  this  is 
difficult,  and  had  better  be  left  to  the 
doctor.  If,  however,  he  does  not 
come  quickly,  mix  eight  or  ten  grains 
of  calumel  with  two  drops  of  castor- 
oil,  and  put  on  Um  tongue,  aa  far  b«ck 
as  yon  can. 

On  Fits  generally. — Lai  the  above 
treatment  be  promptly  attended  to, 
and  in  the  case  of  apoplexy — which  is 
distinguished  by  the  snoring,  tb'; 
paralysis  of  the  body,  the  swolleu 
head,  &c. — send  for  the  doctor  with 
all  possible  speed,  aa  the  patient  may 
die  in  a  few  minutes.  Simple  fainting 
fits— at  the  sight  of  blood,  of  fright,  a 
shock,  &c. — need  9ccasion  little  alarm, 
as  they  seldom  last  long.  In  all 
serious  cases  give  the  patient  air,  aead 
crying  children  or  servants  out  of  the 
room,  keep  cool  and  collected,  for  re- 
member on  your  presence  of  mi^d  the 
patient's  life  may  depend. 
Biood-lettiny.  -  -Only  bleed  in  oaaec  of 


DOMESSTIO  MEDICINE. 


Itt 


the  greatest  emergency,  and  when  the 
doctor  is  delayed.  Bind  a  handker- 
chief round  the  right  arm,  three  or 
four  inches  above  the  elbow.  Then 
let  the  hand  be  opened  and  shut ; 
when  the  veins  snell  you  will  see  one 
in  the  middle  of  the  lower  arm  which 
has  two  branches,  and  the  outer 
branch  is  the  best  to  bleed  from  ;  hold 
the  lancet  (a  sharp  pen-knife  will  do) 
between  the  thumb  and  fore-finger, 
.  cut  the  vein  slanting  and  lengthways, 
not  deep.  A\hen  the  pube  sub- 
sides enough  blood  has  been  taken 
•way.  Then  remove  the  bandage, 
put  the  left  thumb  on  the  cut,  and 
when  the  bleeding  stops  put  on  a  pad 
of  lint,  and  bind  it  tirmly  with  a 
handkerchief. 

Brviset.  —  One  of  the  very  best 
remedies  for  all  kinds  of  bruises  is 
tincture  of  arnica,  diluted  in  from  three 
to  four  times  its  bulk  of  water,  and 
rubbed  in  carefully.  Vinegar  and 
water,  Ean  de  Ck>logne,  brandy,  soap 
liniment  or  opodeldoc  aie  all  excellent 
remedies  if  gently  rubbed  in.  In 
more  severe  cases,  and  where  the  acci- 
dent is  near  an  important  part,  as  the 
eye  or  any  of  the  joints,  leeches  must 
be  employed,  repeating  them  accord- 
ing to  cii-cumstances.  It  is  unwise, 
however,  to  bleed  unless  nnuer  the 
advice  of  a  medical  man.  If  consider- 
able fever  be  present,  bleeding  from 
the  arm,  purgatives,  and  low  diet, 
may  become  necessary.  A  bread  and 
water  poultice  and  rest  will  generally 
do  all  that  is  neceesary,  after  the  appli- 
cation of  the  arnica.  In  the  last  stage, 
where  there  is  meic^y  a  waut  of  tone 
ftnd  swelling,  fricti>>n  should  be  em- 
ployed, either  simply  or  with  any 
common  liniment.  Wearing  a  ban- 
dage, pumping  cold  water  on  the  part, 
tucceeded  by  warm  friction,  a  satu- 
rated solution  of  common  salt  in 
Water,  have  each  been  found  success- 
foL  A  capital  Unimeut  is  compound 
•oap  liniment,  one  ounce  and  a  half, 
lauoannm,  half  an  ounce ;  mix  and 
rnb  in. 

Wound*. — Simple,  slight  cuts  only 
Aeod  that  the  edges  of  the  wound 
should  be  placed  carefully  together — 
lirbt  ascertaiuinj(  that  uu  ioi-eign  niat- 


ters,  such  aa  glass,  splinters,  dirt,  fto., 
are  in  the  cut — and  then  fastened 
tightly  with  diachylon  (white  stick- 
ing) plaister.  More  serious  wounds 
should  be  promptly  treated  by  the 
doctor,  but  until  his  arrival  a  weak 
solution  of  tincture  of  arnica  (one 
part  to  twelve  parts  of  water)  m/kj 
safely  be  used,  bathing  the  wound 
well  This  is  an  exceSent  remedy. 
If  an  important  part  be  severely 
wounded,  such  as  any  part  of  the 
arms,  legs,  thighs,  &c. ,  attended  with 
a  profuse  discharge  of  blood,  compres- 
sion, until  a  surgeon  anives,  should  be 
made  thus  :  viz.,  tie  a  handkerchief  or 
bandage  bolow  the  wound,  looscljF 
round  the  limb,  put  a  strong  piece  at 
stick,  about  a  foot  lon^  under  tlia 
handkerchief,  and  twist  it  round  and 
round  until  the  bandage  is  tight 
enough  to  check  the  discharge. 

Sciatches  and  Small  Cuts  should  be 
washed  clean  in  warm  water,  bathed 
in  a  weak  solution  of  tincture  of  ar- 
nica, and  strapped  up  with  plaister, 
or  if  free  from  dii-t  simply  bandage 
with  a  clean  rag.  If  there  is  much 
inHammation  apply  a  broad  and  water 
poultice. 

Sprains.  —  For  sprained  wrist  or 
ancle  make  two  flannel  bags,  each  a 
foot  long  by  six  inches  wide,  till  them 
with  bran  and  plunge  into  boiling 
water  till  thoroughly  saturated,  then 
squeeze  almost  dry  and  apply  one,  as 
hot  as  he  can  bear  it,  to  the  patient's 
ancle  or  wrist.  Clontinuo  this,  apply- 
ing one  as  soon  as  the  other  gets  cuol, 
for  many  hours  ;  then  apply  a  stimu- 
lating embrocation,  and  bandage  well 
up.  All  strains  are  assisted  in  their 
cure  by  bandaging,  but  they  should 
not  be  applied  until  hot  fomentations, 
followed  by  the  application  of  the 
embrocation  with  plenty  of  friction 
before  a  fire.  This  is  a  great  pedes- 
trian's advice.  Sprained  knees  can  \m 
treated  in  the  same  way. 

DUlocations  and  Fradvre*. — Th« 
danger  of  interfering  with  these  mat- 
ters is  so  great  that  unless  an  experi- 
enced and  clever  surgeon  can  be 
immediately  obtained,  the  patient 
should  be  gently  placed  in  a  cab,  and 
diiv«u  (xuick^  m>  theueaiesthusfita^ 


IM 


TAKE  MT  ADVTCR. 


or,  if  none  near,  surgeon's  house,  keep- 
i])g  the  limb  as  nearly  as  possible  in 
ito  natural  position. 

BUet  and  Stings. — Snake  bites  are 
■0  nncommon  in  this  country  that  we 
will  simply  say  that  sucking  the 
wound,  catting  ont  the  affected  parts, 
and  cauterising  are  necessary.  Am- 
monia is  said  to  be  an  effectual  remedy. 
Wasps,  gnats,  bees,  &c.,  sting  very 
frequently,  but  their  victims  are  easily 
cored,  unless  the  part  attacked  be  the 
eye  or  throat.  The  stmg  must  be 
token  out  with  a  needle,  and  then  the 
p}ace  squeezed  tightly,  sucked,  and  a 
liniment  of  powdered  chalk  and  olive 
oil  in  a  paste  applied  to  the  part. 
When  the  sting  is  inside  the  mouth  or 
throat,  leeches  must  be  at  once  ap- 
plied, a  strong  gargle  of  salt  and  water 
need,  and  the  doctor  sent  for.  For  the 
bites  of  dogs  take  immediately  warm 
vinegar  or  tepid  water,  and  wash  the 
wound  very  clean  ;  then  dry  it,  and 
pour  upon  the  wound  a  few  drops  of 
moriatio.acid.  Mineral  acids  attack 
the  poison  of  the  saliva,  and  its  evil 
effect  is  partially  neutralized.  This 
treatment,  however,  good  as  it  is,  is 
seldom  successful,  there  being  no  anti- 
dote to  the  bite  of  a  mad  dog.  The 
doctor's  aid  must  be  sought  instantly. 
Cat  bites  and  scratches  may  be  safely 
treated  with  a  solution  of  tincture  of 
•mica  freely  and  perseveringly  used. 
FalU  where  the  Patient  is  Stunned. — 
Undress  the  patient,  put  him  into  ia 
warmed  bed,  send  for  the  doctor,  and 
let  the  patient  remain  untouched  un- 
til he  arrives,  even  \f  it  be  tix  hours. 
Nothing  but  quiet  and  moderate 
wannth  will  do  anv  good. 

Burnt  and  Scald*.— For  all  simple 
bums  coat  the  place  well  with  com- 
mon flour,  or,  wnich  is  better,  pow- 
dered whiting,  or  scraped  potato,  or 
cotton- wool  with  flour  thickly  dusted 
oyer  it,  or  eum  water,  or  sweet  oil  and 
bind  a  clotn  over.  Even  plunging  in 
cold  water  will  do  good,  as  it  answers 
the  first  necessity, — keeping  the  in- 
Inty  from  the  air.  Soap  scraped  up 
fine,  laid  on,  and  bound  over,  is  also  ex- 
cellent. "The  body  should  be  kept 
cooL  and  the  boweu  rather  open.  If 
tbe  nua  or  scald  be  more  serioiu^  and 


little  bladders  appear  over  the  surface^ 
spread  on  linen  or  lint  a  liniment  made 
of  equal  proportions  of  linseed  oil  and 
lime-water  well  mixed ;  or  apply  » 
warm  linseed  meal  poultice.  As  severe 
bums  and  scalds  are  attended  with 
great  pain  and  irritability,  and  often 
with   considerable  danger,    a  doctor/ 
should  be  promptly  sent  for,  any  of/' 
these  remedies  bemg  applied  mean*  - 
while. 

Accidental  Poisoning. — Send  for  the 
doctor  instantly,  and  until  he  comes 
observe  the  following.     If  the  thing 
swallowed  causes  an  intense  buriiinjj 
in  tlie  throat  it  is  probably  a  "corro- 
sive "  poison,  that  is,  it  destroys  the 
textures  with  which  it  comes  in  con> 
tact.      Make   the  patient  swallow   • 
glass  of  sweet  or  of    sperm  oil,   or 
melted  butter,  or  lard,  whichever  is 
most   convenient   to  use,  and  then, 
within  five  minutes,   half   a  pint  of 
warm  water  in  which  has  been  stirred  a 
teaspoonful  each  of  table  mustard  and 
salt.    When  the  poison  taken  is  known 
to  be  nitric  acid  (aqua  fortis),   snl* 
phuric  acid  (oil  of  vitriol),  or  mnriatio 
acid  (spirit  of  salt),  emetics  must  on  ho 
ACCOUNT  be  gite».     A  mixture  of  mag- 
nesia, powdered  chalk,  or  whiting,  or 
plaster  from  the  ceiling,  and  milk  and 
water,  made  to  a  paste,  and  freely 
given  ;  or  soap  ana  water.     When  • 
poison  has  been  swallowed  which  haa 
no  special  effect  on  the  throat,  but 
causes  sickness  at  the  stomach,  faint- 
ness,  drowsiness,  stupor,  or  any  other 
8t:"'hingly  unusual  or  unnatural  feel> 
ing,   let  him    swallow   instantly  .the 
whites  of  a  dozen  eggs  in  a  qnart  of 
water,  a  glassful  every  three  minutes, 
and,  as  quickly  as  can  be  prepared, 
half  a  pint  of  coffee  made  thus  :  on  a 
teacupfol  of  ground  coffee  pour  half  • 
pint  of  boiling  water.     Stir  into  it  the 
white  of  an  egg.     After  allowing  it  to 
rest  a  minute  or  two,  pour  into  a  eold 
cup,  and  when  not  too  hot  let  hisa 
dnnk  it.     Then  within  five  minutes 
pour  a  glass  of  water  on  a  tablespoon- 
lul  each  of  ground  mustard  and  table 
salt,  stir,   and  let  him  drink  it  in- 
stantly.     The    egg  in  the  stomaoh 
more  promptly   neutralizes  a  larger 
number  of   poisons  thsn  anjr  othw 


M' 


■4-* . 


.'J 


1 


DOilESTIO  MEDICINK 


145 


known  cnfaitAnce  ;  the  coffee  acta  thus 
on  tiia  next  largest  number,  while  the 
mixtnre  relievea  the  itomach  of  the 
whole  of  ita  contents  by  vomiting. 
These  things,  too,  are  always  ready 
Mid  at  hand. 

In  the  case  of  xMiBoning  by  lartda- 
mtm  (f^inm),  the  symptoms  are  very 
like  apoplexy,  the  patient  rapidly 
becoming  insensible,  and  snoring 
heavily.  The  first  care  is  to  empty 
the  stomach.  If  sulphate  of  zinc  can 
be  procured,  from  twenty  to  thirty 
graina  dissolved  in  water  are  to  be 
given  immediately.  Failing  this,  a 
mustard  emetic  must  be  administered, 
and  the  back  of  the  throat  tickled 
with  a  feather.  Vomiting  must  be 
tticouraged  by  copious  draughts  of 
tepid  water.  During  this  tmie  let 
the  patient  be  walked  np  and  down 
between  two  persons  constantly  and 
without  rett  for  two  or  three  honrs. 
Wken  pruMie  <ieid  (which  i»  known 
by  ita  smell,  resembling  bitter  al- 
monds) has  been  swallowed  there  is 
little  hope,  the  action  of  this  poison 
is  so  swift  and  deadly.  Lay  the 
patient  on  his  stomach,  and  dash  on 
to  his  back  large  quantities  of  cold 
water,  jmtting  nim  under  a  pump  if 
eonvenient.  Arsenic  is  almost  as 
deadly.  Oive  mustard  and  water, 
and  try  hard  to  induce  the  patient  to 
Tomit.  In  all  cases  of  poisonous  food 
give  mnstard  and  water,  and  after- 
wards castor  oil  (two  tablespoonfnls). 
1%  all  cotes  send  for  the  doctor  instantly, 
and  hia  stomach-pump,  useless  in  your 
hands,  will  work  wonders.  Remem- 
ber if  poison  is  allowed  to  remain  in 
the  system,  there  is  no  hope  of  re- 
•overy. 

Warts. — Touch  lightly  every  other 
day  with  lunar  caustic  ;  or,  touch 
tiiem,  twice  a  day,  with  a  very  small 
drop  of  strong  acetic  acid ;  or,  rub 
them  every  night  with  blue-stone. 
Either  of  these  remedies,  if  persevered 
in,  will  effect  a  certain  cure.  Great 
care  most  be  exercised  in  applying 
tiiem,  as  if  the  acetic  acid  or  lunar 
oaustio  touch  any  other  part  it  will 
•aoae  inflammation  and  pain. 

Wkitiows. —  Poultice  with  linseed 


meal ;  do  not  lance  unless  very  alow  ia 
ripening.    Heal'Wtth  ointment. 

Corns  and  Bunions. — As  these  mn 
usually  caused  by  wearing  short,  tighl^ 
or  high-heeled  boots,  the  preventative 
is  to  wear  easy  ones  \rith  moderate 
heels,  and  made  of  soft  leather,  cloth, 
or  oiled  canvass.  A  bit  of  soft  leather, 
spread  thickly  with  soap  plaster,  and 
with  a  hole  in  the  middle  for  the  com, 
will  give  relief.  A  good  remedy  is  to 
take  the  skin  of  a  hot  boiled  potatoe, 
and  put  the  innerside  of  it  to  the  com, 
leave  it  on  for  twelve  hours,  and  the 
com  will  be  much  better.  The  above 
has  been  tried  by  many  persons,  and 
found  to  give  great  relief. — Another 
method  is  to  rub  the  com  with  pumice 
stone  as  long  as  it  can  be  endured,  and 
repeat  untO  it  disappears.  For  a 
bunion,  if  not  inflamed,  the  best  re- 
medy is  to  put  upon  it  first  a  piece  of 
diachylon  plaster,  and  upon  that  a 
piece  of  leather,  with  a  hole  the  size 
of  the  bunion  cut  in  it.  If  inflamed, 
it  must  be^ulticed ;  if  this  does  not 
succeed  and  matter  should  form,  it 
must  be  treated  as  a  boil,  and  the 
matter  let  out  with  a  needle  or  lancet. 
The  following  ointment  is  for  an  in- 
flamed  bunion: — Iodine,  twelve  graina; 
lard,  or  spermaceti  ointment,  half  as 
ounce.  Gently  rub  in  a  liUle  piece 
two  or  three  times  a  day. 

Blistered  Feet. — Bathe  them  on  go* 
ing  to  bed  with  strong  salt  and  water, 
and  if  tender  also  add  a  little  vinegar 
and  pounded  alum.  If  the  blisteia 
are  large,  mn  a  stocking  needle 
through  them,  and  leave  a  bit  of  the 
worsted  in  the  blister.  If  yuu  walk 
much,  use  a  thick,  solid,  weU-fitting 
boot,  and  lamb's  wool  socks,  spreading 
soft  soap  on  the  inside  of  the  foot  <x 
the  sock,  and  continue  the  bathing. 

Chilhlaint. — The  following  may  be 
applied  night  and  morning :  —Tincture 
of  cantharides,  two  drMihms ;  soap 
liniment,  ten  drachms  ;  or,  this  oin^ 
ment :  calomel  and  camphor,  of  each, 
two  drachms  ;  spermaceti  ointment, 
eight  drachms  ;  oil  of  turpentine,  four 
drachms.  Mix  well.  Apply,  by  gentle 
friction,  two  or  three  tuoM  daily. 
Snow  rubbed  in  is  said  to  be  a  remedy; 


148 


TAKE  M7  ADVIOB. 


•s  is  also  two  oanoes  of  sal  ammoniao 
in  a  piut  of  vrater.  When  there  is 
any  appearance  of  ulceration,  get 
medical  advice. 

Bleeding  at  the  Note. — As  this  is  a 
natural  effort  to  relieve  an  overload  of 
blood,  a  moderate  discharge  should 
not  be  too  abruptly  checked.  In  the 
spring  of  the  year  drowsiness,  pains  in 
the  head,  Ac. ,  are  often  relieved  by  a 
slight  loss  of  bloud  ;  but  when  bleed- 
ing is  very  profuse  and  frequent,  it 
■huuld  be  stopped.  Wet  cloths,  wrung 
oat  of  cold  water,  applied  suddenly  to 
the  back,  forehead  and  hands,  or  a 
key  put  down  the  back  inside  the 
clothes,  will  often  stop  the  bleeding. 
If  not,  put  a  bit  of  lint  or  wood  dipped 
in  cold  water,  or  a  weak  solution  of 
•hun  and  water  should  be  tried.  Chil- 
dren subject  to  bleeding  at  the  nose, 
ftnd  weakness  ensuing,  should  have 
plenty  of  open  air  exercise,  and  sea- 
bathing -an  excellent  substitute  for 
which  IS  Tidman's  sea-salt.  A  course 
of  steel  tonic  is  also  recommended. 

PergpircUion. — Where  this  is  unplea- 
■antly  profuse,  a  good  wash  in  cold 
spring  water,  rub  with  a  roagh 
towel  till  the  blood  tingles  to  the  skin  ; 
•r,  put  two  tablespooufulsof  compound 
■pirits  of  ammonia  into  a  basin  of  cold 
water  and  wash  with  that.  This 
leaves  the  skin  quite  clean,  sweet  and 
fresh,  and  b  {)er:'ectly  harmless. 

Habitual  Inleviperauce  —  to  Chech.  — 
The  following  is  a  preparation  which 
acts  as  a  tonic  and  a  stimulant,  and  so 
supplies,  in  a  measure,  the  place  of 
the  accustomed  dram.  It  should  be 
taken  at  ttie  times  and  in  the  quan- 
tities at  which  the  drams  were  usually 
driuk  (say  twice  a  day).  Mix  four 
grains  of  sulphate  of  iron,  one  drachm 
of  spirit  of  nutmeg,  and  eleven  drachms 
of  peppermint  water. 

Stammering. — Bead  aloud  with  the 
teeth  closed,  two  or  three  hours  a  day 
for  three  months.  This  is  infallible. 
Another  easy  and  effectual  cure  is — 
tap  witoi  the  finger  at  every  syllable 
pronounced.  Dr.  Warren  says  this, 
if  persevered  in,  will  oore  the  most  in- 
<»eterate  stammerer. 

A'noci--/rn«e«.— Three  times  a  day, 
fw  nn  ho9x  eaob  tiau^  tie  ttw  •acies 


tightly  together,  and  put  a  small  book 
between  the  knees.  Increase  the  thick-  ^ 
ness  of  the  book  at  each  trial.  Kveiy  ,' 
night  in  bed  tie  the  knees  together  and  ' 
cross  the  legs.  Persevere  in  this,  and  ^ 
the  pain  wiU  soon  pass  away.  .< 

Substances  in  the  Throat.— SwtXLaw 
the  whites  of  one  or  two  eggs,  and  then 
a  large  mouthful  of  crumb  of  new  / 
bread.  This  will  generally  carry  down  ' 
auy  such  substances  as  fish-bones,  pins, 
&c.,  or  a  large  draught  of  water,  ur  an 
emetic  will  sometimea  answer  the  pur* 
pose. 

Substances  in  the  Har.—Fovtit  imuA 
never  be  used  to  extract  anything  from 
the  ear.  The  best  and  safest  plan  is  to 
inject  lukewarm  water  rather  forcibly 
by  means  of  a  larue  syringe. —Tma 
mil  rarely  be  found  to  faiL  Should 
the  substance  or  the  ear  have  become 
swollen,  a  little  sweet  oil  must  be 
poured  in,  and  left  there  till  the  next 
day,  when  syringing  may  be  again  used. 

Sti/es  are  little  abscesses  which  form 
on  the  edge  of  the  nyelid.  If  vorv 
painful  ana  inflamed,  bathe  well  wito 
warm  water,  and  put  on  a  imall  bread 
or  linseed  meal  poultice  ;  take  an  aperi- 
ent ;  rub  the  stye  with  the  edge  of 
vour  nail  or  a  ring,  and  when  it  haa 
burst  smear  the  edge  of  the  eyelid  with 
aixointtnent  made  thus  :— Take  of  sper- 
maceti, six  drachms  ;  white  wax,  two 
drachma ;  olive  oil,  three  ounces. 
Melt  together  over  a  slow  fire,  and 
stir  constantly  until  cold. 

Headache  arises  from  a  Tariety  of 
causes -long  fasting,  study,  excess  in 
eating  or  uriuking,  t-uproper  food, 
want  of  exercise,  indigestion,  mental 
depression,  sedentaryoccupations,  and 
anxiety  of  mind.  The  true  cure  ol 
headache  is  in  fact  to  remove  tho 
cause.  What  is  called  tick  headache, 
arising  from  biliousness  or  some  error 
of  diet  is  accompanied  by  acute  or  doll 
pain  over  the  temples,  Utrobbing  and 
incapacity  for  mental  exertion.  ▲ 
draught  of  effervescing  magnesia,  n 
wet  napkin  round  the  l)ead,  and  rest 
for  a  few  hours  will  usually  accom- 
plish a  cursb  Hj;a  lache  from  indiges- 
ti<m  will  be  removed  by  an  antibihoos 
pill  and  a  cup  of  strong  tea.  When 
Um  hswdigks  is  acoompaoied  hg  t«»* 


DOMESTIC  liEDICiyS. 


W 


dwqesa  «f  the  scalp  «nd  acute  pun  on 
presanre,  these  symptoms  indicate  a 
disturbance  of  the  system,  for  which 
the  aid  of  the  doctor  should  be  imme- 
diately sought.  Exercise  in  the  open 
kir,  cold  water  splashed  over  the  face 
And  head,  and  in  fact  any  means  which 
entirely  reverse  the  previous  course  of 
Uving  will  be  found  effective  in  re- 
moving headache.  Proper  diet,  cheer- 
fulness of  mind,  and  a  regular  habit  of 
body  are  almost  always  unfailing  re- 
■toratives.  More  headaches  occur  m>m 
neglect  of  the  digestive  organs  and  ir- 
regularity in  the  bodily  functions  than 
fromanyothercause.  Remove  the  cause 
and  the  effects  will  disappear.  For  ordi- 
nary headaches,  arising  from  too  great 
an  attention  to  business  or  studv, 
itrong  ammonia,  smelling  salts,  cold 
water  on  the  head,  and  from  ten  to 
fifteen  drops  of  chlorodyne  in  a  wine- 
glaas  of  water,  will  generally  be  found 
•n  effective  cure.  Headaches  arising 
from  functional  disorders  must  never 
be  trifled  with.  They  are  often  the 
precursors  of  rheumatism,  epilepsy,  or 
paralysis,  and  if  not  attended  to  in 
time,  or  yield  to  the  simple  remedies 
above  mentioned,  must  be  medically 
treated. 

Tooth-aehe.  — The  only  real  and  last- 
ing cure  for  toothache  is  the  extraction 
of  the  carious  tooth.  Great  relief  may, 
however,  be  obtained  from  putting 
into  the  hollow  a  pellet  of  cotton  woo! 
with  one  drop  of  oil  of  cloves  or  oil  of 

>>  nutmeg  on  it.  A  small  piece  of  cam- 
phor kept  in  the  mouth  is  a  great 
relief.  Creosote  and  all  mineral 
acids  destroy  the  teeth  and  are  ex- 
tremely dangerous  to  use,  as  an  over- 

,  dose  might  be  permanently  injurious, 
if  not  immediately  fatal.  The  teeth 
should  be  brushed  every  morning 
and  again  every  evening  with  clear 
water  and  powdered  uharcoaL  When 
several  teeth  are  aching  at  one  time 
the  cause  is  generally  some  rheumatic 
affection,  and  is  best  cured  by  the  ap- 
plication of  hot  flannels  to  the  face, 
first  rubbing  the  outside  of  the  cheek 
with  some  soothing  liniment,  or  a  hot 
brocation  of  poppy-heads.  A  trust- 
worthy, though  only  temporary  cure 
ii  t  teke  •  amall  pieoe  et  akeet  aino 


and  a  silver  coin,  a  little  larger  tlum 
the  zinc.  Hold  the  tooth  between 
them,  letting  the  two  metals  touoh 
each  other.  This  is  in  fact  a  galvanic 
battery,  and  will  act  upon  the  nerve 
of  the  tooth  in  a  very  few  minute*. 
We  have  tried  the  following  very  sno- 
cessfully  :  make  a  little  mualiu  hag, 
and  fill  it  with  ground  pepper  ;  fasten 
up  ;  dip  it  in  brandy  or  whisky.  Pnt 
this  in  in  the  ear  cm  the  side  of  the 
achins;  tooth.  A  little  wad  of  tobacco 
placed  in  the  tooth,  or  smokinff  m 
strong  pipe  will  also  give  relief.  Hol- 
low teeth  may  be  stopped,  wktn  not 
aching,  by  tilling  the  hole  with  gutta- 
percha, made  soft  in  hot  water,  and 
gently  pressed  into  the  ■  tooth.  Thi( 
will  harden,  and  pieveut  the  airgettiag 
to  the  nerve. 

Ear-tiche  and  Dfafne»$. — These  are 
sometimes  connected  with  ehronio 
ulceration  of  the  internal  or  external 
part  of  the  ear,  when  injectiima  of 
warm  water  and  soap  are  advisable. 
Sometimes  ear-ache  continues  many 
days  without  any  apparent  inflamma- 
tion, and  is  then  frtniuently  removed 
by  filling  the  ear  with  cotton  or  wool, 
wet  with  tincture  of  opium,  or  ether, 
or  even  with  warm  oil  or  warm  water. 
Sometimes  a  pain  in  the  ear  is  the  con- 
sequence of  sympathy  with  a  diseased 
tooth,  in  which  case  the  ether  should 
be  applied  to  the  cheek  over  the  ans- 
pected  tooth. 

CoUU  and  Coughs.— VeYvr  neglect 
a  cold  ;  if  promptly  treated  the  worst 
cold  can  generally  be  cured  in  a  few 
day*.  Barley  water,  weak  tea,  or 
gruel  are  all  suitable  drinks.  £at 
very  little,  and  that  of  a  very  light 
kind,  avoiding  for  a  few  days  animal 
food.  Drink  no  spirituous  Uquors,  ex- 
cept a  little  hot  rum  and  water,  with 
a  bit  of  butter,  a  slice  of  lemon,  and 
sugar  in  it,  on  going  to  bed.  This  can 
do  no  harm,  except  to  delicate  per- 
sona. An  excellent  remedy  is  said  to 
be  an  ounce  of  raisins,  half  an  ounce 
of  Spanish  liquorice,  and  a  tablespoon- 
fnl  of  linseed,  boiled  in  a  pint  of  water 
until  reduced  to  half  a  pint ;  then  add 
a  teaspoonful  each  of  lemon-juice  and 
nun,  and  drink  off  warm  at  bed-time 
every  night  until  oured.  A  littt*  oan 
10-3 


14S 


TAKB  MY  ADVICE. 


•lao  b«  taken  now  and  th«n  in  th«  day- 
tune.  If  this  recipe  be  nuide  np  in 
larger  quantities  and  Icept,  do  not  add 
the  mm  and  lemon-juice  ontil  just 
before  the  dose  ia  t^en.  A  capital 
enre  for  a  cold  on  the  chest  is  to  take 
•  large  coarse  flannel,  dip  it  in  boiling 
water,  sprinkle  with  turpentine,  onu 
•over  the  chest  with  it  instanter.  The 
«U  women's  remedy  of  tallowing  the 
Bose  at  night  and  putting  the  feet  in 
miutaixi  and  water,  are  not  by  any 
BMaaa  to  be  neglected. 

BMtoratioa  of  the  Appasenily 
Drowned. 

Never  mb  the  body  with  salt  or  spi- 
rits, or  roll  it  on  the  ground,  or  hold 
the  head  down.  Continue  the  follow- 
ing treatment  for  many  hours,  so 
long  as  there  is  the  slightest  hope  of 
restoring  life.  Persons  have  i-ecovered 
after  twelve  hours'  insensibility. 

Strip  the  boJy  aud  rub  it  dry ;  then 
wrap  it  in  hot  blankets,  and  place  in 
•  warm  bed  in  a  warm  room. 

Cleanse  away  the  froth  from  the 
(MUth  and  nose. 

Apply  warm  bricks,  bottles,  bags  of 
Mad, Ik.,  to  the  armpits,  between  the 
thighs,  and  to  the  soles  of  the  feet. 

&ib  the  body  with  the  hands  en- 
oloMd  in  wonllpd  socka  or  with  hot 
flannela. 

To  restore  breathing,  put  the  pipe 
of  a  pair  of  bellows  to  one  nostril, 
while  yon  carefully  close  the  other 
with  yonr  finger,  and  keep  the  month 
dint.  At  the  same  time  draw  down- 
wards, and  gently  push  backwards  the 
Bpper  part  of  the  windpipe  to  allow  a 
more  free  admission  of  air.  Then  blow 
the  bellows  very  gently,  in  order  to 
inflate  the  lungs,  till  the  breast  be 
niaed  a  little ;  thisn  set  the  mouth  and 
nostrils  free,  and  press  gently  on  the 
oImsI  Repeat  this  process,  till  signs 
of  Ufe  i^pear.  When  the  patient  re- 
vives, apply  smelling  salts  to  his  nose, 
and  give  him  a  few  drops  of  warm 
Mins^  or  brandy  and  water. 

Jh.  MarihaUMattB  Method.— Vix^ 
lake  the  drowned  person,  into  the  open 
wix,  wliether  ashore  at  afloat,  open  the 
Olothes,  es-^iecially  about  the  neck, 
<fceit,and  woiai,  and  sond  for  the  doc- 


tor.  Bnt  even  before  he  comes,  attempt 
to  restore  breathmg.  Place  the  patient 
on  the  floor  or  ground,  face  downward^ 
with  one  arm  under  the  forehead.  li 
this  position  water  swallowed  will 
readily  escape  by  the  mouth,  and  tha 
tongue  itself  will  fall  forward,  leaving 
the  entrance  into  the  windpipe  freeu 
Assist  this  operation  by  wiping  and 
cleansing  the  mouth. 

If  satisiactory  breathing  oommenoei^ 
use  the  treatment  described  below  to 
promote  warmth.  If  there  be  only 
slight  breathing — or  no  breathing — or 
if  the  breathing  fail,  then — 

To  Excite  Breathing— Txun  the  Wh 
tient  well  and  instantly  on  the  side^ 
supporting  the  head,  and  excite  the 
nostrils  with  snnflT,  hartshorn,  and 
smelling  salts,  or  tickle  the  throat  with 
a  feather,  &c.,  if  they  are  at  hand. 
Rub  the  chest  and  Mce  warm,  and 
dash  cold  water,  or  cold  and  hot  water 
alternately  on  them.  If  there  be  no 
success,  lose  not  a  moment,  bat  in* 
stantly — 

To  Imitate  Breatkkitsf — Replace  tha 
patient  on  the  face,  raising  and  sup- 
porting the  chest  well  on  a  folded  coat 
or  other  article  of  dress.  Turn  the 
body  very  gently  on  the  side  and  a 
little  bo  vond,  and  then  briskly  on  the 
face  back  again  ;  repeating  these  mea- 
sures cautiously,  efficiently,  and  pen- 
severingly  about  fifteen  times  in  the 
minute,  or  once  every  four  or  fivo 
seconds,  occasionally  varying  the  sida. 
By  placing  tiie  jxitiaU  on  the  che»t,  the 
weight  of  the  body  forces  the  air  out; 
when  turned  on  the  side,  this  pressure  «• 
removed  and  air  enters  the  chest.  On 
each  occasion  that  the  body  is  r^ 
placed  on  the  face,  make  uniform  bnt 
efBcient  pressure  with  brisk  mova- 
ment,  on  the  back  between  and  below 
the  shoulder-bladce,  or  bones  on  eaoh 
side,  removing  the  pressure  immedir 
ately  before  turning  the  bodv  on  tha 
side.  During  the  whole  of  the  openk 
tions  let  one  person  attend  solelv  ta 
the  movements  of  the  bead,  and  of  tha 
arm  placed  under  it.  Tlie first  ineasun 
increases  the  expiration,  the  second  «mn* 
mences  inspiration.  The  result  is  Sear 
piration  or  Katural  Brenlhmg — aal  if 
not  too  late^  Lift, 


DOMESTIC  MEDWimB. 


Wbilat  the  above  operations  are  be- 
ing proceeded  with,  d^  the  handaand 
{•at ;  and  aa  soon  as  dry  clothing  or 
Uankets  can  be  procured,  strip  the 
liody  and  cover,  or  gradually  reclothe 
it,-  but  taking  care  not  to  interfere 
with  the  effort*  to  restore  breathing. 

Should  these  efforts  not  prove  suc- 
eessf ul  in  the  course  of  from  two  to 
five  minutes,  proceed  to  imitate  breath- 


r.  SilvetUr't  Method.— VUoe  the 

Sitieut  on  the  back  on  a  flat  surface, 
clined  a  little  upwards  from  the  feet ; 
taise  and  support  the  head  and  shoul- 
ders on  a  snudl  firm  cushion  or  folded 
iurticle  of  dress  placed  under  the  shoul- 
der-blades. 

Draw  forward  the  patient's  ton^e, 
and  keep  it  projecting  beyond  tho  bps ; 
an  elastic  band  over  the  tongue,  and 
under  the  chin  will  answer  this  pur- 
poM,  or  a  piece  of  string  or  tape  may 
pe  tied  round  them,  or  by  raisms  the 
lower  jaw,  the  teeth  may  be  made  to 
TCtain  the  tongue  in  that  position. 
Semove  all  tight  clothing  vcom  the 
neck  and  ches^  especially  the  braces. 

To  ImittUe  the  MovemnU*  qf  Breath- 
ing.— Stafiding  at  the  patient's  head, 
grasp  the  arms  just  above  the  elbows, 
•nd  draw  the  arms  gently  and  steadily 
vpwards  above  the  head,  and  keep  them 
atretched  upwards  for  two  seconds. 
£y  thU  meant  air  U  dratcn  inio  the 
hmg$.  Then  turn  down  the  patient's 
Anns,  and  press  them  gently  and  firmly 
for  two  seconds  against  the  sides  of  the 
ehest.  By  this  meant  air  it  pretted  oat 
^thehiMt.  B«peat  these  measures 
dtematefy,  deliberately,  and  perse- 
▼•rtngly,  aboat  fifteen  times  in  a  mi- 
Bate,  until  a  spontaneous  effort  to  re- 
spire is  perceived,  immediately  upon 
which,  cease  to  imitate  the  movements 
at  brMthing,  and  proceed  to  indnoe 
dronlatioo  and  warmth. 

Trtatment  after  Natural  BrealMng 
hot  been  Reitorti — To  promote  warmth 
Htd  oinmlation,  commence  rubbing  the 
limbs  upwards,  with  firm  grasping 
pressure  and  energy,  using  undker- 
cAiiefs,  flannels  ftc.  :  hy  this  mefumre 
ike  blood  it  propelled  along  the  veint  to- 
wardt  the  hiart. 

Tho  (liotioo  maatbo  oostianed  imd«r 


the  blanket  or  over  the  dry  (Aoflfiflf, 
Promote  the  wacmth  of  the  body  Qr 
the  application  of  hot  flannels,  bottlw 
or  bladders  of  hot  water,  heated  brick% 
kc.,  and  to  pit  of  the  stomach,  tho 
armpits,  between  the  tliighs,  and  to 
the  soles  of  the  feet.  If  the  poticmk 
has  been  carried  to  a  house  after  tocpik 
ration  has  been  restored,  be  carefnl  to 
let  the  air  play  freely  about  tho  tooaik 
On  the  restoration  of  life,  a  teaspooa- 
ful  of  warm  water  should  be  givoi ; 
and  then,  if  the  power  of  swallowing 
has  returned,  small  quantities  of  wino^ 
warm  brandy -and -water,  or  ooCb% 
should  be  admihistered.  The  patienfe 
should  be  kept  in  bed,  and  a  giipooi- 
tion  to  sleep  encouraged. 

Leeehft  (to  apply.)— Whea  IoocImb 
are  ordered  by  the  medical  man,  wash 
the  part  to  be  operated  on  with  soi^ 
and  warm  water,  and  then  with  plain 
cold  water ;  dry  welL  Observe  that 
leeches  will  not  bite  if  the  patient  has 
been  taking  sulphur  internally,  or  if 
thero  be  any  peculiar  odonr  in  the 
room,  such  as  the  vapour  of  hot  via^ 
gar,  the  smoke  from  burning  brown 
paper,  that  from  lighti;)^  a  candle  witll 
a  sulphur  match,  from  blowing  out  • 
candle,  or  tobacco  smoke.  If  we  part 
be  hot  and  inflamed,  the  leeches  should 
be  put,  for  a  few  minutes,  into  tepid 
water  ;  and  also  when  to  be  applied  in 
the  mouth,  or  to  any  very  warm  part 
of  the  body.  At  all  times,  before  ttf- 
plied,  they  should  be  dried  between 
the  folds  of  a  fine  towel.  Place  tha 
number  to  be  used  in  a  hollow  in  a 
towel ;  then,  so  to  turn  the  towel  and 
the  leeches  upon  the  part  that  tha 
towel  will  cover  them.  The  hand 
must  be  kept  over  the  towel  natil  aD 
bite.  If  this  plan  cannot  be  purtnod. 
scratch  the  sicin  with  a  needle,  and 
apply  tho  leech  to  the  spot.  When 
tney  are  to  bo  applied  within  tiia 
mouth,  put  each  leech  into  a  lai^ 
quill ;  apply  the  open  end  and  retain 
until  the  leech  is  fixed,  when  the  qniQ 
may  be  gently  withdrawn.  Leeohoa 
should  never  be  forcibly  detaohod,  baft 
should  be  permitted  to  drop  ■pontaaa* 
onsly.  A  bread-and-watw  poultio% 
not  too  bok  alioiild  than  ba  laid  mm 


IM 


TAKE  MT  ADVICE. 


ihe  bites,  to  encourage  the  bleeding. 
When  a  Urge  quantity  of  blood  is  to 
be  taken,  iho  invalid  should  be  kept 
warm  in  bed.  When  the  bleeding  is 
too  profuse,  it  may  usually  be  stopped 
bjr  pressing-  into  the  holes  small 
pledgets  of  lint  dipped  in  spirits  of 
wine,  or  the  mnriated  tincture  of  steel, 
or  touching  them  lightly  with  a  pointed 
niece  of  lunar  caustic.  If  neither  of 
these  methods  succeed,  it  will  be 
requisite  te  pass  a  stiteh,  with  a  fine 
needle  and  silk,  through  each  of  the 
bleeding  orifices.  Bleeding  must  in 
every  ease  be  stopped  before  the  patient 
fa  left  for  the  mgnt. 

Boils,  Carbuncles,  ife.  —  Common 
boils  are  to  be  poulticed  with  linseed 
meal,  or  bread  and  water.  Warm 
fomentations,  as  for  abscesses,  (which 
tee)  are  necessary.  The  diet  of  the 
patient  should  be  generous,  and  wine 
mnst  be  given.  Lint  soaked  with 
olive  oil,  and  bound  over  the  boil, 
keeps  the  air  from  it,  and  allows  the 
patient  to  go  about  his  re;^ilar  busi- 
neM.  If  these  means  do  not  disperse 
the  boil,  medical  advice  must  be 
•ought,  as  the  tumour  may  ulcerate 
and  produce  troublesome  sores.  Car- 
buncles are  larger  and  more  painful 
boils,  and  are  to  be  treated  in  the 
■ame  way. 

Abucfjmes. — These  are  treated  with 
linseed  meal,  and  bread  and  water 
poultices,  and  warm  fomentations ;  the 
tmwels  being  kept  open  with  mild 
aperient*.  A  generous  diet,  with 
wine,  is  necessary  to  keep  up  the 
patient's  8tren<;th.  A  good  fomenta- 
tion is  : — One  ounce  of  bruised  poppy 
heads,  and  two  ounces  each  of  camo- 
mile flowers,  and  marsh-mallow  leaves, 
infused  for  several  hours  in  two  quarts 
of  boiling  water,  llie  poultices  and 
foil  entations  must  be  continued  until 
the  abecesii  bnrsta.  When  this  is  the 
case  see  that  the  matter  is  fully  dis- 
chiir^ed,  and  then  dress  the  M-ound  for 
a  lay  or  tw<:>  with  moist  rags.  Then 
anoint  with  spermaceti  ointment  and 
liaki  When  there  is  great  pain,  and 
tke  abacess  though  ripe,  does  not 
baist,  the  "head"  may  be  opene<l 
with  a  lancet.  When  an  abscess  is 
slow  in  ripening,  a  poultice  of  oatmeal 


and  water,  with  a  little  yeast  and  sa]!!^/' 
will  stimulate  it. 

Loss  of  Appetite. — When  this  dis- 
order is  chronic,  medical  advice  must 
be  obtained  ;  but  when  spontaueous, 
as  where  the  stomach  is  loaded  with 
bile,  or  crudities,  an  emetic  in  the 
evening,  with  some  kind  of  stomachic 
purgative    the    next    morning,     will 

'  seldom  fail  to  effect  a  cure. 

Vertigo  usually  proceeds  from  too 
great  a  fulness  of  the  blood-vessels  of 

,  the  head,  or  is  brought  on  by  d^ 
pepsia    or    hysteria.      When  vertigo 

'  comes   on,    the    patient  is    suddenly 

I  seized  with  a  swimming  or  giddiness 

:  in  the  head,  and  is  in  danger  of  falling. 

I  When  there  is  great  fulness  of  blood, 
leeches  to  the  temples  Mrill  be  neces- 
sary, as  well  as  cooling  purgatives,  and 
spare  living,  until  the  patient  has  re- 
covered. Where  there  does  not  appear 
much  giddiness,  vinegar  rags  laid  over 

I  the  forehead  and  temples  will  often 
cure  it.  The  patient  should  have  rest, 
and  the  head  be  kept  well  raised. 
Plenty  of  cool  air,  Imt  no  draught, 
must  be  allowed  in  the  room. 

Sore  Throat.  —  In  severe  ca<<es, 
leeches  must  be  applied  under  the  ears. 
Emetics,  saline  purgatives,  an<}  mus- 
tard plaisters  must  be  employed  in  the 
cure.  Simple  cases  will,  however,  be 
cured  by  simply  rubbing  the  throat 
two  or  three  times  a  day  out'iiile,  with 
a  camphor  liniment  and  covering  with 
flannel.  Gargles  of  vinegar  are  very 
useful. 

Ulcerated  Sore  TTiroat—Thia  dis- 
order, which  is  contagious,  usually 
comes  on  with  cold  shiverings,  anxiety, 
nausea,  and  vomiting,  succeeded  by 
heat,  restlessness,  thirst,  debility,  and 
oppression  at  the  chest ;  the  face  looks 
flushed,  the  eyes  are  red,  a  stiffness  ia 
perceived  iu  the  neck,  with  a  hurried 
respiration,  hoarseness  of  voice,  ami 
soreness  in  the  throat.  After  a  short 
time  the  breath  becomes  offensive,  the 
tongue  is  covere<l  with  a  thick  brown 
fur,  and  the  inside  of  the  lips  is  beset 
with  vesic'.ea,  containing  an  ricri'l  mat- 
ter. Upon  inspecting  the  throat,  a  . 
number  of  sloughs,  between  a  light 
ash  and  a  <lark  brown  colour,  are  to 

i  be  observed.     From  the  tirst  attack  of 


■  -,,.■  J: 


'.■*^/,;'"' 


DOMESTIC  MSDiaiNB. 


m 


the  complaint,  there  is  »  considerable 
degree  of  fever,  with  a  small  irregular 
pnlse,  and  the  fever  increases  ia  the 
•vening.  An  emetic  mnst  be  given, 
and  the  doctor  sent  for,  directly  these 
avraptoms  are  recognised.  Through 
the  whole  illness  the  patient  must 
^,' '  kave  only  liquid  nourishment,  such  as 
•,  '  beef-tea,  gruel,  barley-water,  tapioca, 
■ago,  rice  or  arrowroot,  wine  negus,  or 
lemonade.  Gargles  of  vinegar  and 
barley-water  are  used  with  advan- 
tage. Keep  the  mouth  and  throat 
very  clean. 

Inflammation  of  the  Elytt.—TixuX, 
■mall  flies,  lime,  and  many  other  things 
occasionally  get  beneath  the  eyelid. 
These  may  be  removed  by  holding  the 
eye  closed  for  a  minute,  when  the  sub- 
■tance  will  work  into  the  comer,  and 
be  easily  removed  with  the  comer  of 
a  silk  handkerchief.  The  following 
lotion  is  very  useful : — a  tablespoonful 
of  brandy,  a  teaspoonful  of  vinegar, 
and  half  a  pint  of  spring  water.  A 
■hade  of  green  silk  should  be  worn 
while  the  eye  is  inflamed,  and  violent 
light  avoided.  Bathing  the  head  and 
face  frequently  in  cold  water,  and  ab- 
staining for  a  time  from  food  or  drink 
of  a  stimulating  or  heatiug  nature, 
will  generally  cure  mild  cases.  When 
the  inflammation  is  severe  and  arises 
from  any  organic  disorder,  a  medical 
opinion  must  be  obtained  upon  it,  as 
_  vhat  seems  simple  inflammation  may 
be  a  constitutional  disorder.  Bread 
poultices  may  always  be  safely  ap- 
plied, but  the  great  majoritv  of  eye- 
waters, eye-lotions,  and  poultices  are 
dangerous  in  the  hands  of  unskilled 
persons. 

Pimpled,  or  Blotched  Face. — Many 
persons  of  sangnine  temperament  suf- 
fer from  blotched  faces  without  their 
Seneral  health  being  at  all  affected. 
Q  such  cases  external  applications  of 
'  :  ft  stimulating  nature — such,  for  in- 
stance, as  contain  alcohol,  do  consi- 
.  derable  good.  Acrid  lotions  must  not 
be  employed  when  there  !«  much  in- 
flammation. For  soothing  the  irrita- 
tion a  mixture  of  four  ounces  of  yolk 
of  eggs  with  five  ounces  of  pure  glyce- 
rine, will  be  found  excellent.  It  forms  a 
pliaUe  Tarnish,  and  protects  the  part 


from  the  air.  A  lotion,  made  by 
pouring  a  quart  of  boiling  water  on  to 
an  ounce  of  hcoken  sulphur  and  al- 
lowed to  infuse  for  several  hours,  it 
also  useful.  When  the  pimples  or 
blotches  proceed  from  any  derange- 
ment of  the  liver  or  stomach,  lotions 
are  useless,  and  the  doctor  must  be 
consulted.  A  course  of  sarsaparilla 
has,  by  purifying  the  blood,  often  suo- 
ceeded  in  these  cases. 

Niuralgia  (Tic  Doloreiix). — There 
are  several  popular  but  unsafe  nos- 
trums for  this  complaint.  Horse- 
radish, scraped  or  bruised,  applied  to 
the  part,  is,  however,  safe,  and  is  said 
to  cure  it.  Put  a  drachm  of  sal-am- 
monia in  two  ounces  of  camphor- 
water,  and  take  teaspoonful  doses  now 
and  then  till  the  pain  is  relieved* 
The  many  poisonous  mixtures  should 
not  be  taken  except  under  the  advice 
of  a  medical  man.  Chloroform  ia  a 
sovereign  remedy,  but  must  on  no  ac- 
cotmt  be  applied  by  an  nupiofossional 
person. 

Palpitation  o^  the  Heart. — During 
the  attacks  the  quicker  and  stronger 
beating  of  the  heart  may  be  felt,  seen, 
and  even  heard.  The  disorder  is 
often  brought  on  by  ti^ht  lacing,  in- 
dolence, or  luxurious  living  :  when 
this  is  the  case,  remove  the  cause.  If 
it  arises  from  plethora,  meat  and  all 
fermented  liquors  must  be  avoided. 
Regular  exercise  and  oooUng  purga- 
tives employed,  and  the  hours  of  sleep 
shortened.  If  from  general  debility, 
stomachic  bitters,  tonics,  change  of 
air,  and  oold-bathing  will  be  of  seiw 
vice.  When  in  consequence  of  ner- 
vous irritability,  tonics  and  change  dl 
air  will  also  be  proper  remedies.  But 
if  the  disease  arises  from  an  organio 
affection  of  the  heart,  and  of  the  Targe 
blood-vessels  that  immediately  pro- 
ceed from  it,  in  consequence  of  aneu- 
risms, then  it  must  be  treated  by 
skilled  hands,  and  all  that  can  be 
done  is  to  avoid  carefully  the  circum- 
stances which  may  expose  to  any  in- 
creased action  of  the  heart  and  the 
blood  system— as  violent  exercise,  fits 
of  passion,  great  exertions  of  the  body, 
stimulating  diet,  aitd  all  kinds  of  spi* 
ritttoos  liquors. 


-I 


189 


TAKB  MY  ADVICE. 


Heartburn. — ^Thia  is  usually  shoirn 
by  p»iju  in  the  stomaoh,  accompanied 
by  neat  »nd  gnawing,  f aintneaa,  and 
nausea.  A  good  remedy  is  a  tea- 
■pooofnl  of  carbonate  of  magnesia,  or 
carbonate  of  soda,  in  a  wineglass  of 
peppermint  or  cinnamon  water,  with  a 
Uttle  powdered  ginger  in  it.  Take 
this  avery  four  hours  till  cured.  Drink 
nothing  but  soda-water,  toast-and- 
water,  and  weak  spirits  and  water, 
sod  live  on  dry  food. 

Inflammation  of  the  Liver. — There 
•le  two  forms  of  this  oemplaint,  the 
Mute  and  the  chronic.  In  neither 
ease  is  it  advisable  for  the  patient  to 
attempt  self-treatment;  but  in  the 
absence  of  the  doctor  a  gentle  purga- 
tive may  be  administered,  and  perspi- 
tation  promoted  by  a  sudorific.  In 
both  cases,  however,  great  attention 
■huttid  be  paid  to  diet,  which  should 
be  of  a  farinaceous  kind,  without  meat, 
to  which  cooling  acid  drinks  should  be 
freely  added.  In  the  cure  of  chronic 
inflammation  of  the  liver,  mercnry  is 
khnost  invariably  and  necessarily  ad- 
ministered, and  the  local  pain  lulevi- 
•tod  by  means  of  blisters  ;  out  neither 
drug  nor  blister  should  be  adopted 
without  medical  advice. 

Inflammation  of  the  Kidney ». — This 
disease  arises  from  various  causes,  as 
■tone  or  gravel  in  the  kidneys,  cold, 
violent  exertion,  hereditary  gout,  and 
•ztemal  injury  from  accident  or  vio- 
lence. The  symptoms  are  sharp  pains 
in  the  side,  costiveness,  with  a  fre- 
qnent  desire  to  urinate,  uneasiness 
over  the  region  of  the  stomach,  colic, 
aa4  inability  to  sit  or  stand,  without 
pain.  In  those  cases  in  which  medi- 
cal aid  cannot  be  readily  obtained,  the 
best  plan  is  to  empty  the  stomach  by 
means  of  a  gentle  aperient — as  an 
ounce  of  castor  oil,  or  a  little  tartrate 
ol  potass  and  tincture  of  senna  in  warm 
V^r,  and  to  administer  mild  diapho- 
retics. All  stimulating  food  to  be 
avoided,  as  everything  of  a  heating  or 
aorid  nature  ii  hurtful  to  the  kidneys ; 
warm  baths  may  be  frequently  re- 
torted to,  and  hot  flannels  applied  to 
fhe  part  afiected. 

Dytentery  is  an  inflammation  of  the 
mncoos  membnuu  of  the  intestines, 


attended  by  griping  pains,  a  oonataal 
desire  to  evacuate  the  bowels,  and  * 
discharge  of  mucus  and  blood.  Givt 
a  gentle  emetic  and  afterwards  caatAT 
oil  or  some  saline  purgative.  This  will 
usually  ease  the  pain,  and  in  a  day  or 
two  it  will  pass  away. 

Avoid  all  vain  attempts  to  discharg» 
the  contents  of  the  bowels,  as  abo  aU 
violent  strainings.  Warm  foment** 
tions  may  be  applied  to  the  anus ;  and 
when  the  pain  is  removed,  the  impaired 
tone  of  the  intestines  may  be  restored 
by  the  use  of  tonics  and  bitters,  in  mo- 
deration. Feed  the  patient  upon  light 
nutritive  food,  such  as  preparations  of 
rice,  sago,  arrowroot,  or  barley,  with 
milk ;  and  light  gelatinous  broths. 
Warm  clothing  is  very  necessary,  and 
flannel  should  be  worn  next  the  skin 
by  all  persuus  subject  to  attaclu  of 
dysentery.  Cold,  damp,  and  night  aiz 
must  be  avoided  as  much  as  possibla. 
A  little  wine— Port  or  Madeira— ii 
useful  in  the  progress  towards  conva- 
lescence. 

When,  on  the  first  seizure,  th« 
symptoms  run  high,  and  the  patient's 
strength  is  prostrated  the  doctor  must 
be  sent  for,  as  we  have  only  spoken 
above  of  mild  attacks. 

Indigestion  {Dyspepsia) — The  usual 
symptoms   are  :  —  Want  of  appetite, 

Eaina  and  distensions  of  the  stomach, 
eartbum  and  costiveness  or  diarrhcea. 
The  most  frequent  causes  are  over-in« 
dnlgence  in  the  luxuries  of  the  tabls^ 
want  of  regular  exercise,  both  bodily 
and  menttJ,  the  fatigues  of  business, 
or  inebriety.  The  treatment  depends 
more  upon  the  adoption  of  regular 
habits  than  on  medicine.  Modention 
in  eating  and  drinking;  early  rising 
and  proper  exercise  ;  cessation  from 
great  mental  study  and  exertion.  Mild 
aperients  should  be  taken  if  the  bowels 
be  oontined,  and  the  stomach  should 
be  strengthened  by  the  moderate  nsa 
of  bitters  and  tonics.  The  use  of  • 
tepid  bath,  of  about  ninety-six  or  nine- 
ty-eight  degrees  of  heat,  for  half  aa 
hour  every  other  day,  for  two  or 
three  months,  has,  in  many  instances, 
proved  of  great  service.  The  temp«- 
ratore  of  the  bath  should  be  redooed 
each  time,  until  at  last  ths  fttimM 


DOMESTIC  MEDICINE. 


m 


hfttiiM  with  pleasure  in  perfectly  cold 
w»ter. 

.  The  mind  ia  to  be  amused  at  the 
mma  time  that  the  body  is  employed. 
The  diet  in  indigestion  ought  to  be 
BntritiT*  and  generous,  consisting 
chiefly  of  game,  tender  mutton  and 
poultry ;  and  it  should  be  taken  in 
three  or  four  meals  per  diem,  and  never 
exceed  a  few  ouncei^  at  any  time.  Due 
oare  is  to  be  taken  to  masticate  it 
properly.  Instead  of  fermented  bread, 
the  patient  should  eat  biscuit  with  his 
food,  but  never  betuxen  meals,  or  else 
the  stomach  has  no  time  for  repose. 
No  diluent  fluids  should  bo  taken  at 
meals,  nor  till  some  time  after  each 
repast,  nor  should  the  quantity  of  the 
fluid  taken  at  once  exceed  hnll  a  pint, 
nor  be  repeated  of  tener  than  at  inters 
▼als  of  three  hours.  A  moderate  use 
of  wines  ought  to  be  allowed ;  but 
should  these  disagree,  and  become  acid 
on  the  stomach,  weak  brandy  and 
water  may  be  substituted  for  ordinary 
drink.  Under  no  other  circumstances 
should  ardent  spirits  be  made  use  of. 
The  best  food  in  severe  indigestion  is 
probably  water  gruel,  made  thick, 
■lightly  sweetened  and  with  the  ad- 
dition of  a  very  small  quantity  of 
brandy.  By  taking  this  food  for  two 
or  three  days,  and  no  other,  very  severe 
symptoms  of  indigestion  are  frequent- 
ly removed,  and  the  stomach  is  gradu- 
ally brought  to  a  tone,  which  enables 
it  to  digest  food  of  a  more  stimulating 
oharacter. 

Rheumatism. — This  is  a  very  pain- 
ful affection  of  the  joints,  causing 
■welling  stiffness  ;  it  also  attacks  the 
muscles,  tendons,  and  fibrous  tissues. 
As  this  disease  is  likely  to  become 
ohronio  if  neglected,  the  doctor  must 
be  called  in  if  the  symptoms  are  at 
■U  severe.  Rheumatism  usually  comes 
on  with  lassitude  and  rigors,  succeeded 
by  heat,  thirst,  anxiety,  restlessness, 
and  a  hard,  full,  and  quick  pulse  ;  the 
tongue  preserving  a  steady  whiteness. 
After  a  short  time,  excruciating  pains 
are  felt  in  different  parts  of  the  body, 
more  especially  the  shoulders,  wrists, 
knees,  and  hips  ;  these  pains  shift 
from  one  joint  to  another,  leaving  red- 
,  sweUin^  and  tendnneas  to  the 


touch  behind  them.  Towards  evenings 
there  is  usually  an  increase  of  fever, 
and  during  the  night  tb*  pains  becooM 
more  severe. 

Tonics— such  as  bark,  quinine,  &o.,' 
—  accompanied  by  mild  purgatives, 
and  sedatives  are  prescribed.  When- 
ever possible,  a  dry  atmosphere,  and 
re^lar  temperature  must  De  songht. 
Stimulating  embrocations,  blisters^ 
friction,  and  hot  and  vapour  baths, 
often  effect  a  cure,  especially  in  lum^ 
hago  (or  i-heumatism  of  the  loins),  and 
casual  attacks  arising  from  cold  and 
damp.  Sciatica,  rheumatic  gout,  and 
rheumatic  fever  «re  too  serious  to  be 
treated  without  the  doctor.  A  remedy 
said  to  be  excellent,  is  to  beat  into  a 
paste  in  a  mortar,  two  powdered  nut> 
megs,  four  ounces  of  flowers  of  sol* 
pbur,  two  ounces  of  cream  of  tartar, 
half  an  ounce  of  rhubarb,  a  quarter  of 
an  ounce  of  eumgnaiacum,  and  one  and 
a  half  pounds  of  best  honey.  Take  >.wo 
tablespoonf uls  every  morning,  and  tlM 
same  quantity  evei^  evening. 

Immersing  the  whole  body,  sereral 
times  a  day,  for  a  quarter  of  an  hooiv 
in  a  warm  bath,  or  pouring  warm 
water  from  a  kettle  upon  the  limb, 
has,  in  many  instances,  proved  verv 
useful.  The  temperature  of  the  bath 
may  be  from  ninety  to  one  hundred 
and  fourteen  degrees.  The  vapour  of 
hot  water,  locally  applied,  \«  ill  seldom 
fail  to  prove  beneficial.  A  large  boiler, 
with  a  pipe  afi^ed  to  it,  forms  a  simple 
apparatus,  with  which  the  affected 
pitfis  may  be  steamed  for  about  half 
on  hour,  two  or  three  times  a  day. 

Persons  that  are  subject  to  rhermv 
tic  complaints  ought  to  avoid  exposing 
themselves  to  oold  and  wet,  should  ba 
warmly  clothed,  and  wear  flannel  next 
the  skm,  both  summer  and  winter. 

BrondiUit  {or  Winter  Cough).— -Tb* 
same  remarks  as  to  diet  and  living  ap> 
ply  to  this  as  to  asthma,  (which  see); 
The  symptoms  are,  running  at  tha 
eyes  and  nose,  dry  cough,  hoarse 
nees,  fever,  shivering,  dullness,  and 
headache.  In  its  mild  form  this 
disorder  is  called  a  cold  on  the  cJiest, 
and  is  relieved  by  application  of  mus- 
tard poultices  and  tne  administration 
of  sowU  and  rapeated  doses  <d  ifeca* 


IM 


TAKE  M7  ADVICE. 


CBWih*,  and  antimonial  diaphoretics, 
at  the  uune  time  adopting  a  light  diet, 
and  keepingthe  bowels  open  by  mild 
laxatives.  When  there  are  nnfavoura- 
ble  symptoms, — irregular  and  feeble 
pulse,  cold  sweats,  increased  mucus. 
Mid  prostration  of  strength,  the  doc- 
tor must  be  sent  for  without  delay,  as,  if 
wheezing  and  delirium  come  on,  there 
b  real  and  immediate  danger. 

Asthma. — This  disease  is  charac- 
terized by  great  difficulty  of  breathing, 
oominf;  on  in  fits,  accompanied  by 
wheezmg,  cough,  and  tightness  of  the 
diesi.  It  is  brought  on  by  sudden 
exposure  to  cold,  by  hard  drinking, 
mrfeit,  violent  exercise,  and  cold, 
damp,  and  foggy  weather.  The  best 
eonrse  is  to  seek  a  dry,  warm,  and 
aiiy  situation,  keep  the  bowels  regular, 
and  the  stomach  in  order,  and  wear 
flannels  next  the  skin.  Chronic  asthma 
b  supposed  to  be  incurable,  but  the 
paroxysms  may  be  moderated  by 
taking  twenty  or  twenty-tive  drops  of 
ehlorodyne  ia  a  wineglass  of  water. 
Or,  sit  up  in  bed,  or  in  your  chair,  and 
inhale  the  vapour  of  hot  water,  or  an 
infusion  of  camomile.  Small  doses  of 
"  Powell's  Balsam  "  are  also  to  be  re- 
commended. The  following  also  give 
relief  : — For  an  txpectoratU,  take  syrup 
of  squills,  four  ounces  ;  milk  of  gum 
ammoniacnm,  six  ounces ;  wine  of 
ipecacuanha,  two  ounces.  Mix.  The 
aoae  is  a  small  teaspoonfnl  four  or  five 
times  daily. — For  a  tonic,  take  infusion 
tt  gentian,  four  ounces ;  infusion  of 
oaacarilla,  six  ounces ;  simple  syrup, 
two  ounces.  Mix.  The  dose  ia  two 
tablespoonfnia  three  times  a  day.  A 
light  nutritions  diet  and  strictly  regu- 
lar habits  should  be  adopted,  and  will 
produce  a  marked  improvement,  the 
paroxysms  will  neither  be  so  long  nor 
■o  severe,  and  the  patient  will  ex- 
perience considerable  ease  both  of 
mind  and  body.  When  asthma  at- 
tacks a  person  of  considerable  age,  a 
■Irilled  physician  should  be  consulted 
whenever  possible.  People  live  with 
asthma  for  many  years,  and  their  suf- 
ferings can  be  mitigate<l  by  following 
these  instructions.  All  vinous,  spiritu- 
aiia,  aod  fermented  liquors  are  injuri- 
Tea  would  likewise  be  objeo 


tionable,  from  its  being  usually  dnmk 
warm,  and  thus  weakening  the  nervea 
of  the  stomach;  coffee,  when  taken  f" 
very  strong,  without  milk  or  sugar, 
htks  been  found  very  advantageooa. 
Garlic  is  sometimes  of  service  to 
asthmatical  persons.  Acids  of  all 
kinds  usually  agree  with  them.  Both 
in  moist  and  dry  asthma,  the  follow- 
ing pills  will,  we  believe,  prove  effioa-  J 
cious.  Gum  ammoniac  powdered,  and 
asafoetida,  each  one  drachm,  and  of 
balsamic  syrup,  enough  to  make  twen- 
ty-four pills,  of  which  three  are  to  be 
taken  twice  a  day.  Or,  mix  an  equtd 
quantity  of  oxymel  of  squills  and  cin- 
namon water,  and  take  a  table-spoon- 
ful three  or  four  times  a  day.  For  the 
dry  asthma,  take  three,  five,  eight,  or 
ten  grains  of  the  powder  ot  ipecacuanha 
in  small  doses.  The  dried  leaves  of  the 
narcotic  herb.  Stramonium,  smoked  as 
tobacco,  are  very  efficacious. 

CostiveneM  (or  ConsUpcUion). — The 
symptoms  are  feverishness,  want  of 
appetite,  and  headache,  besides  the 
defect  of  the  regular  evacuations.  Thi 
great  and  fruitful  case  of  this  com- 
plaint is  the  neglect  of  the  regular  and 
unvarying  time  of  passing  the  excre- 
ment ;  every  person  should  have  a 
certain  time,  every  day,  and  keep 
that  time  :  morning,  soon  after  break- 
fast, is  perhaps  the  best.  The  use  of 
bread  containing  alum,  and  water 
containing  lime,  and  want  of  sufficient  ~ 
exercise,  all  produce  costiveness.  The 
disorder  will  be  corrected  by  occasion- 
ally taking  mild  laxatives,  such  a* 
jalap,  senna,  castor  oil,  Ac.  In  eases 
where  costiveness  has  become  invete- 
rate, and  the  alMve  remedies  have 
failed,  charcoal  finely  levigated,  and 
mixed  with  three  ounces  of  confectio 
senns,  and  two  drachms  of  carbonate 
of  soda  added  to  it,  should  be  taken  in 
doses  of  from  half  an  ounce  to  an 
ounce  at  a  time,  as  circumstances  may 
require.  Should  this  not  move  the 
bowels,  get  a  strong  pill  or  draught 
from    the    doctor.      If    a    moderate 

?|uantity  of  green  vegetables,  ripe 
ruits,  raisins,  tamarinds  and  drum 
figs  be  occasionally  eaten,  and  the 
directions  above  given,  be  carried  onl^ 
habitual  oostiveoeai  will  geneiaU/  bt  - 


DOMESTIC  MEDICIITE. 


IM 


OT«roome.  Brown  bread,  ftnd  o»t- 
meai  porridge  are  also  of  signal  service 
in  these  cases.  Walking  exercise  is  a 
great  assistant  to  these  remedies,  aa 
well  aa  being  an  active  agent  in  keep- 
ing the  bowels  regular,  and  in  order. 

Diarrhaa.  — The  looseness  which 
often  attends  on  teething  must  not  be 
too  abruptly  checked,  as  unless  it  pre- 
vails in  a  great  degree,  it  is  a  real 
benefit  'and  relief  to  the  child.  If, 
however,  there  is  much  pain  and  grip- 
ing, four  grains  of  toasted  rhubarb, 
mixed  with  double  that  quantity  of 
prepared  chalk,  or  magnesia,  should 
be  given.  Another  capital  medicine 
ia  half  a  teaspoonful  of  Dalby's  Car- 
minative in  about  twice  the  quantity 
of  cojtor  oil.  When  the  diarrhoea  is 
violent,  a  dose  every  two  hours  of 
Tincture  of  Kino  (ten  to  twenty-five 
drops  according  to  age),  mixed  in  a 
spoonful  of  syrup,  will  generally  check 
it.  Diarrhoea  in  adults  is,  in  its  first 
Btages,  easily  overcome  by  a  few  drops 
(never  more  than  twenty-five  at  a  time) 
of  chlori>dyne  every  three  or  four  hours. 
This  is  the  dose  for  a  strong  and  full- 
grown  person.  Young  or  weakly 
patients  must  not  have  more  than  ten 
to  sixteen  drops.  Dilute  the  chloro- 
dyne  in  a  wine-glaas  of  water.  Or,  a 
wineglass  every  honr  of  this  mixture 
will  give  relief.  Rhubarb,  forty 
grains  ;  magnesia,  thirty-five  grains  ; 
undanum,  sixty  drops ;  double  mstilled 

Soppormint  water,  one  pint.  If  the 
isordbr  ia  not  stayed  in  two  or  three 
hoars,  send  for  the  doctor.  From 
whatever  cause  a  looseness  may  pro- 
ceed, the  diet  ought  to  consist  of  rice 
boiled  with  milk,  preparations  of  sago, 
or  arrowroot,  and  the  lighter  sorts  of 
meats  roasteid,  as  lamb,  or  chickens. 
Weak  brandy  and  water,  or  diluted 
wine,  may  be  substituted  for  malt 
lii^uor,  as  common  drink.  Half  a 
Wineglass  of  brandy,  neat,  or  filled  up 
with  port  wine,  will  often  stop  in- 
eipient  diarrhcea.  Those  who  are  lia- 
ble to  frequent  returns  of  this  disease, 
■honld  live  temperately,  avoid  crude 
•nmmer  fruits,  most  kind  of  vegeta- 
bles, all  unwholesome  food,  and  meats 
of  hard  digestion.  They  ought,  also, 
t>  beware  of  oold,  moiston^  or  whftt^ 


ever  may  obstruct  the  perspiration, 
and  they  should  invariably — winter 
and  summei'— wear  flaanel  next  tha 
skin.  «.    ' 

Okolera.  —  T\a»  dr^ed  dlseaae  vt 
often  epidemic.  It  Usually  comes  on 
with  nausea,  soreness,  pain,  distention, 
and  flatulency  in  the  stomach,  and 
acute  griping  pains  in  the  bowels,  auo> 
ceeded,  i^er  a  time,  by  a  severe  and 
frequent  vomiting  and  pursing  of 
bilious  matter,  heat,  thirst,  a  norriad 
respiration,  and  a  frequent,  but  weak 
and  fluttering  pulse.  When  the 
disease  is  not  violent,  these  symptoms 
gradually  cease  after  a  dav  or  twOk 
leaving  the  patient  in  a  debilitated 
and  exnaustect  state  ;  but  where  the  di> 
sease  proceeds  with  much  violeno% 
there  arises  great  depression  of  strength, 
with  cold  sweats,  considerable  anxiety, 
a  hurried  and  short  respiration,  crampa 
in  the  legs,  coldneu  of  the  extremitiea, 
and  hiccups,  with  a  sinking  and  irregn* 
larity  of  the  pulse,  which,  in  the  ma- 
jority of  cases,  quickly  terminates  in 
death.  Directly  the  symptoms  are 
recognised  —  especially  if  cholera  be 
epidemic  at  the  time — the  doctor  moat 
be  called  in.  Before  he  arrives — if  at 
all  delayed — give  the  patient  a  dose  of 
castor  oil,  ana  let  him  drink  cojHonaly 
of  barley  water,  toast  and  water, 
water  gruel,  or  any  other  dilnent 
liquors.  A  teaspoonful  of  landannm 
may  be  rubbed  over  the  stomach  and 
bowels.  Small  doses — at  intervals  of 
about  two  hours — of  ohlorodyne  give 
great  relief. 
On  his  recovery  the  patient  shonld 
^y  particular  attention  to  diet,  care- 
ully  abstaining  from  all  things  which 
might  promote  a  return  of  the  disoassw 
and  using  only  such  as  are  light  ana 
nutritious.  Beer  and  raw  frait  are 
not  wholesome  to  persons  subject  to 
relaxed  bowels.  Minute  attention  to 
the  functions  of  the  skin,  by  fl*nn«l 
and  other  warm  clothing,  is  neceuary ; 
while  the  night  air,  and  sudden  altera* 
tions  of  temperature  are  to  be  oantt- 
ously  guarded  against  Cholera  is  in- 
fectious, and  the  patient's  olothe% 
bed-linen,  fto.,  must  be  thoroughly 
cleaned  and  disinfected  befon  agaia 
^^iwg     All  tha  iliifiharwa  ixom  tiw 


^X 


TJKX  MT  ADVTCa, 


'ntimft  ahonld  be  mixed  with  Condy'i 
JfciM,  or  soiiM  other  diginfectant,  and 
maoved  at  once.  The  following  re- 
medy haa  the  approval  of  Dr.  Gavin  : — 
*^Tmu  o(  bicarbonate  of  ammonia, 
•igfat  grauuL;  tinotnre  of  opium,  eight 
amins ;  tinotnre  of  singer,  twenty 
oropt ;  tincture  of  cateoha,  one  drachm ; 
aromatio  confection,  ten  grains  ;  chalk 
mixture  or  camphor  mixture,  one  and 
ahalf  or  two  ounces,  to  form  a  draught. 
CSreosote  three  to  five  drops  in  the 
ohalk  mixtDre^  if  accompanied  with 
mnohpain." 

During  a  visitation  of  cholera  con- 
fonn  strictly  and  assist  every  measure 
pot  in  operation  by  the  authorities ; 
g>k  rid  of  all  smells,  keep  your  house 
aad  it!  ground  or  garden  scrupulously 
<dean,  use  disinfectants  plentifully ; 
have  no  dung  heaps,  no  dust  or  ash 
llMtpa ;  let  there  be  no  standing  water 
■boat  in  areas  or  back  yards ;  have  your 
1wiB"gr  lime-washed  ;  avoid  crowding 
Towr  sleeping-rooms ;  consign  chimney- 
boarda  and  otiier  blocks  on  ventilation 
to  tha  cellar ;  get  plenty  of  pure  air 
iato  your  rooms  oy  every  possible 
■wtm.  and  get  rid  of  the  foul  air; 
agitata,  and  get  all  nuisances  removed ; 
have  no  rabbits  or  poultry  within 
doon  ;  let  every  one  in  the  honsehold 
ba  ptuticularly  clean  ;  wear  flannel 
aaxt  to  the  skin ;  drink  very  little 
baer,  and  no  water  that  has  not  been 
filtered  through  animal  charcoal ;  and 
laatiy.  take  plenty  of  good  out-door 
•Karcue,  and  keep  one  of  the  pre- 
eading  recipes  always  at  hand. 

heh. — This  disease  consists  of  an 
amption  of  little  watery  vesicles  be- 
tween the  fingers,  on  the  wrists,  sto- 
maohj  thighs,  Ac.,  which  itch  in- 
taiauy,  and  the  irritation  is  only 
iaareaaed  by  scratching.  The  disorder 
bi  rerj  oontagiona^  and  the  patient 
■hoold  not  shake  hands  or  mingle 
I  thim  is  really  necessary  with  nis 
lodatea.  Tha  eruption  and  itchins 
I  pvodnced  by  a  small  animal,  callea 
iroa  seabiei,  which  burrows  between 
tha  two  layers  of  the  skin,  and  hence 
the  object  in  the  treatment  is  to  kill 
these  animals,  when  the  eruption  and 
irritation  disappear  spontaneously.  The 
but  and  safeat  remedy  ia  aulphor. 


taken  both  internally  and  extenutllT. 
For  the  ointment — which  must  M 
rubbed  into  all  the  affected  parts  every 
night  on  going  to  bed — take  a  quarter 
of  a  pound  of  flowers  of  sulphur,  and 
mix  with  half  a  pound  of  hog's  lard  or 
butter,  and  four  drachms  of  cru^e  sal- 
ammoniac.  If  a  drachm  of  essence  of 
lemon  be  added  it  will  remove  the  dis- 
agreeable smelL  Every  morning  and 
night  a  teaspoonful  of  flowers  o3  suIf 
phur  mixed  in  treacle  or  milk  must  ba 
swallowed.  This  sulphur  remedy, 
disagreeable  as  it  certainly  is,  is  tnt 

?[uicke8t  and  most  effectual  remedy 
or  the  itch.  The  patient  should  sleep 
by  himself,  in  gloves  and  flannel 
drawers  and  shirt.  These  under* 
clothes — except,  perhaps,  the  gloves- 
should  he  worn  continually  for  two  or 
three  days  and  nights,  and  then  fresh 
ones  put  on,  and  worn  the  same  period. 
Every  morning  he  should  wash  him- 
self well  all  over  with  hot  water  and 
soft  soap.  By  these  means  the  v<>i7 
irritating  disorder  will  be  soon  cured, 
when  the  clothes  mast  all  ba  fatnf* 
gated  and  thoroughly  washed  and  aired 
m  the  sun. 

Dropsy  consists  of  a  collection  of 
aqueous  fluid  in  some  parts  of  the  body. 
It  is  known  under  different  names  ac- 
cording to  the  part  attacked,  and  ia 
usually  a  svmptom  of  extreme  debip 
lity  and  a  broken-down  constitution. 
The  treatment  depends  entirely  upon 
the  circumstances  with  which  the  case 
is  connected,  and,  therefore,  skilled 
medical  advice  must  be  obtained  di- 
rectly the  following  symptoms  are  ob- 
served :  distension  of  the  belly,  swell- 
ing of  the  feet  and  legs,  difiicult 
breathing,  a  dry  skin,  and  very  littla 
palpitation,  a  difficulty  of  voiding 
urine,  immoderate  thiiat,  and  a  dry, 
"  hacking"  cough. 

In/Umtmation  of  the  Lungt  nsnally 
begins  with  shivering  followed  by 
considerable  fever,  obtuse  pains  in  tha 
chest  or  side,  great  difficulty  of  breath* 
ing,  together  with  a  cough,  a  very  full 
puue  and  dry  skin,  fluslungs  of  the 
face,  and  thirst.  This  disease  is  very 
dangerous,  and  must  be  promptlv 
placed  under  the  doctor's  charge.  A 
vaponr  bath,  and  the  inhalation  of  tha 


DOMESTIC  MBDWmB. 


w 


(team  uriaiug  from  bitter  herbs  put 
.  into  a  teapot  with  boUing  water,  are 
excellent  aida  in  relieving  the~cheat. 
The  inhaling  may  be  repeated  every 
two  or.  three  hours.  Free  perspii-a- 
tion  must  be  induced  by  sudorific  (i.e. 
•weat-causing)  medicines — as  bops, 
bitter  herbs,  or  camomile  flowers,  m- 
fnsed  in  vinegar  for  a  few  hours. 
When  the  breathing  is  relieved  an 
emetic  and  a  laxative  medicine  may 
■afoly  be  given.  During  the  whole 
course  of  the  disease  -which  must  be 
watched  and  attended  throughout  by 
A  nurse  who  follows  the  medical  man's 
instructions  strictly — the  patient  muse 
be  kept  to  his  bed,  lying  with  head 
and  shoulders  elevated.  The  sick 
room  to  be  kept  to  a  proper  tempera- 
ture, neither  below  fifty,  nor  above 
•izty  degrees  of  heat ;  and  the  pati- 
ent's strength  supported  with  food  of 
•  light,  nutritive  nature.  Thin  gruel 
and  barley-water  should  be  his  com- 
mon drink.  On  recovering,  exposure 
to  cold  should  be  carefully  guarded 
against,  as  a  relapse  is  apt  to  recur  in 
this  compl.iiut,  and  which  may  bring 
on  pulmonary  consumption.  In  cases 
of  inflammation  of  the  lungs  blood- 
letting is  unwise ;  doctors  only  take 
this  step  in  some  extreme  cares. 

Consumption  manifests  itself  by  pain 
in  the  side  of  the  chest,  shortness  of 
breath  after  walking  or  speaking,  a 
cough,  which  generally  proves  most 
trounlesome  tewards  morning ;  general 
emaciation  and  debility,  and  lastly, 
by  hectic  fever.  We  shall  attempt 
nothing  here,  as  to  the  medical  treat 
ment  of  consumption.  A  few  hints  on 
diet,  ftc,  will  however  be  acceptable. 
It  should  consist  of  such  things  as  are 
nutritive  and  easy  of  digest-'on,  as 
dishes  made  of  flour  and  milk,  most 
kinds  of  vegetables  and  fruits,  poached 
eg^,  light  puddings,  custards,  jellies, 
and  animal  broths.  The  various  kinds 
of  shell-fish — oysters,  lobsters,  crabs, 
prawna,  and  cray  fish — will  also  be 
good.  AH  fermented  liquors,  but  more 
particularly  spirituous  ones,  are  te  be 
avoided.  Milk  is  very  good,  that  of 
the  ass  is  usually  preferred ;  it  ought 
to  be  taken  several  times  a  day,  in  a 
aoaaiderable  quantity,  and  with  a  little 


bread.  The  milk  of  cows  may  be 
made  lighter  by  allowing  it  to  stand 
for  some  time,  flnd  then  taking  off  the 
cream.  At  the  commencement  of  pul- 
monary consumption,  a  free  use  of 
buttermilk  has  frequently  been  of  ad> 
vantage.  The  quantityenould  be  gra- 
dually increased.  The  patient  is  at 
all  times  to  avoid  any  irritation  of  the 
lungs,  from  singing,  playing  on  wind 
instruments,  or  much  speaking,  m 
reading  aloud.  He  should  avoid  going 
inte  crowded  rooms,  and  should  nn 
place  his  body  in  a  stooping  position. 
All  kinds  of  bodily  exercise  snould  be 
avoided  which  require  much  exertion, 
or  exposure  to  cold.  Flannel  is  to  be 
worn  next  the  skin  all  over.  If  the 
patient  cannot  bear  flannel,  he  may 
try  calico,  but  it  is  not  nearly  so  goooL 
Warmth  and  equability  of  tempera* 
ture,  especially  in  the  winter  month*, 
are  most  essential  points.  Cod  liver  oil 
is  perhaps  the  most  valuable  remedy 
we  possess  in  consumption,  and  may 
be  given  in  doses,  beginning  with  a 
teaspoonful,  and  gradually  increasing 
up  to  a  tablespoonful,  twice  or  thrioe 
a  day.  Orange  wine  is  the  best  thiag 
for  covering  the  disagreeable  taste  <a 
the  oiL 

Ague,  — The  miasma  of  manby 
ground,  or  stagnant  water  nsoalqr 
causes  it.  Vapour  baths,  hot  fomen- 
tations, heat  applied  to  tiie  feet,  and 
plenty  of  barley  water,  or  gruel,  may 
be  administered  during  the  cold  stage. 
Tlie  remedy  for  the  disease  is  quinine, 
and  is  quite  specific  in  its  effects.  Ad- 
ministered in  doses  of  from  twenty  to 
sixty  grains  shortly  before  the  expect- 
ed paroxysm,  it  checks  it,  and  by  con- 
tinuing during  the  interval  in  smaller 
doses  of  from  two  to  six  grains,  twice 
a  day,  the  disease  is  usually  cured. 
The  patient  should  be  very  warmly 
dressed,  and  durincf  the  attacks,  be 
covered  with  warm  blankets.  Persona 
subject  to  ague— or  intermittent  fever 
— should  remove  to  a  dry  and  bracing 
neighbourhood.  The  aur  of  a  city  is 
more  favourable  than  the  air  of  the 
country  to  such  persons. 

In  chronic  cases  the  administration 
of  artenie  sometimes  answers  better 
than  quinine^  bat  a  medicine  so  power- 


1C8 


TAKE  MT  ADVICE. 


fnl  mast  never  be  had  recourse  to  ex- 
cept ander  proper  medical  advice. 

QoxU  ia  usually  preceded  by  chilli- 
Beas  of  the  feet  and  legs,  and  a  numb- 
IU»M  and  "pricking"  alonz  the  lower 
extremities  ;  there  ia  flatulence,  indi- 
Mation,  want  of  appetite,  and  extreme 
ungonr.  The  fits  usually  come  on  in 
the  night.  The  pain  is  usually  in  the 
neat  toe  or  the  heel,  and  sometimes 
uie  whole  foot,  or  calf  of  the  leg,  and 
it  resembles  that  of  a  dislocated  joint. 
Pouring  cold  water  on  the  limb  will 
often  check  a  fit  at  its  commencement. 
There  is  no  effectual  remedy  that  can 
be  safely  applied  by  unskilful  persona. 
Qolobicum  is  a  great  preventative,  but 
its  effects  are  so  alarmingly  powerful 
that  no  one  should  take  i^  unless 
Wider  the  doctor's  advice. 

Indolence,  inactivity,  Inxnrions 
habits  of  life,  and  free  Living  are  the 
ehief  exciting  causes  of  this  disea-^e  ; 
bnt  anxiety,  grief,  exposure  to  culd, 
aad  too  free  use  of  acidulated  liquors 
■ometimes  bring  it  on.  Temperate 
living,  and  plenty  of  exercise  are  the 
bi;«t  praventativea,  and  in  those  who 
have  an  hereditary  predisposition  to 
ooot,  it  ia  certain  that  it  may  often 
be  prevented  from  taking  place  by 
paying  an  early  and  strict  attention 
Vo  these  matter* — temperance,  exer- 
flise^  and  avoiding  all  exposure  to 
oold. 

Scurvy. — The  symptoms  are  heavi- 
neas,  weariness,  depression  of  spirits, 
anxiety  and  debility.  In  the  progress 
o(  the  disease,  the  counte".ance  be- 
oomei  sallow  and  bloated,  end  the  re- 
■pii-Htion  hurried,  the  teeth  become 
loosb,  >uid  the  gums  spongy  and  rwol- 
Im,  and  bleed  on  the  slightest  touch  ; 
the  breath  is  very  offensive,  and  livid 
•pots  appear  on  different  parts  of  the 
body.  Severe  wandering  pains  are 
felt,  particularly  at  night  The  urine 
is  scanty,  and  the  pulse  small  and  fre- 
quent, and  at  last  the  joints  become 
■w(dlen  and  stiff  In  the  cure  much  I 
aaore  may  be  done  by  regimen  than  by 
medicines,  obviating,  as  far  aa  possible, 
the  aeveral  remote  causes  of  the  di- 
■ease,  but  providing  the  patient  with 
•  more  wholesome  diet,  and  a  large 
{copsrtiMt  oi  freak  Teg^tablea.    fiove* 


rages  strongly  impregnated  with  the 
juice  of  limes,  lemons,  and  oraucea, 
or  the  effervescing  saline  draughts, 
are  very  beneficial.  Cleanliness  and 
ventilation  should  also  be  carefully 
attended  to,  and  the  air  of  the  room  in 
which  the  patient  is  confined,  as  well 
as  his  clothes,  should  be  warm  and 
dry.  The  bowels  should  be  kept  in 
an  easy  soluble  state,  and  a  determi* 
nation  of  the  circulation  to  the  skin 
maintained  by  the  use  of  mild  diapho~ 
retics,  such  as  a  few  drops  of  spirits 
of  nitre  in  water.  Exercise,  a  gene- 
rous and  nutritive  diet,  and  a  life  of 
great  regularity  and  temperance,  are 
to  be  strictly  and  emphatically  en- 
joined. 

Ei-yripelM.  —  When  this  disease 
attacks  the  face,  it  comes  on  with  chil 
liness,  succeeded  by  heat,  restlessness, 
thirst  and  other  febrile  symptoms, 
with  a  drowsiness,  or  tendency  to  d»> 
lirium,  and  the  pulse  is  very  frequent 
and  full.  At  the  end  of  two  or  three 
days,  a  fiery  redness  appears  on  some 
part  of  the  face,  and  this  at  length  ex- 
tends to  the  scalp,  and  then  gradually 
down  the  neck,  leaving  a  tumefaction 
in  every  part  the  redness  has  occupied. 
The  whole  face  at  length  becomes  tur- 
gid, and  the  eyelids  are  so  much 
swelled  as  to  deprive  the  patient  of 
sight.  The  danger  of  this  disease,  and 
its  difficulty  of  treatment,  make  it 
compulsory  that  a  skilful  medical  man 
should  alone  attempt  to  cure  it.  If  such 
adv-ice  cannot  be  obtained,  send  the  pa- 
tient to  the  hospital.  In  slight  cases, 
where  the  disease  attacks  the  extremi- 
ties, it  makes  its  appearance  with  a 
roughness,  heat,  pain,  and  redness  of 
the  skin,  which  becomes  pale  when  the 
finger  is  pressed  upon  it,  and  again  re- 
turns to  its  former  colour  when  it  is 
removed.  If  the  attack  be  mild,  these 
symptoms  will  continue  only  for  a  few 
days  ;  the  surface  of  the  -piri  affected 
will  become  yellow,  the  outer  skin  will 
fall  off  in  scales,  and  no  further  incon- 
venience will  be  experienced.  But  if 
the  attack  has  been  severe,  there  will 
ensue  p^ns  in  the  head  and  back,  great 
heat,  thirst,  and  restlessness,  the  part 
affected  will  slightly  swell,  and  about 
the  foortit  d^  »  number  ef  little  ve* 


'.sy 


DOMESTIC  UEDICINB. 


119 


(doles,  eontainiitg'  •  limpid,  and  in 
■ome  cases  a  yellow  fluid,  will  arise. 
Umall-Pox. — Tlie  eruption  generally 
makes  its  appearance  aboat  the  third 
or  fourth  day  after  the  first  seizure  ; 
it  shows  itself  first  in  little  red  spots 
on  the  face,  neck,  and  breast,  which 
continue  to  increase  in  number  and 
size  for  three  or  four  days.  The 
eruption  is  commonly  preceded  by  a 
redness  in  the  eyes,  a  soreness  in  the 
throat,  pains  in  the  head,  back,  and 
loins ;  weariness  and  faintness,  and 
alternate  fits  of  chilliness  and  heat, 
together  with  thirst,  nausea,  and  a 
quick  pulse.  When  small-pox  is  epi- 
aemio,  and  a  person  who  has  never 
had  it,  is  attacked  with  these  symp- 
toms, he  ought  to  be  immediately  de- 
barred from  animal  food,  his  drink 
impregnated  with  cooling  acids,  his 
bowels  kept  open  with  gentle  laxatives, 
and  he  should  more  particularly  be  ex- 
posed  to  a  cool  air.  The  patient  will  be 
eroatly  refreshed,  and  all  the  symptoms 
become  moderated,  if  there  is  a  free 
Tcntilation  of  air.  The  temperature 
of  his  chamber  shonld  be  such,  that 
be  may  always  feel  rather  a  sensation 
of  cold,  though  not  actually  chilly. 
He  ought  to  lie  upon  a  mattress,  co- 
vered only  with  a  few  bed  clothes,  a 
feather  bed  being  apt  to  occasion  too 
much  heat.  This  being  done,  the  me- 
dical man  must  be  sununoaed,  and  his 
instnkitions  taken. 

Female  Complaints. 

So  mnch  mischief  has  been  caused 
by  quack  remedies  for  the  several 
complaints  to  which  yonng  girls  and 
newly-married  women  are  subject, 
that  we  dare  not  venture  upon  giving 
advice.  In  all  the  functionu  dis- 
orders attendant  npon  the  turn  of 
life,  marriage,  &o. ,  the  only  safe  plan 
is  to  consult  an  experienced  matron, 
who  will  know  directly  whether  the 
case  is  one  that  needs  the  doctor.  In 
other  parts  of  this  book  will  be  found 
directions  in  case  of  fainting  fits, 
hysterics,  4o.  ;  but  for  those  serious 
derangements  which  occur  from  what 
are  known  as  female  irregularities  we 
can  only  say, — put  no  faith  in  adver- 
tiMdpUb  and  aMtnuna,  Mwli»t  may 


suit  one  person  may  do  lasting  ham 
to  another. 

Chilclren's  Complaiata. 

Weaning  Brag/i  occurs  in  ohildreD 
that  are  weaned  too  early,  or  in  snoh 
as  are  reared  without  the  breast ;  and 
also  when  improper  food  is  given  to  the 
child,  with  or  without  suckling.  It 
makes  its  first  appearance  wiw  fre* 
quent  griping  and  purging,  the  exoie- 
ment  being  usually  of  a  green  colour; 
sometimes  there  is  also  bilious  vomit> 
ing.  When  the  disease  has  continued 
for  some  time,  the  excrement  is  aslt* 
coloured.  The  treatment  conaiBta 
first,  in  a  proper  attention  to  diet,  and 
a  return  to  the  mother's  milk,  if  pos- 
sible. Asses'  milk  is  about  the  Mst 
substitute  for  the  mother's  milk.  Gkwd 
cows'  milk  diluted  with  an  equal  quan* 
tity  of  water,  and  sweetened  with  a 
little  loaf  sugar,  will  be  found  the  next 
most  proper  food.  The  addition  d 
three  or  four  tablespoonfuls  of  lime 
water  to  the  pint  of  milk  is  of  great 
service  in  correcting  the  acidity  in  the 
stomach,  from  which  vomiting  is  fr^ 
quently  produced  in  children.  Pore 
air,  exercise,  gentle  frictions,  and  £i«« 
quent  washing  of  the  body  with  tepid 
or  cold  water,  will  do  the  rest.  Fua> 
nel  worn  next  to  the  skin,  wonted 
stockings,  and  every  precaution  sgaiail 
cold,  must  be  employed. 

Teething. — In  aU  cases  of  painfil 
teething  the  things  to  be  done  are  t— 
to  keep  the  bowels  open  with  mild 
aperients,  to  allay  the  irritation  by 
rubbing  with  a  stale  crust  of  bread,  to 
use  the  hot  bath  whenever  the  skia 
appears  much  imflamed,  and  to  scarifw 
the  gumt.  This  last  operation  shonia 
—when  possible  —  be  done  by  the 
doctor  ;  it  is  perfectly  safe,,  and 
gives  immediate  and  permanent  re- 
lief, and  prevents  all  after  eviL  U 
the  ignorant  prejudice  were  overcome^ 
and  mothers  allowed  their  children's 
gums  to  be  freely  lanced  in  all  cases 
of  painful  teething,  we  shonld  hear 
little  of  convulsions  or  screaming  fits. 
If  the  doctor  is  not  at  hand  take  yow 
lancet,  or  sharp  penknife,  and  cat  tbe 
gum  lengthways  for  half  an  inch— ^ 
I  wliere  must  jnflMiied— right  down  Is 


IM 


TAKB  MT  ADVICE, 


th«  tooth.  Then  immediatelv  make  * 
Keond  out  across  the  middle  of  the 
other,  and  as  deep.  This  operation  is 
almott  ptunlesi  to  the  child,  and  in 
moat  oaaea  gives  instant  relief.  It 
■hould  however  never  be  done,  unless 
the  gum  be  much  swollen  and  hard, 
indicating  that  the  tooth  is  fully 
formed.  It  has  been  observed  that 
children  in  whom  there  is  a  popious 
flow  <^  saliva  suffer  the  least  during 
teething,  and  that  children  cut  their 
teeth  more  readily  in  winter  than  in 
•nmmer.  Further,  that  lean  children 
out  their  teeth  more  easily  than  fat ; 
and  those  whose  bowels  are  regularly 
open  cut  them  the  moat  safely  of  alL 
Fore  air,  proper  exercise,  wholesome 
food,  and  everything  that  has  a  ten- 
dency to  promote  general  health,  and 
to  guard  against  lever,  wUl  greatly 
contribute  to  the  child's  passing  safely 
through  teething. 

Convulsions. — These  infantine  fits  are 
produced  either  by  teething,  worms, 
the  presence  of  some  acrid  matter  in 
tbo  mside,  or  wind  pent  up  ;  or  they 
furise  from  the  accession  of  some  con- 
stitutional disease— «8  the  small-pox, 
IKarlatina,  &c.  Any  trifling  matter, 
,«apable  of  irritating  the  nervous  sy- 
■tero,  will  induce  symptomatic  con- 
.Valaions  in  some  infants.  When  con- 
vulsions proceed  from  any  other  cause 
than  an  eruption  of  the  small-pox 
they  are  always  dangerous.  When  the 
Intervals  are  short,  although  the  fit 
itself  be  not  long  or  violent,  the  disease 
ia  more  dangerous  than  when  even 
Mvere  paroxysms  are  attended  with 
long  intervals.  First  of  all,  put  the 
child  in  a  hot  bath  to  cover  his  whole 
bodv  up  to  the  chin  ;  if  this  cannot 
fie  done,  put  the  child  in  a  smaller,  and 
•plash  bmi  with  the  water.  Cloths 
wpped  in  cold  vinegar  and  water  may 
^  applied  at  the  same  time  to  the 
Bead.  If  no  bath  at  all  is  at  band,  rub 
.the  spine  briskly  for  several  minutes 
with  the  fingers  dipped  in  brandy,  or 
pther  spirit.  Then  immediately  after 
the  batn,  give  an  aperieut,  and  a  little 
Jbarley  water,  or  weak  nitre  and  water. 
.An  injection  of  half  a  pint  of  gruel 
jprith  a  tablespoonfnl  of  castor  oil 
JUiAdif    Ma|]r  alao  be   administered. 


When  the  convulsions  occur  fhrongb 
teething,  the  lancet  must  be  used,  and 
that  promptly  (see  Teetlung),  bat 
whenever  possible,  the  doctor  should 
be  called  in  in  cases  of  this  sort.  The 
hot  bath,  however,  is  sure  to  be  rights 
and  must  be  nsed  in  all  cases. 

Jaundice. — This  disease  comes  on 
with  languor,  inactivity,  loathing  of 
food,  flatulency,  acidity  in  the  sfbmaah 
and  bowels,  aiid  costiveness.  As  it 
advances  in  its  progress,  the  skin  and 
the  eyes  become  tinged  of  a  deep 
yellow  ;  there  is  a  bitter  taste  in  the 
mouth,  with  frequent  nausea  and 
vomiting.  When  these  symptoms  are 
observed  the  patient  should  be  put  in 
a  hot  bath,  and  the  medical  man  sent 
for. 

Thrush. — ^This  ailment  ia  a  eonroe 
of  great  irritation  and  pain  to  young 
children.  It  is  shown  oy  increased 
redness  of  the  nostrils  and  lips,  white 
spots  on  the  tongue,  hot  and  foetid 
breath,  and  relaxation  of  the  bowela. 
As  the  thrush  extends  over  the  mouth 
and  throat,  as  well  as  the  stomach  and 
bowels,  it  is  very  little  use  to  treat  it 
locally.  A  wam>  bath  and  a  little 
magnesia  are  however  perfectly  safe 


It  should  be  known  that  the  thmih 
ia  not  in  itself  a  disease  but  only  • 
gymptom  of  some  other  morbid  con- 
dition in  the  system,  and  hence  the 
necessity  for  skilled  advice,  ia„  order 
that  each  case  may  be  appropriately 
treated. 

Croup. —This  disease  ia  very  rapid 
and  fatal  in  its  effects,  and  must  be 
treated  with  the  greatest  promptitude 
and  energy.  It  is  a  stoppage  of  the 
windpipe  occasioned  by  a  substance 
formmg  inside  it.  The  disease  most 
freanently  attacks  fat,  heavy,  short- 
necked  children,  and  is  preceded  by 
lassitude  and  wheezing,  followed  by 
great  difficulty  of  breathing,  disten- 
sion of  the  veins  of  the  neck,  and  a 
"crowing,"  or  as  it  is  called,  "cronpy** 
sound  in  the  voice.  These  symptom* 
are  followed  by  terrible  fits  of  cough- 
ing which  agonise  the  child,  and 
cause  him  to  expel  a  thick  mncn*. 
DirecCty  these  symptoms  are  recog 
aiaed,  the  doctor  •boold  be  aeut  fori 


DOMESTIC  MEDICINB. 


Ml 


sfafld  pUoed  in  •  bath,  aa  hot  aa  it 
bear  i ',  right  up  to  the  neck,  and 
imotic  administered.  When  the 
jnt  haa  been  sick,  put  a  mustard 
iter  round  its  neck,  and  keep  it  on 
)ng  ai  the  child  can  bear  it.  If 
doctor  has  not  then  arrived,  you 
t  give  it  a  powder  made  thus  : — 

BIX  grains  of  calomel,  one  grain 
irtar  emetic,  and  fifteen  grains  of 
iered  loaf  sugar  together,  and  give 
every  twenty  or  thirty  minutes 
[  there  ia  relief.  A  linen  rag 
rated  with  "  The  Children's  Life- 
srver,  Edgar's  Croup  Lotion,"  tied 
sr  loosely  round  the  throat,  and 

wet  with  the  lotion,  w  of  great 
tance.  Remember,  the  first  things 
\  hot  bath  and  an  emetic ;  these 
b  on  no  account  be  delayed. 
•Mle  Hath  shows  itself  by  an 
tion  on  the  skin,  similar  to  what 
odaced  by  the  stinging  of  nettles. 

generally  produced  by  eating  in- 
itible    articles  of  food,   such    as 

fish,  cheese,  dec     There  is  gene- 

a  little  fever,  and  considerable 
ng.  The  body  must  be  kept  warm, 
From  aU  draoghta,  damp,  &c. ,  or  the 
'M  may  strike  inward  and  become 
OS.  The  eruption  subsides  in  the 
time,  and  increases  in  the  evening, 
ittle  opening  medicine,  and  a 
le  emetic  (proportioned  to  the  age 
le  patient)  are  generally  sufficient 
feet  a  cure. 

mnter  Rnh  ia  treated  in  the  same 
ter  as  nettle  rash. 
itmpi.  —  This  disorder  is  often 
imic,  and  consists  of  a  swellinjz  on 
>r  both  sides  of  the  neck,  lliis 
ling  usually  continues  to  increase, 
tnes  large,  hard,  and  somewhat 
Ful,  till  on  the  fonrth  day  it  begins 
icline,  and  a  few  days  later  entirely 

off,  as  does  the  fever  liket^ise. 
mumps  do  not  often  require  more 

tb  have  the  head  and  face  kept 
0,   to  avoid  taking  cold,  and  to 

the  bowels  well  open.  Should 
swellings  in  the  nedk  disappear 
enly,  and  the  fever  increase,  so  as  | 
feet  the  brain,  it  will  be  necessary  ' 
)ver,  to  call  in  the  doctor,  as  strong 
lents  and  warm  fomentatiooa  are 
ediately  necessary. 


Seald  Head. — This  disease  (which  ia 
closely  allied  to  Ringivoi-m,  and  ia 
treated  in  the  same^way)  is  exceetl- 
ingly  contagious,  and  each  case  must 
be  carefully  kept  separata.  On  no  ac- 
count must  the  child  use  another  per- 
son's hat,  comb,  brush,  or  any  other 
article  that  touches  the  head.  Lunar 
caustic  rubbed  over  the  ring  ia,  we 
believe,  the  surest  and  speediest 
remedy,  but  it  must  only  be  adminis- 
tered by  a  skilled  doctor.  The  hair 
must  be  out  short,  the  head  washed 
with  soft  soap  every  morning,  and  the 
following  lotion  applied  every  night : 
Two  drachms  of  sub-carbonate  of  soda 
dissolved  in  a  pint  of  vinegar.  This 
is  safe  and  tolerably  efficacious,  bnt 
as  this  loathsome  disorder  will  rapidly 
spread,  the  doctor's  aid  had  better  m 
sought.  Indeed  in  many  instances  — 
not  only  with  the  ringworm,  but  with 
other  oontagions  diseases — people  by 
attempting  to  supersede  the  doctoi,  do 
great  harm,  and  only  aid  the  disorder. 
The  simple  rules  laid  down  in  thia  book 
mav,  however,  be  safely  follo««d. 

norma. — ^Tbe  symptoms  are  a  van- 
able  appetite,  foetid  breath,  acid  emo- 
tations,  pains  in  the  stomach,  grindins 
of  the  teeth  dfring  sleep,  picking  of 
the  nose,  palen«M  of  the  countenance, 
hardness  and  fulness  of  the  belly, 
sUmy  stools,  with  griping  pains  novr 
and  then  ;  heat  and  itching  about  tha 
anus,  short,  dry  cough,  emaciation  of 
the  body,  slow  fever,  and  sometimea 
convulsive  fits.  Cowhage,  orcowitch, 
is  believed  to  be  a  safe  and  certain 
remedy,  and  having  only  a  mechanical 
action,  it  may  be  given  to  the  most 
delicate  infant ;  all  tfaat  is  necessary 
being  to  mix  it  with  a  little  thit^  water 
grneT,  taking  care  that  it  does  not 
touch  the  skin  of  the  face  or  hands  ; 
there  ia  no  danger  in  the  contact  with 
the  moist  part  of  the  lips,  consequently 
nothing  is  more  easy  than  to  adminis- 
ter it  M-ith  a  spoon.  The  dose  for  a 
child  may  be  from  five  to  ten  grains, 
or  even  more,  for  it  is  not  medicinal ; 
and  an  adult  may  take  from  fiftemi  to 
thirty  grains  without  the  slightest  in- 
convenience. The  effect  of  this  remedy 
is  astonishing.  It  acts  upon  the  skia 
of  the  worm,  and  so  irritates  it  that  it 


I« 


TAKE  MT  ADVICE. 


looses  its  hold  npon  the  intestines, 
Mid  soon  dies  ;  it  is  then  expelled  by 
the  natural  course  of  evacuation ;  its 
expulsion  may  be  hastened  by  the  ad- 
ministration, twelve  hours  after  taking 
the  cowhage,  of  a  dose  of  castor  oil,  or 
any  other  simple  purgative.  Cowhage 
is  to  be  obtained  at  Apothecaries' 
Hall,  or  any  wholesale  druggist's. 
Thit  treatment  has  succeeded  wlien  aU 
other  Tneans  have /ailed.  For  the  cure 
of  the  tape  worm,  which  is  the  most 
difficult  to  expel,  the  male  fern  has 
been  much  recommended.  The  dose 
for  an  adult  is  from  one  to  two 
drachms.  After  two  doses  have  been 
taken,  a  purge  is  to  be  employed. 
The  oil  of  turpentine  taken  internally, 
in  about  one  ounco'^for  a  woman,  and 
one  and  a  half  for  a  robust  man,  is 
also  used  in  cases  of  tape  worm,  with 
good  effect.  Dr.  Oraham,  a  high 
authority  writes: — "I  believe  that 
there  are  few  cases  which  will  resist 
the  proper  osa  of  salt,  if  the  usual 
Deans  of  strengthening  a  weakly  con- 
•titntion  be  resorted  to,  and  sac- 
charine substances  avoided  as  much  as 
possible.  Salt  is  particularly  obnox- 
lons  to  all  kinds  of  worms.  I  would, 
therefore,  advise  persons  troubled  with 
these  animals  to  increase  their  quan- 
tity of  salt  at  each  meal ;  to  lessen 
that  of  every  kind  of  sweet  food ;  to 
•void  partaking  mntb  of  vegetables  ; 
to  reflate  the  bowels  b^  the  occa- 
sional employment  of  a  mild  pill,  and 
to  avail  themselves  of  the  usual  means 
of  strengthening  the  general  habit,  by 
having  recoarse  to  active  exercise 
daily,  early  rising,  the  use  of  the 
cold  or  tepid  bath,  &c.  These  mea- 
•ures  are  highly  advisable  and  useful, 
whatever  kmd  of  medicine  be  em- 
ployed. At  the  same  time  a  dose  of 
■alt  and  water,  for  example,  an  ounce 
•r  two  of  common  salt,  dissolved  in 
ne.Mly  half  a  pint  of  water,  should  be 
taken  in  the  morning  fasting,  and  re- 
peated at  the  end  of  three  or  four 
oajrs.  'This  will  generally  act  as  a  pur- 
gative, and  will  certainly  bring  away 
almost  every  kind  of  worm.  This  plan 
is  applicable  to  the  cases  of  children  as 
«  rII  as  to  those  of  adults,  aod,  from 
wJut  T  lia.o  before  said,  it  viU  be 


perceived  how  necessary  it  is  for  them 
to  be  restricted  in  the  use  of  sweet 
things,  and  be  taught  to  make  a  free 
use  of  salt  at  almost  every  meal.  As 
a  purging  portion  for  young  children 
half  an  ounce  of  salt  dissolved  in  • 
quarter  of  a  pint  of  water  will  vsnally 
be  found  a  sufficient  quantity." 

Measles. — The  eruption  is  nsnany 
preceded  by  a  chilliness  and  shivering, 
succeeded  by  he:it,  thirst,  anxiety, 
pains  in  the  head,  back,  and  loins, 
heaviness  and  redness  of  the  face  and 
eyes,  with  an  effusion  of  tears,  swell- 
ing of  the  eyelids,  nausea,  and  some- 
times a  vomiting  of  bilious  matter ; 
and,  added  to  these,  there  are  hoarse- 
ness,  dry  con»h,  and  a  discharge  of 
acrid  matter  from  the  nose.  Aoout 
the  third  or  fourth  day,  small  red 
spots  appear  in  clusters  about  the  face, 
neck,  and  breast ;  and  in  a  day  or  two 
more  the  whole  body  is  covered  with 
them.  On  the  fifth  or  sixth  day  the 
spots,  from  a  vivid  red,  are  changed 
to  brown,  and  begin  to  drv  away 
about  the  face ;  about  the  eighth  or 
ninth  day  they  disappear  on  the  breast^ 
and  other  parts  of  the  body,  with  a 
meal^  desquamation  of  the  cuticle. 
Medical  advice  must  alwaifs  be  ob- 
tained ;  and  the  following  instructions 
followed  out :  The  patient  should, 
besides,  drink  freely  of  good  barley 
water,  and  linseed  tea,  gently  acidu- 
lated with  lemon  juice.  A  warm  bath 
will  a)so  be  of  service,  doing  away 
with  the  necessity  of  bleeding,  fhir- 
ing  the  whole  course  of  the  complaint, 
the  patient  ought  to  be  confined  to  his 
bed,  and  avoid  any  exposure  to  cold 
air,  as  it  would  probably  interiiipt  the 
eruption  ;  but  great  heat,  and  too 
heavy  oovering  of  bed-clothes,  must 
also  be  avoided.  The  degree  of  tem- 
perature must  be  regulated  by  the 
patient's  feelings.  A  liquid  and  cool- 
ing diet  should  oe  adopted  at  the  com- 
mencement of  the  measles,  always 
taking  care  not  to  carry  it  so  far  as  to 
pro<luce  debility.  When  the  measles 
prevail  epidemically,  confine  such  chil- 
dren as  never  had  them  to  a  vegetable 
diet,  giving  them  a  gentle  opening 
me<licine  once  or  twice  a  week,  as  they 
It  ill  then  be  likely  to  have  a  nuld  fotn 


DOMESTIC  MEDICINE. 


Itt 


of  the  complaint.  The  greatest  oare 
is  necessary  in  the  progress  to  ooava- 
lescenoe. 

Scarlet  Fever. — In  the  mild  form  of 
scarlet  fever  (or  scarlatina),  the  dis- 
order begins  with  languor,  lassitude, 
confusion  of  ideas,  chills,  and  shiver- 
ings,  alternated  by  fits  of  heat.  After 
a  little,  the  thirst  increases,  the  skin  be- 
comes dry,  and  there  is  anxiety,  nausea 
and  vomiting.  On  the  second  or  third 
day,  the  scarlet  efflorescences  appear 
on  the  skin,  after  three  or  four  days 
they  disappear,  and  are  succeeded  by 
a  gentle  perspiration  ;  the  fever  then 
subsides,  and  the  outer  skin  falls  off 
in  small  scales.  In  malignant  scarlet 
fever,  the  patient  is  not  only  seized 
with  coldness  and  shivering,  but  with 
great  languor,  debility,  and  sickness. 
Followed  by  heat,  vomiting  of  bilious 
matt«r,  great  soreness  of  the  throat, 
short  and  laborious  breathing,  and  a 
quick,  small,  and  depressed  pulse.  In 
tbe  progress  of  the  disease,  a  general 
redness  pervades  the  face,  body, 
and  limbs,  which  appear  somewhat 
swollen.  The  eyes  and  nostrils  are  like- 
wise red  ;  and  from  the  latter  there  is 
an  acrid  discharge.  A  tendency  to 
delirium  prevails.  In  the  malignant 
form  the  symptoms  undergo  no  change 
on  the  first  day  ;  but  on  the  following 
the  pulse  becomes  small  and  irregular  ; 
tbe  tongne,  teeth,  and  lips,  are  covered 
with  a  brown  or  black  crustation.  The 
breath  is  extremely  foetid,  the  respira- 
tion laborious,  the  deglutition  painfnl, 
the  head  becomes  retracted,  an  acrid 
discharge  flows  from  the  nostrils,  the 
tonsils  and  the  adjoining  parts  are 
eovered  with  dark  sloughs,  and  deaf- 
ness and  delirium  comes  on.  The  rash 
is    usually    pale,   and    changes   soon 

■  to  a  dark  or  livid  red  colour. 

In  its  verr  mild   form,  and  when 

'^  anattended  by  any   inflammation  or 

^  olceration,  nothing  further  will  be  re- 
'".  quisite  than   to  keep  the  apartment 

'*  eiean  and  open,  to  follow  a  light  diet, 
without  animal  food,  to  use  acidulated 
liquors  for  drink,  to  take  some  gentle 
opening  medicine,  and  to  keep  a  hot 
bran  poultice  round  the  throat  from 
ihe  first  symptom  till  the  eighth  or 
ninth  day.     Uk  the  more  severe  forms 


of  tlw  disease,  administer  an  emeiia 
on  the  first  coming  on  of  the  fever,  and 
send  for  the  doctor.  During  confik 
lescence,  the  greatest  care  is  necessary 
againt  exposure  to  cold,  even  in  tM 
mildest  attacks.  These  precautioM 
are  necessaiy  until  the  process  of  des- 
quamation (falling  off  of  the  cuticle)  ia 
completed,  which  is  seldom  less  than 
about  a  fortnight.  If  the  patient  is 
exposed  to  cold  during  this  period, 
internal  congestion,  as  of  the  kidneys, 
occurs,  and  dropsy  supervenes.  This 
is  always  a  dangerous  and  intractable 
complication,  and  hence  it  should  be 
known  that  the  danger  is  not  always 
over  when  the  fever  has  subsided. 

Whooping  Couyh. — This  is  a  convul- 
sive cough,  integ-upted  by  a  full  and 
sonorous  inspiration,  usually  termi- 
nating by  a  vomiting  or  expectoratioo. 
The  cough  usually  comes  on  with  an 
oppression  of  breathing,  some  degree 
of  thirst,  a  quick  pulse,  and  other 
symptoms  of  fever  ;  to  which  are  suc- 
ceeded hoarseness,  cough,  and  a  diffi- 
culty of  respiration.  These  syniptoma 
continue  for  about  a  fortnight  or  three 
weeks,  when  the  cough  becomes  con- 
vulsive, and  assumes  the  peculiar 
sound  which  is  called  a  whoop.  After 
the  complaint  has  attained  its  height, 
it  usually  continues  for  some  weeks, 
and  then  goes  off  gradually.  In  some 
caxes  it  is,  however,  protracted  for 
several  months.  The  whooping,  thAogh 
very  fatiguing,  and  subject  to  a  return 
of  violence  on  any  fresh  exposure  to 
cold,  seldom  proves  dangerous,  except 
when  the  patient  is  very  young,  ur 
when  it  is  accompanied  with  som« 
complication,  such  as  bronchitis.  It 
seldom  happens  that  a  person  has  thia 
disease  more  than  once.  It  is  unwis* 
to  attempt  the  cure  without  the  doc- 
tor's aid,  but  the  following  hints  may 
be  acted  npon.  A  frequent  change  of 
air,  and  a  flannel  waistcoat  next  the 
skin,  ouzht  to  be  had  recourse  to. 
Young  children  should  lie  with  their 
heads  raised,  and  be  made  to  stand 
upon  their  feet,  bending  a  little  for- 
ward, when  the  fits  begin,  in  order  to 
guard  against  suffocation.  The  diet 
should  lie  li^ht,  and  of  easy  digestion  : 
gelatinous  suup"  snould  be  frequently 

a— 8 


164 


TAKE  M7  ADVWK. 


teken.     Bathing  the  feet  and  body  in 
WM^  water  ii  to  be  recommended. 

UAtoten-pox.  —  This  disease,  like 
■mall-pox,  only  affects  a  person  once, 
though  there  have  beeu  instances  of 
Moond  attacks.  It  ia  heralded  by 
ohilliaess,  followed  by  flushings  and 
heat,  pains  in  the  head  and  back, 

'  thirst,  restlesness,  and  a  quick  pulse  ; 
sometimes,  however,  no  such  symp- 
toms are  perceptible.  Aboutthe  secoad 
€tt  third  day,  the   pustules  become 

'  fined  with  a  watery  fluid,  and  gene- 
rally on  the  fifth  day  they  dry  away. 
In  most  cases  it  ia  only  necessary  to 
make  nae  of  a  spare  diet  on  the  first 
ftppearance  of  the  eruption,  to  resort 
to  frequent  warm  baths,  and  to  take 
one  or  two  mild  oooiing  purgatives 
afterwards  ;  but  should  the  fever  be 
high  and  the  patient  weak,  medical 
advice  had  better  be  sought,  as  this 
duorder,  though  not  dangerous  in  it- 
self, weakens  and  exposes  the  system 
to  other  attacks  if  not  treated  skil- 
fally. 

liacoinatioa  ia  the  nndonbte< 
BMana  of  saving  thousands  of  lives  an- 
anally.     It  it  well  known  that  those 

Siraons  who  have  been  vaccinated  have 
e  small-poz  much  more  favnurably, 
and  that  re-vaccination  after  the  lapse 
tl  years  render*  nurses  and  others 
practically  secure.  All  parents  are 
atrongly  advised  to  have  their  children 
vaccinated.  Two  or  three  days  before 
▼aeoination  a  mild  aperient  powder 
ahoald  be  given.  If  during  the  pro- 
greM  of  the  disease  of  cow-pox,  the 
ehild  should  take  any  other  disease,  it 
ahonld,  on  its  recovery,  be  re-vacci- 
nated, and  the  doctor  informed  of  the 
eirenmstances,  a*  the  lymph  taken 
from  it*  arm  is  not  fit  for  vacoioating 
porpoMS,  and  is  never  used. 

rKt  Mode  of  Vacdnation  is  to  insert 
•ndar  the  skin  of  one  or  both  arms, 
Jnat  below  the  shoulder,  lymph  or  mat- 
tar  taken  from  a  healthy  child.  The 
katter  mode  ii  to  make  three  amidl 


•oratohes,  thus  "„"  with  a  lancet,  and 
to  work  the  matter  under  the  skin. 
The  place  must  then  be  allowed  to  dry 
thoroughly.  About  the  rifth  day  there 
is  redness  round  the  p.aces,  and  the 
inflammation  increases  until  the  ninth 
day,  when  the  vaccine  disease  is  usu- 
aUy  at  its  height.  The  pustules  are 
then  re-opened  by  the  doctor,  and  the 
inflammation  subsides.  The  scabs  gra- 
dually harden  until,  on  or  about  the 
twentieth  day,  they  fall  ofi^  and  leave 
scars  which  last  a  Ufetime. 

Ventilation  in  Sick  Booms. 
— Under  no  circumstances  is  the  ven- 
tilation of  the  sick  room  so  essential 
as  iu  the  febrile  diseases  of  an  in/ecliou* 
kind.  Such  infection,  however,  rarely 
extends  above  a  few  feet  from  the 
body  of  the  patient ;  and  even  in  the 
most  malignant  diseases  with  the  ex- 
ception of  the  severer  forms  of  small- 
pox and  scarlet  fever,  its  influence  does 
not  exceed  a  few  yards,  if  the  room 
be  well  ventilated.  If,  however,  ven- 
tilation be  neglected,  the  power  of 
infection  becomes  greatly  augmented 
from  its  con  :;entration  in  confined  air ; 
it  settles  upon  clothes  and  f  urnitureu 
Smooth  and  polished  surfaces  do  not 
easily  receive  or  retain  infectious  mat- 
ter ;  consequently  the  nurses  and 
attendants,  in  cases  of  infections  dis- 
eases, should  have  glazed  gowns,  and 
aprons  of  oiled  silk,  and  never  "stuff," 
fur,  or  cotton. 

Infection  and  Contagion. — 
The  diseases  usually  re^nied  as  infec- 
tious are  typhus  fever,  plague,  puerpe- 
ral fever,. influenza,  whooping-cough, 
consumption  in  its  latter  stages,  small- 
pox, chicken-pox,  measles,  scarlet- 
fever,  and  erysipelas.  The  term 
"through  the  air"  is  used  to  distin- 
guish infectiout  from  amlai/iom  dis- 
eases. Among  the  latter,  which  are 
communicated  only  by  contact,  are 
iteh,  siwens,  venereal  diseases,  yaws, 
scald  head,  ringworm,  and  Egyptian 
ophthalmia.  • 


fit-    : 


VL  ACCIDENTS  AND  INJURIES. 


"TntB,"  according  to  the  old  pro- 
r«rb,  "is  money;"  and  it  may  »1bo, 
in  many  cases,  and  with  equal  truth- 
fulness, be  said  to  be  life  ;  for  a  few 
moments,  in  great  emergencies,  often 
txira  the  balance  between  recovery  and 
death.  This  applies  more  especially 
to  all  kinds  of  poisoning,  tits,  subuier- 
sion  in  water,  or  exposure  to  noxious 
gases,  and  many  accidents.  If  people 
knew  how  to  act  dnring  the  interval 
that  must  necessarily  elapse  from  the 
moment  that  a  medical  man  is  sent 
for  until  he  arrives,  many  lives  might 
be  saved,  which  now,  unhappily,  are 
lost.  Generally  speaking,  however, 
nothing  is  done — all  is  confusion  and 
fright ;  and  the  surgeon,  on  his  arrival, 
finds  that  death  has  ali-eady  seized  its 
victim,  who,  had  his  friends  but  known 
a  few  rough  rules  for  their  guidance, 
might  nave  been  rescued.  We  shall, 
therefore,  in  a  series  of  remarks,  give 
such  uformation  as  to  the  means  to 
be  employed  in  the  event  of  accidents, 
injuries,  &c. ,  as,  by  the  aid  of  a  gen- 
tleman of  large  professional  experience, 
we  are  warranted  in  recommending. 

Idwt  ot  Drugs,  he.,  neeeutaxy 
to  carry  out  all  Instmctions. 

We  append  at  once  a  list  of  drugs, 
&D.,  and  a  few  prescription*  necessary 
to  carry  out  all  the  instructions  eiven 
in  this  series  of  articles.  It  wul  be 
seen  that  they  are  few — they  are  hot 
expensive;  and  by  laying  in  a  little 
stock  of  them,  our  instructions  will  be 
of  instant  value  in  all  cases  of  accident, 
Ac.-  The  drugs  are— Antimonial  Wine. 
Antimonial  Powder.  Blister  Com- 
po^d.  Bine  Pill.  Calomel.  Car- 
bodateof  Potash.  Compound  Iron  Pills 
Compound  Extnust  of  Colocynth. 
Compound  Tincture  of  Camphor.  Ep- 
som Salts.  Goulard's  Extract.  Jalap, 
in  powder.  Linseed  oiL  M}rrrh  and 
AloM  Pills.    XitM.     Oil  of  Turpen- 


tine. Opium,  powdered,  and  Laada* 
num.  Sal  Ammoniac.  Senna  Leaves. 
Soap  Liniment.  Opodeldoc.  Sweet 
Spirits  of  Nitre.  Turner's  Cerate. — 
To  which  should  be  added  :  Common 
Adhesive  Plaster.  Isinglass  Plaster. 
Lint.  A  pair  of  small  Scales,  with 
weights.  An  ounce,  and  a  drachm 
Measure-elass.  A  limcet.  A  Probe. 
A  pair  of  Forceps,  and  som*  curved 
needles. 

The  following  prescriptiom  may  be 
made  up  for  a  small  sum,  and,  by 
keeping  them  properly  labelled,  and 
by  referring  to  the  remarks  on  th* 
treatment  of  any  particular  case,  much 
suffering,  and  perhaps  some  lives,  may 
be  saved. 

thiftic  Draught. — Twenty  grains  of 
sulphate  of  zinc  in  an  onnce  and  a  half 
of  water.  This  draught  is  to  be  r^ 
peated  in  a  quarter  of  an  hour,  if. 
vomiting  does  not  take  place. 

Injection.  —  Two  t^Iespoonfnls  of 
oil  of  turpentine  in  •  pint  of  warn 
gruel. 

Linimmtt. — 1.  Eqnal  parts  of  lime- 
water  and  linseed-oil  well  mixed  to- 
f ether.  [Lime-water  is  made  thus : 
'our  six  pints  of  boiling  water  upon 
^Ib.  of  lime  ;  mix  well  together,  and 
when  cool  strain  the  liquid  from  off 
the  lime  which  has  fallen  to  the  bottom, 
taking  care  to  get  it  as  clear  as  possi- 
ble.] 2.  Compound  camphor  liniment. 

Lotions. — 1.  Mix  a  dessert  spoonful 
of  Goulard's  extract  and  two  table- 
spoonfuls  of  vinegar  in  a  pint  of  water. 
2.  Mix  i  oc.  of  sal-ammoniac,  2  table- 
spoonfuls  of  vinegar,  and  the  same 
quantity  of  gin  or  whisky,  in  half  a 
pint  of  water. 

Ooulard  Lotion. — 1  drachm  of  sugar 
of  lead,  2  pints  of  rain-water,  2  tea- 
spoonfuls  of  spirits  of  wine.  For  in- 
flammation of  the  eyes  or  elsewhere  : 
—  The  better  way  of  making  Goulard 
Lotion,  if  for  the  eyes,  ia  to  add  to  6 


lis 


FAMILY  PBE8CRIPTI0N8. 


ot.  of  distilled  water,  or  water  that  haa 
been  well  boiled,  1  drachin  of  the  ex- 
tract of  lead. 

Opodeldoc. — Thia  lotion  being  a 
valuable  application  for  sprains,  lum- 
ba^,  weakness  of  joints,  ftc,  and  it 
being  difficult,  to  procure,  either  pure 
or  freshly  made,  we  give  a  recipe  for 
its  preparation.  Dissolve  1  oz.  of 
camphor  iu  a  pint  of  rectified  spirits 
of  wine  ;  then  dissolve  4  oz.  of  hard 
white  Spanish  soap,  scraped  thin,  in 
4  OS.  of  oil  of  rosemary,  and  mix  them 
tomthw. 

yhe  Common  Black  Dravr/ht,  no  nMch 
(MM  in  Bitgland. — Infusion  of  senna  10 
drachma;  Epsom  salts  10  drachms; 
tincture  of  senna,  compound  tincture  of 
cardamoms,  compound  spirit  of  laven- 
der, of  each  1  drachm.  Families  who 
Make  black  draught  in  quantity,  and 
wish  to  preserve  it  for  some  time  with- 
ont  spoiling,  should  add  about  two 
drachma  of  spirits  of  hartshorn  to  each 
pint  of  the  strained  mixture,  the  use  of 
this  drug  being  to  prevent  its  becoming 
mouldy  or  decomposed.  A  simpler 
and  equally  efficacious  form  of  black 
draoght  is  made  by  infusing  ^  oz.  of 
Alexandrian  senna,  3  oz.  of  Epsom 
■alts,  and  2  drachms  of  bruised  ginger 
and  coriander  seeds,  for  several  hours 
in  a  pint  of  boiling  water,  straining 
the  liquor,  and  adding  either  2  drachms 
of  sal-volatile  or  spirits  of  hartshorn  to 
the  whole,  and  giving  3  tablespoonfuls 
for  a  dose  to  an  adult. 

Afiitures. — 1 .  Aperient.  —  Dissolve 
SB  onnce  of  Epsom  salts  in  half  a  pint 
oi  aenna  tea;  take  a  quarter  of  the 
miztnre  as  a  dose,  ana  repeat  it  in 
three  or  foor  hoars  if  necessary. 

Fever  Mixture. —Mix  a  drachm  of 
powdered  nitre,  2  drachms  of  carbonate 
of  potash,  2  teaspoonfuls  of  antimonial 
wine,  and  a  taDlespoonful  of  sweet 
■pirita  of  nitre,  in  half  a  pint  of  water. 

Myrrh  and  Aloes  Pills.— Tern  grains 
Made  into  two  pilla  are  the  dose  for  a 
full-grown  person. 

Compound  Iron  Pills. — Dose  for  a 
fall-grown  person:  10  grains  made 
into  two  pills. 

Pills. — 1.  Mix  5  grains  of  calomel 
•ad  the  same  quantity  of  antimonial 
powder  with  a  little  bread  oramb.  and 


make  them  into  two  pills.  Dose  fat 
a  full-grown  t>«™on  :  two  pills. — 2. 
Mix  6  grains  of  blue  pill  and  the  samo 
quantity  of  compound  extract  of  colo- 
oynth  together,  and  make  into  two 
pilla,  the  dose  for  a  f allegro wn  person. 

Povodere. — Mix  a  grain  of  calomel 
and  4  grains  of  powdered  jalap  t^ 
gether.  /' 

In  all  cases  the  dose  of  medicines 
given  is  to  be  regulated  by  the  age  of 
the  patient. 

Aberneihy'a  Pla/n  for  mahing  Bread 
and  Water  Poultice. — First  scald  out 
a  basin;  then,  having  put  in  some 
boiling  water,  throw  m  coarsely- 
crumbled  bread,  and  cover  it  with  a 
plate.  When  the  bread  has  soaked 
up  as  much  water  as  it  will  imbibe, 
drain  o£f  the  remaining  water,  and 
there  will  be  left  a  light  pulp.  Spread 
it  a  third  of  an  inch  thick  on  folded 
linen,  and  apply  it  when  of  the  tern- 
perature  of  a  warm  bath.  To  preserve 
it  moist,  occasionally  drop  warm  water 
on  it. 

Linseed  Meal  Poultice. — "Scald  your 
basin  by  pouring  a  little  hot  water 
into  it ;  then  put  k  small  quantity  of 
finely-ground  linseed  meal  into  the 
basin,  pour  a  Uttle  hot  water  on  it, 
and  stir  it  round  briskly  until  yon 
have  well  incorporated  them;  add  a 
little  more  meal  and  a  little  more 
water ;  then  stir  it  again.  Do  not  let 
any  lumps  remain  in  the  basin,  but 
stir  the  poultice  well,  and  do  not  be 
sparing  of  your  trouble.  What  you  do 
next  is  to  take  as  much  of  it  out  of  the 
basin  as  you  may  reqnire,  lay  it  on  a 
piece  of  soft  linen,  and  let  it  be  about 
a  quarter  of  an  inch  thick." — Aber- 
netky.  'Die  practice  of  modem  hospi- 
tals is  to  spread  the  poultice  very 
thinly  to  lessen  the  weight  on  tha 
patient :  thus  made,  it  requires  renew- 
ing oftener. 

Mustard  Poultice. — Mix  equal  part* 
of  dry  mustard  and  linseed-meal  in 
warm  vinegar.  When  the  poultice  ia 
wanted  weak,  warm  water  may  b* 
used  for  the  vinegar ;  and  when  it  ia 
re<}uired  very  strong,  mastard  alone, 
without  any  linseed-meal,  is  to  ba 
mixed  with  warm  vinegar.  Mustard 
plasters  are  now  prepwed   in  •  diy 


AOO/DXirTS  AND  INJURIES. 


m 


form,  like  sheets  of  paper;  these  re- 
quire to  be  immersed  in  water,  hot  or 
cold,  ftnd  laid  on  the  part  affected; 
thus  a  ina<ttard  plaster  may  be  had  in 
a  moment. 

An  Ordinary  Blister . — Spread  a  little 
blister  compound  on  a  piece  of  common 
adhesive  plaster  with  the  right  thumb. 
It  should  be  put  on  just  thickly  enough 
to  conceal  the  appearance  of  the  plas- 
ter beneath.  The  part  from  which  a 
blister  has  been  taken  should  be  co- 
vered till  it  heals  over,  with  soft  linen 
rags  smeared  with  lard. 

Baths  and  Fomentationa. 

All  fluid  applications  to  the  body 
•re  exhibited  either  in  a  hot  or  cold 
form ;  and  the  object  for  which  they 
are  administered  is  to  produce  a  stimu- 
lating effect  over  the  entire,  or  a  part, 
of  the  system ;  for  the  effect,  though 
differently  obtained,  and  varying  in 
degree,  u  the  same  in  principle, 
whether  procured  by  hot  or  oold 
water. 

^«at.— There  are  three  forms  in 
which  heat  is  universally  applied  to 
the  body, — that  of  the  tepid,  warm, 
and  vapour  bath ;  but  as  the  first  is 
too  inert  to  be  worth  notice,  and  the 
last  dangerous  and  inapplicable,  except 
in  public  institutions,  we  shall  confine 
our  remarks  to  the  really  efficacious 
<me  '  the 

Warm  and  Hot  Bath.  — These  baths 
•re  used  whenever  there  is  congestion, 
or  accumulation  of  blood  in  the  inter- 
nal organs,  causing  jiain,  difficulty  of 
breathing,  or  stupor,  and  are  employed, 
by  their  stimulating  property,  to  cause 
a  rush  of  blood  to  the  surface,  and,  by 
unloading  the  great  organs,  produce 
•  temporary  congestion  in  the  skin, 
and  so  equalise  the  circulation.  The 
effect  of  the  hot  bath  is  to  increase 
the  fulness  of  the  pulse,  accelerate 
respiration,  and  excite  perspiration. 
In  all  inflammations  of  the  stomach 
and  bowels,  the  hot  bath  is  of  the 
utmost  consequence ;  the  temperature 
of  the  warm  oath  yariea  from  92°  to 
100°,  and  may  be  obtained  by  those 
who  have  no  thermometer  to  test  the 
exact  heat,  by  mixing  one  measure  of 
buUing  wiUi  itfi)  of  oold  water.     Un 


leaving  a  warm  bath  a  hot  sheet  shonid 
be  thrown  roun^  the  patient. 

Forhentatioim  are  generally  used  to 
effect  in  a  part  the  oenetit  produced 
on  the  whole  body  by  the  bath ;  to 
which  a  sedative  action  is  occasionally 
given  by  the  use  of  roots,  herbs,  or 
other  ingredients ;  the  object  being  to 
relieve  the  internal  organ,  as  th« 
throat,  or  muscles  round  •  joint,  by 
exciting  a  greater  flow  of  blood  to  tho 
skin  over  the  affected  part.  As  tk* 
real  agent  of  relief  is  heat,  the  fomenta- 
tion should  always  be  as  hot  as  it  caa 
comfortably  be  borne,  and,  to  insure 
effect,  should  be  re^Miated  every  hkif 
hour.  Warm  fluids  are  applied  in 
order  to  render  the  swelling  which 
accompanies  inflammation  less  painful, 
by  the  greater  readiness  with  which 
the  skin  yields,  than  when  it  is  harsh 
and  dry.  They  are  of  various  kinds  ; 
but  the  most  simple,  and  oftentimea 
the  most  useful  that  can  be  employed, 
is  "  Warm  Water."  Another  kind  of 
fomentation  is  com]K>8ed  of  dried  pop* 
pyheads,  4  oz.  Break  them  to  piecea, 
empty  out  the  seeds,  put  tliem  into  four 
pints  of  water,  boil  for  a  quarter  of  an 
hour,  then  strain  through  a  cloth  or 
siev^  and  keep  the  water  for  use  Ur, 
chamomile  flowers,  hemlock,  and  many 
other  plants  may  be  boiled,  and  tbie 
part  fomented  with  the  hot  liquor,  bjr 
means  of  flannels  wetted  with  tke 
decoction. 

Cold,  when  applied  in  excess  to  tlio 
body,  drives  the  blood  from  tke  ■nr> 
face  to. the  centre,  reduces  thepulse^ 
makes  the  breathing  hard  and  difficult, 
produces  coma,  and,  if  long  continued, 
death.  But  when  medicinally  used, 
it  excites  a  reaction  on  the  surface 
equivalent  to  a  stimulating  effect;  aa 
in  some  cases  of  fever,  when  the  body 
has  been  sponged  with  cold  water,  it 
excites  by  reaction  increased  circula- 
tion on  the  skin.  Cold  is  sometimaa 
used  to  keep  tip  a  repellent  action,  tm, 
when  local  inflammation  takes  plaoe^ 
a  remedy  is  applied  which,  by  its  be- 
numbing and  astringent  effect,  cansee 
the  blood,  or  the  excess  of  it  in  the 
part,  to  recede,  and  by  contracting 
the  vessels,  prevents  the  return  of  any 
undue  quantity,  till  the  affevUd  ffitil 


HOW  TO  BLEED. 


recovers  its  tone.  Such  remedies  are 
called  Lotionx,  and  should,  when  used, 
be  applied  with  the  same  persistency 
•a  the  fomentation ;  for,  as  the  latter 
•hould  be  renewed  as  often  as  the  heat 
paaees  off,  so  the  former  should  be 
Applied  as  often  as  the  heat  from  the 
•Kin  deprives  the  application  of  its 
coldness. 

Poulti  M  are  only  another  form  of 
fflmentatinn,  though  chiefly  used  for 
•bacesses.  The  ingredieut  best  suited 
for  a  poultice  is  that  which  retains 
heat  the  longest ;  of  these  ingredients, 
the  best  are  linseed-meal,  bran  and 
bread.  Bran  sewed  into  a  bag,  as  it 
can  be  reheated,  will  be  found  the 
cleanest  and  most  useful,  especially 
for  aore  throats. 

How  to  Bleed. 

In  eases  of  great  emertjency,  such  as 
tha  strong  kind  of  apoplexy,  and  when 
a  avgeon  cannot  possibly  be  obtained 
faraome  considerable  time,  the  life  of 
41m  patient  doT>ends  almost  entirely 
WHl  the  fact  o\  his  l>eing  bled  or  not. 
W4^eaefore  give  instmctions  how  the 
Vgentixm  of  bleeding  is  to  be  per- 
formed, hot  caution  the  reader  only 
to  attempt  it  in  cases  of  the  greatest 
emergency.  Place  a  handkerchief  or 
piece  of  tape  rather  but  not  too  tightly 
round  the  arm,  about  three  or  four 
iaches  altnve  the  elbow.  This  will 
cause  the  veins  below  to  swell,  and 
become  very  evident.  If  this  is  not 
■lifficieat,  the  hand  should  be  con- 
atantly  and  quickly  opened  an<l  shut 
for  the  same  purpose.  There  will  now 
be  seen,  passing  up  the  middle  of  the 
fure-arm,  a  vein  which,  just  below  the 
bend  of  the  elbow,  sends  a  branch  in- 
wards and  outwards,  each  branch 
■hortly  joining  another  large  vein.  It 
ia  from  the  ouUr  branch  that  the  per- 
aon  ia  to  be  bled.  The  right  arm  is 
the  oae  mostly  operated  on.  The  ope- 
rator should  take  the  lancet  in  his 
right  hand,  between  the  thumb  and 
fint  finger,  place  the  thumb  of  his  left 
hand  on  the  vein  below  the  part  where 
be  is  going  to  bleed  from,  and  then 
gently  thrust  the  tip  of  the  lancet  into 
the  vein,  and,  taking  care  not  to  push 
it  too  deieply,  cut  in  a  gently  carved 


direction,  thus  •",  and  bring  it  oat, 
point  upwards,  at  about  half  an  inch 
from  the  part  of  the  vein  into  which 
he  had  thrust  it.  The  vein  must  be 
cut  lengthways,  and  not  across.  When 
sufficient  blood  has  been  taken  away, 
remove  the  bandage  from  above  the 
elbow,  and  place  the  thumb  of  the  - 
left  hand  firmly  over  the  cut  until  all  ■' 
the  bleeding  cea.ses.  A  small  pad  of 
lint  is  then  to  be  put  over  the  cut, 
with  a  larger  pad  over  it,  and  ihe  two 
kept  in  their  places  by  means  of  a 
handkerchief  or  linen  roller  bound 
pretty  tightly  over  them  and  round 
the  arm. 

When  a  person  is  bled  he  should 
always  be  in  the  standing,  or  at  any 
rate  in  the  sitting,  position  ;  for  if,  as 
is  often  the  case,  he  should  happen  to 
faint,  he  can,  in  most  cases  at  least, 
easily  be  brought  to  again  by  the  ope- 
rator placing  him  flat  on  his  back,  and 
stopping  the  bleeding.  This  i»  of  the 
greatest  importance.  It  has  been  re- 
commended, for  what  supposed  ad- 
vantages we  don't  know,  to  bleed 
people  when  they  are  lying  down. 
Should  a  person,  under  these  circum- 
stances, faint,  what  conld  be  done  to 
bring  him  to  again  ?  The  great  treat- 
ment of  lowering  the  body  of  the  p*- 
tient  to  the  flat  position  cannot  be  fol- 
lowed here.  It  is  in  that  position 
already,  and  cannot  be  placed  lower 
than  it  at  present  is— except,  as  is  most 
likely  to  be  the  case,  under  the 
ground. 

Hhedituj  from  the  Nose.  —  Many 
children,  especially  those  of  a  san- 
guineous teraberament,  are  subject  to 
sudden  dischM'ges  of  blood  from  some 
part  of  the '  body  ;  and  as  all  such 
fluxes  are  in  general  the  result  of  ai 
effort  of  Nature  to  relieve  the  systen. 
from  some  overload  or  pressure,  snch 
discharges,  nnlesii  in  excess,  and  when 
likely  to  produce  debility,  should  not 
be  rashly  or  too  abruptly  checked.  In 
general,  theae  discharges  are  confined 
to  the  anmmer  or  spring  months  of 
the  year,  and  follow  pains  in  the  head, 
a  sense  of  drowsiness,  languor,  or  op- 
pression ;  and,  as  such  svmntoms  ara 
relieved  by  the  loss  of  blootl,  the  hte- 
mmrrhage  should,  to  a  certain  extent. 


^p|ii.,;.yjll|,.i.Hg;jWPjir^ 


.■  '<C-i'''si?*v'W'!sP>»=?Sr- 


ACGIDEKTS  AND  INJURIES. 


K 


be  encouTKged.     When,  however,  the .  cording  to  the  aeat 
bleeding  is  excessi^^  or  returns  too  hage. 
frequently,   it   becoq^  necessary  to 


of  the  haeuio 


necessary 
apply  means  to  subdtiiei  '&r  mitigate  the  j 
amount.  For  this  purpose  the  sudden 
and  unexpected  application  of  cold  is 
itself  sufficient,  in  most  cases,  to  arrest 
the  most  active  hremorrhage.  A  wet 
towel  laid  suddenly  on  the  back,  be- 
tween the  shoulders,  and  placing  the 
child  in  a  recumbent  posture,  is  often 
Sufficient  to  effect  the  object ;  where, 
however,  the  effusion  resists  such 
siiTiplo  means,  napkins  wrung  out  of 
cold  water  must  be  laid  across  the 
forehead  and  nose,  the  hands  dipped  in 
cold  water,  and  a  bottle  of  hot  water 
applied  to  the  feet.  If,  in  spite  of 
these  means,  the  bleeding  continues, 
«  little  fine  wool  or  a  few  Folds  of  lint, 
tied  together  by  a  piece  of  thread, 
must  be  pushed  up  the  nostril  from 
which  the  blood  flows,  to  act  as  a  plug 
and  pressure  on  the  bleeding  vessel. 
When  the  discharge  has  entirely 
ceased,  the  plug  is  to  be  pulled  out 
by  means  of  the  thread.  To  prevent 
a  repetition  of  the  haemorrhage,  the 
body  should  be  sponged  every  morning 
with  cold  water,  and  the  child  put 
under  a  course  of  steel  wine,  have 
open-air  exercise,  and,  if  possible, 
salt-water  bathing.  For  children,  a 
key  suddenly  dropped  down  the  back 
between  the  skin  and  clothes,  will 
often  immediately  arrest  a  copious 
bleeding. 

Spitti-g  of  B'ood,  or  hsemorrhage 
from  the  lungs,  is  generally  known 
from  blood  from  the  stomach  by  its 
being  of  a  brighter  colour,  and  in 
less  quantities,  than  the  latter  which 
is  always  mixed  with  the  half-di- 
gested food.  In  either  case,  rest 
should  be  immediately  enjoined,  total 
abstinence  from  stimulants,  and  a  low, 
poor  diet,  accompanied  with  the  hori- 
zontal pofiition,  and  bott'.es  of  boiling 
water  to  the  feet.  At  the  same  time 
the  patient  should  suck  through  a 
quill,  every  hour,  half  a  wine-glass  of 
water  in  which  ten  or  fifteen  drops  of 
the  elixir  of  vitriol  has  been  mixed, 
and,  till  further  advice  has  been  pro- 
cured,  keep  a  towel  wrung  out  of  cold 
water  on  the  chest  or  stomach,  ac- 
8 


Bites  and  Stings. 

Bites  and  Stinos  may  be  divide 
into  three  kinds. — 1.  Those  of  Insect 
2.  Those  of  Snakes.     3.  Those  of  ] 
and  other  Animals. 

1.   Tiie  Bites  and  Stings  of  Insect^ 
such  as  gnats,  bees,  wasps^  Ac.,  ne«!"" 
cause  very  httle  alarm,  and  are,  seneH 
rally  speaking,  easily  cured.      1"! 
are  very  serious,  however,  when, 
take  place  on  some  delicate  part  of  I 
body,  such  as  near  the  eye,  or  in  i 
throat.     7'Ae  treatment  is  very  simj 
in  most  cases  ;  and  consists  in  takit 
out  the  sting,  if  it  is  left  behind,  wildll 
needle,  and  applying  to  the  part  a  1 
ment  made  of  finely-scraped  chalk  t 
olive-oil,  mixed  together  to  aboiit"1 
thickness  of  cream.  v: 

To  remove  a  Bee  Sting,  pnH- 
sting  out  at  once  with  the  tingen  < 
needle.  Press  a  key  tightly  oret: 
stong  part ;  this  forces  the  poison  « 
wipe  the  place,  suck  it,  and  then  a{ 
the  blue-bag. 

Bathing  the  part  bitten  with  ' 
turpentine  or  warm  vinegar  is  aho 
great  u'e.     If  the  person  feels  fa" 
he  should  lie  quietly  on  his  back, 
take  a  little  braudy-and- water,  ori 
volatile  and  water.     When  the  f 
of  the  throat  is  the  part  stong, 
is  great  danger  of  violent  inflan 
taking  place.     In  this  case,  from  ( 
to  twelve  leeches  should  be 
ately  put  to  the  outside  of  the  1 
and  wnen  they  drop  off,  the 
which  they  had  been  applied  shonld  1 
well  fomented  with  warm  water.    "~ 
inside  of  the  throat  is  to  be  con 
gargled  with  salt  and  water.  Bita  ( 
are  to  sucked.     Rubbing  the  face  I 
hands  well  over  with  plain  olive-oiVI 
fore  going  to  bed,  will  often  keep| 
and    niusquitoes  from    biting  (~ 
the  night.     Strong  scent,  such  i 
de  Cologne,  will  have  the  same  < 

2.  Bites  of  Snakes. — These  are  i 
more  dangerous  than  the  pr 
and  require  more  powerful  remei 
The  bites  of  the  different  kind 
snakes  do  not  all  act  alike,  bat 


iro 


TREATMENT  OF  SNAKE  BITES. 


people  in  dilForent  ways.  Treatment 
of  the  part  bitten. — The  great  tliiug  is 
to  prevent  the  poison  getting  into  the 
blood ;  and,  if  possible,  to  remove  the  j 
whole  of  it  at  once  from  the  body.  A 
pocket-handkerchief,  a  piece  of  tape  ! 
or  oord,  or,  in  fact,  of  anything  tliat ! 
ia  at  hand,  should  be  tied  tightly  ' 
round  the  part  of  the  body  bitten  ;  if 
it  be  the  leg  or  arm,  immediately  (i6o(;e 
the  bite,  and  between  it  and  the  lieart. 
The  bite  should  then  be  mucked  seve- 
ral times  by  any  one  who  is  near. 
Thero  is  no  danger  in  this,  provide  1 
the  person  who  does  it  has  not  gut  the 
•kin  taken  ofif  any  part  of  his  mouth. 
AVhat  haa  been  sucked  into  the  mouth 
should  be  immediately  spit  out  again. 
Bnt  if  those  who  are  near  have  suliici- 
ent  nerve  for  the  operation,  and  a  suit- 
able instrument,  they  should  cut  out 
the  central  part  bitvcn,  and  then  bathe 
tht  wound  for  some  time  with  warm 
water,  to  make  it  bleed  freely.  The 
wound  should  afterwards  be  rubbed 
with  a  stick  of  lunar  caustic,  or,  what 
is  better,  a  solution  of  this  —  sixty 
grains  of  lunar  caustic  dissolved  in  an 
ounce  of  water— shoulil  be  dropped 
into  it.  The  band  should  be  kept  on 
the  part  during  the  whole  of  the  time 
that  these  means  are  being  adopted. 
The  wonnd  should  afterwards  be  co- 
vered with  lint  dipped  in  cold  water. 
The  best  plan,  howeve',  to  be  ailoi>tecl, 
if  it  can  be  managed,  is  the  following  : 
— Take  a  common  wine-glass,  and, 
holding  it  upside  down,  put  a  lighted 
eandle  or  a  spirit-lamp  into  it  for  a 
minute  or  two.  This  will  take  out 
the  air.  Then  clap  the  glass  suddenly 
over  the  bitten  part,  and  it  will  become 
attached,  and  hold  on  to  the  flesh. 
The  glass  being  nearly  empty,  the 
blood  containing  the  poison  wil!,  in 
consequence,  flow  into  it  from  the 
wound  of  its  own  accord.  This  pro- 
cess should  be  repeated  three  or  four 
times,  and  the  wonnd  sucked,  or 
washed  with  warm  water,  before  each 
application  of  the  glass.  As  a  matter 
of  course,  when  the  glass  is  removed, 
all  the  blood  should  be  washed  out  of 
it  before  it  is  applied  again.  Coii-iii- 
tulioncU  Treatment.  — There  is  mostly 
at  firitt  great  depression  of  strength  in 


these  cafes,  and  it  is  therefore  requi- 
site to  give  some  stimulant ;  a  glass  of 
hot  brandy  -  and  -  water,  or  twenty 
drops  of  sal-volatile,  is  the  beit  that 
c.in  be  given.  When  the  strength  has 
returr.c<l,  and  if  the  patient  has  not 
already  been  sick,  a  little  mustard  in 
hot  water  should  be  given,  to  make 
him  so.  If,  on  the  other  hand,  as  is 
often  the  case,  the  vomiting  is  exces- 
sive, a  Irrgc  mustfivd  poultice  should 
be  placed  over  the  stomach,  and  a  grain 
of  solid  opium  swallowed  in  the  form 
of  a  pill,  for  the  purpose  of  stopping  it. 
Only  one  of  these  pills  should  De  given 
by  a  non-professional  person.  In  all 
cases  of  bites  from  snakes,  send  for 
a  surgeon  as  quickly  as  possible,  and 
act  according  to  the  above  directions 
until  he  arrives.  If  he  is  within  any 
reasouaUle  distance,  content  yourself 
by  putting  on  the  band,  sucking  the 
wound,  ajiplying  the  glass,  and  if 
necessary,  giving  a  little  brandy-and- 
water. 

3.  Dilrx  of  Do^K. — For  obvious  rea- 
sons, these  kinils  of  bites  are  more 
freiiueiitly  met  with  than  those  of 
snakes.  'J'/if  treotnifut  is  the  same  as 
that  for  snake-biteii,  more  especially 
that  of  the  bitten  part.  The  majority 
of  writers  on  the  subject  are  in  favour 
of  keeping  the  wound  open  as  long  as 
possible.  Tliis  may  be  done  by  put- 
ting a  few  beans  on  it,  and  then  by 
applying  a  large  liuseed-meal  poultce 
over  them. 

Injnriea  and  Accidents  to 
Bones. 

Dishcntion  of  Bone*.  — When  the  end 
of  a  bone  is  pushed  out  of  its  natiir.il 
position,  it  IS  said  to  be  dislocated. 
This  may  be  caused  by  violence,  dis- 
ease, or  natural  weakness  of  the  parts 
about  a  joint.  Symptoms. — Deformity 
about  the  joint,  with  unnatural  pro- 
minence at  one  part  and  depression  at 
another.  The  hmb  may  be  shorter  or 
longer  than  usual,  and  is  stiff  ami  un- 
able to  be  moved,  differing  in  these 
last  two  respects  from  a  broken  limb, 
which  is  mostly  shorter,  never  longer 
than  usual,  and  which  is  always  more 
moveable.  Treatment. — So  much  prac- 
tical science  and  tact  are  re<juisite  in 


ACCIDENTS  AND  INJURIES. 


171 


erder  to  bring  a  dislocated  bone  into 
its  proper  position  again,  that  we 
■trougly  advise  the  reader  never  to 
interfere  in  these  cases ;  nnless,  in- 
deed, it  is  altogether  impossible  to  ob- 
tain the  services  of  a  surgeon.  But 
because  any  one  of  us  may  very  possi- 
bly be  placed  in  that  emergency,  we 
give  a  few  rou  ,'h  rules  for  the  reader's 
guidance.  In  the  iii.st  place  make  the 
joint,  from  wliicli  the  bono  has  been 
displaced,  perfectly  steady,  either  by 
fi.xiiig  it  to  some  lirm  object  or  else 
by  holdiug  it  with  the  hands ;  then 
pull  the  dislocated  bone  in  a  direction 
towards  the  place  from  which  it  has 
been  thrust,  so  that,  if  it  moves  at 
all  from  its  unnatural  position,  it  may 
have  the  best  chance  of  returning  to 
its  proper  place.  Do  not,  however, 
pull  or  press  against  the  parts  too  vio- 
lently, as  you  may,  perhaps,  by  doing 
■o,  rupture  blood-vesaela,  and  produca 
most  serious  consequences.  When 
you  do  attempt  to  reduce  a  dislocated 
Done,  do  it  as  quickly  as  possible  after 
the  accident  has  taken  place,  every 
hour  making  the  operation  more  ditU- 
cult.  When  the  patient  is  very  strong, 
be  may  be  put  into  a  warm  bath  until 
he  feels  faint,  or  have  sixty  drops  of 
antimonial  wine  given  him  every  ten 
minutes  until  he  feels  sickish.  These 
two  means  are  of  gre.'»t  use  in  relaxing 
the  muscles.  If  the  bone  has  been 
brought  back  again  to  its  proper  place, 
keep  it  there  by  means  of  bandages  ; 
and  if  there  is  much  pain  about  the 

i'oint,  apply  a  cold  lotion  to  it,  and 
Lcep  it  perfectly  at  rest.  The  lotion 
should  be,  a  dessert-spoonful  of  Gou- 
lard's extract,  and  two  table-spoonfuls 
of  vinegar,  mixeil  in  a  pint  of  water. 
Leeches  are  sometimes  necessary.  Un- 
less the  local  pain,  or  general  feverish 
symptoms,  are  great,  the  ]>atient's  diet 
should  be  the  same  as  usual.  Dislo- 
cations may  be  reduced  a  week,  or 
even  a  fortnight,  after  they  have  taken 
place.  As,  therefore,  although  the 
sooner  a  bono  is  reduced  the  better, 
there  is  no  very  grtat  emergency,  and 
as  the  most  seiious  consequences  may 
follow  improper  or  too  violent  treat- 
ment, it  is  always  better  for  people  in 
tbeMt  caHes  to  do  too  little  than  too 


much ;  inasmuch  as  the  good  which  has 
not  yet  may  still  be  done,  whereas  the 
evil  that  has .  been  done  cannot  so 
easily  bo  undone. 

Fractures  of  Bones.  —  Symptorm.  — ■  ^ 
1.  Deformity  of  the  part.  2.  Unnatu-  '''•I' 
ral  looseness.  3.  A  grating  sounil 
when  the  two  ends  of  the  broken  bone 
are  rubl)ed  together.  4.  Loss  of  natu- 
ral motion  and  power.  In  some  casou  ? 
there  is  also  shortening  of  the  limb. — 
Fracture  takes  place  from  several  .  I 
causes,  as  a  fall,  a  blow,  a  squeeze, 
and  sometimes  from  the  violent  action  \. 
of  muscles.  Trealmettt.  —  In  cases  -  ^ 
where  a  surgeon  cannot  bo  procured  .  ;i 
immediately  after  the  accident,  the  '  ' 
following  general  rules  are  offered  for 
the  reader  s  guidance  :  —  The  brokep 
limb  should  oe  placed  and  kept  ai 
nearly  as  possible  in  its  uaturtd  po- 
sition. This  is  to  be  done  by  tirsi 
pulling  the  two  portions  of  the  bou« 
m  opposite  directions,  until  the  limb 
becomes  as  long  As  the  opposite  ouo, 
and  then  by  applying  a  splint,'  and 
binding  it  to  the  part  by  means  of 
a  roller.  When  there  is  no  defor- 
mity, the  jiuUing  is  of  course  on- 
necessary.  If  there  is  much  swelling 
about  the  broken  part,  a  cold  lotion  ia 
to  be  applied.  This  lotion  {which  uM 
will  call  lotion  No.  1)  may  be  thus 
made  : — Mix  a  dessert-spoonful  of 
Goulard's  extract  and  two  table-spoon- 
fuls  of  vinegar  in  a  pint  of  water. 
When  the  leg  or  arm  is  broken,  al- 
ways, if  possible,  get  it  to  the  same 
length  and  form  as  the  opposite  limb. 
The  broken  part  should  be  kept  per- 
fectly quiet.  When  a  broken  liml>  is 
deformed,  and  a  particular  muscle  is 
on  the  stretch,  place  the  limb  in  such 
a  position  as  will  relax  it.  This  will 
in  most  cases  cure  the  deformity. 
Brandy  and  water,  or  sal-voIatile  and 
water,  are  to  be  given  when  the 
patient  is  faint.  Surgical  aid  should, 
of  course,  be  procured  as  soon  as  pos- 
sible 

Joints,  Ii^nries  to.— All  kinds 
of  injuries  to  joints,  of  whatever  de- 
scription, reqmre  particular  attention, 
in  consequence  of  the  violent  inflam- 
mations which  are  so  liable  to  takf 
place  in  these  parU  of  tite  body,  and 


m 


BRUISES  AND  CUTS. 


vriiich  do  so  much  mischief  in  a  little 
time.  The  joint  injured  should  al- 
ways be  kept  perfectly  at  rest;  and 
when  it  is  very  painful,  and  the  skin 
about  it  red,  swollen,  hot,  and  shining, 
at  the  same  time  that  the  patient  has 
general  feverish  symptoms,  such  as 
great  thirst  and  head-ache — leeches, 
itnd  when  they  drop  off,  warm  poppy 
fomantations,  are  to  be  applied;  the 
No.  I  pills  above-mentioned  are  to  be 
given  (tM'o  are  a  dose  for  a  grown  per- 
son) with  a  black  draught  three  hours 
afterwards.  •  Give  also  two  table- 
spoonfuU  of  the  fever-mixture  every 
four  hours,  and  keep  the  patient  on 
low  diet.  When  the  injury  and 
■weUing  are  not  very  great,  warm  ap- 

Slications,  with  rest.  Tow  diet,  and  a 
oee    of    aperient  medicine,   will    be 
•offioient.    When  a  joint  has  received 
a  penetrating  wound,  it  will  require 
the  most  powerful  treatment,  and  can 
only  bo    properly  attended  to    by  a 
surgeon.     The  patient's  friends  will 
have  to  use  their  own  judgment  to  a 
great  extent  in  these  and    in    many 
other  cases,  as  to  when  leeches,  fever 
mixture,  Ac,  are  necessary.    A  uni- 
versal rule,  however,  without  a  single 
exception,  >«  altcays  to  rest  a  joint  well 
after  it  has  been  injured  in  any  way 
whatever,  to  purge  the  patient,  and 
to  keep  him  on  low  diet,  without  beer, 
unless    he    has    been    a    very    great 
drinker  indeed,  in  which  case  he  may 
still  be  allowed  to  take  a  little;  for  if 
the  stimulant  that  a  person  has  been 
accustomed  to  in  excess  be  all  taken 
away  at  once,  he  is  very   likely  to 
have  an  attack  of  delirium  tremens. 
The  quantity  given  should  not,  how- 
erer,  D9  much — say  a  pint,  or,  at  the 
most,    a  pint  and   a  half    per   day. 
Rubbing  the  joint  with  opodeldoc,  or 
the  application  of  a  blister  to  it,  is  of 
great  ~  service    in    taking    away   the 
thickenings,  which  often  remain  after 
all  heat,  pain,  and  redness  have  left 
an  injured  joint.     Great  care  should 
1>e  observed  in  not  using  a  joint  too 
nuickly  after  it   has    been    injured, 
when  the  shoulder-joint  is  the  one 
injured,   the   arm   should    be   bound 
tightly  to  the  body  by  means  of  a 
liaeB  or  flannel  roller,  and  the  elbow 


raised  ;  when  the  elbow,  it  should  be 
kept  raised  in  the  straight  position, 
on  a  pillow  ;  when  the  wrist,  it  should 
be  raised  on  the  chest,  and  suspended 
in  a  sling  ;  when  the  knee,  it  should 
be  kept  in  the  straight  position  ;  and, 
lastly,  when  the  aukle,  it  should  be 
a  little  raised  on  a  pillow. 

Bruises,  Iiacerations,  and 
Cuts. — Wherever  the  bruise  may  be, 
or  however  swollen  or  discoloured  the 
skin  may  become,  two  or  three  appli- 
cations of  the  extract  of  lead,  kept  to 
the  part  by  means  of  lint,  will,  in  an 
hour  or  little  more,  remove  all  pain, 
swelling,  and  tenderness.  Simple  or 
clean  cuts  only  require  the  edges  of 
the  wound  to  be  placed  in  their  exact 
situation,  drawn  close  together,  and 
secured  there  by  one  or  two  slips  of 
adhesive  plaster.  When  the  wound, 
however,  is  jagged,  or  the  flesh  or 
cuticle  lacerated,  the  parts  are  to  be 
laid  as  smooth  and  regular  as  possible, 
and  a  piece  of  lint,  wetted  in  the  ex- 
tract of  lead,  laid  upon  the  wound, 
and  a  piece  of  greased  lint  placed 
above  it  to  prevent  the  dressing  stick- 
ing ;  the  whole  covered  over  to  pro 
tect  from  injury,  and  the  part  dressed 
in  the  same  manner  once  a  day  till 
the  cure  is  effected.  (See  also  p.  143). 

Bruises  and  their  Treat- 
ment.— The  best  application  for  a 
bruise,  be  it  large  or  small,  is  moiFt 
warmth ;  therefore,  a  warm  bread- 
and-water  poultice  in  hot  moist  flan- 
nels should  be  put  on,  as  they  supple 
the  skin.  If  the  bruise  be  very 
severe,  and  in  the  neighbourhood  of  a 
joint,  it  will  be  well  to  apply  ten  or 
a  dozen  leeches  over  the  whole  bruised 
part,  and  afterwards  a  poultice.  But 
leeches  should  not  be  put  on  young 
children.  If  the  bruised  part  be  the 
knee  or  the  ankle,  walking  should 
not  be  attempted  till  it  can  be  per- 
formed without  pain.  Inattention  to 
this  point  often  lays  the  foundation 
for  serious  mischief  in  these  joints, 
especially  in  the  case  of  scrofulous 
persons.  In  all  conditions  of  bruise* 
occurring  in  children,  whether  swel- 
lings or  abrasions,  no  remedy  is  so 
quick  or  certain  of  effecting  ^.cure  a« 


(Ste  Dirtiiiutu/or  EKapiugJmn  J-trt,f.  y)i^ 


Tf/cct/.  173 


■  \'        '-Iv- ,    ..,.>  iii.a 


Sir- 


ACCIDENTS  AND  INJURIES. 


171 


fhe  pure  extract  of  lead  applied  to 
the  part.    (See  also  p.  143.) 

Bums  and  Scald*. 

Bums  and  Scalds  being  essen- 
tially the  8ame  in  all  particulars,  and 
differing  only  in  the  manner  of  their 
production,  may  be  spoken  of  toge- 
ther. As  a  general  rule,  scalds  are 
less  severe  than  burns,  because  the 
heat  of  water,  by  which  are  mostly 
produced,  is  not,  even  when  it  is  boil- 
ing. 80  intense  as  that  of  tiame  ;  oil, 
however,  and  other  liquids,  whose 
boiling-point  is  high,  produce  scalds 
of  a  very  severe  nature.  Bums  and 
scalds  have  been  divided  into  three 
classes.  The  first  class  comprises 
those  where  the  burn  is  altogether 
superficial,  and  merely  reddens  the 
skiu  ;  the  second,  where  the  injury  is 
greater,  and  we  get  little  bladders 
containing  a  fluid(called  serum)  dotted 
over  the  aflfected  part  ;  in  the  third 
class  we  get,  in  the  case  of  burns,  a 
charring,  and  in  that  of  scalds,  a 
■oftening  or  pulpiness,  perhaps  a  com- 
plete and  immediate  separation  of 
the  part.  This  may  occur  at  once,  or 
in  the  course  of  a  little  time.  The 
pain  from  the  second  kind  of  burns 
is  much  more  severe  than  that  in  the 
other  two,  although  the  danger,  as  a 
general  rule,  is  le.ss  than  it  is  in  the 
third  class.  These  injuries  are  much 
more  dangerous  when  they  take  place 
on  the  trunk  than  when  they  happen 
on  the  arms  or  legs.  The  danger 
arises  more  from  the  extent  of  surface 
that  is  burnt  than  from  the  depth  to 
which  the  bum  goes.  This  rule,  of 
course,  has  certain  exceptions ;  be- 
cause a  small  bum  on  the  chest  or 
belly  penetrating  deeply  is  more  dan- 
gerous than  a  more  extensive  bnt 
superficial  one  on  the  arm  or  leg. 
When  a  person's  clothes  are  in  flames, 
the  best  way  of  extinguishing  them 
is  to  wind  a  rug,  or  some  thick  mate- 
rial, tightly  round  the  whole  of  the 
body. 

Treatment  of  the  First  Class  of  Burns 
and  Scalds. — Of  the  part  ajfected. — 
Cover  it  immediately  with  a  good 
coating  of  common  Bour,  or  better 
•till  with  finely -powdered  whiting,  or 


■'.5 


cotton-wool  with  flour  dredged  well 
into  it.  The  great  thing  ia  to  keep 
the  afifected  surface  of  the  skin  from 
the  contact  of  the  air.  The  part  will 
shortly  get  well,  and  the  skin  may  or 
may  not  peel  ofi'.  Constitutional  Treat- 
ment. — If  the  burn  or  scald  is  not 
extensive,  and  there  is  no  prostration 
of  strength,  this  is  very  simple,  and 
consists  in  simply  giving  a  little 
aperient  medicine — pills  (No.  2),  M 
follows  : — Mix  5  grains  of  blue  pill 
and  the  same  quantity  of  compound 
extract  of  colocynth,  and  make  into 
two  pills — the  dose  for  a  full-grown 
person.  Three  hours  after  the  pilla 
give  a  black  draught.  If  there  ar« 
general  symptoms  of  fever,  such  aa 
hot  skin,  thirst,  head-ache,  &o.,  &c., 
two  tablespoonfuls  of  fever-mixture 
are  to  be  given  every  four  hours.  .  -i 
The  fever-mixture,  we  remind  our  '.7/; 
readers,  is  made  thus  : — Mix  a  drachm 
of  powdered  nitre,  2  drachms  of  car-  ^ 
bonate  of  potash,  2  teaspoonfuls  otjgM 
antimonial  wine,  and  a  taolespoonful^^ 
of  sweet  spirits  of  nitre,  in  half  • 
pint  of  water. 

Second  Class.  Local  Treatment. — 
As  the  symptoms  of  these  kinds  of 
bums  are  more  severe  than  those  of 
the  first  class,  so  the  remedies  appro- 
priate  to  them  are  more  powerfuL 
Having,  as  carefully  as  possible,  re- 
re  oved  the  clothes  from  the  burnt 
surface,  and  taking  care  not  to  break 
the  bladders,  spread  the  following 
liniment  (No.  i)  on  a  piece  of  linen 
or  lint — not  the  fluj'y  side — and  apply 
it  to  the  part ;  the  liniment  should 
be  equal  parts  of  lime-water  and  lin- 
seed-oil, well  mixed.  If  the  bum  is 
on  the  trunk  of  the  body,  it  is  better 
to  use  a  warm  linseed-meal  poultice. 
After  a  few  days  dress  the  wound 
with  Turner's  cerate.  If  the  bum 
is  at  the  bend  of  the  elbow,  place  the 
aim  in  the  straight  position  ;  for  if  it 
is  hent,  the  skin,  when  healed,  will  be 
contracted,  and  the  arm,  in  all  pro- 
bability, always  remain  in  the  same 
unnatural  position.  This,  indeed, 
applies  to  all  parts  of  the  body ; 
therefore,  always  place  the  part  af- 
fected in  the  most  stretched  position 
possible.     Conttitutional  TrtalmaU,— 


•'jig^S^^*:^',?" 


174 

The  sAoie  kind  of  trMttment  is  to  be 
used  as  for  the  first  clmss,  only  it  most 
be  more  powerful.  Stimulants  are 
more  often  necessary,  but  must  be 
given  with  great  caution.  If,  as  is 
often  the  case,  there  is  great  irrita- 
bility and  restlessuess,  a  dose  of 
opium  (paregoric,  in  doses  of  from 
aiixty  to  a  hundred  drops,  according 
to  age,  is  best)  is  of  great  service. 
The  feverish  symptoms  will  require 
aperient  medicines  and  the  fever- 
mixture.  A  drink  made  of  about  a 
tablespoonful  of  cream  of  tartar  and 
a  little  lemon-juice,  in  a  quart  of 
warm  water,  allowed  to  cool,  is  a 
very  nice  one  in  these  cases.  The 
diet  throughout  should  not  be  too 
low,  especiallv  if  there  is  much  dis- 
charge from  the  wound.  After  a  few 
^ays  it  ia  often  necessary  to  give 
wine,  ammonia,  and  strong  beef-tea. 
Theaa  should  be  had  recourse  to 
when  the  tongue  gets  dry  and  dark 
and  the  pulse  weak  and  frequent.  If 
there  should  be,  al^er  the  lapse  of  a 
week  or  two,  pain  over  fine  particular 
part  of  the  belly,  a  t  i>ter  should 
be  put  on  it,  and  a  powder  of  mercury 
Mid  chalk — grey  powder  and  Dover's 
ponder  (two  grains  of  the  former  and 
five  of  the  latter)  given  three  times  a 
day.  Affections  of  the  head  and 
chest  alao  frequently  occur  as  a  con- 
sequence of  these  kinds  of  burns,  but 
DO  one  who  is  not  a  medical  man  can 
treat  them. 

Third  Claw. — These  are  so  severe 
•s  to  make  it  impossible  for  a  non- 
professional person  to  be  of  much  ser- 
vice in  attending  to  them.  When 
they  occur  a  surgeon  should  always 
be  sent  for.  Until  he  ari.xes,  how- 
ever, the  following  treatment  i-hould 
be  adopted  : — Place  the  patient  full 
length  on  his  back,  and  keep  him 
warm.  Apply  fomentations  of  flan- 
nels wrung  out  of  boiling  water  and 
sprinkled  with  spirits  of  turpentine 
to  the  pArt,  and  give  wine  and  sal- 
▼olatil*  in  soch  quantities  as  the 
prostration  of  strength  requires  ;  al- 
ways bearing  in  mind  the  great  fact 
that  you  have  to  steer  between  two 
quicksands— death  from  present  pros- 
to«4un  and  death  from  future  excite- 


BURXS  AND  SCALDS. 


ment,  which  will  always  bs  increased 
in  proportion  to  the  amount  of  8ti> 
mulaiits  given.  Give,  therefore,  only 
just  as  much  as  is  absolutely  neces- 
sary to  keep  life  in  the  body. 

Concussion  of  Brain— 6tnu- 
ninjf. — This  may  be  caused  by  a  blow 
or  a  fall.  Synipiow)i—(Jold  skin;  v  enk 
pulse;  almost  lo'^al  insenf^ibih  yj 
alow,  weak  breathing  ;  pupil  of  tiie 
eye  sometimes  bigger,  sometimes 
smaller,  than  natural  ;  inability  to 
move  ;  unwillingness  to  answer  when 
spoken  to.  These  symptoms  come  on 
directly  after  the  accident.  Treatmmt. 
— Place  the  patient  quietly  on  a  warm 
bed,  send  for  a  surgeon,  and  do  no- 
thing else/or  the  Jint  four  or  tixhoura. 
.\fter  this  time  the  skin  will  become 
hot,  the  pulse  full,  and  the  patient 
feverish  altogether.  If  the  surgeon 
has  not  arrived  by  the  time  these 
symptoms  have  set  in,  shave  the  pa- 
tient's head,  and  apply  the  foUowuio; 
lotion  (No.  2) :  Mix  naif  an  ounce  of 
sal-ammoniac,  two  tablespoonfuls  of 
vinegar,  and  the  same  quantity  of 
gin  or  whisky,  in  half  a  pint  of 
water.  Then  give  this  pill  (No.  1) : 
Mix  five  grains  of  calomel  and  the 
i^ame  quantity  of  antimonial  powder 
with  a  little  bread-crumb,  and  make 
into  two  pUls.  Give  a  black  draught 
three  hours  after  the  pill,  and  two 
tablespoonfuls  of  the  above-mentioned 
fever-mixture  every  four  hours.  Keep 
i)n  low  diet.  Leeches  are  sometimes 
to  'oe  applied  to  the  head.  These  • 
cafes  are  often  followed  by  violent 
inflammation  of  the  brain.  They 
can,  therefore,  only  be  attended  to 
properly  throughout  by  a  surgeon. 
The  great  thing  for  people  to  do  in 
i  these  cases  is — nothing  ;  contenting 
I  themselves  with  putting  the  patient 
to  bed,  and  waiting  the  arrival  of  a 
surgeon. 
I     The  Cholera,  and  Ant-amnal 

I  Complaints.— To  oppose  cholera, 
I  there  seems  no  surer  or  better  means 
'  than  cleanliness,  sobriety,  and  ju- 
,  dicious  ventilation.  Where  there  is 
I  dirt,  that  is  the  place  for  choleia; 
;  where  windows  and  doors  are  kept 
I  most  jealously  shut,  there  cholera  will 
find  easiest  eutrauce;  and  people  »]iO 


ACCIDENTS  AND  INJURIES. 


ns 


indulge  iu  intemperate  diet  during  the 
hot  days  of  autumn,  are  actually 
courting  death.  To  repeat  it,  cleanli- 
ness, sobriety,  and  free  ventilation 
almost  always  defy  the  pestilence  ; 
but  in  case  of  attack,  immediate  re- 
course should  be  had  to  a  physician. 
The  faculty  say  that  a  large  number 
of  lives  have  been  lost  in  many  sea- 
sons solely  from  de'ay  in  seeking 
medical  assist-ince.  'i'hey  even  assert 
that,  taken  early,  the  clio'eva  is  by  no 
means  a  fatal  disorder.  The  copious 
use  of  salt  is  reconmiended  on  very 
excellent  authority.  Other  autumnal 
complaints  there  are,  of  which  diar- 
rhoea is  the  worst  example.  They 
oome  on  with  pain,  flatulence,  sickness, 
with  or  without  vomiting,  followed 
by  loss  of  appetite,  general  lassitude, 
and  weakness.  If  attended  to  at  the 
first  appearance  they  may  soon  be 
conquered ;  for  which  purpose  it  is 
necessary  to  assist  nature  in  throwing 
otf  the  contents  of  the  bow  els,  which 
may  be  done  by  means  of  the  following 
prescription : — Take  of  calomel  'A  ^vxin", 
rhubarb  8  grains  ;  mix,  and  take  it  in 
a  little  honey  or  jelly,  and  rejjeat  the 
Jose  three  times,  at  the  intervals  of 
four  or  five  hours.  The  next  purpose 
to  be  answered  is  the  defence  of  the 
lining  membrane  of  the  intestines  from 
their  acrid  contents,  which  will  lie 
best  effected  by  drinkint;  copiously  of 
linseed  tea,  or  of  a  drink  made  by 
pouring  boiling  water  on  quince-seeds, 
which  are  of  a  very  mucilaginous  n.i- 
ture;  or,  what  is  still  better,  full 
draughts  of  whey.  If  the  complaint 
continue  after  these  means  have  been 
employed,  some  astringent  or  binding 
medicine  will  be  required,  as  the  sub- 
joined :—  Take  of  prepared  chalk  2 
drachm.%  cinnamon -water  7  oz.,  syrup 
of  poppies  I  oz. ;  mix,  and  take  3  table- 
spoonfuls  every  four  hours.  Should 
this  fail  to  complete  the  cure,  ^  oz.  of 
tincture  of  catechu,  or  of  kino,  may 
be  added  to  it,  and  then  it  will  seldom 
fail;  or  a  teaspoonful  of  kino  alone, 
with  a  little  water,  every  three  hours, 
till  the  diarrhoea  is  checked.  While 
my  symptoms  of  derangement  are 
ftretent,  particular  attention  must  b« 
{•aid  to  the  diet,  which  should  be  of  » 


soothing,  lubricating,  and  light  nature, 
as  instiutced  in  veal  or  chicKen  broth, 
which  should  contain  but  little  salt. 
Rice,  batter  aniTIJread  puddings  will 
be  generally  relished,  and  be  eaten 
with  advant.age;  but  the  stomach  is  too 
much  impaired  to  digest  food  of  a  more 
solid  nature.  Indeed,  we  should  give 
that  organ,  together  with  the  bowels, 
aa  little  trouble  as  possible,  while  thej 
are  so  incapable  of  acting  in  their  ac- 
customed manner.  Much  mischief  is 
frequently  produced  by  the  absurd 
practice  of  taking  tincture  of  rhubarb, 
which  is  almost  certain  of  aggravating 
that  species  of  disorder  of  which  we 
have  now  treated ;  for  it  is  a  spirit  aa 
strong  as  brandy,  and  cannot  fail  of 
producing  harm  upon  a  surface  which 
IS  rendered  tender  by  the  formation 
and  contact  of  vitiated  bile.  Bat  onr 
last  advice  is,  upon  the  first  appear- 
ance of  such  symptoms  as  are  above 
detailed,  have  immediate  recourse  to  a 
doctor,  where  possible. 

Ginger  Plastfr,  good  for  faef-<u3\t. — 
Take  a  piece  of  brown  paper,  cut  it 
the  size  of  the  cheek,  put  it  into  a 
!  saucer,   with  just  enough  brandy  to 
I  soak   it  —  very  little   brandy  will  do 
I  this  ;  then  powder  the  paper  well  with 
powdered  or  grated  ginger  ;  put  it  OB 
the  face  cold  and  wet,   and  let  it  re- 
main on  till  the  paper  gets  dry.     Yon 
I  may  use  this  remedy  with  the  great- 
I  est  safety,   putting  a  plaster  on  the 
'  same  part  of  the  face  even  twice  a 
!  day  without  any  fear  of  making  the 
skin  tender.     When  put  on  at  night 
it  will  often  give  sleep  and  ease  when 
other  applications  have  quite  failed  to 
do  so,  and  you  need  not  disturb  the 
sitfferer  to  take  ofT  the  brown  paper 
when  dry  ;  it  will  do  no  harm  even  if 
it  remains  on  all  night.     The  ginger 
will  not  irritate  the  skin. 

Tincture  of  Arnica  for  Bruii-M,  Sc. 
— Tincture  of  arnica  is  often  an  excel- 
lent  remedy  for  bruises. 

Substances  in  the  Eye.-^To 

reniove  fine  particle?  of  gravel,  lime, 
&c.,  the  eye  should  be  syringed  with 
lukewarm  water  till  free  from  them. 
Be  particular  not  to  worry  the  eye, 
under  the  impression  that  the  aub- 


■^y:,cf^. 


■^^;r.  . 


m 


EYE  AFFECTIONS. 


■tukoe  u  still  there,  which  the  enlarge- 
ment of  aome  of  the  minute  vessels 
makes  the  patient  believe  is  actually 
the  case. 

Sore  Syes.  —  Incorporate  tho- 
roughly, in  a  glass  imortar  or  vessel, 
one  part  of  strong  citron  ointment 
with  three  parts  of  sp>ermaceti  oint- 
ment. ITse  the  mixture  night  and 
morning,  by  placing  a  piece  of  the  bize 
of  a  pea  in  the  corner  of  the  eye 
affected. — Only  to  be  used  in  cases  of 
chronic  or  long-standing  inflammation 
of  the  organ,  or  its  lids. 

liime  in  tlie  Eye. — Bathe  the 
eye  with  a  little  weak  vinegar  and 
water,  and  carefully  remove  any  little 
piece  of  lime  which  may  be  seen,  with 
a  feather.  If  any  lime  has  got  en- 
tangled in  the  eyelashes,  carefully 
clear  it  away  with  a  bit  of  soft  linen 
soaked  in  vinegar-and-watcr.  Violent 
inflammation  is  sure  to  follow;  a  smart 
purge  must  be  therefore  administered, 
and  in  all  probability  a  blister  must 
be  applied  on  the  temple,  behind  the 
ear,  or  nape  of  the  neck. 

8ty6  in  tlie  Eye. — Styes  are  lit- 
tle abscesses  which  form  between  the 
root*  of  the  eyelashes,  and  are  rart*y 
larger  than  a  small  pea.  The  best  way 
to  manage  them  is  to  bathe  them  fre- 
qnently  with  warm  water,  or  in  warm 
poppy-water,  if  very  painful.  When 
they  have  burst,  use  an  ointment  com- 
posed of  one  part  of  citron  ointment 
and  four  of  spermaceti,  well  rubbed 
together,  and.  smear  along  the  edge  of 
the  eyelid.  Give  a  gram  or  two  of 
calomel  with  5  or  8  grains  of  rhubarb, 
according  to  the  age  of  the  child,  twice 
a  week.  The  old-fashioned  and  appa- 
rently absurd  practice  of  rubbing  the 
•tye  with  a  rine,  is  as  good  and  speedy 
a  cure  as  that  by  any  process  of  medi- 
cinal application ;  though  the  number 
of  times  it  is  rubbed,  or  the  quality  of 
the  ring  and  direction  of  the  strokes, 
has  nothing  to  do  with  its  success. 
The  pressure  and  the  friction  excite 
the  vessels  of  the  part,  and  cause  an 
absorption  of  the  enused  matter  under 
the  eyelash.  The  edge  of  the  nail  will 
answer  as  well  as  a  ring. 

Inflammation  of  tlie  XSyelids. 
^Th«  following  ointment   has   been 


found  very  beneficial  in  inflammations 
of  the  eyeball  and  edges  of  the  eyelids : 
— Take  of  prepared  calomel  I  scruple; 
spermaceti  ointment,  J  oz.  Mix  them 
well  together  in  a  glass  mortar :  apply 
a  small  quantity  to  each  corner  of  the 
eye  every  night  and  morning,  aiid  also 
to  the  edges  of  the  lids,  if  they  are 
affected.  If  this  should  not  eventually 
remove  the  inflammation,  elder-tiower 
Mater  may  be  applied  three  or  four 
times  a  day,  by  means  of  an  eye-cup. 
The  bowels  sliould  be  kept  in  a  laxa- 
tive state  by  taking  occasionally  a 
quarter  of  an  ounce  of  Cream  of  Tartar 
or  Epsom  salts. 

Fasting, — It  is  said  by  many  able 
physicians  that  fasting  is  a  means  of 
removing  incipient  disease,  and  of  Re- 
storing the  body  to  its  customary 
healthy  sensations.  Howard,  the  cele- 
brated philanthropist  (says  a  writer), 
used  to  fast  one  day  in  every  week. 
Napoleon,  when  he  felt  bis  system 
unstrun:;,  suspended  his  wonted  repast, 
and  took  his  exercise  on  horseback. 

Convolsiona. 

Convulsions  come  on  so  suddenly, 
often  without  the  slightest  warning, 
and  may  prove  fatal  so  quickly,  that 
all  people  should  be  acquamted  at  leait 
with  their  leading  symptoms  and  treat- 
ment, as  a  few  moments,  more  or  less, 
will  often  decide  the  question  between 
life  and  death.  The  treatment,  in 
very  many  cases  at  least,  to  be  of  the 
slightest  use,  should  be  imviediate,  as 
a  person  in  a  fit  (of  apoplexy,  for  in- 
stance) may  die  while  a  surgeon  is 
being  fetched  from  only  the  next 
street.  We  shall  give,  as  far  as  the 
fact  of  our  editing  a  work  for  non- 
professional readers  will  permit,  the 
peculiar  and  distinctive  symptoms  of 
the  various  kinds,  and  the  immediate 
treatment  to  be  adopted  in  each  case. 
Apoplexy.  —These  fits  may  be 
divided  into  two  kinds  —the  Urong 
and  the  weak. 

I  The  Strong  Kind.  —  These  cases 
mostly  occur  in  stout,  strong,  short- 
necked,  bloated-faced  people,  who  are 

I  in  the  habit  of  living  well.  Symptom*. 
— The  patient  may  or  may  not  hav« 
had  headache,  sparks  before  his  eye< 


*'-V 


APOPLEXY  AND  EPILEPSY. 


ffi 


with  confusion  of  ideas  and  giddiness, 
for  a  day  or  two  before  the  attack. 
When  it  takes  place  he  falls  down 
insensible;  the  body  becomes  para- 
lyzed, generally  more  so  on  one  side 
than  the  other ;  the  face  and  head  are 
hot,  and  the  bloodvessels  about  them 
swollen;  the  pupils  of  the  eyes  are 
larger  than  natural,  and  the  eyes 
themse'.ves  are  fixed;  the  mouth  is 
mostly  drawn  down  at  one  corner ;  the 
breathing  is  like  loud  snoring;  the 
pulse  full  and  hard.  Treatment. — 
Pla^e  the  patient  immediately  in  bed, 
■with  his  bead  well  raised;  take  off 
everything  that  he  has  round  his  neck, 
and  bleed  freely  and  at  once  from  the 
arm.  If  you  have  not  got  a  lancet, 
use  a  penknife,  or  anything  suitable 
that  may  be  at  hand.  Apply  warm 
mustard  poultices  to  the  soles  of  the 
feet  and  the  insides  of  the  thighs  and 
legs;  put  two  drops  of  castor  oil, 
mixed  up  with  eight  grains  of  calomel, 
on  the  top  of  the  tongue,  as  far  back 
as  possible :  a  most  important  part  of 
the  treatment  being  to  open  the  bowels 
as.quickly  and  free.y  as  possible.  The 
patient  cannot  swallow ;  but  these 
medicines,  especially  the  oil,  will  be 
absorbed  into  the  stomach  altogether 
independent  of  any  voluntary  action. 
If  possible,  throw  up  a  warm  turpen- 
tine clyster  (two  tablespoonfuls  of 
oil  of  turpentine  in  a  pint  of  warm 
gruel) ;  or,  if  this  cannot  be  obtained, 
one  composed  of  about  a  quart  of  warm 
salt-and-water  and  soap.  Cut  otf  the 
hair,  and  apply  rags  dipped  in  weak 
vinegar-and- water,  or  weak  gin-and- 
M-ater,  or  even  simple  cold  water,  to 
the  head.  If  the  bloodvessels  about 
the  head  and  neck  are  much  swollen, 
))ut  from  eight  to  ten  leeches  cm  the 
temple  opposite  to  the  paralyzed  side 
of  the  body.  Always  send  for  a  doc- 
tor immediately,  and  act  according 
to  the  above  rules,  doing  more  or  less 
according  to  the  means  at  hand,  and 
the  length  of  time  that  must  neces- 
sarily elapse  until  he  arrives.  A  pint, 
or  even  a  quart  of  blood  in  a  very 
strong  person,  may  be  taken  away. 
When  the  patient  is  able  to  swallow, 
f(ive  him  the  No.  1  pills,  and  the  No.  I 
1  mixture  directly.     [The  Ko.  1  pills 


are  made  as  follows : — Mix  5  grains  of 
calomel  and  the  same  quantity  of  anti< 
monial  powder  witb-^  little  bread- 
crumb :  make  into  two  pills,  the  do8« 
for  a  full-grown  person.  For  the  No. 
1  mixture,  dissolve  an  ounce  of  Epsom 
salts  in  half  a  pint  of  senna  tea :  tak« 
a  quarter  of  the  mixture  as  a  dose.] 
Repeat  these  remedies  if  the  bowels 
are  not  well  opened.  Keep  the  pa- 
tient's head  well  raised,  and  cool,  as 
above.  Give  very  low  diet  indeed: 
gruel,  arrowroot,  and  the  like.  When 
a  person  is  recovering,  he  should  have 
blisters  applied  to  the  nape  of  the 
neck,  his  Dowels  should  be  kept  well 
open,  light  diet  given,  and  fatigue, 
worry,  and  excess  of  all  kinds  avoided. 
The  Weak  Kind.  SymptovM. — These 
attacks  are  more  frequently  preceded 
by  warning  symptoms  than  the  first 
kind.  The  face  is  pale,  the  pulse 
weak,  and  the  body,  especially  the 
hands  and  legs,  cold.  After  a  little 
while,  these  symptoms  sometimes  alter 
to  those  of  the  first  class  in  a  mild 
degree.     Treatment. — At  first,  if  the 

Eulse  is  very  feeble  indeed,  a  little 
randy-and-water  or  sal-volatile  must 
be  given.  Mustard  poultices  are  to 
be  put,  as  before,  to  the  soles  of  the 
feet  and  the  insides  of  the  thighs  and 
legs.  Warm  bricks,  or  bottles  tilled 
with  warm  water,  are  also  to  be  placed ' 
under  the  arm-pits.  When  the 
strength  has  returned,  the  body  be- 
come warmer,  and  the  pulse  fuller 
and  harder,  the  head  should  be  shaved, 
and  wet  rags  applied  to  it,  as  before 
described.  Leeches  should  be  put,  as 
before,  to  the  temple  opposite  the  side 
paralyzed ;  and  the  bowels  should  be  . 
opened  as  freely  and  aa  quickly  as  pos- 
sible. Bleeding  from  the  arm  is  often 
necessary  in  these  cases,  but  a  non- 
professional person  should  rarely  have 
recourse  to  it.  Blisters  may  be  ap- 
plied to  the  nape  of  the  neck  at  once. 
The  diet  in  these  oases  should  not  be 
so  low  as  in  the  former  -  indeed,  it  is 
often  necessary,  in  a  day  or  so  after 
one  of  these  attacks,  to  give  wine, 
strong  beef- tea,  &c.,  according  to  the 
condition  of  the  patient's  strength. 

Diitinciioru  between  A/iopUxji  and 
EpHepai/.—l.  Apoplexy  mostly  ha 


178 


TO  TELL  APOPLEXY  FROM  DRUNKENNESS. 


■  pens  in  people  over  thirty,  whereas 
epilepsy  generally  occurs  under  that 
age ;  at  any  rate  for  the  first  time.  A 
person  who  has  epileptic  fits  over 
thirty  has  generally  suffered  from 
them  for  some  years.  2.  Again,  in 
apoplexy  the  body  is  paralyzed,  and 
therefore  has  not  the  convuUions  which 
take  place  in  epilepsy.  3.  The  peculiar 
morxnfi  will  also  distinguish  apoplexy 
from  epilepsy. 

DiiUtuttons  hetteeen  Apoplexy  and 
Drunkenness. — 1.  The  known  habits  of 
t  e  person.  2.  The  fact  of  a  person 
who  was  perfectly  sober  and  sensible 
a  little  time  before  beinr;  ftiund  in  a 
state  of  insensibility.  3.  The  absence, 
in  apoplexy,  of  the  gmell  of  drink  fin 
applying  the  nose  to  the  mouth.  4.  A 
person  in  a  fit  of  apoplexy  cannot  be 
roused  at  all  ;  in  drunkenness  he 
mostly  can,  to  a  certain  extent. 

Distinction  between  Apoplexy  and 
Hysterics.  — Hyitetica  mostly  happen 
in  young,  nervous,  unmarried  women  ; 
and  are  attended  with  convulsions, 
sobbing,  laughter,  throwing  about  of 
the  body,  &c.,  tc. 

Distinction  between  Apoplexy/  and 
Poisoning  byOpinm. — It  is  exceedingly 
difficult  to  distinpiish  between  these 
two  cases.  In  poisoning  by  opium. 
however,  we  find  the  peculiar  smell  of 
the  drug  in  the  patient's  breath.  We 
should  also,  in  forming  our  opinion, 
take  into  consideration  the  person's 
previous  conduct  —  whether  he  has 
been  low  and  desponding  for  some 
time  before,  or  has  ever  talked  about 
committing  suicide. 

Epilepsy.  —  Falling  Siclness.  — 
These  tits  mostly  happen,  at  any  rate 
for  the  first  time,  to  young  people, 
and  are  more  common  in  boys  than 
girls.  They  are  produced  by  numerous 
causes.  Symptoms. — The  fit  may  be 
preceded  by  pains  in  tht  head,  pal- 
pitations, he,  kc.  ;  but  it  mostly 
happens  that  the  person  falls  down 
insensible  suddenly,  and  without  any 
warning  whatever.  The  eyes  are  dis- 
torted, so  that  only  their  whites  can 
be  seen ;  there  is  mostly  foaming  from 
the  mouth  ;  the  fingers  are  clincheii ; 
and  the  body,  especially  on  one  side, 
is  much  agitated ;  the  tongue  is  often 


thrust  out  of  the  mouth.  When  tho 
fit  goes  off,  the  patient  feels  drowsy 
and  faint,  and  often  sleeps  soundly  for 
some  time.  Treatment. — During  the 
fit,  keep  the  patient  fiat  on  his  back, 
with  his  head  slightly  raised,  and 
prevent  him  from  doing  any  harm  to 
himself ;  dash  cold  water  into  his  face, 
and  apply  smelling-salts  to  his  nose ; 
loosen  his  shirt-collar,  &c.  ;  hold  a 
piece  of  wood  about  as  thick  as  a  fin- 
ger— the  handle  of  a  tooth-br\ish  or 
knife  will  do  as  well — between  the 
two  rows  of  teeth,  at  the  back  part  of 
the  mouth.  This  will  prevent  the 
tongue  from  being  injured.  A  tea- 
spoonful  of  common  salt  thrust  into 
the  patient's  mouth,  during  the  fit,  is 
of  much  service.  The  after-treatment 
of  these  tits  is  various,  and  depends 
entirely  on  their  causes.  A  good  ge- 
neral rule,  however,  is  always  to  keep 
the  bowels  well  open,  and  the  patient 
quiet,  and  free  from  fatigue,  worry, 
and  excess  of  all  kinds. 

Fainting   Fits  are  sometimes   very 
ilangerous,  and    at    others    perfectly 
harmless ;  the  question  of  danger  de- 
pending altogether   upon   the  causes 
which  have  produced  them,  and  which 
are  exceedingly  various.   For  instance, 
fainting  produced  by  disease  of  the 
heart  is  a  very  serious  symptom  in- 
deed; whereas  tb.it  arising  from  some 
I  slight   cause,    such    as   the    sight    of 
blood,  &c.,  need  cause  no  alarm  what- 
ever.    The  symptoms  of  simple  faint- 
ing are  so  well  known  that  it  would 
be    quite    superfiuous   to    enumerate 
them  here.     The  treatment  consists  in 
laying  the  patient  at  full  length  upon 
his  back,  with  his  head  upon  a  level 
with  the  rest  of  his  body,  loosening 
everything  about   the  neck,    dashing 
cold  water  into  the  face,  and  sprink- 
ling   vinegar -and -water    about    the 
mouth ;  applying  smelling-salts  to  the 
nose;  and,  when  the  patient  is  ab'.e 
to  swallow,   in  giving  a  little  warm 
brandy-and-water,  or  about  20  drops 
of  sal-volatile  in  water. 

hysterics. — ITiese  fits  take  place,  for 
the  most  part,  in  young,  nervous,  un- 
married women.  They  happen  niuoh 
less  often  in  marrie<l  women  ;  and  even 
(in  some  rare  cases  indeed)  ia  men 


THE  TREATMENT  OF  HYSTERICS. 


179 


Young  women  who    are   subject   to 
these  tits  are  apt  to  think  that  they 
are  suffering  from  all   "  the  ills  that 
flesh  is  heir  to  ;"  and  the  false  symp- 
toms of  disease  which  they  show  are 
80  like  the  true  ones,  that  it  is  often 
exceedingly  difficult  to  detect  the  dif- 
ference.       The    fits    themselves    are 
mostly  prece<led  by  great  depression 
of  spirits,  sheilding  of  tears,  sickness, 
palpitation  of  the  heart,  &c.      A  p^in, 
as  if  a  nail   were  being  driven  in,   is 
also  often  felt  at  one  particular  part 
of    the   head.      In   almost   all  cases, 
when  a  fit  is  coming  on,  pain  is  felt  on 
the  left  side.     The  pain  rises  gradu- 
.   ally  until  it  reaches  the  throat,  and 
then  gives  the  patient   a  sensation  as 
if  she  had  a  pellet  there,  which  pre- 
vents  her  from    breathing  properly, 
and,  in  fact,  seems  to  threaten  actual 
suffocation.     The  patient  now  gene- 
rally becomes  insensible,  and  faints  ; 
the  body   is  thrown  about  in  all  di- 
rections, froth  issues  from  the  mouth, 
incoherent    expressions   are    uttered, 
and  fits  of  laughter,  crying,  or  scream- 
ing,   take  place.       When    the  fit   is 
ioing  off,  the  patient  mostly  cries  bit- 
terly, sometimes   knowing  all,  and  at 
others   nothing,   of    what    has    taken 
place,  and  feeling  sjeneral  soreness  all 
over  the  body.      Treatment  during  the 
Jit  — Place  the  body  in  the  same  posi- 
tion as  for  simple  fainting,  and  treat, 
in  other  respects,   as  directed  in  the 
article  on  Epilepsy.  A  Iwai/s  welt  loosen 
'.lie  patint's  stay H  ;  and,    when   she   is 
recovering,  and  able  to  swallow,  give  i 
twenty  drops  of  sal-volatile  in  a  little  | 
water.      The  after-treatment  of  these 
cases  is  very  various.     If  the  patient 
is  of  a  strong  constitution,  she  should 
live    on    plain    <liet,    take    plenty    of 
exercise,  and  take  occasional  doses  of 
castor  oil,  or  an  aperient  mixture.     If, 
as  is  mostly  the   case,    the  patient  is 
weak  and  delicate,  she  will  require  a 
differentmodeof  treatment  altogether. 
Good  nourishing  diet,  gentle  exercise, 
cold    baths,    occasionally   a    dose   of 
myrrh  and  aloes  pills  at  night,  and  a 
dose  of  coupound  iron  pills  twice  a 
day,      [As  to  the  myrrh   and   a'oes 
pilU,  ten  grains  made  into  two  pills 
arc  »  dose  for  a  full  grown  person.  Of 


the  compound  iron  pills  the  dose  for 
a  fuU-gruwn  person  is  also  ten  grains 
.made  into  two  pills.]  lu  every  case, 
amusing  the  mind,  -«md.  avoidmg  all 
causes  of  over-excitemeut,  are  of  great 
service  in  bringing  about  a  permanent 
cut  J. 

Lirer  Complaint  and  Spasm/i.—  'Tho 
following  is  recommended  from  per- 
sonal experience  : — Take  four  ounces 
of  dried  dandelion  root,  one  ounco  of 
the  best  ginger,  a  quarter  of  an  ounce 
of  Columba  root ;  bruise  and  boil  alto- 
gether in  three  pints  of  water  till  it  is 
reduced  to  a  quart  :  strain,  and  take 
a  wine-glassful  every  four  hours.  It 
is  a  "safe  and  simple  niedicine  for 
both  liver  complaint  and  spasms." 

Lumba;jo. — A  "  new  and  successful 
mode"  of  treating  Lumbago,  advocated 
by  Dr.  Day,  is  a  form  of  counter-irri- 
tation, said  to  have  been  introduced 
to  general  notice  by  the  late  Sir  An- 
thony Carlisle,  and  which  consists  in 
the  instantaneous  application  of  a  flat 
iron  button,  gently  heated  in  a  spirit- 
lamp,  to  the  skin.  Dr.  Corrigan 
published  an  account  of  some  cases 
very  successfully  treated  by.  nearly 
similar  means.  Dr.  Corrigaa'a  plvn 
was  however,  to  touch  the  etttfAce  of 
the  part  affecteil,  at  intervals'  of  half 
an  inch,  as  lightly  and  rapidly  as  pos- 
sible. Dr.  Day  has  found  greater  ad- 
vantages to  result  from  drawing  the 
Hat  surface  of  the  heated  button 
lightly  over  the  affected  part,  so  as  to 
act  on  a  greater  extent  of  surface. 
The  doctor  speaks  so  enthusiastically 
of  the  benefit  to  be  derived  from  tlus 
practice,  that  it  is  evidently  highly 
deserving  attention. 

Jntli'jestion  affecting  tM«  Heart.  — 
Where  palpitation  occurs  from  in- 
digestion, the  treatment  must  be 
directed  to  remedy  that  disorder ; 
when  it  is  consequent  on  a  plethoric 
state,  purgatives  will  be  effectual.  In 
this  case  the  patient  should  abstain 
from  every  kind  of  diet  likely  to  pro- 
duce a  plethoric  condition  of  booy. 
Animal  food  and  fermented  liquor 
must  he  particularly  avoided.  Too 
much  indulgence  in  sleep  will  also 
prove  injurious.  AVhen  the  attacks 
arise  from  nervous  irritability,  the  ex* 


^5P?s=?r*  f.-wr- ^/'»i' 


180  POISOJfS  AND  TBKIR  AJfTIZ>OTm.       

oitement  must  be  Allayed  by  change  |  Poisous 

of  air,  and  a  tonic  diet.     Should  the     ,    „  ,      .,  ,  .     ^  .  _». 

palpiUtion  originate  from  organic  de-  s^^^"  ^  the  next  gubject  for  remark ; 
rangement,  it  must  be,  of  course,  be-  »"d  we  anticipate  more  detailed  in- 
yond  domestic  management.  Luxu-  structions  for  the  treatment  of  per- 
rious  living,  indolence,  and  tight-  »°°«  poisoned,  by  giving  a  simple  List 
lacing  often  produce  this  affection:  of  the  Principal  Poisons,  with  their 
such  cases  are  to  be  conquered  with  a  Antibotes  or  KEMEUua, 
little  resolution.  ' 

Oil  of  Vitriol ) 

Aquafortis >  Magnesia,  Chalk,  Soap-and-Water. 

Spirit  of  Salt ] 

Tartar  Emetic  Oily  Drinks,  Solution  of  Oak-bark. 

Salt  of  Lemons,  or    ...  )  Chalk,    Whiting,    Lime,    or    Magnesia  and  Water. 
Acid  of  Sugar   \      Sometimes  aii  Emetic  Draught. 

Pruasio  Acid  i  Pump   on   back,    Smelling  Salts  to   nose,   Artificial 

{      Breathing,  Chloride  of  Lime  to  nose. 

Pearl-ash y 

Soap-Lees   I 

Smelling-Salta  It  j  t-  j  itt  <. 

jjji       "  Lemon-juice,  and  v  inegar-and- Water. 

Hartshorn  

Sal-VoUtile   

Arsenic   , 

'"'^hito  A«edo"!;;::  (  Emetics,  Lime-Water,  So»p-and-W»ter,  Sngar-and- 

King's  Yellow,  or (      ^  *<*"•'  ^^ly  D'""^- 

Yellow  Arsenic ' 

Meronty  ) 

Corrosive  Sublimate...  ['  Whites  of  Eggs,  Soap-and-Water. 
Calomel  ) 

Oninm  \  Emetic  Draught,   Vinegar-and-Water,  dashing  Cold 

lAudaniim i      ^  *ter  on  ohe.st  and  face,  walking  up  and  duwufor 

(      two  or  three  hours. 

Lead    ) 

Sugar  of  Lead  !'.!!".!.!!  [  Epsom  Salts,  Castor  Oil,  Emetics. 
Goulard's  Extract ) 

Copper    ) 

'Blue-stone >  Whites  of  Eggs,  Sngar-and- Water,  Castor  Oil,  Gruel. 

Verdigris    ) 

Zine Lime- Water,  Chalk-and- Water,  Soap-and-Water. 

Iron Magnesia,  Warm  Water. 

Henbane ]  ' 

Hemlock f  Emetics  and  Castor  Oil ;  Brandy-»ad-W»ter,  if  oa 

Nightshade    I      cessary. 

ioxglove ) 

Poisonous  Food Emetics  and  Castor  OiL 


,"'".* 'ti 


u&. 


m 


1  ■«?  v-j  „r- 


POISONS  AiTD  TtTBl^  ANTIDOTES. 


101 


The  symptoms  of  poisoning  may  be 
knowu  for  the  most  part  from  those  of 
some  diseases  which  they  are  very 
liiie,  from  the  fact  of  their  coming  on 
immeiiialely  after  eating  or  drinking 
something  ;  whereas  those  of  disease 
come  on,  in  most  cases  at  least,  by  de- 
grees, and  with  warnings.  In  most 
cases  wliere  poison  is  known,  or  sns- 
pected  to  have  been  taken,  the  first 
thing  to  be  done  is  to  empty  the 
stomach  well  and  immeiHately,  by 
means  of  mustard  mixed  in  warm  wa- 
ter, or  plain  warm  salt-and- water,  or, 
better,  this  draught,  which  we  call 
Ko.  1  : — Twenty  grains  of  sulphate  of 
zinc  in  an  ounce  and  a  half  of  water. 
This  draught  to  be  repented  in  a  quar- 
ter of  an  hour  if  vomiting  does  not 
ensue.  The  back  part  of  the  throat 
should  be  well  tickled  with  a  feather, 
or  two  of  the  fingers  thrust  down  it, 
to  induce  vomiting.  1"he  cases  where 
vomiting  must  not  be  used  are  those 
where  the  skin  has  been  taken  off, 
and  the  parts  touche<l  irritated  and 
inflamed  by  the  poison  taken,  and 
where  the  action  of  vomiting  would 
incre.ase  the  evil.  Full  instructions 
are  given  in  the  article  on  each  par- 
tioilar  poison  as  to  where  emetics  are 
or  are  not  to  be  given.  The  best  and 
safest  way  of  emptying  the  stomach  is 
by  means  of  the  stoinacli-pump,  as  in 
certain  cases  the  action  of  vomiting  is 
likely  to  increase  the  danger  arising 
from  the  swollen  and  congested  con- 
dition of  the  blood-vessels  of  the  head, 
which  often  takes  place.  In  the  hands, 
however,  of  any  one  else  than  a  sur- 
geon, it  would  be  not  only  useless, 
but  harmful,  as  a  great  deal  of  dex- 
terity, caution,  and  experience  are 
required  to  use  it  properly.  After 
having  maile  these  brief  introductory 
remaiks,  we  shall  now  proceed  to 
particulars. 

Sulphuric  Aci'l,  or  Oil  of  Vitriol  (a 
clear,  colourless  liquid,  of  an  oily  ap- 
pearancel. — Si/mptojiix  in  those  who 
have  ewallowed  it. — When  much  is 
taken,  these  come  on  immediately. 
Ther»  is  gi-eat  burning  pain,  extend- 
ing from  the  mouth  to  the  stomach  ; 
vomiting  of  a  liquid  of  a  dark  coflee- 
oolour,  often  mixed  with  shreds  of 


flesh  and  streaks  of  blood  ;  the  skin  -. 
inside  the  mouth  is  taken  off,  and  the 
exposed  surface  is  at  first  white,  and  . 
after  a  time  becomes  brownish.  There 
are  sometimes  spots  of  a  brown  colour 
round  the  lips  and  on  the  neck,  caused 
by  drops  of  the  acid  falling  on  these 
parts.  There  is  great  difficulty  of 
breathing,  owing  to  the  swelling  at 
the  back  part  of  the  mouth.  After  a 
time  there  is  much  depression  of 
strength,  with  a  quick,  weak  pulse, 
and  cold,  clammy  skin.  The  face  is 
pale,  and  has  a  very  anxious  look. 
When  the  acid  swallowed  has  been 
greatly  diluted  in  water,  the  same 
kind  of  symptoms  occur,  only  in  k 
miUler  degree.  Treatment. — Give  » 
mixture  of  magnesia  in  milk-and-  , 
water,  or,  if  this  cannot  be  obtained, 
of  finely-powdered  chalk,  or  whiting, 
or  even  of  the  Tdaster  torn  down  from 
the  walls  or  ceiling,  in  milk-and-water. 
The  mixture  should  be  nearly  as  thick 
as  cream,  and  plenty  of  it  given.  As 
well  as  this,  simple  gruel,  milk,  or 
thick  HiHir-and-water,  are  very  useful, 
and  should  be  given  in  largeqnantities. 
Violent  inflammation  of  the  pai-ts 
touched  by  the  acid  is  most  likely  to 
take  pla<  e  in  the  course  of  a  little 
time,  and  can  only  be  properly  at- 
tended to  by  a  surgeon;  but  if  one 
cannot  be  obtained,  leeches,  the  fever 
mixtures  (the  recipe  for  which  appears 
repeatedly  in  previous  paragraphs), 
thick  drinks,  such  as  barley-water, 
gruel,  arrowroot,  Ac,  must  be  had 
recourse  to,  according  to  the  symp- 
toms of  each  particular  case,  and  the 
means  at  hand.  The  inflamed  condi- 
tion of  the  back  part  of  the  mouth 
requires  particular  attention.  When 
the  breathing  is  very  laboured,  and 
difficult  in  consequence,  from  fifteen 
to  twenty  leeches  are  to  be  imme- 
diately applied  to  the  outside  of  the 
throat,  and  when  they  drop  oflf,  warm 
poppy  fomentations  constantly  kept 
to  the  part.  When  the  pain  over  tie 
stomach  is  very  great,  the  same  local 
treatment  is  necessary;  but  if  it  is 
only  slight,  a  good  mastard  poultice 
will  be  sufficient  without  the  leeches. 
In  all  these  cases,  two  tablespoonfult 
of  the  fever  mixture  should  be  given 


porsoys  and  their  antidotes. 


every  four  hours,  and  only  gruel  or 
arrowroot  allowed  to  be  eaten^or  some 
days. 
j^.  NUrie  Acid,  commonly  knoivTi  as 
'  'Aqua  Fortis,  or  Red  Hpirit  of  J^'ih-e.  (a 
gtraw-coloured  fluid,  of  the  consistence 
of  water,  and  which  gives  oif  dense 
white  fumes  on  exposure  to  tlie  air). 
Symptoms  produced  in  those  who  have 
swallowed  it. — Much  the  same  as  in  the 
case  of  sulphuric  acid.  In  this  case, 
however,  the  surface  touchcil  by  the 
acid  becomes  yel/owish.  The  ti)ngue 
is  mostly  much  swollen.  Trealtiient. 
— The  same  as  for  sulphuric  »cid. 

Muriatic  Acid,  Spirit  of  Salt  (a  thin 
yellow  fluid,  emitting  dense  white 
fumes  on  exposure  to  the  air). — This 
ia  not  often  taken  as  a  poison.  1'he 
m/mptoms  and  treatmfut  are  much  the 
same  as  those  of  nitric  acid, 

N.B. — [n  no  cas  o'  pol-oninf]  by  these 
three  adds  should  emetics  ever  he  f/hv'i. 

Oxalic  Acul,  commonly  called  i'n//  of 
Lemons.  — This  poison  may  be  taken 
by  mistake  for  bpsom  salts,  which  it 
is  a  good  deal  like.  It  may  be  distin- 
guished from  them  by  its  very  acid 
taste  and  its  shape,  which  is  that  of 
needle-formed  crystals,  each  of  which, 
if  put  into  a  drop  of  ink,  will  turn  it 
to  a  reddish  hrown,  whereas  Kpsom 
■alts  will  not  change  its  colour  at  all. 
When  a  large  dose  of  this  poison  has 
been  taken,  death  takes  place  very 
quickly  indeed.  Symptoms  produced 
in  those  who  have  suxdloiced  it.  —  A 
hot,  burning,  acid  taste  is  felt  in  the 
act  of  swallowing,  and  vomiting  of  a 
greenish  brown  fluid  is  prmluced,  sooner 
or  later,  according  to  the  quantity  and 
strength  of  the  poison  taken.  There 
is  great  tenderness  felt  over  the  sto- 
mach, followed  by  clammy  perspira- 
tions and  convulsions ;  the  legs  are 
often  drawn  up,  and  there  is  generally 
stupor,  from  which  the  patient,  how- 
ever, can  easily  be  roused,  and  always 
great  prostration  of  strength.  The 
pulse  IS  small  and  weak,  and  the 
breathing  faint.  Treatment.  —  Chalk 
or  magnesia,  made  into  a  cream  with 
water,  ahoald  be  given  in  large  quan- 
tities, and  afterwards  the  emetic 
,^  draught  above  prescribed,  or  some 
^    mtuUi'd-and-waUM',    if   the   draughli 


cannot  be  got.  The  back  part  of  the 
throat  to  be  tickled  with  a  feather,  to 
induce  vomiting.  Arrowroot,  gruel, 
and  the  Ifke  drinks  are  to  be  taken. 
When  the  prostration  of  strength  i? 
very  great  and  the  body  cold,  warmth 
is  to  be  applied  to  it,  and  a  little 
brandy-and-water,  or  sal-volatile  and 
water,  given. 

Pruseic  Acid  (a  thin,  transparent, 
and  colourless  liquid,  with  a  peculiar 
smell,  which  greatly  resembles  that  of 
bitter  almonds).  Symptoms  proiluced 
in  those  who  have  swallowed  it. — These 
come  on  immediately  after  the  poison 
has  been  taken,  and  may  be  produced 
by  merely  ^mel/inrj  it.  The  patient 
becomes  perfectly  insensible,  and  falls 
down  in  convulsions  —  his  eyes  are 
fixed  and  staring,  the  pujiils  being 
bigger  than  natural,  the  skin  is  cold 
aiKl  clammy,  the  pulse  scarcely  per- 
ceptible, and  the  breathing  slow  and 
gasping.  Treatment. — Very  little  can 
be  iloiie  in  these  cases,  as  death)  takes 
place  so  quickly  after  the  poison  has 
been  swallowed,  when  it  takes  place  at 
all.  The  best  treatment  —  which 
should  always  be  adopted  in  all  cases, 
even  though  the  patient  appears  quite 
dead — is  to  dash  quantities  of  cold 
water  on  the  back,  from  the  top  of 
the  neck  downwards.  Placing  the 
patient  under  a  pump,  and  pumping 
on  him,  is  the  best  way  of  doing  this. 
Smelling  salts  are  also  to  be  applied 
to  the  nose,  and  the  chest  well  rubbed 
with  a  camphor  liniment. 

Alkalies. — Potash,  Sola,  and  Am- 
monia, or  common  SmelLnrj  Salts,  with 
their  principal  preparations  —  Pearl- 
ash,  Soap  Lees,  Liquor  Potassce,  Nitre, 
Sal  Prunella,  Hartshorn,  and  Sal-  Vola- 
tile. Alkalies  are  seldom  taken  or  given 
with  the  view  of  destroying  life.  They 
may,  however,  be  swallowed  by  mis- 
take. Symptoms  produced  in  thost 
who  have  sieatlowed  them.  —  There  is 
at  first  a  burning,  acrid  tMte  in,  and 
a  sensation  of  tightness  round,  the 
t'lvoat,  like  that  of  strangling ;  the 
skin  touched  is  destroyed  ;  retching, 
mostly  followed  by  actual  vomiting, 
then  sets  in;  the  vomited  mattexa 
often  containing  blood  of  a  dark  brown 
colour,  with  little  shreds  of  flesh  here 


POrSONS  AND  THEIR  ANTIDOTES. 


18S 


and  there,  and  always  changing  vege- 
table blue  colours  green.  There 
is  now  great  tenderness  over  the 
whole  of  the  belly.  After  a  little 
while,  great  weakness,  with  cold, 
cianuny  sweats,  a  quick  we.ik  pulse, 
and  purging  of  bloody  matters,  takes 
place.  The  brain,  tod,  mostly  becomes 
aft'dcted.  Treatiiii'  .  Give  two  table- 
spoonfuls  of  vinegar  or  lemon-juice  in 
a  jjlassful  of  water  every  few  minutes 
until  the  burning  sensation  is  relieved. 
Any  kind  of  oil  or  milk  may  also  be 
given,  and  will  form  soap  when  mixed 
with  the  poison  in  the  stomach.  Bar- 
ley-water, gruel,  arrowroot,  linseed- 
tea,  &o.,  are  also  very  useful,  and 
should  be  taken  constantly,  and  in 
large  quantities.  If  inflammation 
should  take  place,  it  is  to  be  treated 
by  applying  leeches  and  warm  poppy 
fomentations  to  the  part  where  the 
pain  is  most  felt,  and  giving  two  table- 
spoonfuls  of  the  fever-mi.xture  every 
four  hours.  The  diet  in  all  these  cases 
should  only  consist  of  arrowroot  or 
gruel  for  tlie  first  few  days,  and  then 
of  weak  brotji  or  beef  tea  for  some 
time  after. 

When  very  strong  fumes  of  smelling- 
salts  have  in  any  way  been  inhaled, 
there  is  great  difficulty  of  breathing, 
and  alarming  pain  in  the  mouth  and 
nostrils.  In  this  ca^e  let  the  patient 
inhale  the  steam  of  warm  vinegar,  and 
treat  the  feverish  symptoms  as  before. 

Arsenic.  -^  Mostly  seen  under  the 
form  of  white  arsenic,  or  fly-powder, 
and  yellow  arsenic,  or  king's  yellow. 
Sjmptoms  jiroiluctl  in  t/iuie  who  hare 
twallowed  it. — These  vary  much,  ac- 
cording to  the  form  and  dose  in  which 
the  poison  has  been  taken.  There  is 
faintness,  depression,  and  sickness 
with  an  intense  burning  pain  in  the 
region  of  the  stomach,  which  gets 
worse  and  worse,  and  is  increased  by 
pressure.  There  is  also  vomiting  of 
dark  brown  matter,  sometimes  mixed 
with  blood ;  and  mostly  great  thirst, 
with  a  feeling  of  tightness  round,  and 
of  burning  in,  the  throat.  Purging 
a'so  takes  place,  the  matters  broiM|ht 
away  being  mixed  with  blood.  The 
pulse  ia  small  and  irregular,  and  the 
skin  sometimes  cold  tuui  clammy,  and 


at  others  hot.  The  breathing  is  pain- 
ful. Convulsions  and  spasms  often 
occur.  Treatment. — Giye  a  couple  of 
teaspoonfuls  of  mustard  in  a  glass  of 
water,  to  bring  on  or  assist  vomiting, 
and  also  use  the  other  means  elsewhere 
recommended  for  the  purpose.  A  so- 
lution, half  of  lime-water  and  half  of 
linseed-oil,  well  mixed,  may  be  given, 
as  well  as  plenty  of  arrowroot,  gruel,  or 
linseed-tea.  Simple  milk  is  also  useful. 
A  little  castor-oil  should  be  given,  to 
cleanse  the  intestines  of  all  the  poison, 
and  the  after-symptoms  treated  on  ge- 
neral principles. 

Corrosive  Sublimate.  —  Mostly  seen 
in  the  form  of  little  heavy  crystalline 
masses,  which  melt  in  water,  and  have 
a  metallic  taste.  It  is  sometimes  seen 
in  powder.  This  is  a  most  powerful 
poison.  Si/mptomt.  —  These  mostly 
come  on  immediateh/  after  the  poison 
has  been  taken.  There  is  a  coppery 
taste  experienced  in  the  act  of  swal- 
lowing, with  a  burning  heat,  extend- 
ing from  the  top  of  the  throat  down  to 
the  stomach ;  and  also  a  feeling  of 
great  tightness  round  the  throat.  In 
a  few  minutes  great  pain  is  felt  over 
the  region  of  the  stomach,  and  fre- 
quent vomiting  of  long,  stringy,  white 
masses,  mixed  with  blood,  takes  place. 
There  is  also  mostly  great  purging. 
The  countenance  is  generally  pale  and 
anxious  ;  the  pulse  always  small  and 
frequent ;  the  skin  cold  and  clammy, 
and  the  breathing  dtihcult.  Convul- 
sions and  insensibility  often  occnr,  and 
are  very  bad  symptoms  indeed.  The 
inside  of  the  month  is  more  or  less 
swollen.  Treatment. — Mix  the  whites 
of  a  dozen  eggs  in  two  pints  of  cold 
water,  and  give  a  glassful  of  the  mix- 
ture every  three  or  four  minutes,  until 
the  stomach  can  contain  no  more.  If 
vomiting  does  not  now  come  on  natu- 
rally, and  supposing  the  mouth  is  not 
very  sore  or  much  swollen,  an  emetic 
draught,  Ko.  1,  may  be  given,  and  vo- 
miting induced.  [The  No.  1  draaght, 
we  remind  our  readers,  is  thus  mMle : 
— Twenty  grains  of  snlphate  of  rinc 
in  an  ounce  and  a  half  of  water ;  the 
draught  to  be  repeated  if  vomiting 
does  not  take  place  in  a  quarter  of 
an  hour.]   After  the  stomach  ha«  beea 


r-^s^T'TWi.'^''^ 


184 


porsoy^s  and  their  antidotes. 


well  cloaned  out,  milk,  flour-and- 
WAter,  linseed -tea,  or  barley -water, 
■hould  be  taken  in  large  quantities. 
If  eggs  cannot  be  obtained,  milk, 
or  flour-and-water,  should  be  given 
M  »  substitute  for  them  at  once. 
When  the  depression  of  strength 
U  very  great  indeed,  a  little  warm 
brandy-and-water  must  be  given. 
In  the  course  of  an  hour  or  two 
the  patient  should  take  two  table- 
•poonfuls  of  castor-oil,  and  if  intlam- 
mation  comes  on,  it  is  to  be  treated  as 
directed  in  the  article  on  acids  and 
alkalies.  The  diet  should  also  be  the 
eame.  If  the  patient  recovers,  great 
soreness  of  the  gums  is  almost  certain 
to  take  place.  The  simplest,  and  at 
the  same  time  one  of  the  best  modes 
of  treatment,  is  to  wash  them  well 
three  or  four  times  a  day  with  brandy- 
•nd-water. 

Calomel. — A  heavy  white  powder, 
irithout  taste,  and  insoluble  in  water. 
It  has  been  occasionally  known  to  de- 
■troy  life.  Si/mptomn.  —  Much  the 
•ame  as  in  the  case  of  corrosive  sub- 
limate. Treatment.  —The  same  as  for 
oorrosiTe  sublimate.  If  the  gams  are 
sore,  wash  them,  as  recommended  in 
the  case  of  corrosive  sublimate,  with 
brandy-and-water  three  or  four  times 
•  day,  and  keep  the  patient  on  fluids, 
such  as  arrowroot,  gruel,  broth,  or 
beef-tea,  according  to  the  other  symp- 
toms. Eating  hard  substances  would 
make  the  guuis  more  sore  and  tender. 

Copper. — The  preparations  of  this 
metid  which  aie  most  likely  to  be  the 
one  producing  i>oisonous  symptoms, 
are  blue-»(one  and  teidiijrw.  People 
arc  often  taken  ill  after  eating  food 
that  has  been  cooked  in  copper  sauce- 
pans. When  anything  has  been  cooked 
in  one  of  these  vessels,  it  ghould  never 
b«  aVoiced  to  cool  in  it.  Symptoms. — 
Headache,  pain  in  the  stomach,  and 
purging ;  vomiting  of  green  or  blue 
matters,  convulsions,  and  spasms. 
Tt-eatment.  —  Give  whites  of  eggs, 
•agar-and- water,  castor-oil,  and  drinks 
•nch  M  arro^nxtot  and  gruel. 

Tartar  Emetic.— Seea  in  the  form 
«l  a  white  powder,  or  crystals,  with 
a  slightly  metallic  taste.  It  has  not 
tften    b««n    known   to  destroy   life. 


Symptoms. — A  strong  metallic  tasta 
in  the  act  of  swallowing,  followed  by 
a  burning  pain  in  the  region  of  the 
stomach,  vomiting,  and  great  purging. 
The  pulse  is  small  and  rapid,  the  skin 
cold  and  clammy,  the  breathing  dif- 
ficult and  painful,  and  the  limbs  often 
much  cramped.  There  is  also  great 
prostration  of  strength.  Treatment. — 
Promote  the  vomiting  by  giving  plenty 
of  warm  water,  or  warm  arrowroot  and 
water.  Strong  tea,  in  large  quantities, 
should  be  drunk ;  or,  if  it  can  be  ob- 
tained, a  decoction  of  oak-bark.  The 
after-treatment  is  the  same  as  that  for 
acids  and  alkalies ;  the  principal  object 
in  all  these  cases  being  to  keep  down 
the  inflammation  of  the  parts  touched 
by  the  poison  by  the  means  of  leeches, 
warm  poppy  fomentations,  fever  mix- 
tures, and  very  low  diet. 

Lead,  and  its  preparations,  Surjar 
of  Lead,  Goulard's  Extract,  White 
Lead. — Lead  is  by  no  means  an  active 
poison,  although  it  is  popularly  con- 
sidered to  be  so.  It  mostly  affects 
people  by  being  taken  into  the  system 
slowly,  as  in  the  case  of  painters  and 
glaziers.  A  newly-painted  house,  too, 
often  affects  those  living  in  it.  Sj/mp- 
toms  produced  when  taken  in  a  Icrje 
dose.  —  There  is  at  first  a  burning, 
prickling  sensation  in  the  throatj  to 
which  thirst,  giddiness,  and  vomiting 
follow.  The  belly  is  tight,  swollen, 
and  painful  ;  the  pain  l/eing  relieved 
l/y  pressure.  The  bowels  are  mostly 
bound.  There  is  great  depression  of 
strength,  and  a  cold  skin.  Treatment. 
— Give  an  emetic  draught  (No.  1,  see 
above)  at  once,  and  shortly  afterwards 
a  solution  of  Epsom  salts  in  large  quan- 
tities. A  little  brandy-and-water  must 
be  taken  if  the  depression  of  strength 
is  very  great  indeed.  Milk,  whites  of 
eggs,  and  arrowroot  are  also  useful. 
After  two  or  three  hours,  cleanse  the 
stomach  and  intestines  well  out  with 
two  tablespoonfuls  of  castor-oil,  and 
treat  the  symptoms  which  follow  ac- 
cording to  the  rules  laid  down  in  other 
parts  of  these  articles.  Symptoms  when 
it  i*  taken  into  .Ae  body  slowly. — Head- 
ache, pain  about  the  navel,  loss  of  ap- 
)etite  and  flesh,  offensive  breath,  a 
blucnest  of  the  edges  qf  tlie  gums  ;  the 


'  —  '«"^T. 


POISOKS  AND  THEIR  ANTIDOTES. 


Iffl 


belly  ia  tight,  htrd,  and  knotty,  and 
tho  pulse  slow  and  languid.  There  ia 
*I80  aometimes  a  difficulty  in  swallow- 
ing. Treatment. — Give  five  grains  of 
calomel  and  half  a  grain  of  opium  di- 
rectly, in  the  form  of  a  pill,  and  half 
an  ounce  of  Epsom  salts  in  two  hours, 
and  repeat  this  treatment  until  the 
bowels  are  well  opened.  Put-the  pa- 
tient into  a  warm  bath,  and  throw  up 
a  cU-ster  of  warmish  water  when  he  is 
in  it.  Fomentations  of  warm  oil  of 
turpentine,  if  they  can  be  obtained, 
should  be  put  over  the  whole  of  the 
belly.  The  great  object  is  to  open  the 
bowels  M  freely  and  as  quickly  as 
possible.  When  this  has  been  done,  a 
grain  of  pure  opium  may  be  given. 
Arrowroot  or  gruel  should  be  taken  in 
good  large  quantities.  The  after-treat- 
ment must  depend  altogether  upon  the 
symptoms  of  each  particular  case. 

Opium,  and  its  preparations.  Lauda- 
num, <tc. — Solid  opium  is  mostly  seen 
in  the  form  of  rich  brown  flattish  cakes, 
with  little  pieces  of  leaves  sticking  on 
them  here  and  there,  and  has  a  bitter 
andslightly  warm  taste.  The  most  com- 
mon form  in  which  it  is  taken  as  a 
poison,  is  that  of  laudanum.  Si/mp- 
toms. — These  consist  at  first  in  giddi- 
ness and  stupor,  followed  by  insen- 
sibility, the  patient,  however,  being 
roused  to  consciousness  by  a  great  noise, 
so  as  to  be  able  to  answer  a  question, 
bat  becoming  insensible  again  almost 
immediately.  The  pulse  is  now  quick- 
And  small,  the  breathing  hurried  and  the 
skin  warm  and  covered  with  perspira- 
tion. After  a  little  time,  these  symp- 
toms change  ;  the  person  becomes  per- 
fectly insensible,  the  breathing  slow  and 
morin^,  as  in  apoplexy,  the  skin  cold, 
and  the  pulse  slow  and  full.  The  pu- 
pil of  the  eye  is  mostly  smaller  than 
natural.  On  applying  his  nose  to  the 
patient's  mouth,  a  person  may  smell 
the  poison  very  distinctly.  Treatment. 
— Give  an  emetic  draught  (No.  1,  see 
above)  directly,  with  large  quantities 
of  warm  mustard-and-water,  warm 
aaJt-and- water,  or  simple  warm  water 
Tickle  the  top  of  the  throat  with  a 
feather,  or  put  two  fingers  down  it  to 
bring  on  vomiting,  which  rarely  takes 
place  of  itself.    Bash  cold  water  on  the 


head,  chest,  and  spine,  and  flap  these 
parts  well  with  the  ends  of  wet  towels. 
Give  strong  coffee  or  tea.  Wilk  the 
patient  up  and  down  in  the  open  air 
for  two  or  three  hours  ;  the  great  thing 
being  to  keep  him  from  sleeping.  Elec- 
tricity is  of  much  service.  W  hen  the 
patient  is  recovering,  mustard  poul- 
tices should  be  applied  to  the  soles  of 
the  feet  and  the  inside  of  the  thigha 
and  legs.  The  head  should  be  kept 
cool  and  raised. 

The  following  preparations,  wh''ch 
are  constantly  given  to  children  by 
their  nurses  and  mothers,  for  the  pur- 
pose of  making  them  sleep,  often  prove 
fatal  : — Soothing  Si/i-up  and  Godfre^t 
Cordial.  The  author  would  most  earn- 
estly urge  all  people  caring  for  their 
children's  lives  never  to  allow  any  of 
these  preparations  to  be  given  nmeas 
ordered  by  a  doctor. 

The  treatment  in  the  case  of  poison- 
ing by  Henbane,  Hemlock,  Kight-thade, 
and  Foxglove  is  much  the  same  as  that 
foropium.  Vomiting  should  be  brought 
on  in  all  of  them. 

Poiionoua  Food. — Tt  sometimes  hap- 
pens that  things  which  are  in  dailynse, 
and  most  perfectly  harmless,  give  rise, 
under  certain  unknown  circumstances 
and  in  certain  individuals,  to  the  symp- 
toms of  poisoning.  The  most  common 
articles  of  food  of  this  description  are 
Musmls,  Salmon,  and  certain  kinds 
of  Cheejte  and  Bacon.  The  general 
symptoms  are  thirst,  weight  about  the 
stomach,  difficulty  of  breathing,  vomit- 
ing, purging,  spasms,  prostration  of 
strength,  and,  in  the  case  of  mnssela 
more  particularly,  an  eruption  on  the 
body,  like  that  of  nettle-rash.  Treat- 
ment. — Empty  the  stomach  well  with 
No.  I  draught  and  warm  water,  and 
give  two  tablespoonfnla  of  castor-oil 
immediately  after.  Let  the  patient 
take  plenty  of  arrowroot,  gruel,  and  the 
like  drinks,  and  if  there  is  much  de- 

Eression  of  strength,  give  a  little  warm 
randy-and-water.  Should  symptoms 
of  fever  or  inflammation  follow,  they 
must  be  treated  as  directed  in  the  ar- 
ticles on  other  kinds  of  poisoning. 

A/iifhrooms,  and_  similar  kinds  <rf 
vegetables,  often  produce  poisonous 
effects.     The  symptoms  are  variiNU, 


■■™rTr- T  ?^"'  • 


THE  TREATMENT  OF  RINGWORM. 


■ometimes  giddiness  and  stupor,  and  at 
others  pain  in  and  swelling  of  the  belly, 
with  vomiting  and  purging,  being  the 
leading  ones.  When  the  symptoms 
«ome  on  quickly  after  taking  the 
poison,  it  is  generally  the  head  that  is 
affected.  The  treatment  consists  in 
bringing  on  vomiting  in  the  usual  man- 
ner, as  quickly  and  as  freely  as  pos- 
.  aible.  The  other  symptoms  are  to  be 
treated  on  general  principles  ;  if  they 
•re  those  of  depression,  by  brandy- 
and- water  or  sal- volatile  ;  if  those  of 
inflanmiation,  by  leeches,  fomenta- 
tions, fever'jnixtures,  &c.,  &c. 

Por  Cure  of  Bingworm.— Take 
of  subcarbonate  of  soda  1  drachm, 
which  dissolve  in  J  pint  of  vinegar. 
Wash  the  heat!  every  morning  with  soft 
•nap,  and  apply  the  lotion  night  and 
Boming.  One  teaspoonful  of  sulphur 
and  treacle  should  also  be  taken  occa- 
sionally night  and  morning,  the  hair 
-should  be  cat  close,  and  round  the 
•pot  it  should  be  shaved  off,  and  the 
|»rt,  night  and  morning,  bathed  with 
•  lotion  made  by  dissolving  a  drachm 
flf  white  vitriol  in  6  oz.  of  water.  A 
imali  piece  of  either  of  the  two  sub- 
joined ointments  rubbed  into  the  part 
'  when  the  lotion  has  dried  in.  Ko.  I . — 
Take  of  citron  ointment  I  drachm ;  sul- 
phur and  tar  ointment,  of  each  ^  oz.  : 
mix  thoroughly,  and  apply  twice  a 
day.  No.  2.— Take  of  simple  cerate 
1  OS. ;  creosote  1  drachm  ;  calomel  30 
grains  :  mix  and  use  in  the  same  man- 
ner at  the  first.  Concurrent  with  these 
external  remedies,  the  child  should 
take  an  alterative  powder  every  morn- 
ing ;  or,  if  they  act  too  much  on  the 
bowels,  only  every  second  day.  The 
following  will  be  found  to  answer  all 
the  intentions  desired  : — 

:.  AlUrcUive  Powders  for  Ringiwrm. 

\'i^A'-  Take  of 

'"^'  Grains 

Snlphnret  of  satimooy,  precipit- 

...    24 


at«l 
Orey  powder 
Calomel 
Jalap  powder 


12 

6 

36 


Mix  carefully,  and  divide  into  12  pow- 
darsfor  achild  from  1  to  2  yean  old ;  into 


9  powders  for  a  child  from  2  to  4  yeara; 
I  and  into  6  powdersforachildfrom4to8 
years.  Where  the  patient  is  older,  the 
strength  may  be  increased  by  enlarging 
the  (quantities  of  the  drugs  ordered,  or 
by  giving  one  and  a  half  or  two  pow- 
ders for  one  dose.  The  ointment  is  to 
be  well  washed  off  every  morning  with 
soap-and-water,  and  the  part  bathed 
with  the  lotion  before  re-applying  the 
ointment.  An  imperative  fact  mast 
be  remembered  by  mother  or  nurse, — 
never  to  use  the  same  comb  employed 
for  the  child  with  ringworm  for  the 
healthy  children,  nor  let  the  affected 
little  one  sleep  with  those  free  from 
the  disease  ;  and,  for  fear  of  any  con- 
tact by  hands  or  otherwise,  to  keep  the 
child's  head  enveloped  in  a  nightcap 
till  the  eruption  is  completely  cured. 

Scratches. — Trifling  as  scratches 
often  seem,  they  ought  never  to  be  neg- 
lected, but  should  be  covered  and  pro- 
tected, and  kept  clean  and  dry  until 
they  have  completely  healed.  If  there 
is  the  least  appearance  of  inflamma- 
tion, no  time  should  be  lost  in  applying 
a  large  bread-and-water  poultice,  or 
hot  flannels  repeatedly  applied,  or  even 
leeches  in  good  numbers  may  be  pat  on 
at  some  distance  from  each  other. 

For  Shortness  of  Breath,  or 
Difficnlt  Breathing.— Vitriolated 
spirits  of  ether  1  oz.,  caiupbor  12grain8; 
make  a  solution,  of  which  take  a  tea- 
spoonful  during  the  paroxysm.  This 
is  found  to  afford  instantaneous  relief 
in  difficulty  of  breathing,  depending 
on  internal  diseases  and  other  causes, 
where  the  patient,  from  a  very  quick 
and  laborious  breathing,  is  obliged  to 
be  in  an  erect  posture. 

Strains  of  the  Ankle,  Wrist, 
and  other  Joints  through  vio- 
lence, such  as  slipping,  falung  on 
the  hands,  pulUng  a  limb,  Ic,  £c 
The  most  common  sre  tho'e  of  the 
ankle  and  wrist.  These  accidents 
are  more  serious  than  people  gene- 
rally suppose,  and  often  more  dif- 
ficult to  cure  than  a  broken  leg  or  arm. 
The  first  thing  to  be  done  is  to  plaes 
the  sprained  part  in  the  straight  posi- 
tion, and  to  raise  it  a  little  as  well. 
Some  recommend  the  application  of 
cold  lotions  at  first.    Physicians,  how- 


# 


THE  SECOrSRT  OF  SUFFOCATED  PERSONS. 


uv 


ever,  are  <jaite  convinced  that  warm 
applications  are,  in  most  cases,  the  best 
for  the  first  three  or  foiw  '^79  Tbww 
fomnatatioiic  ar*  to  \x  applied  in  the 
fuiiowing  manner  : — Dip  a  good-sized 
piece  of  ilannel  into  a  pail  or  basin  full 
of  hot  water  or  hot  poppy  fomenta- 
tion,— six  poppy  heads  boiled  in  one 
quai't  of  water  for  about  a  quarter  of 
an  hour  ;  wring  it  almost  dry,  and  ap- 
ply it,  as  hot  as  the  patient  can  bear, 
right  round  the  sprained  part.     Then 

Slace  another  piece  of  flannel,  quite 
ry,  over  it.  in  order  that  the  steam 
aud  warmth  may  not  escape.  This  pro- 
cess should  be  repeated  as  often  as  the 
patient  feels  that  the  flannel  next  to 
his  skin  is  getting  cold— the  oftener 
the  better.  The  bowels  should  be 
opened  with  a  black  draught,  and  the 
patient  kept  on  low  diet.  If  he  has 
been  a  ereat  drinker,  he  may  be  allow- 
ed to  t^e  a  little  beer  ;  but  it  is  better 
not  to  do  so.  A  little  of  the  cream  of 
tartar  drink  ordered  in  the  case  of 
burns  may  be  taken  occasionally,  if 
there  is  much  thirst.  When  the  swell- 
ing and  tenderness  about  the  joint  are 
very  great,  from  eight  to  twelve  leeches 
may  be  applied.  When  the  knee  is  ^Jt 
joint  affected,  the  greatest  pain  is  felt 
at  the  inside,  and  therefore  the  greater 
quantity  of  the  leeches  should  be  ap- 
plied to  that  part.  -When  the  shoulder 
IS  sprained,  the  arm  should  be  kept 
close  to  the  body  by  means  of  a  linen 
roller,  which  is  to  be  taken  four  or  five 
times  round  the  whole  of  the  chest. 
It  should  also  be  brought  two  or  three 
times  underneath  the  elfoow,  in  order 
to  raise  the  shoulder.  This  is  the  best 
treatiaent  for  these  accidents  during 
the  first  three  or  four  da3ra.  After 
that  time,  supposing  that  no  unfavour- 
able symptoms  have  taken  place,  a  cold 
lotion,  composed  of  a  tablespoonfnl  of 
•al-ammoniac  to  a  quart  of  water,  or 
vinegar-and-water,  should  be  constant- 
ly applied.  This  lotion  will  strengthen 
tue  part,  and  also  help  in  taking  away 
any  thickening  that  may  have  formed 
about  the  joint.  In  the  course  of  two 
or  three  weeks,  according  to  circnm- 
•taoces,  the  joint  is  to  b«  rubbed  twice 
a  day  with  flannel  dipped  in  opodeldoc, 
a  fliumel  bandage  rolled  tightly  round 


the  joint,  the  pressure  being  greateat 
at  the  lowest  part,  and  the  patient  al- 
lowed to  walk  aboat_:Kith  the  assist- 
ance of  a  crutch  or  stick.  He  shoald 
also  occasionally,  when  sitting  or  lying 
down,  quietly  bend  th«  joint  back* 
wards  and  forwards,  to  cause  its  nat- 
ural motion  to  return,  and  to  prevent 
stiffness  from  taking  place.  When  the 
swelling  is  very  great  immediately  af- 
ter the  accident  has  occurred,  from  the 
breaking  of  the  blood-vessels,  it  is  best 
to  apply  cold  applications  at  first.  If 
it  can  be  procured,  oil-silk  may  be  put 
over  the  warm-fomentation  iiannel,  in- 
stead of  the  dry  piece  of  flannel.  Old 
flannel  is  better  than  new. — Thb  BaI/- 
LET  G1RL8'  Cure  for  sprained  or  strain- 
ed ankles.  Plunge  the  foot  affected  into 
hot  water  at  once,  and  add  from  a  bottle 
water  as  hot  as  can  be  borne ;  oontiiuie 
this  for  ten  minutes.  Have  a  pail  of 
cold  water  ready,  remove  the  foot  from 
the  hot  water  and  hold  it  in  the  cold 
for  four  minutes  ;  nowbind  it  tightly 
with  a  wet  bandage  aud  place  a  dry  one 
over. 

To  FrsTent  Fitting  after 
Small  Fox.—  Spread  a  sheet  of  thin 
leather  with  the  ointment  of  ammoni- 
acum  with  mercury,  and  cut  out  a 
place  for  the  mouth,  eyes,  and  no*. 
trils.  After  anointing  the  eyelids 
with  a  little  blue  ointment,  apply  thLs 
mask  to  the  face  and  allow  it  to  re- 
main for  three  days  for  the  distinct 
kind,  and  five  days  for  the  running 
kind.  It  must  be  appUed  before  the 
spots  fill  with  matter,  although  it  *a> 
swers,  in  some  oases,  even  after- 
wards. 

Another  method  is  to-  touch  each 
pustule  or  pock  with  a  camel-hair 
pencil  dipped  in  a  solution  of  lunar 
caustic  of  the  strength  of  two  grains 
to  the  ounce  of  distilled  water.  Or 
a  needle  may  be  passed  through 
each  pock  when  distended  by  matter. 

Suffocation,  Apparent. — Sof- 
focation  may  arise  from  many  differ^ 
ent  causes.  Anything  which  prevents 
the  air  getting  into  the  lungs  will 
produce  it.  We  shall  give  the  prin- 
cipal causes  and  the  treatment  to  be 
followed  in  each  case. 

1.  Carbonie  Add  Go*.  Choke'Damf 


I8S 


THE  TREATMENT  OF  SUFFOCATION. 


Iff  Mines. — This  poisonous  gas  is  met 
with  in  rooms  where  charcoal  is  burnt, 
and    where    there    is   not    sufficient 
draught  to  allow  it  to  escape  ;  in  coal- 
pits, near  limekilns,  in  breweries,  and 
m  rooms  and  houses  where  a  great 
many  people  live  huddled  together  in' 
wretchedness   and    tilth,  and    where 
the  air  in  consequence  becomes  poi- 
soned.    This  gas  gives  out  no  smell, 
so  that  we  cannot  know  of  its  pre- 
sence.    A  candle  will  not  bum  in  a 
room    which    contains    much    of   it. 
Ejects. — At  first  there  is  giddiness, 
and  a  great  wish  to  sleep  ;  after  a  little 
time,   or  where  there  is   much  of  it 
present,  a  person  feels  great  weight 
va  the   head,    and   stupid  ;    gets   by 
degrees   quite  unable  to   move,    and 
snores  as   if  in  a  deep  sleep.     The 
limbs  may  or  may  not  he  stiff.     The 
heat  of  the  body  remains  much  the 
same  at  first.     Treatment. — Remove 
the  person   affected    into    the    open 
air,  and,  even  though  it  is  cold  wea- 
ther, take  off  his  clothes.     Then  lay 
him    on    his    back,    with    his   head 
slightly  raised.      Having  done  this, 
dash  vinegar-and-water  over  the  whole 
of  the  b(xly,  and   rub   it  hard,  espe- 
eially  the  face  and  chest,  wi:h  towels 
dippied  in    the  same  mixture.      The 
hands  and  feet  also  should  be  rubbed 
with  a  hard  brush.     Apply  smelling- 
salts    to    the    nose,    which    may   be 
tickled  with  a  feather.     Dashing  cold 
water  down  the  middle  of  the  back 
is  of  gi'eat   service.     If    the   person 
can  swallow,  give  him  a  little  lemon- 
watap,  or  vinegar-and-water  to  drink. 
The  principal  means,  however,  to  be 
employed  in  this,  as,  in  fact,  in  most 
cases  of  apparent  suffocation,  is  what 
is    called    ajii/icial    breathing.     This 
operation   should    be    performed    by 
three  persons,   and  in  the  following 
manner  :—  The  first  person  should  put 
the  noxzle  of  a  common  pair  of  bel- 
lows into  one  of  the  patient's  nostrils; 
the   second  should   push  down,  and 
then   thmst  back,   that  part  of   the 
throat  called    "  Adam's  apple  ;"  and 
the  third  should  first  raise  and  then 


formed  in  the  following  order  : — First 
of  all,  the  throat  should  be  drawn 
down  and  thrust  back  ;  then  the  chest 
should  be  raised,  and  the  bellows 
gently  blown  into  the  nostril.  Di 
rectly  this  is  done,  the  chest  should 
be  depressed,  so  as  to  imitate  com- 
mon Vireathing.  This  process  should 
be  repeated  about  eighteen  times  a 
minute.  The  mouth  and  the  other 
nostril  should  be  closed  while  the 
bellows  are  being  blown.  Persevere, 
if  necessary,  with  this  treatment  for 
seven  or  eight  hours— in  fact,  till 
absolute  signs  of  death  are  visible. 
Many  lives  are  lost  by  giving  it  up 
too  quickly.  When  the  patient  be- 
comes roused,  he  is  to  be  put  into  a 
warm  bed,  and  a  little  brandy-and- 
water,  or  twenty  drops  of  sal-volatile, 
given  cautiously  now  and  then.  This 
treatment  is  to  be  adopted  in  all  cases 
where  people  are  affected  from  breath- 
ing bad  air,  smells,  &c.,  Ice. 

2.  Drowninr/. — This  is  one  of  the 
most    frequent    causes  of   death   by 
suffocation.      Treatment. — Many  me- 
thods have  been  adopted,  and  as  some 
of  them   are   not    only   useless,    but 
hurtful,  we  will  mention  them  here, 
merely  in  order  that  they   may    be 
avoided.      In   the   first   place,    then, 
never  hang  a  person  up  by  his  heels, 
as  it  is  an  error  to  suppose  that  water 
gets  into  the  lungs.     Hanging  a  per- 
son up  by  his  heels  would  be  quite  as 
bad  as  hanging  him  up  by  his  neck. 
It  is  also  a  mistake  to  suppose  that 
rubbing  the  body  with  salt  and  water 
is  of   service.     Proper    Treatment.— 
Directly  a  person  has  been  taken  out 
of  the  water,  he  should  be  wiped  dry 
and  wrapped  in  blankets  ;  but  if  these 
cannot  be  obtained,  the  clothes  of  the 
bystanders  mast  be  nsed  for  the  pur- 
pose.    His  head  being  slightly  raised, 
and  any  water,  weeds,  or  froth  that 
may  happen  to  be  in  his  mouth,  hav- 
ing been  removed,    he  should  be  car- 
ried as   quickly   as    possible   to   the 
nearest  house.     He  should  l  ow  be  put 
into  a  warm  bath,  about  as  hot  as  the 
hand  can  pleasantly  bear,   and  kept 


depress  the  chest,  one  hand  being  there  for  about  ten  'minutes,  artificial 
p1ac«>d  over  each  side  of  the  ribs.  |  breathing  being  had  recourse  to  while 
Tb«M  thrM  actions  should   be  per-    he  is  in  it.     Having  been  taken  oat 


■•.If 


ACCIDENTS  AND  INJURIES. 


ur 


of  the  bath,  he  should  be  placed  flat 
on  his  back,  with  his  head  slightly 
raised,  upon  a  warm  bed  in  a  warm 
room,  wijjed  perfectly  dry,  and  then 
rubbed  constantly  all  over  the  body 
with  warm  flannels.  At  th«  same 
time,  mustard  poultices  should  be 
put  to  the  soles  of  the  feet,  the  palms 
of  the  hands,  and  the  inner  surface 
of  the  thighs  and  legs.  Warm  bricks, 
or  bottles  filled  with  warm  water, 
should  be  placed  under  the  armpits. 
The  nose  should  be  tickled  with  a 
feather,  and  smelling-salts  applied  to 
it.  This  treatment  should  be  adopted 
while  the  bath  is  being  got  ready,  as 
well  as  when  the  body  has  been  taken 
out  of  it.  The  bath  is  not  absolutely 
necessary ;  constantly  rubbing  the 
body  with  flannels  in  a  warm  room 
having  been  found  sufficient  for  resus- 
citation. Sir  B.  Brodie  says  that 
warm  air  is  quite  as  good  as  warm 
water.  When  symptoms  of  returning 
consciousness  bejjin  to  show  them- 
selves, give  a  little  wine,  brandy,  or 
twenty  drops  of  sal-volatile  and 
water.  In  some  cases  it  is  necessary, 
in  about  twelve  or  twenty -four  hours 
after  the  patient  has  revived,  to  bleed 
him,  for  peculiar  head  symptoms 
which  now  and  then  occur.  Bleeding, 
however,  in  the  hands  of  professional 
men  themselves,  should  be  very  cau- 
tiously used — non-profeiS  onal  ones 
should  never  think  of  it.  The  best 
thing  to  do  in  these  cases  is  to  keep 
the  head  well  raised,  and  cool  with  a 
lotion  such  as  that  recommended 
above  for  strains  ;  to  administer  an 
aperient  draught,  and  to  abstain  from 
giving  anythmg  that  stimulates,  such 
as  wine,  brandy,  sal-volatile,  4c.,  &c. 
As  a  general  rule,  a  person  dies  in 
three  minutes  and  a  half  after  he  has 
been  under  water.  It  is  difficult 
however,  to  tell  how  long  he  has 
actually  been  under  it,  although  we 
may  know  well  exactly  how  long  he 
has  been  in  it.  This  being  the  case, 
always  persevere  in  your  attempts  at 
resuscitation  until  actual  signs  of 
death  have  shown  themselves,  even 
for  six,  eight,  or  ten  hours.  Dr. 
Douglas,  of  Glasgow,  resuscitated  a 
person   who  had   been  under  water 


for  fourteen  minutes,  Sy  limply  tab- 
bing the  whole  of  his  body  with  warm 
■flannels,  in  a  warm^tfipm,  for  eight 
hours  and  a  half,  at  the  end  of  which 
time  the  person  began  to  show  th« 
Jirst  symptoms  of  returning  animation. 
8hould  the  accident  occur  at  a  great 
distance  from  any  house,  this  treat- 
ment should  be  adopted  as  closely  as 
the  cii'cumstances  will  permit  of. 
Breathing  through  any  tube,  such  as 
a  piece  of  card  or  paper  rolled  into 
the  form  of  a  pipe,  wUl  do  as  a  sub- 
stitute for  the  bellows.  To  recapitu- 
late :  Rub  the  body  dry  ;  taJte  mat- 
ters out  of  mouth  ;  cover  with  blan- 
kets or  clothes ;  slightly  raise  the 
head,  and  place  the  body  in  a  warm 
bath,  or  on  a  bed  in  a  warm  room  ; 
apply  smelling-salts  to  nose  employ 
artificial  breathing ;  rub  well  with 
warm  flannels  ;  put  mustard  to  feet, 
hands,  and  insides  of  thighs  and  legs, 
with  warm  bricks  or  bottles  to  arm- 
pits. Don't  bleed.  Give  wine,  brandy, 
or  sal-volatile  when  recovering,  and 
persevere  till  actual  siqjui  of  death  are 
seen.  (See  for  further  directions,  p.  148.) 

Briefly  to  conclude  what  we  have 
to  say  of  suffocation,  let  us  treat  of 
Lightning.  When  a  person  has  been 
struck  by  lightning,  there  is  a  general 
paleness  of  the  whole  body,  with  the 
exception  of  the  part  struck,  which 
is  often  blackened,  or  even  scorched. 
Treatment.  — S&mo  as  for  drowning. 
It  is  not,  however,  of  much  use  ;  for 
when  death  takes  place  at  all,  it 
is  generally  instantaneous. 

Another  Cure  for  the  Tooth- 

ache. -Take  a  piece  of  sheet  zinc,  about 
the  size  of  a  sixpence,  and  a  piece  of  sil- 
ver, say  a  coin ;  place  them  together, 
and  hold  the  defective  tooth  between 
them  or  contiguous  to  them  ;  in  a  few 
minutes  the  pain  will  be  gone,  as  if  by 
magic.  The  zinc  and  silver,  Acting  m  ■ 
galvanic  battery,  will  produce  on  the 
nerves  of  the  tooth  sufficient  electricity 
to  establish  a  current,  and  consequently 
to  relieve  the  pain.  Or  smoke  a  pipe 
of  tobacco  and  caraway-seeds.  Agam — 
A  small  piece  of  the  pellitory  root 
will,  by  the  flow  of  saliva  it  causes, 
afi'ord  relief.  Creosote,  or  a  few  drops 
of  tincture  of  myrrh,  or  fiiar's  balaua 


100 


CUTS  AND  LACERATIONS. 


<m  cotton,  put  on  the  tooth,  will  often 
•ubdue  the  pain.  A  Bmall  piece  uf 
camphor,  however,  retained  in  the 
mouth,  is  the  most  reliable  and  likely 
means  of  conquering  the  paroxyemg  of 
this  dreaded  enemy. 

Anotlier  Cure  for  Warts.— 

Eisenberg  says,  that  the  hydro- 
chlorate  of  lime  is  the  most  certain 
means  of  destroying  warts;  the  pro- 
cess, however,  is  very  slow,  and  de- 
mands perseverance,  for,  if  discon- 
tinued before  the  proper  time,  no  ad- 
vantage is  gained.  The  following  is  a 
simple  cure  : — On  breaking  the  stalk 
of  the  crowfoot  plant  in  two,  a  drop  of 
milky  juice  will  be  observed  to  hang  on 
the  upper  part  of  the  stem ;  if  this  be 
allowed  to  drop  on  a  wart,  so  that  it 
be  well  saturated  with  the  juice,  in 
about  three  or  four  dressings  the  warts 
will  die,  and  may  be  taken  off  with  the 
fingers.  They  may  be  removed  by  the 
above  means  from  the  teats  of  cows, 
where  they  are  sometimes  very  trouble- 
some, and  prevent  them  standing  quiet 
(o  be  milked.  Touching  lightly  every 
second  day  with  lunar  caustic,  or  rub- 
bing every  night  with  blue-stone  for  a 
few  weeks,  will  destroy  the  largest 
wart,  wherever  situated. 

Another  Cure  for  WliiUow.— 
When  the  whitlow  has  risen  distinctly, 
ft  pretty  large  piece  should  be  snipped 
out,  so  that  the  watery  matter  may 
readily  escape,  and  continue  to  flow 
ont  as  fast  as  produced.  A  bread-and- 
water  poultice  should  be  put  on  for  a 
few  days,  when  the  wound  should  be 
bound  up  lightly  with  gome  mild  oint- 
ment, when  a  cure  will  be  speedily 
completed.  Constant  poulticing  both 
before  and  after  the  opening  of  the 
vhitlow,  is  the  only  practice  needed  ; 

:  bnt  as  the  matter  lies  deep,  when  it  is 
necessary  to  open  the  abscess,  the  in- 
cision must  be  made  dtep  to  reach  the 
■appuration. 

Cats  and  Lacerations. — There 
are  several  kinds  of  wounds,  called  by 

.  different  names,  according  to  their  ap- 
pearance, or  the  manner  in  which  they 
are  produced.  As,  however,  it  would 
be  useless,  and  even  hurtful,  to  bother 
Vo»  Nader's  head  with  too  many  nice 


professional  distinctions,  we  shall  c(>n< 
teut  ourselves  with  dividing  wounds 
into  three  classes. 

1.  Incised  tooiinds,  or  euU  —  those 
produced  by  a  knife,  or  some  sharp 
instrument. 

2.  Lacerated  or  torn  wounds — those 
produced  by  the  claws  of  an  animal, 
the  bite  of  a  dog,  running  quickly 
against  some  projecting  blunt  object, 
such  as  a  nail,  &c. 

3.  Punctured  or  penetrating  wounds 
— those  produced  by  anything  running 
deeply  into  the  flesh  ;  such  as  a  sword, 
a  sharp  nail,  a  spike,  the  point  of  a 
bayonet,  &c. 

1.  Incised  wounds,  or  cuts. — The 
danger  arising  from  these  accidents 
is  owing  more  to  their  position  than 
to  their  extent.  Thus,  a  cut  of  half 
an  inch  long,  which  goes  through  an 
artery,  is  more  serious  than  a  cut  of 
two  inches  long,  which  is  not  near  one. 
Again,  a  small  cut  on  the  head  is  more 
often  followed  by  dangerous  symptoms 
than  a  much  larper  one  on  the  legs. — 
Treatment.  — If  the  cut  is  not  a  very 
large  one,  and  no  artery  or  vein  is 
wounded,  this  is  very  simple.  If  there 
are  any  foreign  substances  left  in  the 
wound,  they  must  be  taken  ont,  and 
the  bleeding  must  be  quite  stopped 
before  the  wound  is  strapped  up .  If 
the  bleeding  is  not  very  great,  it  may 
easily  be  stopped  by  raising  the  cut 
part,  and  applying  rags  dippied  in  cold 
water  to  it.  All  clots  nf  blood  must 
be  carefully  removed  ;  for,  if  they  ai"e 
left  behind,  they  prevent  the  wound 
frr)m  healing.  \Vhen  the  bleeding  has 
been  stopped,  and  the  wound  perfectlj 
cleaned,  its  two  edges  are  to  brought 
closely  together  by  thin  strips  of  com- 
mon adhesive  plaster,  which  ^onld 
remain  on,  if  there  is  not  great  pain 
or  heat  about  the  part,  for  two  or 
three  days,  without  being  removed. 
The  cut  part  should  be  kept  raised 
and  cool.  When  the  strips  of  plaster 
are  to  be  taken  off,  they  should  tint 
be  well  bathed  with  lukewarm  water. 
This  will  cause  them  to  come  away 
easily,  and  without  openinir  tbn  lip*  of 
the  wound;  which  accident  is  very 
likely  to  take  place  if  they  are  pulled 
off  without  having  baan  first  moisteiie< . 


ACCIDENTS  AND  INJURIES. 


with  th*  warm  water.  If  the  wound 
is  not  healed  when  the  strips  of  plaster 
are  taken  off,  fresh  ones  must  oe  ap- 
plied. Great  care  is  required  in  treat- 
ing cuts  of  the  head,  as  they  aire  often 
followed  by  erysipelas  taking  place 
round  them.  They  should  be  strapped 
with  isinglass-plaster,  which  is  much 
less  irritating  than  the  ordinary  ad- 
hesive plaster.  Only  use  as  many 
strips  as  are  actually  requisite  to  keep 
the  two  edges  of  the  wound  together ; 
keep  the  patient  quite  quiet,  on  low 
die^  for  a  week  or  so,  according  to  his 
Bvmptoms.  Purge  him  well  with  the 
ifo.  2  pills  (five  grains  of  blue  pill 
mixed  with  the  same  quantity  of  com- 
pound extract  of  colocynth  ;  make  into 
two  pills,  the  dose  for  an  adult).  If  the 
patient  is  feverish,  give  him  two  table- 
spoonfuls  of  the  fever-mixture  three 
times  a  day.  (The  fever-mixture,  we 
remind  our  readers,  is  thus  made  : 
Mix  a  drachm  of  powdered  nitre,  2 
drachms  of  carbonate  of  potash,  2  tea- 
spoonfuls  of  antimonial  wine,  and  a 
tableapoonful  of  sweet  spirits  of  nitre 
in  half  a  pint  of  water.)  A  person 
should  be  very  careful  of  himself  for  a 
month  or  two  after  having  had  a  bad 
out  on  the  head.  His  bowels  should 
be  kept  constantly  open,  and  all  ex- 
citement and  excess  avoided.  When 
a  vein  or  artery  is  woundedj  the  danger 
is,  of  course,  much  greater.  These  ac- 
cidents, therefore,  should  always  be 
attended  to  by  a  surgeon,  if  he  can 
possibly  be  procured.  Before  he  ar- 
rives, however,  or  in  case  his  assistance 
cannot  be  obtained  at  all,  the  following 
treatment  should  be  adopted  : — Raise 
the  cut  part,  and  press  rags  dipped  in 
cold  water  firmly  against  it.  This  will 
often  be  sufficient  to  stop  the  bleeding, 
if  the  divided  artery  or  vein  is  not 
dkngerous.  When  an  artery  is  divided, 
the  olood  is  of  a  bright  red  colour,  and 
comes  away  in  jets.  In  this  case,  and 
supposing  the  leg  or  arm  to  be  the 
cut  part,  a  handkerchief  is  to  be  tied 
tightly  round  the  limb  a.bov«  the  cut ; 
and,  if  possible,  the  two  bleeding  ends 
of  the  artery  should  each  be  tied  with 
•  piece  of  silk.  If  the  bleeding  is  from 
a  vein,  the  blood  is  much  darker,  and 
data  not  oome  away  in  jets.     In  this 


case,  the  handkerchief  is  to  be  tied  he- 
low  the  cut,  and  a  pad  of  lint  or  lioen  , 
pressed  firmly  againsMhe  divided  etids 
of  the  vein.  Let  every  bad  cut,  especi- 
ally where  there  is  much  bleeding,  and 
even  although  it  may  to  all  appearance 
have  been  stopped,  be  attended  to  by  a 
surgeon,  if  one  can  by  any  means  be 
obtained. 

ClasK  2.  Lacerated  or  torn  wound*. 
— There  is  not  so  much  bleeding  in 
these  cases  as  in  clean  cuts,  because 
the  blood-vessels  are  torn  across  in 
a  zigzag  manner,  and  not  divided 
straight  across.  In  other  respects, 
however,  they  are  more  serious  than 
ordinary  cuts,  being  often  followed  by 
inflammation,  mortification,  fever,  and 
in  some  cases  by  lock-jaw.  Foreign 
substances  are  also  more  likely  to  re-  ' 
main  in  them.  Treatment. — Stop  tha 
bleeiling,  if  there  is  any,  in  the  man- 
ner directed  for  cuts  ;  remove  all  sub- 
stances that  may  be  in  the  wound ; 
keep  the  patient  quite  quiet,  and  on 
low  diet — gruel,  arrowroot,  and  the 
like  ;  purge  with  the  Xo.  1  pills  and 
the  No.  1  mixture.  The  No.  1  pill  i 
Mix  five  grains  of  calomel  and  the 
same  quantity  of  antimonial  powder, 
with  a  little  bread-crumb,  and  make 
into  two  pills,  which  is  the  dose  for  an 
adult.  The  No.  1  mixture  :  Dissolve 
an  ounce  of  Epsom  salts  in  half  a 
pint  of  senna  tea.  (A  quarter  of  the  .. 
mixture  is  a  dose.)  If  there  are 
feverish  symptoms,  give  two  table- 
spoonfuls  of  fever-mixture  (see  above) 
every  four  hours.  If  possible,  bring 
the  two  edges  of  the  wound  together, 
but  do  not  strain  the  parts  to  do  this. 
If  they  cannot  be  brought  together, 
on  account  of  a  piece  of  flesh  being 
taken  clean  out,  or  the  raggedness  of 
their  edges,  put  lint  dipped  in  cold 
water  over  the  wound,  and  cover  it 
with  oiled  silk.  It  will  then  fill  np  from 
the  bottom.  If  the  wound,  aftei 
being  well  washed,  should  still  contain 
any  sand,  or  grit  of  any  kind,  or  if  i1 
should  get  red  and  hot  from  inttamma- 
tion,  a  large  warm  bread-poultice  wiU 
be  the  best  thing  to  apply  until  it  bat  ^> . 
comes  quite  clean,  or  the  inflammation  'r^ 
goes  down.  When  the  wound  ia  a  '  .'^ 
vary   large  mie,    tha   apgtieatiaa  li;   i 


liM 


CUTS  AND  LACESATIOKS. 


warm  poppy  fomentations  is  better 
than  that  of  the  lint  dipped  in  cold 
water.  If  the  redness  and  pain  about 
the  part,  and  the  general  feverish 
symptoms  are  great,  from  eight  to 
twelve  leeches  are  to  be  applied  round 
the  wound,  and  a  warm  poppy  foment- 
ation or  warm  bread-poultice  applied 
After  they  drop  olt. 
•  Class  3.  Pancturfd  or  penetrating 
wounds.  —  These,  for  many  reasons, 
are  the  most  serious  of  all  kinds  of 
wonnds.  Treatment. — The  same  as 
that  for  lacerated  wounds.  Pus 
(matter)  often  forms  at  the  bottom  of 
thes«  wounds,  which  should,  there- 
fore, be  kept  open  at  the  top,  by 
separating  their  edges,  every  morning, 
with  a  bodkin,  and  applying  a  ^arm 
l»«ad-poultice  immediately  after- 
ward*.    They  will  then,  in  all  proba- 


bility, heal  up  from  the  bottom,  and 
any  matter  which  may  form  will  find 
its  own  way  out  into  the  poultice 
Sometimes,  however,  in  spite  of  all 
precautions,  collections  of  matter  (ab- 
scesses) will  form  at  the  bottom  or 
sides  of  the  wound.  These  are  to  b« 
opened  with  a  lancet,  and  the  matter 
thus  let  out.  When  matter  is  form- 
ing, the  patient  has  cold  shiverings, 
throbbing  pain  in  the  part,  and 
flushes  on  the  face,  which  come  and 
go.  A  swelling  of  the  part  is  also 
often  seen.  The  matter  in  the  ab- 
scesses may  be  felt  to  move  back- 
wards and  forwards,  when  pressure  ia 
made  from  one  side  of  the  swelling 
to  the  other  with  the  first  and  second 
fingers  (the  middle  and  that  next  thn 
thumb)  of  each  hand. 


XEDICAIi  UESCOAAB^DA. 


Advaata^fes  of  Cleanliness.—  | 
Health  and  strength  cannot  be  long 
continued  unless  the  skin — all  the  skin 
— ia  washed  frequently  with  a  sponge 
or  other  means.  Every  morning  is 
^best ;  after  which  the  skin  should  be 

.robbed  very  well  with  a  rough  cloth.  ' 
This  is  the  most  certain  way  of  pre- ' 
renting  cold,  and  a  little  substitute  for 
exercise,  as  it  brings  blood  to  the  sur- 
face, and  causes  it  to  circulate  well 
through    the    fine    capillary   vessels. ' 
likbour  produces  this  circulation  na- 
iorally.     The  insensible  perspiration 
«Minot  escape  well  if  the  skin  is  not ' 

,  a1«»n,  aa  the  pores  get  choked  up.     It 
it  aaid  that  in  health  about  half  the  ali- 

',  aient  we  take  passes  through  the  skin. 

The  Tomato  Medicinal.— To 

aome  persons  there  is  something   nn- 

eMtsant,  not  to  say  oflfensive,  in  the 
TOUT  of  this  excellent  fruit.     It  has,  ' 
however,  long  been  used  for  culinary 

Sarposes  in  various  countries.  Dr. 
Annett,  a  professor  of  some  cele- 
brity, considers  it  an  invalnab'.e  ar- 
ticle of  diet,  and  ascribes  to  it  very 
important  medicinal  properties.  He 
declares : — 1.  That  the  tomato  is  one  of 
the^moat  powerfnl  deobstruents  of  the 


mattria  mediea  ;  and  that,  in  all  tho«'\ 
affections  of  the  liver  and  other  organ* 
where  calomel  is  indicated,  it  is  prob- 
ably the  most  effective  and  least  harm- 
ful remedial  agent  known  in  the  pro- 
fession. 2.  That  a  chemical  extract 
can  be  obtained  from  it,  which  will 
altogether  supersede  the  use  of  calomel 
in  the  cure  of  disease.'^.  .3 .  That  he  has 
successfully  treated  diarrhoea  with  this 
article  alone.  4.  That  when  used  a* 
an  article  of  diet,  it  is  almost  a  soa'- 
ereign  remedy  for  dyspasia  and  indi- 
gestion. 

Warm  Water. — Warm  water  ia 
preferable  to  cold  water  as  a  drink  to 
persons  who  are  su'iject  to  dyspeptic 
and  bilious  complaints,  and  it  may  b« 
taken  more  freely  than  cold  water,  and 
consequently  answers  better  aa  a  dila- 
ent  for  carrying  off  bile,  and  removing 
obstructions  in  the  nrinary  secretion, 
in  cases  of  stone  and  graveL  When 
wat'ir  of  a  tempeijkture  equal  to  that 
of  the  human  body  is  used  for  drink, 
it  proves  considerably  stimulant,  and 
is  particularly  suited  to  dyspeptic, 
bilious,  and  gouty  subjects. 

Cautions  in  Visiting  Siok- 
Sooms. — Never  venture  into  •  sick- 


MEDICAL  MEMORANDA. 


in 


toom  if  you  are  in  *  yiolent  perspira- 
tion (if  circumstances  require  your 
continuance  there),  for  the  moment 
your  body  becomes  cold,  it  is  in  a  state 
Lkely  to  absorb  the  infection,  and 
give  you  the  disease.  Nor  visit  a  sick 
person  (especially  if  the  complaint  be 
of  a  contagious  nature)  with  an  empty 
ttomach;  as  this  disposes  the  system 
more  readily  to  receive  the  contagion. 
In  attending  a  sick  person,  place  your- 
self where  the  air  passes  from  the  door 
or  window  to  the  bed  of  the  diseased, 
not  betwixt  the  diseased  person  and 
any  fire  that  is  in  the.room,  as  the  heat 
of  the  fire  will  draw  the  infectious  va- 
pour in  that  direction,  and  you  would 
run  much  danger  from  breathing  it. 

Necessity  of  Good  Ventila- 
tion  in  Sooms  lighted  with 
Gas. — In  dwelling-houses  lighted  by 
gas,  the  frequent  renewal  of  the  air  is 
of  great  importance.  A  single  gas- 
burner  will  consume  more  oxygen,  and 
produce  more  carbonic  acid  to  deteri- 
orate the  atmosphere  of  a  room,  than 
■ix  or  eight  candles.  If,  therefore, 
when  several  burners  are  used,  no  pro- 
vision is  made  for  the  escape  of  the 
corrupted  air  and  for  the  introduction 
of  pure  air  from  without,  the  health 
will  necessarily  suffer. 

Hints  to  Bathers. — Avoid  bath- 
ing within  two  hours  after  a  meal,  or 
when  exhausted  by  fatigue  air  from 
any  other  cause  ;  or  when  the  body  is 
cooling  after  perspiration ;  or  alto- 
gether in  the  open  air  if,  after  having 
been  a  short  time  in  the  water,  there 
is  a  sense  of  chilliness  with  numbness 
of  the  hands  and  feet ;  but  bathe  when 
the  body  is  warm,  provided  no  time  is 
lost  in  getting  into  the  water.  Avoid 
ohilliDg  the  body  by  sitting  or  stand- 
ing undressed  on  the  banks  or  in  boats 
after  having  been  in  the  water.  Avoid 
remaining  too  long  in  the  water  ;  leave 
the  water  immediately  there  is  the 
slightest  feeling  of  chilliness.  The  vig- 
orous and  strong  may  bathe  early  in 
the  morning  on  an  empty  stomach. 
The  young,  and  those  who  are  weak, 
had  better  bathe  two  or  three  hours 
after  a  meal ;  the  best  time  for  such 
is  iroai  two  to  three  hours  after  break- 
fart.    Those  who  are  subject  to  attacks 


of  giddiness  or  faintness,  and  those 
who  suffer  from  palpitation  and  other 
sense  of  discomfort  at  the  heart,  should 
hot  bathe  without  first^ensulting  their 
medical  adviser. 

Kad  Dogs.— We  call  attention 
to  the  measures  recommended  by  the 
Council  of  Hygieneof  Bordeaux,  France, 
for  protecting  the  people  against  the 
dangers  of  hydrophobia.  It  is  well 
known  that  the  madness  of  dogs  has 
periods  which  one  can  call  premonitory 
and  harmless.  If  these  periods  were 
generally  known,  the  dogs  could  be  put 
beyond  the  power  of  hurting  before 
they  become  a  public  danger.  On  this 
subject  the  Council  of  Hygiene  hsa 
issued  the  following  instructions  : — 
"  A  short  time,  some  two  days,  after 
the  madness  has  seized  the  dog,  it 
creates  disturbances  in  the  usual  con- 
dition of  the  animal  which  it  is  indis- 
pensable to  know.  1.  There  is  agita- 
tion and  restlessness  ;  the  dog  turns 
himself  continually  in  his  kennel.  If 
he  be  at  liberty,  he  goes  and  comes 
and  seems  to  be  seeking  something ; 
then  he  remains  motionless,  as  if  wait- 
ing ;  he  starts,  bites  the  air,  seems  aa 
if  he  would  catch  a  fly,  and  dashes 
himself,  barking  and  howling,  against 
the  wall.  The  voice  of  his  master  dis- 
sipates these  hallucinations  ;  the  dog 
obeys,  but  slowly,  with  hesitation,  as 
if  with  regret.  2.  He  does  not  try  to 
bite  ;  he  is  gentle,  even  affectionate, 
and  he  eats  and  drink* :  but  he  gnaws 
his  litter,- the  ends  of  the  cortains,  the 
padding  of  cushions,  the  coverlids  of 
beds,  the  carpets,  &c.  3.  By  the 
movement  of  his  paws  about  the  sides 
of  his  open  mouth,  one  might  think  he 
was  wishing  to  free  his  throat  of  a 
bone.  4.  His  voice  has  undergone 
such  a  change  that  it  is  impossible 
not  to  be  struck  by  it.  5.  The  dog 
begins  to  fight  with  other  dogs ;  this 
is  decidedly  a  characteristic  sign,  if 
the  dog  be  generally  of  a  peaceful  na- 
ture-. The  numbers  3,  4,  and  6l 
indicate  an  already  very  advanced 
period  of  the  diseab.;,  and  the  time  is 
at  hand  when  man  will  be  exposed  to 
the  dangerous  fits  of  the  animal  if  im- 
mediate measures  be  not  taken.  These 
measui-es  are,   to  ohain  him  up   as 


194 


RULES  FOR  THE  PRESERVATION  OF  HEALTH. 


dangerons,  or,  better  still,  to  destroy 
biin."  After  having  accepted  thia  ad- 
vice, the  council  has  desired  that  it 
'■hottld  be  inserted  at  least  once  a  year 
in  a  public  paper.  It  has  also  desired, 
And  which  seems  to  usmore  particularly 
efficacious  and  practical,'  that  it  should 
be  printed  on  the  back  of  the  notice 
for  the  dog-tax,  on  the  back  of  the  re- 
ceipt for  this  tax,  and  finally  on  the 
back  of  the  permissions  for  hunting. 
These  excellent  measure*  ought  to  be- 
come generaL 

Holes  for  the  Preservation  of 
Health. 

PuBi  Atmosphkrio  Air  is  com- 
posed of  nitrogen,  oxygen,  and  a  very 
•mall  proportion  of  carbonic  acid  gas. 
Air  once  breathed  has  lost  the  chief 
part  of  its  oxygen,  and  acquired  a  pro- 
portionate increase  of  carbonic  acid 
gas.  Thtrtfarty  health  requires  that 
we  breathe  the  same  air  once  only. 

The  Solid  Part  of  oua  Bopiks 
is  continually  wasting  and  requires 
to  be  repaired  by  fresh  substances. 
Therefore,  food,  which  is  to  repair  the 
loss,  should  be  taken,  with  due  regard 
to  the  exercise  and  waste  of  the  body. 

Ti«  Fldid  Part  oif  our  Bodies 
•Ito  wastes  copstantly  ;  there  ia  but 
on^  fluid  in  animals,  which  is  water. 
Ther^ore,  water  only  is  necessary, 
And  DO  atii&ae  oan  produce  a  better 
drink. 

Thb  FLinD  or  oua  Bodixs  is  to  the 
■olid  in  proportion  as  nine  to  one. 
Thtr^ore,  a  like  prop>ortion  should 
preyail  in  th«  totu  amount  of  food 
taken. 

Light  kxsrcisbs  an  important  in- 
nuKNCI  upon  the  growth  and  vigour 
of  animals  and  plants.  Therefore,  our 
dwellings  should  freely  admit  the 
son's  rays. 

DiooicP03nra  Antk al  and  Veok- 
VABLB  SuBST.»NCBS  yield  various  noxi- 
ous gases,  whioh  enter  the  lungs  and 
corrupt  the  blood.  Therefore,  all  im- 
purities should  be  kept  away  from  our 
•bodes,  and  every  precaution  be  ob- 
served to  secure  a  pure  atmosphere. 

Wauub  is  KiaKNTiAL  to  all  the 


bodily  functions.  Therefore,  an  equal 
bodily  temperature  should  be  main- 
tained by  exercise,  by  clothing,  or  by 
fire. 

Exercise  warms,  invtoorates,  and 
purities  the  body  ;  clothing  preserve* 
the  warmth  the  body  generates  ;  fire 
imparts  warmth  externally.  There,- 
fore,  to  obtain  and  preserve  warmth, 
exercise  and  clothing  are  preferable  to 
tire. 

FiRB  CONSUMES  THB  OXYGKN  of  the 

air,  and  produces  noxious  gases. 
Therefore,  the  air  is  less  pure  in  the 
presence  of  caudles,  gas,  or  coal  fire, 
than  otherwise,  and  the  deterioraticm 
should  be  repaired  by  increased  venti- 
lation. 

Thb  Skin  is  a  hiohly-organizbd 
Mbmbranb,  full  of  minute  poi-es, 
cells,  blood-vessels,  and  nerves ;  it 
imbibes  moisture  or  throws  it  off,  ac- 
cording to  the  state  of  the  atmosphere 
and  the  temperature  of  the  body. 
It  also  "  breathes,"  like  the  lungs, 
(though  less  actively).  All  the  inter- 
nal organs  sympathise  with  the  skin. 
Thery'ore,  it  should  be  repeatedly 
cleansed. 

Latb  Hours  and  anxious  Pur- 
suits  exhaust   the   nervous  system, 
and   produce  disease  and   premature 
death.     Tlierefore,  the  hours  of  labour  ' 
and  study  should  be  short. 

Mental  and  Bodily  Exrrcisb  are 
equally  essential  to  the  general  health 
and  happiness.  Therefore,  labour  and 
study  should  succeed  each  other. 

Man  will  live  most  Healthily 
upon  simple  solids  and  fluids,  of 
which  a  sufficient  but  temperate  quan- 
tity should  be  taken.  Therefore,  over- 
indulgence in  strong  drinks,  tobacco,  ^ 
snufi',  opium,  and  all  mere  indulgences,  ■ 
should  be  avoided.  ' 

Sudden  Alternations  of  Heat 
AND  Cold  are  dangerous  (especially 
to  the  young  and  the  aged).  There- 
fore, clothing,  in  oufuitity  and  quality, 
should  be  adaptea  to  the  alternations 
of  night  and  day,  and  of  the  seasons. 
And  therrfore,  alto,  drinking  cold 
water  when  the  body  is  hot,  and  hot 
tea  and  soups  when  cold,  are  prodao> 
tire  of  many  evils. 


VII.  OLOTHINa 


What  AotUd  k  Worn  nexi  the 
Shin  ? — The  primary  congideration'  in 
dreu  is — what  should  be  worn  next  to 
the  skint  We  answer  —  wool,  de- 
cidedly, and  for  the  following  reasons  : 
— Linen,  by  all  its  compactnetis  retains 
the  perspired  matter,  so  that  shirts 
worn  for  some  days  will  exhale  a  sen- 
sation of  coolness,  indicating  an  ob- 
■tructed  circulation.  Silk  attracts  less 
humidity  than  linen,  and  is,  therefore, 
•till  more  objectionable.  Wool,  by 
the  gentle  friction  and  moderate  heat 
which  it  excites,  promotes  perspira- 
tion, and  absorbs  the  matter  thrown 
out  from  the  skin,  without  clogging 
the  pores.  Cotton  increases  warmth 
and  perspiration  ;  but  having  the  pro- 

Eerty  of  retaining  the  discharged 
umours,  is  too  apt  to  throw  the  same 
back  again  into  the  system,  and  there- 
by hurting  the  animal  fluids.  It  is, 
however,  during  active  exercise  that 
the  different  effects  of  the  substances 
•re  more  plainly  seen.  When  the 
body  is  covered  with  woollen,  though 
perspiration  is  increased,  the  matter 
thrown  out  passes  through  the  tlannel 
into  the  air,  leaving  the  skin  dry  and 
warm.  If,  under  the  same  circum- 
stances, linen  is  warm,  the  perspira- 
tion instead  of  being  dispersed,  re- 
mains, and  causes  a  disagreeable  sen- 
sation. Flannel  has  also  this  advan- 
tage :  those  who  perspire  profusely 
wUl  not  easily  catch  cold  on  foing  into 
(he  open  air.  This  is  not  the  case 
with  linen  shirts,  which  will  produce 
chilliness,  followed  by  fever.  Flannel 
when  first  used  is  apt  to  irritate  the 
skin,  and  so  cause  an  uneasy  feeling  ; 
this  soon  goes  off,  and  it  becomes  at 
length  comfortable  and  even  pleasant. 
Flannel  is  suitable  to  all  seasons. 
Worsted  socka  and  stockings,  varied 
in  thickness,  according  to  the  season, 
•re  on  all  accounts  the  best 

In  Choosing  Cloth  /or  Glothu  see 
fh«t  tha  fabric  ia  fiaa  and  tha  taxtun 


close  and  even.  Pass  the  hand  lightly 
in  the  contrary  direction  to  the  n»p» 
and  if  the  feel  is  soft  and  silky  wita< 
out  harshmess,  you  may  conclude  th* 
cloth  is  made  of  fine  wool.  Veryr 
"  satiny  "  cloths  spot  with  the  rain. 
Take  up  a  piece  of  cloth  in  both  handi^ 
and  fold  a  little  piece  between  th* 
thumb  and  foretinger  of  one  hand ; 
pull  the  cloth  sharply  with  the  other 
hand,  and  if  the  sound  produced  by 
the  slipping  of  the  fold  u  clear  and 
sharp,  the  cloth  is  of  good  quality. 
Do  not  choose  large  patterns  if  yod 
are  short,  and  if  vou  are  stout  do  not 
wear  checks  or  plaids. 

Clothes  for  Iravdling. — Every  tr^ 
veller  should  wear  ijannelnext  the  skin 
both  in  hot  and  cold  climates.  Linen 
is  very  improper,  for  when  the  wearer 
is  wet  with  rain  or  perspiration,  it 
strikes  cold  to  the  skin ;  coarse  calioo 
sheets,  for  fine,  hot,  dry  weather,  and 
flannel  for  damp,  windy,  or  cold,  may 
be  considered  geuerally  appropriatSL 
A  poncho  is  very  useful,  for  it  is  a  sh«et 
as  well  as  •  cloak,  being  simply  • 
blanket  with  a  slit  in  the  middle  to 
admit  the  wearer's  head.  Cloth  is 
made  waterproof,  as  directed  (see 
Receipt)  and  also  by  rubbing  soAp- 
suds  into  the  wrong  side,  and  workiu; 
well  in  ;  when  dry  do  the  same  with 
a  solution  of  alum.  A  thick  tweed 
shootinc  costume  is  the  most  comfort, 
able  and  best  dress  for  all  except  damp 
or  tropical  cUmates.  If  you  are 
Ukely  to  have  much  riding,  leather  or 
moleskin  trousers  are  useful,  or  tweed 
trousers  may  be  covered  down  the  in- 
sides  of  the  legs  with  leather.  A 
blouse  or  jacket,  cut  short  to  clear  the 
saddle,  is  capital  either  for  walkine  or 
riding.  Another  **  indispensable  ia 
a  thick  lined  dressing  gown.  It  ia 
equally  good  to  wear  in  the  STenios 
and  for  sleeping  in.  Thick  worsted 
socks  only  snould  be  worn,  whether 
'  tha  aiimate  be  hot  or  Aold.     It  ia  iak> 


196 


CLOTHmO. 


portant  to  keep  the  clothes  m  dry  an 
poflaible,  and  if  on  the  water  a  capital 
plan  ia  to  dip  the  wet  clothes  in  the 
■alt  water,  wring  them  out,  and  put 
them  on  again.      This,  we  are  told  on 

Sood  authority,  feela  like  a  change  of 
ry  clothes. 
To  Bnuh  Clothe*. — If  a  coat  be  wet 
let  it  be  quite  dry  before  brushing  it. 
Bab  out  the  spots  of  dirt  with  the 
handa,  beat  it  lightly  with  a  small 
cane.  Then  lay  it  out  on  a  board  or 
table,  the  collar  to  the  left  hand,  and 
brush,  briskly  and  suoothly,  the  right 
way  of  the  cloth.  Brush  Krst  the 
shoulders,  back  and  sleeves,  and  then 
the  skirts.  Ijtat  the  ini>ides  and  the 
eollar.  Waistcoats  and  trousers  are 
brushed  straight  down,  taking  care 
they  are  quite  dry,  and  rubbing  out 
HKiU  of  mud,  tic,  before  brushing 
aown.  Yon  should  have  two  brushes, 
one  hard  and  the  other  soft,  the 
former  of  which  should  be  used  as 
little  as  possible,  and  never  for  "faced" 
«loth  Should  there  be  spots  of  tallow- 
grease  on  the  clothes,  take  it  off 
with  the  nail  ;  or,  if  that  cannot  be 
done,  take  a  hot  iron,  cover  the  part 
where  the  grease  is  with  some  thick 
brown  paper,  and  run  the  iron  over 
the  spot.  This  will  draw  the  grease 
into  th«  paper.  Repeat  this  process 
until  DO  more  grease  comes.  Ordinary 
grease-spots  or  marks  on  the  collar  or 
lappels  may  generally  be  removed  by 
a  little  soft  soup,  or  a  little  ox-gall  or 
enrd  aoap.  Fruit  and  wine  stains  may 
frequently  be  taken  out  by  holding 
the  part  over  an  ordinary  brimstone 
match,  lighted  ;  or  by  water  with  a 
little  salts  of  lemon,  muriatic  or  oxalic 
■  acid  in  it.  'iliese  last  must  not,  how- 
•Ter,  be  applied  to  delicate  colours. 
For  the  stams  of  acids  wash  the  part 
with  a  little  spirits  of  hartshorn  or  U- 
qoid  ammonia.  Ox-gall  isone  of  the  most 
valuable  articles  for  cleansing  woollen 
and  other  articles  ;  it  combines  readily 
with  all  greasy  substances,  and  assists 
powerfully  the  action  of  soap,  which 
may  in  many  cases  be  dispensed  with. 
Silica  and  all  other  articles  of  even  the 
most  delicate  colours  may  be  cleaned 
with  it.  ITie  chief  objection  to  its 
•M  ia  it*  disagreeabla  smell ;  this  ia 


I  got  rid  of  thus  :  Boil  a  quart  of  the 
gall,  skimming  it  irequen!tly,  then  add 
one  ounce  of  powdered  alum  ;  leave  ou 
the  tire  until  thoroughly  combined. 
Set  the  mixture  to  cool,  and  pour  it, 
when  cold,  into  a  bottle  which  is  to 
be  loosely  corked.  Proceed  exactly  in 
the  same  way  with  another  quart  of 
gall,  using  one  ounce  of  common  salt 
instead  of  alum.  The  two  bottles  are 
to  be  put  by  for  three  months  in  a 
room  of  moderate  temperature ;  a 
thick  sediment  will  be  deposited,  but, 
as  a  good  deal  of  yellow  colouring 
matter  still  remains,  the  contents  of 
the  two  bottles,  carefully  poured  off 
from  the  sediment,  are  to  be  filtered 
separately,  and  then  mi::ed  in  equal 
parts,  a  portion  at  a  time.  The  colour- 
ing matter  wilt  be  precipitated,  leaving 
the  gall  perfectly  pure  and  colourless. 
It  is  then  to  be  again  filtered,  bottled 
and  tightly  corked,  and  kept  in  a  cool 
place  for  use.  In  this  state  it  preserves 
all  its  detergent  properties,  is  free  from 
smell,  and  doe*  not  spoil  with  keeping. 
Mtntling  Clothe*.  —  Things  neatly 
mended  last  four  timea  as  long  as 
those  carelessly  repaired.  Too  much 
pains  cannot,  therefore,  be  expended 
on  the  prosaic  but  very  necessary  ope- 
ration of  "  mending  clothes."  A  piece 
of  each  material  should  be  reserved, 
in  making  up  dresses,  he,  for  repair- 
ing when  needed.  AH  things  ^ould 
be  perio<Ucally  examined,  and  rents 
sewn  up  before  they  go  farther.  When 
the  linen  is  looked  out  for  the  wash  it 
should  be  examined  to  see  if  there  is 
anything  wrong,  and  after  washing, 
ftc,  all  outtons  should  be  looked  to, 
and  made  tight  and  secure.  If  cham- 
ber towels  are  wearing  thin  in  the 
centre,  cut  them  in  halves,  sew  the 
edges  together,  and  hem  the  cnt — now 
the  outside  edces.  Sew  up  torn  linings, 
rebind  frayed  edges,  and  replace 
broken  strings,  buttons,  and  hooks, 
directly  seen,  or  the  trouble  will  b« 
greatly  increased.  Never  forget  the 
well-known  aphoriam,  "A  stttch  in 
time  saves  nine. " 

Altering  Clothes. — In  altering  clothes 
for  children  from  those  of  adults  take 
the  pattern  of  the  best  fitting  things 
an<^  cup/    aiactly.     Soma    practice. 


TAKE  MT  ADVICE. 


197 


knowledge,  and  physical  strength  are 
required  to  do  this  tailors'  work,  and 
therefore  without  these  essentials  it 
had  becter  be  left  alone.  The  right 
way  to  proceed  cannot  be  taught  in 
books,  and  even  when  learned  is  sel- 
dom worth  the  trouble. 

Clotf.r't  Closets,  Drawers,  <fec.  — 
When  moths  havo  infested  these  planes 
rub  then:  well  with  a  strong  decoction 
of  tobacco,  and  s}>rinkle  them  often 
with  spirits  of  camphor. 

Black  Clothes  may  be  Restored  if 
threadbave  about  the  elbows,  cuffs, 
knees,  &c.,  by  the  following  process  : 
— The  clothes  must  be  soaked  in  cold 


surd,  aa  to  dress  •  babe  or  jronng 
child  in  tight  garments ;  but  they 
shonld  bo  of  materials  suited  to  the 
season.  It  is  not  necessary  to  giv« 
direction  for  the  e«tting  or  making  of 
children's  dresse.%  as  almost  every 
motherorelder  sister  knowshow  to  cut 
out  and  make  simple  frocks,  jackets, 
&c.  ;  and  when  that  knowledge  hat 
not  been  obtained  in  youth,  a  few 
lessons  from  a  practical  dressmakei 
will  sufHce.  Carefully  avoid  the  ab- 
surdity of  swaddling  a  child's  body  in 
lieaps  of  flannel  and  warm  stuffs,  and 
leaving  its  legs  and  arms  bare.  Too 
many  clothes,  however,  are  as  mis- 
chievous as  too  few.  Contrast  in  colours 


water  for  half  an  hour,  then  taken  out 
of  the  wal,er,  and  put  on  a  board,  and  |  is  of  no  slight  importance.  Light  oo- 
the  threadbare  paits  of  the  clothes  j  lours  and  thin  materials  for  summer  ; 
rubbed  with  a  teazel,  or  half-worn  I  bright  warm  colours,  and  stout  cloth 
batter's  "card,"  filled  with  flocks.  !  for  winter.  The  head  should  be  cool, 
When  this  is  done,  hang  the  coat  up  and  the  feet  well  shod.  Long  clothes 
to  dry,  and  with  a  hard  brush  lay  the  '  and  caps  for  infants  are  happily  going 
nap  the  right  way.  This  is  said  to  be  out  of  fa.'^hion,  and  a  more  rational 
the  method  which  is  pursued  by  the  :  style  of  dress  adopted  by  all  sensible 
dealers  in  old  clothes,  and  it  gieatlyim-    motliers. 

proves  the  anpearance  of  the  garments.  'J'i^/ht  Lacing. — Avoid  all  tijrhtban- 
Ladies'  Dress. — The  secret  of  dress- '  dagos — as  stays,  garters,  belts,  ftc. 
ing  well,  siwply  consists  in  knowing  'I'liey  impede  the  free  circulation  of 
the  three  gi-and  unities  of  dress — 3'our  the  hlood,  and  in  thousands  of  cases 
own  position,  age,  and  pecularities,  j  produce  liisease  and  defoi-mity.  More 
and  no  woman  can  dress  well  who  does  n.ivra  has  been  done  by  tight-la6ing, 
not.  Dress  s'uould  be  simple,  elegant  than  by  all  the  other  vagaries  of  fa- 
and  becoming,  without  appearing  so  shinn  put  together. 
expensive  as  to  evidently  be  beyond  I  TKp  Covering  of  the  Ff'ad  shonM  be 
the  circumstances  of  the  wearer.  Con- !  very  light,  as  well  for  men  as  for  wo- 
sider  well  before  you  purchase  whetliei-  men,  and  if  children  were  more  often 
the  new  silk,  bonnet,  shawl,  or  rib- 1  allowed  to  go  b.ire-headed  into  the 
bon  matches  your  complexion,  is  I  oiien  air,  the  practice  would  much  in- 
adapted  to  your  height  and  figure,  '  vi^orate  their  constitutions,  and  ren- 
and,  above  all,  that  it  is  graceful  unA  iloi-  tliom  less  susceptible  of  cold.  No 
pretty—  not  merely  fas'iiimable.  You  one,  how  ever,  shoiild  go  uncovered  in 
must  also  adapt,  as  much  as  possible,  \  siin^^hine.  Black  hats,  though  gene- 
your  new  purchases  to  the  things  you  rally  worn,  are  not  so  good  a  defence 
slreadyhave,  so  as  to  show  no  bad  con-  '  against  the  power  of  the  sun  aa  hat* 


trasts.  Dress  with  regard  to  your 
station  in  life,  your  age,  and  your  ap- 
pearance. 

C/iildrena'  Clothing  shonld  be  well- 
cut,  butsuflloiently  loose  to  allow  fair 
play  to  the  liniba.      Nothing  is  so  ab- 


or  caps  of  any  other  colour. 

Kei'p  your  Feet  Warm. — If  yon  do 
not  do  this,  the  blood  accumulates  to- 
wards the  head,  and  sensation  of  chil* 
liness  is  felt  over  the  whole  body,  and 
the  general  comfort  interfered  with. 


10B 


VIII.  LAW. 


DireoUona  for  Securing  Copy- 
rights. 

Under  the  revised  Act  of  Conjfress, 
vhieh  took  effect  July  8,  1870.— 
A  printed  copy  of  the  title  of  the 
book,  map,  chart,  dramatic  or  musical 
composition,  engraving,  cut,  print, 
photograph,  chromo,  or  design  for  a 
work  of  the  fine  arts,  for  which  copy- 
right is  desired,  must  be  sent  by  mail, 
addressed, 

"  Tjubapt^w  of  CONGRESS, 

"Washington,  D.C. 

"Copyright  matter." 

This  must  be  done  before  publica- 
tion of  the  book  or  other  article.  I 

A  fee  of  fifty  cents,  for  recording 
fhe  title  of  each  book  or  other  article,  j 
mnst  be  inclosed  with  the    title  as  | 
above,  and  fifty  cents  in  addition  (or  ; 
one  dollar  in  aU)  for  each  certificate 
of  copyright  under  seal  of  the  Libra- 
rian of  Congress,  which  will  be  trans-  j 
mitted  by  return  mail. 

Within  ten  days  after  publication 
of  each  book  or   other  article,    two  | 
complete  copies  of   the  best  edition 
issued  must  be  mailed  to  perfect  the 
oopyright,  with  the  address, 

"  LiBKAKiAN  OF  Congress, 

"Washington,  D.C. 

*' Copyright  matter." 

If  the  above  direction  is  complied 
with,  both  books  and  titles  will  come 
free  of  postage,  and  postmasters  will 
SlTe  receipt  for  the  same  if  requested. 
Without  the  deposit  of  copies  above 
required,  the  copyright  is  void,  and 
a  penalty  of  twonty-five  dollars  is 
incurred. 

Copyrights  recorded  at  a  date  prior 
to  July  8,  1870,  in  an^  district  clerk's 
office,  do  not  require  re-entry  at 
Washington.  But  one  copy  of  each 
book  or  other  article  published  since 
March  4,  1866,  is  required  to  be  de- 
posited in  the  Library  of  Congress,  if 
liOt  already  done.  Without  snoh  de- 
posit, the  oopyright  is  void. 


No  copyright  is  valid  nnless  notice 
is  given  by  inserting  in  the  several 
copies  of  every  edition  published,  on 
the  title  page  or  the  page  following, 
if  it  be  a  book  ;  or  if  a  map,  chart, 
musical  composition,  print,  cut,  en- 
graving, photograph,  painting,  draw- 
ing, chromo,  statue,  statuary,  or 
model  or  design  intended  to  be  per- 
fected and  completed  as  a  work  of 
the  tine  arts,  by  inscribing  upon  some 
portion  of  the  face  or  front  thereof,  or 
on  the  face  of  the  substance  on  which 
the  same  is  mounted,  the  following 
words,   viz.:  "Entered  according  to 

Act  of  Congress,  in  the  year ,  by 

,  in  the  oiBce  of  the  Librarian  of 

Congress,  at  Washington." 

The  law  imposes  a  penalty  of  one 
hundred  dollars  upon  any  person  who 
has  not  obtained  copyright,  who  shall 
insert  the  notice  "entered  according 
to  Act  of  Congress,"  etc.,  or  words  of 
the  same  import,  in  or  upon  any  book 
or  other  article. 

Any  author  may  reserve  the  right 
to  translate  or  to  dramatize  his  own 
work.  In  this  case,  notice  should  be 
given  by  printing  the  words,  Right  of 
translation  reserved,  or  AU  riglUs  re- 
served, below  the  notice  of  copyright 
entry,  and  notifying  the  Librarian  of 
Congress  of  such  reservation,  to  be 
entered  upon  the  record. 

Each  copyright  secures  the  exclu- 
sive right  of  publishing  the  book  or 
article  copyrighted  for  the  term  of 
twenty-eight  years.  At  the  end  of 
that  time,  the  author  or  desicner  may 
secure  a  renewal  for  the  further  term 
of  fourteen  years,  making  forty-two 
years  in  all.  Applications  for  renewal 
must  be  accompanied  by  explicit 
statement  of  ownership,  in  the  ca^e 
of  the  author,  or  of  relatiouBhip, 
in  the  case  of  his  heirs,  and  must 
state  definitely  the  date  and  place  of 
entry  of  the  orizinal  copyright. 

The  time  within  whioh  any  work 


LAW. 


1« 


oopyri|hted  may  be  iggued  from  the 
press  18  not  limited  by  any  law  or 
regulation,  but  depends  upon  the  dis- 
cretion of  the  proprietor.  A  copy- 
right may  be  secured  for  a  projected 
work,  as  well  as  for  a  completed  one. 

Any  copyright  is  assignable  in  law 
by  any  instrument  of  writing  ;  but 
Buch  assignment  must  be  recorded  in 
the  office  of  the  Librarian  of  Congress 
within  sixty  days  from  its  date.  The 
fee  for  this  record  is  fifteen  cents  for 
every  one  hundred  words,  and  ten 
cents  for  every  one  hundred  words 
for  a  copy  of  the  record  of  assignment. 
'  In  the  case  of  books  published  in 
more  than  one  volume,  if  issued  or 
aold  separately,  or  of  periodicals  pub- 
lished m  numbers,  or  of  engravings, 
photographs,  or  other  articles  pub- 
lished with  variations,  a  copyright  is 
to  be  taken  out  for  each  volume  of  a 
book,  or  number  of  a  periodical,  or 
variety,  as  to  size  or  inscription,  of 
any  other  article. 

To  secure  a  copyright  for  a  paint- 
ing, statue,  or  model  or  design  in- 
tended to  be  perfected  as  a  work  of 
the  fine  arts,  so  as  to  prevent  infringe- 
ment by  copying,  engraving,  or  vend- 
ing such  design,  a  definite  de.scription 
must  accompany  the  apphcation  for 
copyright,  and  a  photograph  of  the 
same,  at  least  as  large  as  "cabinet 
size."  should  be  mailed  to  the  Libra- 
rian of  Congress  within  ten  days  from 
the  completion  of  the  work. 

Every  applicant  for  a  copyright 
must  state  distinctly  in  whose  name 
the  copyright  is  to  be  entered,  and 
whether  the  right  is  claimed  as  author, 
designer,  or  proprietor.  No  affidavit 
or  formal  application  is  required. 

Th«    British    Iiaw    of   Copy- 
right. 

The  following  principal  points  in 
which  the  Law  of  Copyright  m  Eng- 
land differs  from  that  in  onr  own 
country  may  interest  some. 

In  Great  Britain  the  copyright  in 
every  book  which  is  published  in  the 
lifetime  of  its  atUhor  endures  for  the 
natural  Ufe  of  such  author,  and  for 
the  further  term  of  seven  years  com- 
mencing at  the  time  of  his  death,  and 


■hall  be  the  property  of  mch  author 
and  his  assignees;  provided  always,  , 
that  if  the  said  term  of  seven  years 
shall  expire  before  the  end  of  torty- 
two  years  from  Hift  first  publication 
of  such  book,  the  copyright  shall  in 
that  case  endure  for  such  period  of 
forty-two  years.  The  copyright  in 
every  book  published  after  the  death 
of  its  author  endures  for  the  term  of 
forty-two  years  from  the  first  publi- 
cation thereof,  and  is  the  property  of 
the  proprietor  of  the  author's  manu- 
script from  which  the  book  ia  first 
published,  and  his  assignees. 

A  complete  copy  from  each  addition 
of  every  book  published  must  be  de- 
posited at  the  British  Museum,  bound 
in  the  best  manner  in  which  the  book 
is  issued,  within  one  month  from  th« 
date  of  publication.  If  demanded  in 
writing,  a  copy  also  must  be  furnished 
each  of  the  following  libraries  :  the 
Bodleian  Library  at  Oxford,  the  Pub- 
lic Library  at  Cambridge,  the  Library 
of  the  Faculty  of  Advocates  at  Eklin- 
burgh,  and  the  Library  of  the  College 
of  the  Holy  and  Undivided  Trinity 
of  Queen  Elizabeth,  near  Dublin. 

The  only  country  in  the  world  in 
which  a  copyright  ia  perpetual,  ia 
Denmark. 

Directions  for  seeiiriiig  Trad* 
Marks. 

Legal  protection  may  be  had  by  any 
firm,  corporation,  or  individual,  in  the 
exclusive  use  of  a  trade-mark,  on  com- 
pliance with  the  following  laws  of  the 
Patent  Office  : — 

1.  By  causing  to  be  recorded  in  the 
Patent  Office  the  names  of  the  parties 
and  their  residences  and  place  of  busi- 
ness, who  desire  the  protection  of  the 
trade-mark. 

2.  The  class  of  merchandise  and  the 
particular  description  of  goods  com- 
prised in  such  class,  by  which  the 
trade-mark  has  been  or  ia  intended  to 
'be  appropriated. 

3.  A  description  of  the  trade-mark 
itself,  with  fac-similes  thereof,  and 
the  mode  in  which  it  has  been  or  ia 
intended  to  be  applied  or  used. 

4.  The  lensrth  of  time,  if  any,  during 
which  the  trade-mark  has  been  oaed. 


200 


HOW  TO  GET  A  PATENT. 


5.  The  payment  of  a  fee  of  twenty- 
five  dollars,  in  the  same  manner  and 
for  the  same  purpose  as  the  fee  re- 
quired for  patents. 

6.  The  compliance  with  such  regu- 
lations as  may  be  prescribed  by  the 
Commissioner  of  Patents. 

7.  The  tiling  of  a  declaration,  under 
the  oath  of  the  person,  or  of  some 
member  of  the  firm,  or  otficer  of  the 
corporation,  to  the  effect  that  the 
party  claiming  protection  for  the  trade- 
mark has  a  right  to  the  use  of  the 
■ame,  and  that  no  other  person,  firm, 
or  corporation  has  the  right  to  such 
use,  either  in  the  identical  form,-  or 
having  such  near  resemblance  thereto 
as  might  be  calculated  to  deceive,  and 
that  the  description  and  fac- similes 
presented  for  record  are  true  copies 
of  the  trade-mark  sought  to  be  pro- 
tected. 

A  trade-.mark  remains  in  force  for 
thirty  years.  At  the  end  of  that  time 
•  renewal  may  be  secured  for  thirty 
years  more  in  the  case  of  articles 
manufactured  in  this  country.  A 
trade-mark  is  assignable  in  law  by 
any  instrument  of  writing  ;  but  the 
assignment  must  bo  recorded  in  the 
Patent  Office  within  sixty  days  after 
its  execution. 

No  trade-mark  is  lawful  which  is 
only  the  name  of  a  firm,  corporation, 
or  person,  unaccompanied  by  a  mark 
sufficient  to  distinguish  it  from  the 
same  name  when  used  by  other  per- 
sons, or  which  is  identical  with  a  tratle- 
mark  appropriate  to  the  same  class  of 
merchandise,  and  belonging  to  a  dif- 
ferent owner,  and  already  registered, 
or  received  for  registration,  or  which 
so  nearly  resemijles  such  last-men- 
tioned trade-mark  as  to  be  likely  to 
deceive  the  public. 

Directiona  for  Becuring 
Patents. 

A  patent  may  be  secured  by  any 
person,  whether  a  citizen  of  the  United 
States  or  an  alien,  who  is  the  original 
and  first  inventor  or  discoverer  of  any 
new  and  useful  art,  machine,  manu- 
facture, or  composition  of  matter,  or 
•ay  aew   and    useful    improvement. 


provided  the  invention,  discovery,  or 
improvement  has  not  been  in  public 
use  or  sale  for  more  than  two  years 
prior  to  the  application  for  a  patent. 

Before  completing  his  invention,  the 
inventor  (if  a  citizen  of  the  United 
States,  or  an  alien  who  has  resided 
here  one  year  and  has  declared  his 
intention  to  become  a  citizen),  in  order 
to  secure  himself,  may  file  a  caveat 
(fee,  ten  dollars) ,  which  is  a  description 
of  the,  as  yet,  immatured  invention  or 
discovery.  This  caveat  entitles  hini 
one  year  to  an  official  notice  of  any  other 
application  for  a  patent  of  a  similar  or 
interfering  nature,  filed  during  that 
time.  Within  three  months  from  the 
date  of  such  notice,  he  will  be  required 
to  complete  his  own  application.  A 
renewal  of  the  caveat  (fee,  ten  dollars) 
may  be  secured  on  petition  for  another 
year. 

Actual  joint  inventors  must  obtain 
a  joint  patent,  for  neither  can  claim 
one  separately.  The  furnishing  of  capi- 
tal by  a  man  to  an  inventor  does  not 
enable  them  to  secure  a  joint  patent ; 
nor  can  independent  inventors  of  sepa- 
rate improvements  in  the  same  ma- 
chine take  out  a  joint  patent  for  their 
separate  inventions. 

Every  patented  article  must  be 
stamped  with  the  word  "Patented," 
together  with  the  day  and  year  the 
patent  was  granted.  When,  from  the 
character  of  the  article  this  cannot  be 
done,  a  label,  containing  the  like  no- 
tice, must  be  affixed  to  each  package 
wherein  one  or  more  is  enclosed. 

Every  assignment  of  a  patent,  or 
part  thereof,  must  be  recorded  in  the 
Patent  Office  within  three  months 
from  the  date  thereof,  otherwise  it  is 
void. 

How  to  apply  for  a  Patent. 

The  first  thing  is  to  send  a  fielUion 
in  writing  to  the  CommissionM-  of  Pa- 
tents, and  file  in  the  Patent  Office  a 
specification  ;  that  is  to  say,  a  written 
description  of  it,  and  of  the  manner 
and  process  of  making,  constructing, 
compounding,  and  using  it,  in  such 
clear  terms  as  to  enable  any  person 
skilled  in  the  art  or  science  to  which 


.  •  ™  .■'Tissr 


LAW. 


201 


it  appertains,  or  with  which  it  is  most  < 
nearly  connected,  to  make,  and  use 
it ;  and  in  case  of  a  machine,  he  must 
explain  its  principle,  and,  the  best 
mode  in  which  he  has  contemplated 
applying  that  principle  so  as  to  dis- 
tinguish it  from  other  inventions ;  and 
he  must  particularly  point  out,  and 
distinctly  claim  the  part,  improve- 
ment, or  combination  which  he  claims 
<  his  invention  or  discovery ;  and  the 
-specification  and  claim  must  be  signed 
ly  the  inventor  and  attested  by  two 
witnesses. 

The  applicant  must  make  at  the 
same  time  oath  of  invention,  or  affirma- 
tion that  he  believes  himself  to  be  the 
original  and  first  inventor  or  disco- 
verer of  the  improvement  for  which 
he  solicits  a  patent  ;  that  he  does  not 
know,  and  does  not  believe  that  it 
was  ever  before  known  or  used  ;  and 
must  state  of  what  country  he  is  a 
citizen.  This  oath  or  affirmation  may 
be  made  before  any  person  in  the 
United  States  authorized  by  law  to 
administer  oaths  ;  or,  when  the  appli- 
cant resides  in  a  foreign  country,  be- 
■^;.'.,|9™  »ny  minister,  charge  d'affaires, 
iS^iZponfm,  or  commercial  agent,  holding 
^5*v  .commission  under  the  government  of 
the  United  States,  or  before  any  no- 
tary public  of  the  foreign  country  in 
which  the  applicant  may  be. 

Below  are  the  forms  to  be  used  in 
making  the  petition,  the  specification, 
and  the  oath  of  invention  : — 

Form  of  Petition.- To  the  Hon. 
Commissioner  of  Patents,  Washington, 
D.C  Your  petitioner  prays  that  let- 
ters patent  may  be  granted  to  him  for 
the  invention  set  forth  in  the  annexed 
specification. — John  Edwards.  (Hee, 
of  course,  that  the  letter  is  dated,  thefuil 
address  given,  and  the  name  signed 
distinctly. ) 

Form  of  Specification. — To  all  whom 
it  may  concern  :— Be  it  known  that  I, 

John  Edwards,  of  the  city  of , 

coanty  of ,  State  of : — ,  have 

invented  a  new  and  improved — {Hei-e 
specify  the  invention  with  great  care,  so 
as  to  set  forth  its  exact  object.) 

I  claim  as  a  new  invention  my 

M  above  set  forth.     John  Edwajids. 

Witaeaaea,  (two). 


Form  of  Oath  of  Invention  (to  follow 
the  specification) : 

State  of ,  County  of , 

John  Edwards,  the  above-named  pe- 
titioner, being  duly^Kom,  deposes  and 
says  that  he  verily  believes  himself  to 
be  the  original  and  first  inventor  of 
{Here  name  the  inventioyi)  described  in 
the  foregoing  specification;  that  he 
does  not  know,  and  does  not  believe 
that  the  same  was  ever  before  known 
or  used  ;  and  that  he  is  a  citizen  of 
the    United   States   [or,   a   citizen  of 

,  resident  in  the  United  States. 

&c.]  John  Edwards. 

Sworn  and  subscribed   before  mfl^ 
this  first  day  of  August,  1872. 
James  Williams, 

Justice  of  the  Peace. 

In  addition  to  the  above  forms, 
drawings,  compositions,  or  models,  may 
be  required. 

Dratmngs  must  be  furnished  when- 
ever the  case  admits  of  them.  The 
applicant  must  furnish  one  copy  signed 
I  by  the  inventor  or  his  attorney  in  fact, 
I  and  attested  by  two  witnesses,  which 
will  be  filed  in  the  Patent  Office;  and 
a  copy  of  these  drawings  must  be  at- 
tached to  the  patent  as  a  part  of  the 
specification.  They  must  be  on  thick, 
smooth  drawing-paper,  sufficiently 
stiff  to  support  itself  in  the  portfolios 
of  the  office.  They  must  be  neatly 
and  artistically  executed,  with  such 
detached  sectional  views  as  to  clearly 
show  what  the  invention  is  in  con- 
struction and  operation.  Each  part 
must  be  distinguished  by  the  same 
number  or  letter  whenever  it  appears 
in  the  several  drawings.  The  name  of 
the  invention  should  be  written  at  the 
top,  the  shortest  side  being  considered 
as  such.  These  drawings  must  be 
signed  by  the  applicant  or  his  attorney, 
and  attested  by  two  witnesses,  and 
must  be  sent  with  the  specification 
The  sheets  must  not  be  larger  than 
ten  inches  by  fifteen,  that  being  the 
size  of  the  patent. 

Compositions. — When  the  invention 
or  discovery  is  of  a  composition,  the 
applicant,  if  required  by  the  Commis- 
sioner, must  furnish  specimens  of 
ingredients  and  of    the  composition, 


^s^r-f;"- 


tot 


COST  OF  A  PATENT. 


Patents  for  designs  are  granted  for 
3^  years,  for  7  years,  or  for  14  years, 
as  the  applicant  may  eleot  in  ms  ap- 
plication. 

Patent  Office  Fees. 

The  following  fees  are  official  by  Act 

of  Congress : — 

On  filing  every  application  for 
a  design,  for  three  years  and 
six  months     ...         ...         ...$10  00 

On  filing  every  application  for 

a  design,  for  seven  years     ...  16  00 

On  filing  every  application  for 
a  design,  for  fourteen  years  30  00 

On  filing  every  caveat ...         ...  10  00 

On  filing  ever/  application  for 
a  patent  ...         ...         ...   15  00 

On  issuing  each  original  patent  20  00 

On  filing  a  disclaimer  ...         ...   10  00 

On  filing  every  application  for 

a  re-issue        ...         ...         ...  30  00 

On  filing  every  application  for 
a  division  of  a  re-isaue         ...  30  00 

On  filing  every  application  for 

an  extension  ...         ..  ...  50  00 

On  the  grant  of  every  extension  60  00 

On  filing  the  first  appeal  from 
a  primary  examiner  to  ex- 
aminers-in-chief       ...         ...   10  00 

On  filing  an  appeal  to  the  Com- 
missioner from  examiners-in- 
chief    20  00 

On  depositing  a  trade-mark  for 

registration    ...         ...         ...  25  00 

For  every  copy  of  a  patent  or 
other  instrument,  for  every 
100  words       10 

For  recorr'.ing  every  assignment 
of  300  woi^s  or  under  ...     1  00 

For  record  in?  every  assignment, 
if  over  300  and  not  over  1000 
words  ...         ...         ...         ...     2  00 

For  recording  evsry  assign- 
ment, if  over  1000  words    ...     3  00 

The  Cost  of  obtaining  Patents 
in  Foreign  Countries. 

In  all  foreign  countries  a  complete 
specification  must  be  deposited  on  ap- 
plication for  the  patent,  and  in  most 


•nfficient  in  quantity  for  the  purpose 
of  experiment. 

Modelt. — In  all  cases  which  admit 
of  representation  by  model,  the  appli- 
cant, if  required  by  the  Commissioner, 
must  furnish  one  of  convenient  size  to 
exhibit  advantageously  the  several 
parts  of  his  invention  or  discovery. 

Such  model  must  clearly  exhibit 
every  feature  of  the  machine  which 
forms  the  subject  of  a  claim  of  in- 
vention. 

The  model  must  be  neatly  and  sub- 
■tantiallv  made,  of  durable  material. 
It  should  be  made  as  small  as  possible, 
bnt  not  in  any  case  more  than  one 
foot  in  length,  width,  or  height.  If 
made  of  pine,  or  other  soft  wood,  it 
should  be  painted,  stained,  or  var- 
nished. Glue  must  not  be  used,  but 
the  parts  should  be  so  connected  as  to 
resist  the  action  of  heat  or  moisture. 

A  working  model  is  always  desir- 
able, in  order  to  enable  the  office  fully 
and  readily  to  understand  the  precise 
operation  of  the  machine.  The  name 
oi  the  inventor,  and  of  the  assignee 
(if  assigned),  and  also  the  title  of  the 
invention,  must  be  affixed  upon  it  in 
•  permanent  manner. 

The  above  papers,  Ac.,  should  be 
forwarded,  prepaid,  by  express,  "To 
the  Hon.  Commissioner  of  Patents, 
Washington,  D.C." 

On  the  filing  of  any  application  and 
the  payment  of  the  duty  required  by 
law,  the  Commissioner  causes  an  ex- 
amination to  be  made  of  the  alleged 
new  invention  or  discovery ;  and  if  on 
•uch  examination  it  appears  that  the 
claimant  is  justly  entitled  to  a  pateut 
nnder  the  law,  and  that  it  is  suffici- 
ently useful  and  important,  the  Com- 
missioner issues  a  patent  for  it. 

All  applications  must  be  completed 
within  two  years  after  the  filing  the 
petition. 

Daig*  Patent*. — A  patent  for  a  de- 
■iffn  may  be  granted  to  any  person, 
whether  citizen  or  alien,  who,  by  his 
own  industry,  genius,  efforts,  and  ex- 
pense, has  invented  or  produced  any 
new  and  original  design  for  a  manu- 
facture, bust,  statue,  alto-relievo,  or 
bM-relief,  &o.,  &o. 


tpf&'W^      ^ 


■.  .f^^p^TrT5S3p5",rTf^r«  5r  vyh  J 


^-wy;-^   ,11  III,  J  II  \J}I^<!^' 


LAW. 


908 


CMOS  an  annnal  tax  ii  payable,  varying 
in  amodat  in  each  country. 

Pratice. — The  tax  in  this  country  is 
lOOf.,  or,  including  agency  fees,  $25 
per  annum,  payable  in  advance,  which 
may  be  discontinued  at  any  time  by 
the  patentee  abandoning  his  right. 
The  average  of  the  first  cost,  including 
the  first  year's  tax,  home  and  foreign 
agency  fees,  translation  of  the  speci- 
fication, copies  of  same,  drawings,  &c., 
is  about  $75.  The  invention  must  be 
put  into  practical  operation  in  France 
within  two  years  from  the  delivery  of 
the  patent,  or  the  right  will  be  lost. 

Orfat  Britain. — Protection  may  be 
secured  in  one  patent  for  Great  Britain 
and  Ireland,  the  Channel  Islands,  and 
the  Isle  of  Man,  for  fourteen  years,  on 
condition  that  the  patent  be  completed 
within  six  months  from  the  date  of 
application. 

The  stamp  duties  and  fees  for  ob- 
taining letters  patent  for  inventions 
in  Great  Britain  are  to   be  paid  as 
follows  : — 
On  applicationforprovisional 

protection,  which  secures 

the  right  to  the  invention 

for  six  months  -        -  £10  ($50) 

For  notice  to  proceed,  which 

must  be  given,  atthelatest, 

two  months  before  the  pro- 
visional protection  expires  £0  ($30) 
Moving  for  the  warrant  and 

great  seal,  which  must  be 

done,  at  the  latest,  twelve 

clear  days  before  the  pro- 
tection expires  •        •  £14  ($70) 

The  cost  of  the  specification,  which 
must  be  on  a  £5  stamp,  will  vary 
according  to  the  extent  and  work  in 
the  drawings. 

If  the  grant  be  opposed  (which  is 
now  of  very  rare  occurrence),  additional 
expenses  will  be  incurred,  varying  in 
amount  from  $25  to  $100. 

At  the  expiration  of  the  third  year 
from  the  date  of  the  patent,  a  stamp 
duty  of  $250,  and  at  the  end  of  the 
•eventh'year  $500  must  be  paid,  or 
the  right  will  cease. 

Belgium. — The  average  cost  on  ap- 
plication, including  agency,  first  year's 
tax,  and  all  fees,  is  about  $60.  The 
invention  mtut  be  pat  into  practical 


operation  within  one  year  after  it  ha^ 
been  put  in  operation  in  a  foreign 
country.  The  tax  for  the  second  year 
amounts  to  $10,  and  mcreases  $2^  an- 
nually. 

Holland. — The  average  cost  on  ap- 
plication, including  agency  fees,  &c., 
is  from  $50  to  $60.  The  full  tax  varies 
according  to  the  subject  and  the  esti- 
mated* value  of  the  invention,  at  the 
discretion  of  the  Government ;  the 
average  being  from  $150  to  $300  for 
the  whole  term,  payable  in  from  one 
to  two  years  from  the  date,  when  the 
invention  must  be  put  into  operation. 

Austria. — Patents  in  this  country 
are  granted  for  any  term  from  one  to 
fifteen  years,  at  the  discretion  of  the 
applicant,  and  the  taxes  must  be  paid 
for  the  whole  number  of  years  applied 
for  ;  but  before  the  expiration  of  this 
term  he  may  have  it  extended  to  any 
additional  number  of  years,  not  ex- 
ceeding fifteen  in  the  whole.  The 
usual  plan  is  to  ask  for  three  years, 
and  at  the  expiration  of  that  term  to 
renew  it  for  three  or  more  years,  at 
the  discretion  of  the  applicant.  The 
cost  for  the  three  years  will  be  about 
$150.  The  invention  must  be  put  into 
operation  within  one  year,  and  must 
not  be  discontinued  for  any  two  con- 
secutive years. 

There  being  conditions  attached  to 
the  grant  of  ail  foreign  patents,  differ- 
ing in  eacb  country,  it  is  impossible  to 
give  all  the  details  here.  The  following 
fist  will  be  about  the  average  cost  for 
each  country  on  application  : — 

Russia,  for  five  year*        ••        •  $400 

Do.          ten    do.           •        •  600 

Pmssia      .....  lOQ 

German  (or  Italian)  States — each  100 

Sweden  or  Denmark           •        .  125 

Spain,  five  years        •        •        .  200 

Do.    ten    do.          ...  876 

Portugal    .        .       «       .        .  ISO 

Sardinia     .        .        •        .        .  160 

Saxony      •        •        •        •        .  100 

Hanover    •       «       •       «       -  100 

Baden        •        •        .        .        .  100 

Bavaria      .        .        «        .        •  100 

Denmark  •        .        .        •        •  126 

Some  of  these  eonntries  require  no- 
tarial and  consular  powers  to  accoia* 


THE  LA  W8  OF  USURY. 


pany  the  applications,  which  are  extra 
charges  of  from  $5  to  $15. 

There  are  patent  agents  in  all  onr 
large  cities,  who  will  secure  for  the 
inventor,  through  foreign  corresjwn- 
dents,  a  patent  in  any  of  the  countries 
of  Europe.  The  coat  will  be  about  as 
given  above. 

Legal  Sates  of  Interest  in  tlie 
Different  States. 

All  New  England  States,  6  per  cent. 

In  Massachusetts  a  higher  rate  is 
allowable  on  special  contracts ;  but 
no  such  special  contracts  are  valid  in 
»ny  of  the  other  New  England  States. 

In  New  York  and  New  Jersey, 
7  per  cent. 

In  Pennsylvania,  Delaware,  Mary- 
land,  Virginia,   and  North  Carolina, 

6  per  cent. 

In   South    Carolina   and    Georgia, 

7  per  cent. 

In  Florida,  6  per  cent. 

Eight  per  cent,  in  this  State  is, 
bowever,  allowed  by  special  contract. 

In  Alabama.  8  per  cent. 

In  Mississippi,  6  per  cent. 

In  Louisiana,  5  per  cent. 

Eight  per  cent,  allowed  by  special 
eontract. 

Texas,  8  per  cent. 

Twelve  per  cent,  allowed  by  special 
eontract. 

In  Ohio,  Indiana,  and  Illinois,  6 
per  cent. 

In  Illinois  10  per  cent,  allowed  by 
■pecial  contract. 

In  Michigan,  Wisconsin,  and  Minne- 
•ota,  7  per  cent. 

,  Ten  per  cent,  allowed  by  special 
eontract  in  Michigan,  and  12  per 
cent,  in  Minnesota. 

In  Iowa,  Missouri,  Kentucky, 
Tennessee,  and  Arkansas,  6  per  cent. 

Ten  p«r  cent,  allowed  in  Iowa, 
Missonri,  and  Arkansas  by  special 
eontract. 

In  California,  10  per  cent.  Any 
rate  agreed  upon  is  legal. 

In  Canada,  6  per  cent.  Any  rate 
agreed  upon  is  legal. 

Wills. — A  WiU  is  a  disposition  of 
property,  which  is  made  by  a  person 
to  take  «ffect  after  his  decease.  Every 


person  capable  of  binding  himself  by 
a  contract  is  capable  of  making  a 
will. 

No  Will  it  Valid  (nnless  it  be  a 
verbal  one)  which  is  not  signed  at  the 
foot  by  the  testator  (or  by  some  other 
person  in  his  presence,  and  by  his 
direction)  and  signed  by  three  wit- 
nesses in  the  testator's  presence,  and 
in  presence  of  each  other  ;  and  such 
witnesses  must  have  aU  seen  the  tes- 
tator sign  his  name. 

No  Seal,  is  Necessary  to  a  will. 

No  Figures  to  Reprtsent  Words  or 
Dates,  or  Moneys  are  allowed,  and  no 
abbreviations  of  any  kind  are  proper, 
but  they  will  nut  necessarily  invalidate 
the  will. 

A  Will  is  Revoked  by  the  subse- 
qnent  marriage  of  the  testator ;  by 
the  birth  of  a  child  ;  by  any  sub- 
sequent will ;  by  any  writing  proved 
to  have  been  written  by  the  testator 
revoking  or  declaring  any  intention 
to  revoke  ;  by  burning,  or  by  tearing 
o£f  the  signature  either  by  the  testator 
or  by  some  other  person  in  his  pre- 
sence, and  by  his  request  or  order ;  by 
any  codicil  to  the  will  revoking  any 
part  of  it  (a  codicU  is  considered  an 
amendment  to  the  m  ill,  and  revokes, 
or  contirms  parts  or  all  of  it). 

Form  of  a  Will. — The  following  is 
the  simplest  form  of  Will,  being  de- 
vised to  one  person: — 

This  is  the  last  will  and  testament 

of  me,  Richard  Brown,  of  ,  in 

the  County  of  — ,   and  State  of 


-,  farmer.  I  give,  devise,  and 
bequeath  all  the  real  and  personal 
estate  of  which  I  shall  be  possessed 
or  entitled  at  the  time  of  my  decease 
unto  my  wife,  Mary  Brown  {or  son,  or 
daughter,  or  other  person  as  the  cote 
may  be)  absolutely,  and  1  appoint  my 
said  wife  {or  as  the  case  may  be)  sole 
executrix  of  this  my  will,  and  revoke 
all  previous  wills  by  me  at  any  time 
heretofore  made.  In  witness  Vhereof 
I  hereunto  set  my  hand  this  Second 
Day  of  December,  in  the  year  of  our 
Lord  One  thousand  eight  hundred  and 
seventy-ooe. 

£lCBA£D  BbOWIT. 


■r;sE!;'^*-?:..i^.jp^a?»pp!r 


WILLS. 


205 


Signed  by  the  said 
Richard  Brown, 
the  testator,  in  our 
presence,  and  who 
in  our  presence, 
and  in  the  pre- 
sence of  each  other 
at  the  same  time 
subscribe  our 
names  m  wit- 
nesses. 


/Thomas  Jones, 

o£ ,  in  the 

County  of 

and    State    of 

,  Farrier. 

Wm.     Smith, 

of in   the 

County  of 

and    State   of 

,  Tailor. 

^  Jane  SiMPjsoN, 

of ,  iScc. 

Wills  may  also  be  prepared  in  such 
form  as  follows  : — 

In  the  name  of   God.     Amen.     I, 

Richard  Brown,  of Street,  in  the 

City  of  ,   County   of  ,    and 

State    of    ,    cabinet-maker    and 

upholsterer,  being  in  good  health  of 
body,  and  of  sound  and  disposing 
mind  and  memory,  do  make  and  de- 
clare this  to  be  my  last  will  and  tes- 
tament, in  manner  following,  that  is 
to  say  :  I  order  that  all  my  just  debts, 
funeral  expenses,  and  charges  of  prov- 
ing this  my  will,  be,  in  the  first 
place,  fully  paid  aud  satisfied ;  and 
after  payment  thereof,  and  of  every 
part  thereof,  I  give  and  bequeath  to 
Mary  Jones,  of — — ,  in  the  county  of 

,  the  sum  of  five  hundred  dollars, 

of  lawful  money  of  the  United  States 
of  America  ;  I  give  and  bequeath  unto 

John  Robinson,  of ,  in  the  county 

of ,  and  State  of  ■ ,  the  sum  of 

two  hundred  and  fifty  dollars  of  law- 
ful money  of  the  United  States  of 
America,  the  same  to  be  paid  him  on 
his  attaining  his  age  of  twenty-one 
years ;    1   give    and    bequeath   unto 

Harriet    Robinson,    of  ,    in   the 

county  of ,  the  sum  of  two  hun- 
dred and  fifty  dollars,  of  lawful  money 
of  the  United  States  of  America,  to 
be  paid  to  her  at  the  age  of  twenty- 
one  years,  or  on  the  day  of  marriage, 
whichever  shall  first  happen.  And  all 
the  rest,  residue,  and  remainder  of  my 
goods,  chattels,  debts,  ready-money, 
effects,  and  other  a&sets  of  my  estate 
whatsoever  and  wheresoever,  both 
real  and  personal,  I  give  and  bequeath 
the  same,  and  every  part  and  parcel 
thereof,  unto  my  beloved  wife,  Mary 
Brown,  her  executors,  administrators, 
and  aasigns  :  And  I  do  hereby  nomi- 


nate, constitute,  and  appoint  Henry 

Jones,  of ,  and  William  Smith, 

of  ,   executors  of  this  my  will, 

hereby  revoking  and  making  void  all 
former  and  other  wills,  by  me  at  any 
time  heretofore  made,  and  declare 
this  only  to  be  my  last  will  and  testa- 
ment. In  witness  whereof,  I,  the 
said  testator,  Richard  Brown,  have 
to  this  my  last  will  and  testament, 
set  my  hand,  the  Second  day  of  De- 
cember, in  the  year  of  our  Lord  One 
thousand  eight  hundred  and  seventy- 
one. 

Richard  Browit. 
Signed  by  the  said  tes-\ 

tator,  in  the  presence  John  Thomp- 

of  us,    who    in    his     son  of ^ 

presence,  and  at  his     servant. 

request,  and  in  the   MaryThomp- 

presence      of     each      son  of  — , 

other,  have  subscrib-     servant. 

ed  our  names  as  wit-  James  Smith. 

nesses  thereto.  ' 

It  is  advisable  to  make  a  will  in 
duplicate,  and  intrust  one  copy  to 
the  keeping  of  the  executor,  or  some 
other  person  in  whom  confidence  is 
placed,  as  it  not  unfrequently  happens 
that  a  will  is  suppressed  or  destroyed, 
or  not  forthcoming  when  it  is  most 
required. 

A  Codicil  (that  is  to  say  an  alteration 
or  addition  to  a  will)  may  be  written 
as  follows  : 

"  Whereas  by  mylast  will  and  testa- 
ment, dated  the  Second  day  of  De- 
cember, in  the  year  of  our  Lord  One 
thousand  eight  hundred  and  seventy- 
one,  I  gave  to  Mary  Jones  (here  men- 
tion the  legacy),  I  do  hereby,  by  this 
E resent  writing,  which  I  declare  to 
e  a  codicil  to  my  said  will,  revoke 
the  said  legacy  and  give  and  bequeath 

the  same  to  Philip  Henry,    of  , 

merchant."  To  be  signed,  sealed, 
pubhshed,  and  declared  by  Richard 
Brown,  as  a  codicil  to  his  last  will 
and  testament,  and  witnessed  aa  in 
the  will. 

A  Verbal  Will  (which  should  al- 
ways be  avoided  when  practicable) 
should  be  of  the  following  form,  and 
signed  by  three  witnesses  : 

A.  B.,  his  will  by  word  of  month, 
made  and  delivered  by  him  on  the 


w^^ 


■•fT'^i'vyr.w  'V  ^•'er»-') :  c 


"Ms 


now  TO  MAKE  A   WILL. 


day  of 18  — ,  in  the  presence  of  us  words),    signed,  A.   B.     This  should 

who  have    hereunto   subscribed  our  be  sworn  to  before  a  Justice  of  the 

names  as  witnesses  hereto.     My  will  Peace  withiu  ten  da^a. 
is  that,    &0.,   (here   giva   his  axact 


LEOAI^  UEKOBAnrSA. 


Hnmorists  tell  ns  there  is  no  act 
of  onr  lives  which  can  be  performed 
without  breaking  through  some  one 
of  the  many  meshes  of  the  law  by 
which  our  rights  are  so  carefully 
guarded ;  and  those  learned  in  the 
bw,  when  they  do  eive  advice  without 
the  usual  fee,  and  m  the  confidence  of 
friendship,  generally  say,  "  Pay,  pay 
anything  rather  than  go  to  law ;" 
while  those  having  experience  in  the 
oonrts  of  Themis  have  a  wholesome 
dread  of  their  pitfalls.  There  are  a 
few  exceptions,  however,  to  this  fear 
of  the  law's  uncertainties ;  and  we 
hear  of  those  to  whom  a  lawsuit  is  an 
agreeable  relaxation  ;  a  gentle  excite- 
ment. One  of  this  class,  when  remon- 
strated with,  retorted  that  while  one 
friend  kept  dogs,  and  another  horses, 
he,  as  he  had  a  right  to  do,  kept  a 
lawyer ;  and  no  one  had  a  right  to 
diqpnte  hia  taste.  We  cannot  pre- 
tend, in  these  few  pages,  to  lay  down 
•Ten  the  principles  of  law,  not  to 
speak  of  its  contrary  exposition  in 
mfferent  courts  ;  but  there  are  a  few 
acts  of  legal  import  which  all  men — 
and  women  too — must  perform  ;  and 
to  these  acts  we  m.-.y  be  useful  in  giv- 
ing a  right  direction.  There  is  a 
honae  to  be  leased  or  purchased,  a  will 
to  be  made,  or  property  settled,  in  all 
families  ;  and  much  of  the  welfare  of 
its  members  depends  on  these  things 
being  done  in  proper  legal  form. 
Hence  the  importance  of  this  section 
on  Popular  Law  in  our  "  Household 
Cyclopaidia." 

Purchasing  a  Soosa. 

Few  men  will  venture  to  purchase 
a  property  by  private  contract,  with- 
out making  themselves  acquainted 
with  the  locality,  and  employing  an 
attfirnftv  to  exaxnine  the  title  i  but 


many  do  walk  into  an  anctJon-room, 
and  bid  for  a  property  upon  the  repre- 
sentations of  the  auctioneer.  Few 
persons  trouble  themselves  about  the 
conditions  of  sale,  which  are  frequently 
drawn  up  with  much  caution  in  favour 
of  the  vendor,  and  in  many  cases 
with  an  evident  intention  to  relieve 
him  of  his  proper  burthen  of  the  ex- 
penses of  making  out  his  own  title. 
The  conditions,  whatever  they  are,  will 
bind  the  purchaser.  The  contract  is  not 
complete  till  the  agreement  is  signed. 
In  any  such  transaction  you  can  only 
look  at  the  written  or  printed  parti- 
culars ;  any  verbal  statement  of  the 
auctioneer  made  at  the  time  of  the 
sale  cannot  contradict  them,  and  they 
are  supplemented  by  the  agreement 
which  the  auctioneer  calls  on  the  pur- 
chaser to  sign  after  the  sale.  Yon 
should  sign  no  such  contract  without 
having  a  duplicate  of  it  signed  by  the 
auctioneer,  and  delivered  to  you.  It 
is,  perhaps,  unnecessary'  to  add,  that 
no  trustee  or  assignee  can  purchase 
property  for  himself  included  in  the 
trust,  even  at  auction  ;  nor  is  it  safe 
to  pay  the  purchase-money  to  an 
agent  of  the  vendor,  unless  he  give  a 
written  authority  to  the  agent  to  re- 
ceive it,  besides  handing  over  the  re- 
quisite deeds  and  receipts. 

Circumstances  strong  enough  to  vi- 
tiate a  purchase,  which  has  oeen  re- 
duced to  a  written  contract,  are  first 
proof  of  fraudulent  representation  as 
to  an  encumbrance  of  which  the  buyer 
was  ignorant,  or  a  defect  in  title  ; 
secondly,  a  mistake  of  importance  in 
description  will  vitiate  a  contract ; 
but  every  circumstance  which  the  pur- 
chaser might  have  learned  by  careful 
investigation,  the  law  presumes  he  did 
know. 

Interest  on  a  purchase  is  due  from 
the  day  fixed  upon  for  completing ; 


mWr"-  w-ti'-w"  -ii^i^^  I.  mw  ■■■('•*jp,pii!!!BiP''"-  *>'  J-'.''  w 


LAW. 


S07 


where  it  cannot  be  completed,  the 
loss  rests  with  the  party  with  whom 
the  delay  rests  ;  but  it  appears,  when 
the  delay  rests  with  the  seller,  and 
the  money  is  lying  idle,  notice  of  that 
is  to  be  given  to  the  seller  to  make 
him  liable  to  the  loss  of  interest.  If 
the  purchaser  make  any  profit  what- 
ever from  his  unpaid  purchase-money, 
he  cannot  claim  exemption  from  the 
payment  of  interest,  although  the 
delay  in  completing  may  be  through 
the  default  of  the  vendor.  In  law 
the  property  belongs  to  the  purchaser 
from  the  date  of  the  contract ;  he  is 
entitled  to  any  benefit,  and  must  bear 
any  loss  ;  the  seller  may  suffer  the  in- 
surance to  drop  without  giving  notice; 
and  should  a  tire  take  place,  the  loss 
falls  on  the  buyer.  In  agreeing  to 
buy  a  house,  therefore,  provide  at  the 
same  time  for  its  insurance.  Common 
fixtures  pass  with  the  house  where 
nothing  is  said  about  them. 

There  are  some  well-recognised  laws, 
of  what  may  be  called  good  neigh- 
bourhoods, which  affect  all  properties. 
If  you  purchase  a  field  or  house,  the 
■eller  retaining  another  field  between 
yours  and  the  highway,  he  must  of 
necessity  grant  you  a  right  of  way. 
Where  the  owner  of  more  than  one 
house  sells  one  of  them,  the  purchaser 
is  entitled  to  benefit  by  all  drains 
leading  from  his  house  into  other 
drains,  and  will  be  subject  to  all  ne- 
cessary drains  for  the  adjoining  houses, 
although  there  is  no  express  reserva- 
tion as  to  drains.  Thus,  if  his  bap- 
pens  to  be  a  leading  drain,  other  ne- 
cessary drains  may  be  opened  into  it. 
In  purchasing  land  for  bnilding  on, 
you  should  expressly  reserve  a  right 
to  make  an  opening  into  any  sewer  or 
watercourse  on  the  vendor's  land  for 
drainage  purposes. 

Constructions.  —  Among  the  cautions 
which  purchasers  of  houses,  or  land, 
should  Keep  in  view,  is  a  not  inconsi- 
derable array  of  constructive  notices, 
which  are  eqnally  binding  with  actual 
ones.  Notice  to  your  attorney  or 
agent  is  notice  to  you  ;  and  when  the 
same  solicitor  is  employed  by  both 
parties,  and  he  is  aware  of  an  encum- 
bnnoe  of  which  you  are  ignorant,  yon 


are  bound  by  it ;  oven  where  the 
vendor  is  guilty  of  a  fraud  to  which 
your  agent  is  privy,  you  are  responsi- 
ble, and  cannot  be_  released  from  the 
consequences,  although  yon  would  be 
able  to  substantiate  a  claim  against 
him  in  either  of  the  cases  mentioned. 

The  Relations  of  Landlord 
and  Tenant. 

These  are  most  important  to  both 
parties,  and  each  should  clearly  un- 
derstand his  position.  The  proprietor 
of  a  house,  or  house  and  land,  agrees 
to  let  it  either  to  a  tenant-at-wiU,  on 
a  yearly  tenancy,  or  by  lease.  A 
tenancy-at-will  may  be  created  by  pa- 
rol or  by  agreement ;  and  as  the  tenant 
may  be  turned  out  when  his  landlord 
pleases,  so  he  may  leave  when  he  him- 
self thinks  proper ;  but  this  kind  of 
tenancy  is  extremely  inconvenient  to 
both  parties,  and  is  seldom  created. 
Where  an  annual  rent  is  attached  t( 
the  tenancy,  in  construction  of  law,  t 
lease  or  agreement  without  limitation 
to  any  certain  period  is  a  lease  from 
year  to  year,  and  both  landlord  and 
tenant  are  entitled  to  notice  before 
the  tenancy  can  be  determined  by  the 
other.  This  notice  must  be  given  at 
least  three  months  before  the  expira- 
tion of  the  current  year  of  the  tenancy. 
When  once  the  tenant  is  in  possea- 
sion,  he  has  a  right  to  remain  for  a 
Whole  year ;  and  if  no  notice  be  given 
at  the  end  of  the  first  three  quarters 
of  his  tenancy,  he  will  havA  to  remain 
two  years,  and  so  on  for  any  number 
of  years.  In  all  agreements  it  is  safer 
for  either  landlord  or  tenant  to  sti* 
pulate  that  the  tenancy  may  be  de- 
termined  by  three  or  six  months'  no- 
tice  as  the  case  may  be. 

Tenancy  by  sufferance. — This  ia  a 
tenancy,  not  very  uncommon,  arising 
out  of  the  unwillingness  of  either 
party  to  take  the  initiative  in  a  more 
decided  course  at  the  expiry  of  a  lease 
or  agreement.  The  tenant  remains  in 
possession,  and  continues  to  pay  rent 
aa  before,  and  becomes,  from  suffer- 
ance, a  tenant  from^  year  to  year, 
which  can  only  be  terminated  by  one 
party  or  the  other  giving  the  neces- 
sary three  calendar  months'  notice  to 


'■''^ 


SOS 


BILLS  OF  EXCHANQE. 


qttit  at  the  term  corresponding  with 
the  coinmenoeinent  of  the  original 
tenancy.  This  tenancy  at  sufferance 
applies  also  to  an  under  teoaut,  who 
temaina  in  posseggion. 

Leases. 

A  Lease  is  an  instrument  in  writing, 
by  which  one  person  grants  to  another 
.    the  occupation  and  use  of  lands  or 
tenements  for  a  term  of  years  for  a 
consideration,  the  lessor  granting  the 
lease,  and  the  lessee  accepting  it  with 
all  its  conditions.     A  lessor  may  grant 
the  lease  for  any  term  lesa  than  his 
own  interest— for  instance,  one  day- 
otherwise  the  graht  will  operate  as  an 
assignment,  and  as  the  rent   is  inci- 
dent to  the  reversion,  and  the  grantor 
would  in  that  case  have  no  reversion, 
he  cottld  not  at  law  recover  his  rent. 
Leases    are     frequently    burdened 
with  a.covenant  not  to  underlet  with- 
out the  consent  of  the  landlord  ;  this 
k  a  oovenatit  sometimes  very  onerous, 
and  to  be  avoided,  where  it  is  possi- 
ble, by  a  prudent  lessee.     Au  under- 
kttiu^   to  mere   lodgers  or   inmates, 
would  not,  however,  work  a  forfeiture 
of  the  lease,  unless  expressly  provided. 
A  lease  for  any  term  beyond  three 
;v  y*ars,  whe'  her  an  actual  lease  or  an 
a^eement  for  one,   must   be   in   the 
form  of  a  deed  ;  that  is,   it  must  be 
"  under  seal ;"    and  all   assignments 
and  surrenders  of*  leases  must   be  in 
the  same  form,  or  they  are  void  at  taw. 
Tbna  an  agreement  made  by  letter, 
or  by  a  memorandum  of  agreement, 
whicu  woald  be  binding  in  most  cases, 
would  be  valueless  when  it  was  for  a 
leaae,  unless  under  hand  and  seal. 
The  law  declares  that  a  tenant  is 
-    aot  bound  to  repair  damages  by  tem- 
::°'PMt,  lightning,   or  other  natural  ca- 
•naity,  unless  there  is  a  special  cove- 
nant to  that  effect  in  the  lease  ;  only 
the  repairs  of  injuries  through  volun- 
tary ne>{ligence  fall  upon  the  tenant. 

The  special  laws  in  relation  to 
tenant  an  1  landlord  vary  in  the  dif- 
ferent St  ktes  and  it  would  be  useless 
to  specif  /  the^p  here.  In  general  they 
■re  in  favour  of  the  tenant. 

Foi-mo/a  Leate. — Most  stationers 
'kave  on  band,  and  all  will  procure. 


when  requested,  a  printed  form,  in 
accordance  with  the  laws  of  the  State, 
for  leases.  As  it  is  much  better  to 
purchase  two  of  these  (one  for  the 
tenant,  and  one  for  the  landlord), 
and  fill  in  the  names  in  them,  than 
to  write  out  any  form  from  a  book, 
we  think  it  useless  to  give  any  here. 

Bills  of  Exchangfe. 

A  bill  of  exchange  is  a  writing,  in 
which  one  party,  termed  the  drawer, 
requires  another  party,  called  the  ac- 
ceptor, to  pay  to  his  onler  a  sum  of 
money  named  in  the  bill.  If  it  falls 
duo  on  a  Sunday  or  other  holiday,  it  ia 
payable  on  the  preceding  day.  A  bill 
must  be  paid  in  cash,  and  not  bycheck, 
but  if  the  holder  of  the  bill  agrees  to 
take  pay  meut  by  a  check  he  is  entitled 
to  hold  the  bill  until  the  check  is  paid. 
If  it  is  payable  at  a  certain  time  after 
sight,  it  must  be  presented  so  that  the 
time  may  thereupon  begin  to  run. 

The  term  Draft  is  applied  to  a  writ- 
ten order  when  both  drawer  and  ac- 
ceptor reside  in  the  same  state  or 
country,  the  term  bill  of  exchange  being 
restricted  usually  to  orders  addressed 
to  persons  residing  in  a  foreign  state 
or  country.  A  bill  of  exchauge  con- 
tinues negotiable  until  paid  at  or  after 
maturity  by  the  acceptor  or  party  pe- 
cuniarily liable.  There  are  three  daya 
of  grace  granted  to  an  acceptor  of  a 
bill  of  exchange,  unless  in  the  case  of 
a  bill  payable  "on  demand,"  or  (in 
some  states  only)  "  at  sight." 

Most  bills  of  exchauge,  for  greater 
security,  are  made  out  in  triplicate,  aa 
the  "_^>»<  of  exchange,"  the  "tecoiui 
of  exchauge,"  the  "t/iird of  exchange" 
^the  date  and  wording  of  each  bemg 
the  same,  the  only  difference  being  the 
number  of  exchange. 

Form  of  a  Bill  of  Exohangto. 

$200 

New  York,  August  16th,  1872. 

Sixty  days  after  sight  of  its  first  of 
exchange  (second  and  third  of  the 
same  tenor  and  date  not  paid),  pay  to 
the  order  of  Charles  Smith  and  Co.,  of 
Loudon,  England,  the  sum  of  two.hun- 
dred'lollars,  value  received,  and  charge 
the  same  to  account  of 

iu  Mr.  r.  U.,  of  U.         DAaiBI,  Lausct. 


■^^.S^P' 


BILLS  OF  SALE. 


209 


Accommodation  Bills. 

The  regular  bill  of  exchange  must 
contain  on  the  face  of  it  that  it  is  given 
for  "  value  received,"  that  is,  in  con- 
sideration of  certain  goods  or  chattels 
having  been  delivered  to  the  acceptor. 
Accommodation,  or  "  wind  bills"  as 
they  are  frequently  called,  are  resorted 
to  for  the  purpose  of  raising  money 
where  no  value  is  given,  but  one  party 
lends  merely  his  name  I'ur  the  use  of 
•nnilier.  For  examjjle,  A  owes  B 
nothing,  but  he  accepts  B's  bill.  In 
order  to  get  the  money  for  the  bill  re- 
course is  had  to  C,  a  banker  or  money- 
lender. If  A  dishonours  tlie  bill  C  can 
enforce  payment  from  B,  but  if  thi ,  be 
the  case  B  cannot  recover  from  A  if 
he  can  prove  that  the  bill  was  granted 
without  value  received. 

Tlie  Bill  of  Sale. 

This  is  an  instrument  by  virtue  of 
which  one  party  is  enabled  in  a  formal 
manner  to  convey  to  another  jiarty  all 
the  right  antl  interest  which  he  may 
have  in  the  goods  or  chattels  mentioned 
therein ;  such  as  stock-in-trade,  the 
goodwill  of  *  business,  or  the  like. 
The  granting  of  bills  of  sale  should 
only  be  resorted  to  in  cases  of  extreme 
necessity,  as  the  grantor's  ciedit  is 
most  seriously  endangered.  If,  how- 
ever, it  be  imijerative,  application 
should  be  made  to  any  respectable 
lawyer,  and  he  will  give  advice  on  the 
subject. 

3^w  of  Assitfnment. 

.An  assignment  of  stock-in-trade  in- 
cludes only  those  articles  which  were 
possessed  by  the  assignor  at  the  time 
when  his  assignment  was  executed, 
and  does  not  include  articles  which  he 
may  afterwards  acquire,  even  although 
it  is  so  expressed  in  the  assignment. 
An  order  by  a  creditor  on  his  ilebtor, 
to  pay  the  amount  of  his  debt  to  a 
third  person,  is  an  effectual  aeeign- 
ment  of  the  debt,  should  the  debtor 
express  his  willingness  to  pay  it,  and 
the  creditor  cannot  make  the  order. 
When  •  person  lends  money  on  the 


of  the  borrower,  be  giv«n  to  the  in- 
surance office.  Without  such  notice, 
should  the  borrower  become  bankrupt, 
the  lender  will  have  B«-Becurity  for 
h  s  money  ;  and  should  the  borrower 
die,  the  insurance  office  cannot  be  com- 
pelled to  pay  any  portion  of  the  aura 
assured  to  the  lender. 

When  an  assitpiment  ia  made  of 
real  estate,  mortgages  or  bonds,  a  re- 
cord is  made  in  the  offices  in  the  same 
manner  as  if  a  sale  had  been  made. 
When  the  assignment  is  made  as  a  col- 
lateral security  for  a  note,  a  memoran- 
dum to  that  effect  is  to  be  made  on  the 
back  of  the  note,  stating  that  the  as- 
signment is  to  be  canceUed  when  the 
note  is  paid  on  maturing. 

Tiie  Law  of  Life  aud  Fir*  - 
IiiBijLrance. 

Si)eculative  policies  of  insurance  are 
illegal.  A  wife  may  insure  the  life  of 
her  husband  ;  a  husband  may  insure 
the  life  of  his  wife  ;  a  creditor  may  in- 
sure the  life  of  his  debtor.  The  con- 
sent of  the  assured  must  in  each  be 
obtained.  A  person  about  to  effect 
an  insurance  u]>on  his  life  must  answer 
the  questions  proposed  to  him  with 
accuracy ;  any  false  representation 
makes  the  policy  void.  Some  insur- 
ance companies  declare  their  policiea 
"indisputable,"  but  no  contract  can 
be  made  which  is  indisputable  in  law. 
A  policy  is  not  vacated  by  the  suicide 
of  the  assured  in  a  state  of  insanity. 
When  a  person  lends  money  on  the 
security  of  a  policy  of  insurance,  the 
lender  should  have  the  custody  of  the 
policy,  and  give  notice  to  the  insurance 
office  that  the  loan  has  been  made  and 
the  policy  assigned. 

An  insurer  against  fire  mnst  not 
alter  his  premises  so  that  they  no 
longer  agree  with  the  description  of 
them  in  the  policy ;  when  material 
alterations  are  contemplated,  notice 
should  be  given  to  the  insurers.  A 
fire  insurance  policy  only  protects 
goods  so  long  as  they  rcnain  in  the 
same  house  as  when  the  policy  was 
^  effected.     On  a  change  of   residence 

security  of  a  policy  of  insurance  on  the  notice  should  be  given  to  the  iuturance 
life  of  the  borrower,  the  lender  should  I  agent,  and  the  policy  will  be  altered 
take  vare  that  notice,  under  the  hand  '  accordingly. 


S'Ct^'^-" 


A6 


LAW  TERMS. 


Breach  of  Promise  of 
Marriage. 

The  common  law  does  not  altogether 
discountenance  long  engagements  to 
be  married.  If  parties  are  young,  and 
circumstances  exist  showing  that  the 
period  during  which  they  had  agreed 
to  remain  single  was  not  unreasonably 
long,  the  contract  is  binding  upon 
them ;  but  if  they  are  advanced  in 
years,  and  the  marriage  is  appointed 
to  take  place  at  a  remote  and  unreason- 
ably long  period  of  time,  the  contract 
would  be  voidable,  at  the  option  of 
either  of  the  parties,  as  being  in  re- 
straint of  matrimony.  If  no  time  is 
fixed  and  agreed  ui>on  for  the  perform- 
ance of  the  contract,  it  is  in  contempla- 
tion of  law  a  contract  to  marry  within  a 
reamnable  period  after  request. 

Either  of  the  partie-t,  therefore,  after 
the  making  of  such  a  contract,  may 
call  upon  tlie  other  to  fultil  the  engage- 
ment ;  and  in  case  of  a  refusal,  or  a 
neglect  so  to  do  on  the  part  of  the 
latter  within  a  reasonable  time  after 
the  request  made,  the  party  so  calling 
upon  the  other  for  a  fulHIment  of  the. 
engagement  may  treat  the  betroth- 
ment  as  at  end,  and  bring  an  action 
for  damages  for  a  breach  of  the  engage- 
ment. If  both  parties  lie  by  for  an 
unreasonable  period,  and  neither  re- 
new the  contract  from  time  to  time  by 
their  conduct  or  actions,  nor  call  upon 
one  another  to  carry  it  into  execution, 
the  engagement  will  be  deemed  to  be 
abandoned  by  mutual  consent,  and  the 
parties  will  be  free  to  marry  whom 
they  please. 

The  Roman  Law  very  properly  con- 
sidered the  term  of  two  years  amply 
aufficient  for  the  duration  of  a  betroth- 
ment ;  and  if  a  man  who  had  engaged 
to  marry  a  girl  did  not  think  fit  to 
celebrate  the  nuptials  within  two 
years  from  the  date  of  the  engage- 
ment, the  girl  was  released  from  the 
contract. 

American  and  English  Law 
Terms. 

Aetitm. — A  general  name  for  the  ▼  a 
rioua  processes  or  forms  of  suit  adopted 
for  the  recovery  of  supposed  rights. 

Ad  JitguirtttUUM.—A  judicuU  writ^ 


commanding  inquiry  to  be  made  of 
anything  relating  to  a  pending  cause. 

Administrator. — One  who  has  coin> 
mitted  to  his  care,  for  the  purpose  of 
legal  distribution,  the  goods  of  a  per- 
son dying  intestate. 

Appecd. — The  removal  of  «  cause 
from  an  inferior  court  to  a  superior 
court. 

Arbitration. — A  method  of  deciding 
matters  in  dispute,  by  the  mediation 
and  award  of  a  third  person,  and  so 
avoiding  legal  expense. 

Arrait/nment  >/  a  Prisoner. — Read- 
ing the  indictment  -and  asking  the 
prisoner  whether  he  is  guilty  or  not 
guilty. 

A  rrest  — The  restraint  of  the  person, 
either  in  civil  or  criminal  process. 

Arrest  of  Jtulgtnent. —  To  show  cause 
why  judgment  should  be  stayed,  not- 
witlistanding  an  adverse  verdict. 

yli>on— Felonious  burning  of  houses, 
grain,  &c. 

Assault. — An  attempt  or  threat  to 
do,  with  force  and  violence,  a  bodily 
hurt  to  another. 

Assignee.  — Ono  to  whom  certain 
power  or  discretion  is  given. 

Assignee  in  Bnnhuptci/.—Oae  who 
collects  and  distributes  bankrupts' 
ett'ects. 

Assiipnnent.  —The   transfer  by  one 
man  to  another  of  goods  or  any  spoci-  . 
tied  r^lit  or  interest. 

Assize. — The  periodical  sittings  of 
the  superior  courts  to  try  causes. 

Ass"vii>sU. — A  voluntary  promise, 
by  which  a  man  assumes  or  takes  u|>on 
himself  to  perform  or  pay  anything 
for  another. 

Attainder. — The  stain  or  corruption 
of  the  blood  of  a  criminal  condemned 
to  death. 

A  Itai/it.  — A  writ  to  inquire  whether 
a  jury  gave  a  false  verdict,  that  judg- 
ment may  be  reversed. 

Attorney. — One  regularly  appointed 
by  another '  to  transact  business  for 
him. 

A ttomeyi -at- Law.  —  Those  who, 
versed  in  legal  knowledge,  have  the 
business  of  others  committed  to  them. 

fi«i/.— Security  given  for  the  appear- 
f.Dce  when  refni red  of  a  person  charged 
WitU  wrong  domg. 


■^^^' 


LAW. 


211 


BaV-hond.  — The  document  by  whicb 
one  person  becomes  security  for  the 
due  performance  by  another  on  • 
■pecitied  undertaking. 

Bailiff.  —  An  officer  Appointed  to 
wrest  persons  for  debt. 

Bankrupt.  ^One  who  it  compelled 
by  law  to  yield  up  all  his  property  for 
tiie  satisfaction  of  his  creditors. 

Bar.-  Tlie  part  of  the  court  in 
which  the  counsel  stand  to  p'.ead ; 
also,  the  place  whore  the  criminals 
stand  to  be  tried.  By  "  the  Bar"  is 
understood  the  body  of  barristers, 
and  pleaders  generally,  ax  the  "Chan- 
cery Bar,"  the  "Indian  Bar,"  &o. 

Barratry. — Foul  practices  in  law. 

Barrister. — A  counseller  admitted 
to  plead  at  the  bar,  and  thei-e  to 
undertake  the  cause  of  h-s  clients. 

Battery. — Violeut  beatnig ;  puinonal 
Tiolence. 

Brnefif^, — .An  eoo'exiaitical  living. 

Bigamy. — The  having  two  or  more 
husbands,  or  wives,  at  one  time. 

BUI  in  Chancery.  —  A  declaration  in 
Writincr  of  the  grievance  for  which  the 
plaintiff  claims  redress. 

' Bill o/ Entry. — A  docuTnent  contain- 
ing an  account  of  goods  entered  at  a 
custom  house. 

Bill  of  Exchange. — A  note  ordering 
the  payment  by  the  acceptor  of  a 
specified  sum  of  money  at  a  certain 
tmie  and  place,  in  consideration  of 
value  received  of  the  drawer. 

Bill  of  Lading.— An  acknowledg- 
ment and  undertaking  by  the  master 
of  a  ship  that  he  has  received  certain 
goods,  and  will  deliver  them  to  the 
consignees,  in  good  order  and  condi- 
tion. 

BiU  of  Sale. — A  deed  making  over 
certain  personal  property  in  consi<ler- 
ation  of  a  loan  of  money,  or  other 
value,  and  to  secure  the  repayment  of 
■uch  loan. 

Bill  of  Oostt. — An  attorney  or  ■oli- 
citor's  bill  for  proceedings  in  the 
courts  of  law  or  equity,  which  are 
nsually  (axed  or  examined  as  to  the 
propriety  of  the  items,  by  officers  ap- 
pointed for  the  purpose,  prior  to 
which  taxing,  the  amount  cannot  be 
Gued  for. 

Bond. — A  written  obligation. 


Borough. — A  town  having  corporate 
rights. 

Bottomry. — The  borrowing  of  money 
by  the  master  of  a  s^i^  on  the  bottom 
or  hull  of  the  ship,  to  be  paid  with 
interest  if  the  ship  return  m  safety, 
but  otherwise  to  be  forfeited. 

Bontefeu. — One  who  commits  arson ; 
an  incendiary. 

Bribery. — The  purchase  and  sale  of 
votes  ;  any  reward  given  and  received 
for  a  dishonest  or  immoral  aotion. 

Brief. — The  document  by  which  I 
counsel  is  instructed  in  hu  olieutV 
case. 

Bargem. — A  citizen  or  freeman  of  a 
corporate  town. 

Burglary.  —  The  breaking  into  ■ 
dwelling  house  with  felonious  iuten^ 
tion. 

B:;e-  Law.  — A  minor  rule  —  wh'cb 
must  be  consonant  to  the  public  law, 
and  for  the  common  benefit  —  made 
by  a  company  or  other  public  body. 

Capiat  ad  Besnowletuium. — A  writ 
in  the  Court  of  Common  Pleas,  beforo 
judgment,  whereby  the  sheritf  is  com- 
manded to  take  the  body  of  the  de- 
fendant, and  keep  him  safely,  and  to 
produce  him  in  court  on  the  appoin'ed 
day,  to  answer  the  charge  brought  by 
the  plaintiff. 

Capias  ad  SatiMfaeieniium  (or  Oa, 
Sa.,  as  it  is  commonly  called).  A  ju- 
dicial writ  of  execution,  commanding 
the  sheriff  to  take  the  body  of  the 
defendant,  issued  after  judguient  and 
on  the  defendant's  default. ' 

Capiat  Ullayalum. — A  writ  against 
an  outlaw. 

Cap  ion. — Arrest  of  the  person. 

Cojwr.— The  statement  of  theparticn- 
lara  of  a  plaintiff'*  claim,  or  of  a  de- 
fendant's answer  to  it,  with  an  exami- 
nation of  the  witnesses  on  either  side 
is  designated  the  case  of  the  respective 
parties. 

Catue. — The  matter  bronght  before 
a  court  of  law  for  trial. 

Caveat.  —  A  process  to  stop  prob«*e 
of  a  will  ;  a  de?cription  of  an  inven- 
tion or  discovery  not  yet  completed. 

Cert'u>rari.  — An  original  writ,  issued 

by  the  Court  of  Chancery,   in  Great 

I  Britain,  and  directed  to  the  judges  or 

'  oBioers  of  an  inferior  court,  command - 

14—2 


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»t 


TAKE  M7  ADVICE. 


ing  them  to  certify  or  return  the 
records  of  »  cause  depending  before 
them. 

Challenge. — An  exception  taken  by 
the  prisoner  in  a  criminal,  and  the  de- 
fendant in  a  civil  case,  against  one  or 
more  of  the  jurors  who  are  about  to 

ar  bis    3Me.       If   the   challenge   be 
owed  aew  jurors  are  substituted  for 
those  objected  to. 

Chancery.  —  The  highest  court  iu 
England,  next  to  the  Parliament' 
The  Court  of  Chancery,  which  is 
called  a  Court  of  Equity,  was  instituted 
for  the  purpose  of  proceeding  by  the 
rules  of  equity  and  conscience,  and  of 
moderating  the  rigour  of  the  common 
law,  the  intention  being  considered 
ratiier  than  the  words  of  the  law  ; 
eqnity  being  the  correction  of  that 
Wnerein  the  law,  by  reason  of  its  uni- 
Tersality,  is  deficient. 

Charter, — A  written  record  of  things 
done  between  parties. 

Charter- Party. — An  indenture  be- 
tween merchants  or  owners,  and  mas- 
t«n  of  ships,  containing  the  particu- 
lars of  their  contracts. 

OioUelt. — Personal  property,  such 
•a  money,  gooda,  and  moveables  gene- 
rally. 

Clerk. — The  strict  definition  of  this 
word  is  "a  person  in  holy  orders;" 
it  is  now  also  applied  to  any  one  whose 
chief  occupation  is  writirg. 

Client. — Every  party  to  a  proceed- 
ing at  law  or  equity  is  termed  his 
attorney's  "client." 

Codicil.  — An  addition  made  to  a 
will,  or  •  supplementary  paper,  be- 
queathing property,  or  explaining  or 
altering  some  of  the  bequests  con- 
tained in  the  will. 

Cognovit  Actionem.  —  An  instrument 
by  which  a  defendant  acknowledges 
the  plaintiff's  cause  against  him  to  be 
jnst  and  true;  and,  before  orafter  issue, 
suffers  judgment  to  be  entered  against 
him  without  trial. 

Co-Aeir.— A  joint  heir  with  another. 

ColltUeral  Descent. — That  which  de- 
scends from  a  side  branch  of  a  family; 
M  from  an  uncle  to  a  nephew. 

Commisgion. — Tlie  warrant  or  letters 
patent,  which  all  persons  exercising 
jurisdiction,  either  ordinary  or  extra- 


ordinary, have  to  authorise  them 
to  hear  or  determine  any  cause  or 
action. 

Commis.noner. — One  holding  a  com- 
mission, letters  patent,  or  other  lawful 
warrant,  to  examine  any  matters,  or 
to  execute  any  public  ofhce. 

Committee.  — A  number  of  persons  to 
whom  the  consideration  or  ordering  of 
any  matter  is  referred. 

Commitment  — The  sending  a  guilty 
person  to  prison,  by  virtue  of  a  war- 
rant or  order. 

Compouniling  Offeneen.  — deceiving 
some  consideration  for  withdrawing 
(without  the  permission  of  the  court 
in  which  the  offender  should  be  tried) 
from  a  prosecution. 

Compoundinij  with  Creditors. — An 
agreement  by  which  the  creditors,  on 
receipt  of  a  certain  sum  in  the  £,  re- 
lease their  debtor  from  his  engage- 
ments. 

Conservator. — A  preserver  ;  an  arbi- 
trator appointed  permanently  to  adjust 
ditTerences  that  may  arise  between 
various  parties. 

Coivtiiieratio  Curim. — The  judgment 
of  the  court. 

Con^ifleratinn. — The  material  ';'»T?9 
of  any  contract,  without  which  it 
would  neither  be  effectual  or  binding. 

Contempt. — A  disobedience  of  the 
rules,  process,  or  orders  of  a  court — 
a  punishable  offence. 

Contempt  of  Court. — A  persistent 
neglect  or  violation  of  the  orders  of  a 
court. 

Convyanee. — A  deed  which  passes 
or  conveys  land  or  other  real  property 
from  one  person  to  another. 

Convict. — One  found  guilty  of  an 
offence  by  the  verdict  of  a  jury. 

Copi/hold. — A  tenure  nearly  equal  to 
a  freehold,  its  requisite  bein^  that  it 
has  been  devised  time  out  of  mind  by 
copy  of  court-roll. 

Coram  non  Judice. — A  cause  brought 
and  determined  in  a  court,  the  judges 
of  which  have  no  jurisdiction. 

Coroner.  — An  officer  who,  with  the 
assistance  of  a  jury,  enquires  into  the 
causs  by  which  any  one  came  to  a  sud- 
den or  violent  death. 

Corijoration. — Anv  public  body  cstai> 
Wished  by    Le^j'^Utive  Charter 


^Wf- 


LAW. 


213 


Cottg.  — The  legal  expenses  incurred 
in  luita  or  actions  at  Law. 

Counsellor. — One  retained  to  plead 
his  client's  cause  in  a  court  of  justice. 

Count. — A  subdivision  or  part  of  the 
plaintiff's  declaration  in  an  action. 

Court-days. — Days  when  courts  of 
judicature  are  open  and  pleas  deter- 
mined, 

Court-roU. — A.  roll  containing  an 
account  of  the  number  of  lands,  &c.  on 
the  jurisdiction  of  a  lord  of  a  manor, 
vitb  a  description  of  the  tenants. 

Cov-nant. — The  agreement  or  consent 
of  two  or  more  by  deed  in  writing.  If 
anything  be  covenanted  for  that  is 
illegal  or  imposible  to  be  done,  the 
covenant  is  void. 

Coverture. — The  state  of  a  married 
woman,  as  being  under  the  protection 
or  power  of  her  husband. 

Crim.  Con.  (or  Criminal  Conversa- 
Hon).  — Illicit  conversation  with  a  mar- 
ried woman,  for  which  the  offending 
part}'  is  liable  to  an  action  for  damages. 

Custom.  — A  la  w  or  ripht  not  written, 
but  established  by  long  use. 

Damage'. — The  amount  of  money 
assessed  upon  a  (lefomlant,  as  a  remu- 
neration to  the  plaintiff  for  the  injury 
done  him. 

Del)enture.  — A  bond  or  security  for 
money  loans.  Debentures  were  so 
calle'l  from  the  receipts  bej»inning  with 
the  words  Delicntur  mihi,  kc. 

D'c'araiinn. — A  legal  specification 
on  record  of  the  cause  of  action  by  a 
plaintiff  against  a  defendant. 

Decree. — The  judgment  of  a  court  of 
equity  on  any  bill  preferred  :  a  decree 
may  be  interlocutory,  or  final. 

Deed. — A  written  instrument  com- 

Srehending  a  contract  or  bargain  :  a 
eed  has  three  essentials — writing, 
sealing,  and  delivering. 

Default. — Non  appearance  in  court 
on  the  day  appointed. 

Defeasance. — The  indorsement  con- 
taining the  conditions  (if  any)  upon 
which  a  warrant  of  attorney  is  given. 

Defence. — A  general  assertion  that  a 
plaintiff  has  no  ground  of  action. 

Defendant. — The  party  sued  in  a 
personal  action. 

L'cmesne  (pronouaoad  De-mem'). — A 


manor  house  and  the  landa  attached 
to  it. 

Demurrer. — A  pause  or  stop  put  to 
any  action  or  suit,  upoB-a  legal  objec- 
tion raised  ;  which  objection  must  be 
determined  before  further  prooeedinga 
can  be  taken. 

Denizen. — An  alien  bom,  who  u 
admitted  to  residence  and  to  certain 
rights  in  a  foreign  country. 

Deposition. — An  affidavit  in  writing 

Devise. — The  act  of  bequeathing  ; 
also,  whatever  is  bequeathed  by  wilL 

2>iofAS«.  —  The  circuit  or  bounds  of  a 
bishop's  jurisdiction. 

Disclaimer. — A  plea  containing  an 
express  denial  or  renunciation  of  any- 
thing. 

Di'franchiifment. — The  act  of  di»- 
posse«ising  a  town  or  person  of  its,  or 
his,  citizen  rights,  or  of  any  particular 
right -as  voting,  Ac.. 

Distress.  — The  taking  the  goods  of 
a  tenant  in  satisfaction  for  rent  doe. 

Dietrinqaji.  —  A  writ,  authorising  the 
proper  officer  to  distrain  or  seise  for 
rent. 

Domicile. — A  plaoe  of  permament 
residtuce. 

Dower  or  Dowry. — The  estate  which 
a  woman  brings  to  her  husband  in 
marriage. 

Draught,  &r  2)ra/l.  — The  draft  «t 
ontline  of  a  deed  or  legal  document. 

Duress.  —  Anything  done  under 
compulsion,  and  through  unavoidable 
necessity. 

Ejectione  Fiitnce,  or  Ejectment. — An 
action  at  law,  by  which  a  person 
ousted  from  the  possession  of  an 
estate  for  a  length  of  time  may  recover 
that  possession. 

Enfranchisement. — Admission  to  the 
freedom  of  a  corporation  or  state. 

Engross.  —  To  copy  in  a  large  fair 
handwriting. 

Entail. — An  entailed  estate  is  so 
settled  that  it  cannot  be  sold  or  b9> 
queathed  by  any  subsequent  possessor, 
but  descends  inalienably  on  a  person 
and  his  heirs  for  ever.  tJnder  certain 
circumstances,  however,  the  entail 
can  be  cut  off. 

Error.— A  "writ  of  error"  ia  • 
commission  to  judges  of  a  supeiiov 


■^''^■^W/fr-^W 


it* 


TAKE  MY  ADVICB. 


oonrt,  b^  which  they  are  aathnrised 
to  examine  the  record  upon  which  a 
jndginent  was  given  in  an  inferior 
oonrt ;  and,  in  such  examination,  to 
affirm  or  reverse  the  saute,  according 
to  law  and  justice. 

Estreat.  —  Wlien  a  bail  or  recogni- 
Muice  becomes  forfeit  by  any  of  its 
oonditions  being  broken,  it  is  es- 
treated :  that  is,  extracted  from  the 
record,  and  sent  up  to  the  Kxsheqiier, 
whence  a  procew  or  writ  will  issue  to 
recover  the  fine. 

Xvidencf. — Proif  by  the  testimony 
of  witnesses  ou  oath,  or  by  writings  or 
records. 

E-teommuniratioH. — The  a'>atnem3 
tS  the  church.  T/esser  exoommunicv 
tion  debars  from  the  Kucharist ; 
greater  excommunicat-on  is  a  total 
ezciRion  from  the  church. 

Execution. — A  judicial  prooe«i  for 
obtaining  possession  of  anything  re- 
oovered  by  judgment  of  law ;  legal 
distraint  for  debt,  ko.  ;  the  act  of 
■ignins  anUealinga  legal  instrument; 
death  by  the  law. 

Exwulor,  KxKHtrix. — One  appointed 
by  a  person's  last  will  to  dispose  of  his 
wUte. 

Ecigimt.—X  "writ  of  exieenfre- 

Snlres  the  sheriff — in  ca«es  where  a 
efen<lant  cannot  be  founl.  and  is  be- 
lieved to  have  abscomled  -to  proclaim 
biin,  and  if  he  does  not  then  appear, 
be.ia  outlawed. 

Ex  Officio. — By  virtue  of  oflftce. 

Ex  Parte.  — A  statement  wiiere  only 
one  of  the  parties  concerned  in  a  suit 
gives  an  account  of  a  transaction  in 
which  two  or  more  are  interested. 

Et  Post  Facto.  —  Done  after  another 
thin;— after  the  fact. 

Extra  Parochial. — Places  which  are 
•ot  of  the  bounds  or  limits  of  a  parish, 
and,  therefore,  exempt  from  parish 
ratcM  or  duties. 

/V,  and  Fee-Simple. — A  tenant  in 
fee-simple  is  one  who  has  lands  or 
tenements  to  hold  to  him  and  his 
heirs  for  ever,  absolutely  and  simply, 
without  condition  attached  to  the 
teanre. 

Feet.  — Official  dues  j  rewards  for 
profesaional  aervioe. 


FfJo-fie-nf. — One  who  commits  self- 
mui-Jer  ;  a  suicide. 

Felony.  —  An  offence  which  occasions 
a  total  forfeiture  of  either  lands,  or 
goods,  or  botii,  at  the  common  law, 
and  which  crime  is  also  punishable  by 
death  or  imprisonment,  according  to 
the  degree  of  guilt. 

Fnne-Coverte. — A  married  woman. 

Feme-Sofe. — An  unmarried  woman. 

Ferx  Xnturir..  —  Birds  and  beasts 
that  are  wild,  wherein  no  man  may 
claim  a  property,  unless  under  such 
circumstances  as  are  provided  for  by 
the  came-laws. 

Ficf.  — 1  i.\nds  or  tenements  held  by 
fe«Hy  and  homage. 

F:i>ri  Facias.  —  (Commonly  known 
as  Fi.  Fa.)  A  judicial  writ  of  exe- 
cution, that  lies  where  judgment  is 
hail  for  debt,  or  damapres  recovered  in 
any  of  the  Clourts ;  by  which  writ 
fhe  sheriff  is  commanded  to  levy  the 
debt  and  dr.mages  on  the  goods  and 
ch.-x'te's  of  the  defen>lant. 

Finding  a  True  BUI. — Prior  to  the 
commencement  of  any  sessions,  the 
denositiims  of  the  witiieises  on  whose 
eviilenoe  the  prisoners  have  been  com- 
mitted, are  transmitted  by  the  magis- 
tr.ites  to  the  p'ace  of  holding  the  ses- 
sions, with  the  bills  of  indictment 
framed  thi-reon  ;  where  a  tribunal, 
called  the  Grand  Jury,  is  sworn  to  in- 
spect them,  and  re-examine  the  wit- 
nesses. If  this  jury  consider  the 
charges  supported  by  such  evidence  aa 
is  likely  to  lead  to  conviction,  they 
Jin>l  true  hi'U  aga'nst  the  prisoners,  on 
whioh  they  are  brought  to  trial ;  other- 
wise the  bills  are  igiioreil^  or  <iuasheJ. 

Finf.  —  A  payment  imposed  as  a 
penalty  ;  a  sum  paid  to  settle  a  claim 
or  terminate  a  dispute. 

Fi'aio.  —  Any  error  or  omission  in 
indictments  or  declarations,  which  in- 
I  validates  the  proceedings. 

Flotnam  ana  Jet/tarn  are  goods  lost 
!  by  shipwreck,  and  floating  on  the  sea. 

ForecloKure. — The  term  used  to  ex- 
'  press  the  barring  the  equity  of  redemp- 
tion on  mortgages,  which  see. 
I      For/eiting  /Recognizances.  —  When  a 
person  binds  himself,  either  person- 
I  ally  or  by  surety,  to  appaar  in  any 


LAW. 


216 


court  at  a  certain  time,  and  doea  not 
so  appear,  the  sureties  or  reco^izancet 
are  forfeited  or  estreated  (sec  Estreat)^ 

Forgery.  —  Fraudulently  counter- 
feiting, or  altering  the  signature,  seal, 
mark  or  writing  of  any  individual,  or 
public  body. 

Franchise. — The  right  of  voting  in 
elections 

Fratricde. —  The  crime  of  murder- 
ing a  brother ;  one  who  murders  his 
brother. 

Freehold. — Lamls  or  tenements  held 
in  fee,  fee-tail,  or,  at  least,  for  the 
term  of  life. 

A'ec^  Friend  — The  legal  guardian 
or  nearest  relation  of  a  minor. 

Olehe  Land.  —  The  land,  meadows, 
or  pasture,  belonging  to  a  paisouage. 

Ijiaut.—A  gift  in  writing;  an  ap- 
propriation or  conveyance  by  the  go- 
vernment. 

Guarantee. — A  surety  ;  one  who  sti- 
pulates to  see  the  engagements  of  an- 
other duly  performed. 

Habeas  Corpus.  »—  The  expression 
means  literally  "  you  may  have  the 
body." —  A  writ  having  for  its  object 
to  bring  a  party  before  a  court  or 
judge  ;  esi>ecially,  a  writ  to  inquire 
into  the  cause  of  a  person's  imprison- 
ment or  detention  by  another,  with 
the  view  to  protect  the  right  to  per- 
sonal liberty  ;  —  or  a  writ  for  the  pur- 
pose of  delivering  an  individual  from 
false  imprisonmejit. 

Jleir. — One  who  receives,  inherits, 
or  is  entitled  to  succeed  to  the  posses- 
sion of  any  property  after  the  death 
of  its  owner. 

J feir- Apparent. — The  person  who, 
during  the  life  of  the  incumbent  or 
present  possessor,  Las  the  right  to 
succeed,  or  is  first  in  ihe  line  of  suc- 
cession to  an  estate,  crown,  &c. 

Heir-at-law. — The  legal  heir;  the 
nearest  of  kin  entitled  to  succeed  to 
an  intestate  estate  ;  also,  one  entitled 
to  claim  the  residue  or  remainder  after 
the  provisions  of  the  will  have  been 
executed. 

Ileir-Presumptim  — The  person  who 
is  nearest  of  kin,  and  next  in  succes- 
sion to  the  present  occupant,  but  whose 
claim  to  inheritance  may  be  set  aaiUe, 


as  by  the  birth  of  a  child,  or  other 
ooniingency. 

Hereditament. — Property  that  may 
be  inherited. 

Heredtary. — Transmitted,  or  cap- 
able of  being  transmitted  from  father 
to  child. 

Hei'iot.  —  A  customary  tribute  of 
goods  or  chattels  to  the  lord  of  the 
fee,  made  on  the  decease  of  a  tenant. 

Heritaije.—'Vhs.t  which  is  inherited. 

Heritable  and  Movable  Jiiyhts.  — 
Terms  used  in  the  Scotch  law  to  de- 
note what  in.IInglaud  is  meant  by 
real  and  /)ernonal  property  ;  real  pro- 
perty in  England  ausM  ering  nearly  to 
the  heritable  rights  in  Scotland,  and 
personal  property  to  the  movable 
rights. 

Homicit/e. — The  killingof  anyhnman 
being  by  the  act  of  man.  There  are 
three  kinds  of  homicide — justifiable, 
exusable,  and  felonious. 

Impanelling. — Writing  in  a  parch- 
ment schedule  the  names  of  the  jury 
by  the  slieriff. 

ImfiarUmce.  —  Time  given  by  the 
court  to  a  party  to  plead. 

Impeachment.  —  The  accusation  and 
prosecution  of  a  person  for  treason,  or 
other  crimes  and  misdemeanours. 

Impropriation. — The  act  of  impro- 
priating ;  also,  a  parsonage,  or  eccle- 
siastical living  in  the  hands  of  a  lay- 
man, or  which  descends  by  inheritance. 

Incendiai-^y. — A  setter  of  houses  on 
fire. 

,    InceM. — Illicit  ihterconrse,  or  mar- 
riage, with  one  too  near  akin. 

Incumbent. — The  present  possessor 
of  a  benefice. 

Indenture.  —  A  writing  containing 
some  contract,  agreement,  or  convey- 
ance, between  two  or  more  persons, 
being  indented  in  the  top,  answering 
to  another  part  which  has  the  same 
contents. 

I  nil',  ment. — A  written  accusation 
of  one  or  more  persons  of  a  crime  or 
misdemeanour,  preferred  to,  and  pre- 
sented on  oath  by,  a  grand  jury. 

Indorsement. — Anything  written  on 
the  back  of  a  deed;  the  writing  a  man'a 
name  on  the  back  of  a  bill  of  exchange 


■'^WSI^W 


211 


1«|- 


TAKE  MT  ADVICB. 


Induction. — The  act  of  giving  to  a 
olergyiuanthe  possession  of  nis  church. 

In  Mkte. — In  b«ing,  or  actual  exist- 
ence. 

In  Posse,  or  in  Potentia. — Potential 
«*  possible  existence. 

It^feflment. — Deed  or  process  of  put- 
tine  in  possession  of  heritable  property. 

Infeiulation. — Act  of  putting  one' in 
possession  of  an  estate  in  fee  ;  the 
granting  of  titles  to  laymen. 

Inherilanee. — An  estate  which  a  man 
has  received  by  descent  as  heir  to  an- 
other, or  which  he  may  transmit  to 
another  as  his  heir. 

Iryunctioiu — A  writ  or  process  grant- 
ed by  a  court  of  equity,  whereby  a 
party  is  required  to  do,  or  to  refrain 
from  doing  certain  acts. 

In  Propria  Perioua.  —  In  one's  own 
proper  person. 

Itn/Ufsl.  — A  jury  ;  particularly,  a 
coroner's  jury  for  investigating  the 
cause  of  a  sadden  death. 

Inrolment. — The  registering  or  en- 
tering of  any  deed,  tui. ,  in  the  rolls  of 
■ome  court. 

Instrument.  —  Any  act,  deed,  or 
writing,  drawn  np  between  two  or 
more  parties,  and  containing  covenants 
to  be  performed  by  them  respectively. 

Interdict. — In  Scotch  law,  an  order 
of  the  Court  of  Session,  or  Sheriff's 
Court,  prohibiting  any  act,  proceed- 
ings, aale,  publication,  Ac,  challenged 
M  illegal,  or  infringing  any  patent  or 
other  right. 

Interpleader. — A  procedin^  to  en- 
able a  person,  of  whom  the  same  de'ut, 
duty,  or  thing  is  claimed  adversely 
by  two  or  more  partiee,  to  compel  them 
to  litigate  the  right  or  title  betweeu 
themselves,  and  thereby  determine  to 
which  of  them  he  is  legally  indebted. 

InUn-Oijatories. — Questions  in  writ- 
ing demanded  of  a  defendant,  or  of 
witnesM*  brought  in  to  be  examined 
in  a  cause,  particularly  iu  the  Court  of 
Chancery. 

InieattUe. — Dying  without  a  will. 

IsHue. — The  specitic  point  iu  a  suit 
between  two  partiee  needing  to  be  de- 
t68iruiiied. 

Jetsam, — Flotsam  and  Jetsam  arc 
goods  loat  by  shipwreck,  and  floating 
'>n  the  sea. 


Jointure. — An  estate  settled  on  a 
wife,  and  which  she  is  to  enjoy  after 
her  husband's  decease  for  her  own 
Ufe,  and  in  satisfaction  of  dower. 

Judije.  —  An  officer  invested  with 
authority  to  hear  and  determine  cause* 
civil  and  criminal. 

Judge- A  dvocate.  — In  courts-martial 
the  person  who  is  appointed  to  act  as 
public  prosecutor. 

Judyment. — The  sentence  of  the  law 
pronounced  by  the  court  upon  the 
matter  contained  in  the  record. 

Judijment  by  Defau't.  — When  a  de- 
fendant does  not  put  in  appearance  to 
an  action,  he  is  presumed  to  have  no 
defence,  and  judgment  goes  against 
him  by  default. 

Jurist. — Una  who  treats  of  matters 
of  law. 

Jury. — A  number  of  men,  sworn  to 
inquire  of  and  try  a  matter  of  fact, 
and  declare  the  truth  upon  such  evi- 
dence as  shall  be  delivered  to  them  in 
a  cause  ;  aad  who  are  sworn  judge* 
upon  matters  of  focV    ...... 

Justices. — Officer*  dMHP^ted  by  the 
crown  to  try  cauaa*  tmi  Adaoininiater 
justice 

Justices  <^  the  Peaee.-^6Httn  ap- 
pointed to  maintain  the  pMiA  m  tn*  . 
counties  where  they  dwelL^^ 

Justtfying  BaU.—ll4ifikfMaViS at 
his  attorney  object  to  uU  person* 
offering  themselves  as  J>ail,  snch  bail 
are  allowed  to  "justify  "  themselve*, 
that  is,  to  swear  in  court  that  they  are 
"  substantial "  in  the  eyes  of  the  law. 

Larceny.  —  Theft. 

Lecise. — A  conveyance  of  any  land* 
or  tenements,  usnallr  in  consideration 
of  rent,  or  other  annual  recompense, 
mide  for  a  certain  fixed  time.  He 
who  lets  i«  called  the  lessor,  and  he  to 
whom  the  lands,  txc,  are  let,  the  lessee. 
Leasehold.  —  Lands  or  tenement* 
held  by  virtxie  of  a  lease,  or  convey- 
ance, from  the  party  having  a  right  *o 
to  disiioae  of  them. 

Lerjacy. — A  bequest  or  crift  in  good* 
and  chattels  by  will.  The  person  to 
whom  it  is  given  is  styled  the  legatee  ; 
and,  if  the  gift  is  of  the  residue  of  an 
estate  after  payment  of  debts  and  le- 
ifacies.  he  is  then  styled  the  residuary 
'eyatet. 


S3>^* 


LAW. 


817 


Legem  Habere. — To  be  capable  of 
giving  evidence  on  oatli. 

Letters  Patent. — A  grant  or  deed 
from  the  government,  eeourin;;;  to  a 
person  tlie  exclusive  right  to  an  inven- 
tion for  a  term  of  years. 

Levari  Facias. — A  writ  of  execution 
directed  to  the  sheriff  for  levying  a 
sum  of  money  upon  a  njan's  lauds  and 
tenements,  goods  and  chattels,  who 
has  forfeited  his  recognisance. 

Lihel. — A  malicious  defamation,  ex- 
pressed eitlier  in  printing,  or  writing, 
or  by  signs,  pictures,  &.O.,  tending 
either  to  blacken  the  memory  of  one 
who  is  dead,  or  the  reputation  of  one 
who  is  alive,  and  thereby  exposing  him 
to  public  hatred,  contempt,  or  ridi- 
cule. 

Lineal  Descent. — That  which  goes 
from  father  to  son,  from  son  to  grand- 
ton,  and  so  on. 

Magna  Charta. — The  great  charter 
of  liberties,  rights,  and  privileges  ob- 
tained by  the  English  Barons  from 
King  John,  A.D.  1215. 

Mainprise.  —  The  surrendering  a 
person  into  friendly  custody,  upon 
giving  security  that  he  shall  be  forth- 
coming aX  the  time  and  place  ra- 
quirea. 

Mandamnu. — A  writ  issued  by  • 
■amrior  Court  and  directed  to  some 
interior  tribunal,  or  to  some  corpora- 
tion or  person  exercising  public  autho- 
rity, commanding  the  performance  of 
•ome  specified  duty. 

Mandate. — A  command;  aa  antho- 
rity  to  act. 

Maturity. — Tlie  being  of  the  age  of 
twenty-one.  Bills  or  Notes  for  the 
payment  of  money,  are  when  due  said 
to  have  arrived  at  maturity. 

Metne  Process. — Such  process  as  is- 
anea  pending  the  suit  upnn  some  colla- 
teral interlocutory  matter,  as  to  sum- 
mon juries,  witnesses,  &c. 

Misdemeanor.  —  An  indictable  of- 
fence, which  though  criminal,  does  not 
amount  to  felony. 

Mittimus. — A  precept  in  writing, 
•nder  the  hand  and  seal  of  a  justice 
of  the  peace,  directed  to  tlie  gaoler, 
for  the  receiving  and  safe  keeping 
of  an  offender  till  he  ia  delivered  by 
Uw. 

10 


Mortgage.— A  pledge  or  pawn  ol 
property  as  security  for  a  loan. 

Mortmain. — Possession  of  lands  or 
tenements  in  dead  hands.  (A  term 
in  English  law).  The  "Mortmain 
Act,"  passed  in  the  reiga  of  the 
second  George  had  for  its  object  the 
prevention  of  improvident  alienations, 
or  dispositions  of  landed  estates,  by 
dying  persons,  to  the  disinheritance  of 
their  lawful  heirs. 

Motion  in  Court. — An  application  to 
the  Court  by  the  parties  or  their  coun- 
sel, in  order  to  obtain  some  rule  or 
order  of  Court,  which  becomes  neces- 
sary in  the  progress  of  a  cause. 

Municipal  Law. — A  rule  of  civil  con- 
duct prescribed  by  the  supreme  power 
in  a  State-corporation  or  city  nile. 

Nem.  Con.  (Nemine  Contradictnte.) 
— Words  used  to  signify  the  nnani- 
mous  consent  of  the  members  of  Leg- 
islature, or  other  public  body,  or  pub- 
lic meeting,  to  a  vote  or  resolution. 

Ne  Jiccipiatur. — A  caveat  against 
receiving  and  setting  down  a  cauae  to 
be  tried. 

A'ii  Debet. — A  common  plea  to  an 
action  of  debt  when  the  money  ia 
eitlier  paid  or  not  owing. 

.A^iif  Didt. — When  judgment  is  given 
against  a  defendant  in  a  civil  action, 
owing  to  his  non-appearance. 

Nisi  PriuK.  —  Unless  before,  the 
first  words  of  the  writ  or  commission 
to  try  a  civil  cause  at  Westminster, 
unlets  before  that  sitting  a  court  was 
held  in  the  town  or  county  in  which 
the  suit  lay. 

Nolle  Prosequi.  —  An  agreement 
made  by  the  plaintiff,  that  he  will 
not  furtlier  prosecute  hi*  suit,  either 
as  to  t)ie  whole  or  a  part  of  the  CMUe 
of  action. 

A^on  Assumpsit. — A  plea  in  personal 
actions,  when  the  defendant  denies 
that  any  promise  or  agreement  was 
made. 

A'on  Compos  Mentis. — One  not  of 
sound  mind,  memory  or  understanding. 

A'on  Damnijicatus.  —  A  plea  to  an 
action  of  debt  upon  bond,  with  condi- 
tion to  save  the  plaintiff  harmless. 

A^on  Distrinymdo. — A  writ  not  to 
distrain — used  in  various  cases. 

A^on  est  Factum. — The  general  issue 


tis 


TAKE  MY  ADVICE. 


in  Ml  action  on  •  bond  or  other  deed, 
wliereby  the  defendant  deniea  that  to 
be  hi*  deed  whereon  he  ia  impleaded. 

Noii  est  Inventus. — The  sherifiTs  re- 
turn to  a  writ,  when  he  cannot  find 
the  defendant 

Nonfea»ance. — An  offence  ;  an  omia- 
■ion  of  what  ought  to  be  done. 

Non-Suit. — A  renunciation  or  failure 
to  follow  np  a  suit  by  a  plaintiff  or 
demandant.  Most  commonly  upon 
the  diacovery  of  aurae  eiror  or  dei'ect 
in  hia  case,  when  the  matter  is  so  far 
proceeded  in  that  the  jury  are  reaily 
to  deliver  their  verdict.  Ihiis  the 
phraae  '-'The  plaintiff  elects  to  be 
non-anited." 

Non  lum  Tnformalu*. — A  formal 
answer  made  by  an  attorney,  that  he 
is  not  instructed  or  informed  to  aay 
anything  material  in  defence  of  his 
client,  by  which  he  ia  deemed  to  leave 
the  case  undefended,  and  judjjnient 
passes  against  hia  client. 

notary  Public—  A  person  whose 
bnaineaa  it  is  to  note  and  protest  bills 
of  exchange,  and  who  also  attests 
deeds  and  writings. 

Noting  a  Bill. — ITie  conrae  which  is 
taken  by  the  Notary  Public  when  a 
bill  of  exchange  is  refused  payment. 

Nudum  Pactum. — A  contract  witk- 
ont  consideration,  auch  aa  an  agree- 
ment to  sell  goods,  laud,  &c.,  without 
any  specified  terms  for  the  purchase. 
Snch  a  contiact  ia  void  in  law  ;  and 
for  the  uon-perfonuauce  of  it  no  action 
will  lie. 

Nuisance. — Anything  that  is  a  pub- 
lic or  private  injury,  auuuyauce,  or 
inconrenience. 

Parol. — Word  of  month  ;  verbal. 

Perjury. —  The.  crime  of  swearing 
faliely. 

Plaintiff. — The  person  at  whose  suit 
•  plaint  or  complaint  is  made. 

Plea.—  The  defendant's  answers  to 
the  plaintiflTs  declaration. 

Pleadini/: — The  mutual  altercations 
between  the  plaintiff  and  defendant  in 
a  suit;  which  are  set  down  and  de- 
livered into  the  properoflice  in  writing. 

Poiic*.— That  branch  of  a<lmini»tra- 
tive  justice  which  exteuds  to  the  pre- 
vejiUoB  of  ci'iuea,  by  watching  over 


public  order,  preventing  breachea  of 
the  peace,  removing  nuisances,  &o. 

Poate  C'omitatus. — The  power  of  the 
county.  This  includes  the  aid  and 
attendsnce  of  all  men,  except  ecclesi- 
astics and  inferior  persons,  above  the 
age  of  fifteen,  within  the  county  ; 
which  force  may  be  used  in  cases  of 
riot  or  rebelhon,  or  where  any  resist- 
ance is  made  to  the  execution  of  jus- 
tice. 

Practice  of  the  Courts. — The  form 
and  manner  of  conducting  and  carry- 
ing on  suits  or  iiroaecutions  at  law  or 
in  equity,  civil  or  criminal,  through 
their  various  stages,  from  the  com- 
mencement of  the  process  to  final 
judgment  and  execution,  accovding  to 
the  principles  of  law,  and  the  rules 
laid  down  by  the  several  courts. 

Pratcipe.  —  In  actions  of  covenant, 
debt,  and  d-tinue,  the  original  writ  is 
called  a  priecipe,  by  which  the  defend- 
ant has  an  option  given  him,  either  to 
do  what  he  is  required,  or  show  causa 
to  the  contrary. 

Ooik.  —An  aflirmatfoB  or  denial  of 
anytliing  before  one  or  more  persons 
who  have  authority  to  administer  tlia 
same,  for  the  iliscovery  and  advunce- 
ment  of  truth  and  right,  calling  Gud . 
to  witnc.<«R  that  the  testimony  is  true. 

Obligation. — A  bond,  containing  * 
penalty,  with  a  condition  annexed  for 
payment  of  money,  perfonuance  of 
covenants,  &c. 

Onus  Probandi.  —  The  burden  of 
proving. 

Outlawry. — The  act  or  process  by 
which  a  person  is  excluded  from,  or 
deprived  of,  the  benefit  and  protection 
of  the  law. 

Overt  Act. — An  open  act,  capable  of 
being  sustained  by  legal  proof. 

O  ye*. — A  corruption  of  the  French 
oyez,  hear  ye  !  The  term  used  by  a 
public  crier,  to  enjoin  silence  and  at- 
tention. 

Pain*  and  Penalties. — A  bill  of  pains 
and  penalties  is  an  Act  of  Parliament 
specially  made  to  attaint  one  of  trea- 
son, or  felony,  or  to  inflict  puni'linient 
beyond  or  contrary  to  the  law  then  ia 
force. 

Pa»tl.—Th»   slip    oontSii»iiig    tlM 


»jr:w.'vr^»j-fiv^> 


names  of  »nch  jnrors  aa  have  been  re- 
turned by  the  sheriff  to  serve  on  trials. 

PreKcrinHoH. — A  title  acquired  by 
vse  and  time,  and  allowed  by  law. 

Probate. — Official  proof  of  a  will. 

Procfus. — Tlie  method  taken  by  the 
law  to  enforce  a  compliance  with  the 
original  writ,  of  wiiich  the  primary 
step  is,  to  give  the  perBuii  notice  to 
obey  it. 

I'lOclamalion. — An  official  declara- 
tion. 

Pioef.or.  —  An  attorney,  employed 
in  ecclesiastical  cases. 

Pro  Forma.  — As  a  matter  of  form. 

PiO  liata. — In  proportion. 

Prot'tt.  — Tlie  declaration  of  a  public 
notary  of  the  dighommr  of  a  bill. 

Prov'fo.  — A  condition  inserted  in  a 
dceil,  on  the  due  perfornmnce  of  which 
the  validity  of  the  deed  denends. 

PuUnf.--Yonn^eT  or  inferior.  In 
Enjjiand  said  of  tlie  inf'^rior  iudttes  of 
tlie  Queen's  Bench,  Exchequer,  and 
Common  Pleas. 

Pursuer. — Term  used  in  Scotland 
for  plaintiff 

QtitiUum  Aferuit. — "As  much  as  he 
deserved  ;"'  that  in — what  can  be  re- 
covered by  a  man  who  does  work  for 
another  without  agreement  as  to  re- 
compense. 

Quanlnm  Vahh'tnt. — "As  much  as 
it  is  worth  ;"  that  is — what  can  be  re- 
covered when  goods  are  delivered  by 
*  tradesman  at  no  certain  price. 

Quash. — To  overthrow  or  annnl. 

Quaranline. — The  term  of  forty  days 
dating  which  a  ship  arriving  in  port, 
and  suspected  of  being  infected  with 
a  malignant  contac^ious  disease,  is 
obliged  to  forbear  all  intercourse  with 
the  shore,  and  is  not  allowed  to  land 
ber  passengers  or  cret^. 

Qua$i  Contract.  —  An  implied  con- 
tract. 

Qaifin: — Freed  or  acquitted. 
Quid  pro  quo. — Mutual  consideratlnn 
Quorum  — Cer(  a' n  individuals  among 
persons  invested  with  any  power,  or 
with  the  exercise  of  any  jurisdiction, 
without  whom  any  number  of  theothers 
cannot  proceed  to  execute  the  power 
given  by  the  commission. 

Sack-Rent. — The  full  yearly  value  of 
the  land  or  house  rented. 


LAW.  n% 

Ranger. — An  officer  of  the  forest, 
whose  duty  it  is  to  prevent  trespasses, 
and  preserve  beasts  of  ohua,  &o.  within 
the  boundaries. 

Rebutter. — The  answer  of  defendant 
to  the  surrejoinder  of  plaintiff. 

Rfcajilion.  —  The  taking  a  second 
distress  of  one  formerly  distrained  dur- 
ing the  plea  grounded  on  the  fonuer 
distre.^s. 

Recital. — The  rehearsal,  or  making 
mention,  in  a  deed  or  writing,  of  some- 
thing which  has  been  done  before. 

Recognisance. — An  obligation  of  re- 
cord which  a  man  enters  into  beforo 
some  court  of  record,  or  magistrate 
duly  authorized,  with  condition  to  do 
some  particular  act ;  as,  to  appear  at 
the  assizes,  to  keep  the  peace,  to  pay 
a  debt,  or  the  like. 

Record. — A  memorial  or  remem- 
brance. An  authentic  testimony,  in 
writing,  contained  in  rolls  of  parch- 
ment, and  preserved  in  a  court  of 
record. 

Re/reihT.  —The  fee  given  to  barria- 
ters  as  a  retaining  fee,  when  the  causa 
lias  been  deferred  from  the  sittings  at 
wliich  they  were  retained  to  plead  it. 

Rejo'miler. — The  answer  or  exception 
of  a  defendant  in  any  action  to  the 
plaintilf's  reolication. 

Release. — An  instrument,  whereby 
estates  or  other  things  are  transferred, 
abridged,  or  enlarged  ;  and  whereby  a 
man  quits  and  renounces  that  which 
he  before  had.  The  worils  generally 
used  in  releases  are,  remised,  released, 
and  for  ever  qtiit  claimed. 

Remedy.  —  The  action  or  means  given 
by  law  for  recovery  of  a  right. 

Replevin. — A  remedy,  grounded  and 
granted  on  a  d'stren;  being  a  redeliver- 
ance  of  the  thing  distrained,  to  remain 
with  the  first  possessor,  on  security  (or 
pledges)  given  by  him  to  try  the  right 
with  the  distrainer,  and  to  aiuwer  him 
in  a  course  of  law. 

Replication. — An  exception  or  IB* 
swer  to  the  defendant's  plea. 

Report.— r A  public  relation  of  eaaea 
judiciously  adjudged  in  courts  of  jn^ 
tice,  with  the  reasons  aa  delivered  by 
the  judges. 

Reports. — Decisions  on  legal  imei^ 
with  a  summary  of  the  proceedingi^ 


"^iWWW)l|B».^ 


TAKE  MY  ADVICB. 


preserved  m  authentic  records  in  the 
archives  of  the  several  courts,  and 
forming  a  set  of  books  for  the  use  of 
members  of  the  legal  profession. 

Seprieve. — A  suspension  of  the  exe- 
cution, when  sentence  of  death  has 
bean  passed  on  a  criminal ;  and  is 
ordered  by  the  judge,  on  grounds 
favourable  to  the  prisoner,  which  may 
arise  from  various  causes. 

Betcue. — A  resistance  against  law- 
fnl  authority. 

J'e  pondeiU. — One  who  answers  or 
defends  a  suit. 

Retaining  Fee. — Tlie  first  fee  given 
to  coun":el,  in  order  to  make  sure  that 
he  shall  not  encage  on  the  other  side. 
Return  of  a  Writ. — The  certificate  of 
the  sherifl'  made  to  the  court  of  what 
he  has  done  towards  the  execution  of 
any  writ  directed  to  him. 

Ileverial. — The  making  a  judgment 
void,  in  consequence  of  it  having  been 
given  in  error. 

Revertion. — The  residue  of  an  estate 
left  in  the  grantor,  returning  to  him  or 
hi*  heirs  and  assigns  after  the  grant 
kover. 

Biot. — A  tnmnltnous  disturbance  of 
the  peace  by  three  persons,  or  more, 
assembling  together  of  their  own  au- 
thority. 

Royal  Atienl. — The  concurrence  of 
tke  Sovereign  to  any  bill  that  has 
passed  tbe  two  houses  of  Parliament, 
and  whish  is  necessary  to  render  it  a 
■tatnte,  or  Act  of  Parliament,  (Ene. )  ' 
ScJiedule. — An  inventory  of  goods, 
or  any  scroll  of  parchment  containing 
particulars  left  out  in  the  main  writing. 
Si  ire  Facicu.  —  A  judicial  writ,  for 
the  purpose,  generally,  of  calling  a 
man  to  show  cause  to  the  court  whence 
it  issues  why  execution  of  judgment 
passed  should  not  be  made  out. 

Se  De/tmdevdo — "I  struck  in  my 
own  defence  " — a  plea  of  justification 
entered  for  a  person  charged  with  kill- 
ing another. 
Seisin. — Possession. 
Se<pie»tration.  —  StKte  of  being  set 
aside  ;  tbe  act  of  taking  a  thing  away 
from  the  parties  intrusted  with  it,  and 
intrusting  it  to  a  neutral  party. 

Setuon. — ^The  t«i'ui  of  a  sitting  of 
Jnaticea. 


Set-  off— A  mode  of  defence  whereby 
the  defendant  acknowledges  the  justice 
of  the  plaintiff's  claim  on  the  one  hxrtfl. 
but  on  the  other,  sets  up  a  claim  of  hit 
own  to  counterbalance  it,  either  in 
whole  or  in  part. 

Sheriff. — The  chief  of&cer  in  every 
shire  or  county. 

Simony. — The  cormpt  presentation 
of  anyone  to  an  ecclesisastical  benelice, 
for  money,  gift,  or  reward. 

Socage. — A  tenure  of  lands  or  tene- 
ments by  a  certain  determinate  service. 

SoHcilor. — One  admitted  to  practise 
in  a  Court  of  Chancery  or  Kqnity, 
corresponding  to  an  attorney  in  com- 
mon Law  Courts. 

Stoppage  in  Tranmlu. — The  act  of 
lega'ly  stopping  goods  on  the  road. 

Subornation. — The  offence  of  hiring 
persons  to  give  false  evidence. 

Subpana. — A  writ  commanding  tho 
attendance  in  court  of  the  person  on 
whom  it  is  served,  as  a  witness,  Jtc, 
under  a  penalty 

Suit.  —  An  action-at-Iaw. 

Supersedeas. — A  command  to  stay 
some  ordinary  proceedings  at  law,  on 
good  cause  shown,  which  ought  other- 
wise  to  proceed. 

Sujfplicavit. — A  writ  issuing  ont  of 
Chancery  for  taking  surety  of  the 
peace,  where  one  is  in  danger  of  • 
bodily  injury  from  another. 

Surrfjoinder. — A  second  defence  of 
the  plaintiff's  declaration  in  a  cause, 
and  is  an  answer  to  the  rejoinder  of 
the  defendant. 

Tenant. — One  who  holds  or  possesses 
lands  or  tenements  by  any  kind  of 
title. 

Tenement. — In  its  original,  proper, 
and  legal  sense,  signiKes  any  tiling 
which  may  be  hpalen,  jirovided  it  be  of 
a  permanent  nature  ;  but,  in  itsnarrow- 
est  sense,  it  means  meieiy  a  house  or 
homestead. 

Tenendum. — That  clause  in  a  deed 
wherein  the  tenure  of  the  land  ia 
created  and  limited. 

Teiture. — The  manner  whereby  lands 
or  tenement*  are  holden.  The  instru- 
ment by  which  an  inheritance  is  held. 

TU!e.  — The  right  to  p:  r»<erty. 

Tort. — Action  for  injury  t*  thd 
person. 


■''■  '■^''^^"'^^m^mmr 


LAW. 


221 


Translation.  —  The  removing  of  a 
bishop  Croni  one  diocese  to  another. 

Treason  —  An  offense  against  the 
dignity  ami  majesty  of  tlie  CDinmon- 
wealth ;  ilisioyalty ;  betraying  tlie  Stale 
into  the  liands  of  a  foreign  power. 

Trespass. —  Wrongful  or  unauthor- 
ized entry  on  another's  premises. 

Trial. — Tlie  p.\ainirmtioii  of  a  cause, 
civil  or  criminal,  before  a  judge,  wlio 
has  jurisdiction  of  it,  according  to  tlie 
lawn  of  tlie  land. 

Trover. — An  action  which  lies  where 
one  man  gets  possession  of  the  goods 
of  another,  by  delivery,  /indmi/,  or 
othervvise,  and  refuses  to  deliver  them 
to  the  owner,  or  sells  or  converts  them 
to  ills  own  use,  without  the  consent  of 
the  owner;  (or  which  the  owner,  by 
this  action,  recovers  tlie  value  of  his 
goods. 

Trust. — A  right  to  receive  the  profits 
of  land,  &c  (and  soineiimes  to  dis- 
pose of  it),  for  particular  purposes,  as 
directed  by  the  lawful  owner,  or 
pointed  out  by  settlement,  or  by  that 
deed  of  conveyance  which  created  the 
trust.  A  trustee  is  the  per.son  ap[)ointeil 
by  the  deed  to  hold  possession  of,  or 
sell,  the  property  therein  described, 
for  the  uses  stated. 

Uiii/iire. —  A  third  person  chosen  to 
decide  a  matter  in  dispute,  left  to  arbi- 
tration, in  cose  the  arbitrators  should 
not  ai;ree. 

Usury — The  extortion  of  unlawful 
gain  or  iutcrust. 


Vacation  —  The  time  that  elapses 
between  the  end  of  one  law  term  and 
the  beginning  of  another. 

Venditioni  erponas.-^A  judicial  writ, 
directed  to  the  sheriff,  commanding 
him  to  sell  goods  of  which  he  has 
formerly  taken  possession,  for  the 
satisfying  a  judgment  given  in  court. 

Vendor  and  Vendee. —  A  vendor  is 
the  person  who  sells,  and  a  vendee 
the  person  who  buys  any  thing 

Venire  facias.—  A  judicial  writ 
awarded  to  the  sheriff  to  cause  a  jury 
in  the  neighborhood  to  appear,  when 
a  cause  is  brought  to  issue,  to  try  the 
same. 

Vtnue — Neighborhood  ;  locality. 

Verdict. —  Tlie  finding  of  the  jury  in 
a  cause. 

Vna  Voce  — Verbal  examination  in 
open  court 

Void. — The  legal  phrase  for  n  nullity. 

Warrant. —  A  precept  empowering 
the  arrest  of  an  offender. 

Warrant  q/  Attoi nty. — An  authority 
and  power  given  by  any  one  to  an  at- 
torney, to  appear  and  plead  for  him ; 
or  to  suffer  judgment  to  pass  against 
him,  by  confessing  the  action. 

Warrant!/. —  An  undertaking  that 
the  article  sold  answers  to  the  descrip- 
tion given  of  it  by  the  seller  to  the 
buyer. 

WilL — A  will  is  a  legal  declaration 
of  a  man's  intention  of  what  he  wiU$ 
to  lie  performed  a/ter  his  death. 

Writ. — A  judicial  sunimotu. 


■^^"^T??"^' 


IX.    TRADE;  SOCIAL  AND  SOIENTIFIO  FAOTa 


XitiM  and  other  Abbrevia- 
tions. 

A.B.— (Artlnm  B»co»laureug).  Bache- 
lor of  Artt. 

A.M.— (Artium  Magister).  Master  of 
Arti.  (Ante Meridiem.)  Before  noon. 

A.M. — (Anno  Mimdi).  In  the  year 
of  the  world. 

A.U.C.— (Ab  nrbe  Condita).  Proa> 
the  building  of  the  city  (Rome). 

B.  D.  —  (Baccalaureua  Divinitatis). 
Bachelor  of  Divinity. 

B.M  — (Baccalaureua  Medicine).  Ba- 
chelor of  Medicine. 

B.Se.  —  (Baccalaureua  Soientiamm). 
Bachelor  of  Sciences. 

C.  Cent.— (Centum).     A  hundred. 
Clk. — (Clericus).     Clergyman. 
C.R.— (Gusto*  Botolonim).      Keeper 

of  the  RoUa.  ^ 

D.D.— (Doctor  Divinitatit).  Doctor 
of  Divinity, 

D.  C.  L.— (Doctor  Oivilia  Legis).  Doc- 
tor of  Civil  Law. 

D.V.— (Deo  volente).     God  willing, 
••g— (Exempli  gratia).    For  example. 
Imd.— (Ibidem).     In  the  same  place. 
L«.— (Id  eat).     That  ia. 
Incog.  — ( Incognito).    Unknown ;  con- 

eealed. 
I.H.8. —  (Jeans  Hominnm  Salvator). 

Jeeua  the  Saviour  of  men. 
LTi.D.* — (Legum  Doctor).     Doctor  of 

Laws. 
L.S.— (Locua  SigiUi).     The  plaoe   of 

the  Seal.  ^ 

L.S.D.  —  (Libne,    Solidi,     Denarii). 

Pounds,  Shillings,  Pence. 
M.D. — (Medicinae  Doctor).    Doctor  of 

Medicine. 
M.S. — (Memoriae  Saomm).    Sacred  to 

the  Memory. 
N.B.— (NoU  bene).     Note  weU  ;  or. 

North  Britain. 
Kem.   con. — (Xemine  oontradicente). 

No  one  opposing  it. 
Per  cent.  —  (Per  centum).      By  the 

hundred. 

*Okiitl«ii— iH<  ULA 


S.C. — (Senatus  Cnnsultum). — A  de« 
cree  of  the  Senate. 

S  .T.  P. — (.Sauctie  Theologise  Profeasor). 
Doctor  of  Divinity. 

P.M. — (Post  meridiem).  After  mid- 
day. 

Pp.  — (Paginre).      Pages  ;  not  P.P. 

Prox. — (Proximo).      Next  month. 

P.S.  —  (Post  scriptum).  Postaoript 
(written  after). 

Q.  K.  D.  — (Quot  erat  demonstrandum). 
Which  was  to  he  proved. 

He.  —(Scilicet).     To  wit. 

int.— (Ultimo).     lu  the  last  month. 

V.  U.  -  -( Victoria  Regiua).  Queen  Vic- 
toria. 

Vid.— (Vide).     See. 

Vi7.— (Videlicet).— To  wit. 

*c. — (Et  Cietera).     And  the  rest. 

Et  aeq. — (Gt  qnae  sequuutur).  And 
those  which  follow. 

Abp.  — Archbishop. 

Acct.  — Account. 

Admrs.  — Administrator!. 

Anon. — Anonymous. 

A.  R.  A.  — Associate  of  the  Royal  Aoft- 
demy. 

B.  A — Bachelor  of  Arta. 
Bart.  — Baronet. 

Bp.  — Bishop. 

Cant.  —  Captain. 

C.B. — Companion  of  the  Batk 

C.  P.— Common  Pleaa. 
Ch.— Chapter. 

Co.  — County  ;  or  Company. 

Col.  — Colonel. 

Comr.  —  Commiaaioner. 

Cr. — Creditor. 

Do. — Ditto;  the  same. 

Dr.— Debtor;  or  Doctor. 

E— Eaat 

E.  L. — East  Longitudab 

Exch.  — Exchequer. 

Esq. — Esquire. 

F.A.S.  — Fellow  d  the  Antiquariaa 

Society. 
F.R.S.- Fellow  of  the  Royal  Society. 
F.R.G.S. -Fellow  of  the  Royal  Geo* 

graphical  Society. 


TRADE:  SOCIAL  AND  SCIENTIFIC  FACTS. 


F.L.8.-  Fellow  of  the  Liiuue»a Society. 

Gen. — General. 

Gent. — Gentleman. 

H  hd . — Hogehead. 

H.M. — Her  or  His  Majesty. 

Inst. — Instant ;  present  month. 

J  P. — Justice  of  the  Peace. 

Knt.— Knight. 

K. G.  —Knight  of  the  Garter. 

K.C.B -^Knight  Commander   of  the 

Bath. 
K.O.C.B.— Knight  Grand  Cross  of 

the  Bath. 
K. P. —Knight  of  St.  Patrick. 
K.S.I.— Knight  of  the  Star  of  India. 
K.T.— Knight  of  the  Thistle. 
Ijieut. —  lieutenant. 
M.A — Master  of  Arte. 
Messrs.  —  Gentlemen. 
M.P. — Member  of  Parliament. 
Mr. — Master  (commonly,  Mister). 
Mrs. — Mistress. 
MS.  —  Manuscript.     MSS.  —  Manu 

scripts. 
N.S.— New  Style,  (1762). 
No. — Number. 
N.L.— North  latitude. 
N.T.  — New  Testament. 
N.-North.  N.E.,  North  east.  N.VV., 

North  west. 
O.8.— Old  Style. 
8  vc— Octavo. 

4to.  — Quarto.     ISmo,  Daodecimoi. 
Fol.  — Folio. 
O.T.— Old  Testament. 
oz. — Ounce. 
Prof.  —  Professor. 
Q. — Question. 
Qy.  — Query. 
Q.B.— Queen's  Bench. 
Q.C. — Queen's  Counsel. 
Kev. — Beverend.      Rt.   Rev. — Right 

Reverend. 
Rt.  Hon. — Right  Honourable. 
R.A. — Royal  Academician.  A.R  A. — 

Associate  of  the  Royal  .Academy'. 
R.H.A.— Royal  Horse  Artillery. 
B.K. — Royal  Engeneers. 
R.M.— Royal  Marine*. 
R.N.— Royal  Navy. 
8.-South.    8.K.,  Sooth  eart.     8.W., 

South  west. 
8eu.— Secretary.  Hon.  Sec,  Honorary 

Secretary. 
8.  L.  —South  latitude. 
St..  Ste.,  or  S.— Saint. 
1    S— United  State*. 


W.— West. 

W.L.— West  I,ongitttd«. 

Xnias. — Christmas. 

Latin  Phrases  in  Coaataat  Vm. 

A  fortiori, — with  stronger  reaaon. 

A  posteridri,  — an  argument  from  the 

effect  to  the  cause. 
A  pri<)ri, — from  the  cause  to  the  efieot. 
Ah  initio, — from  the  beginning. 
Ab  urbe  condita, — from  the  bnilding 

of  the  city  (Rome). 
Ad  absurdum, — bringing  the  oontmy 

opinion  to  be  an  absurdity. 
Ad  captan'dum  vulgus, — to  oatoh  th« 

rabble. 
Ad  eundem  (e-nn'-dem) , — to  the  ••me : 

to  a  like  degree  (M.A.,  &c.). 
Ad  infinTtum, — to  infinity. 
Ad  lib'ituui, — at  pleasure. 
Ad  referendum, — to  be  referred  to  or 

considered  again. 
Ad  valorem, — in  proportion  to  the  t»- 

lue. 
Adden'dum,  pi.  Addenda, — to  b*  kd> 

ded  ;  additions  to  a  book. 
Agenda, — things  to  be  don*. 
Alfas,  — otherwise. 
Alibi,  —elsewhere. 
Alma  mater,  —  a  kindly  mother ;  ■ 

term  applied    to  the    Unireruty, 

where  one  was  educated. 
Anath'ema,  (Or.), — curae. 
Anglicd, — in  English. 
Anno  Domini,  (A.D.), — in  the  y«ar  of 

our  Lord. 
Anno  mundi, — in  theyear  of  the  world. 
Ante  meridiem  (A.M.), — before  noon. 
AnthroDoph'ftgi,  (Gr. ) — maneatera. 
Apex,  pi.  Apices, — the  topof  anything. 
Aqua  (a'-kwa), — water. 
Aquavitae, — eau-de-vie,  or  brandy. 
Argumentum  ad  hom'inem, — an  arga- 

ment  to  the  man  (a  peraonal  nrgu- 

ment). 
Argumentum  baculTnum, — the  ai^^ 

ment  of  the  cudgel. 
Armlger, — one  bearing  anna  ;  a  gentle- 
man. 
Audi  alteram  partem,— hear  the  other 

side. 
Aut  Caesar  ant  nnllus, — either  Ctesar 

or  nobody. 
Bona  fide,  — in  good  faith. 
Cac6e"tlies   loquen'di,  —  an   itoh    for' 

speaking. 
Cac'6e"the8  scribendi, —  a  bad  habit^ 

an  itch  for  Mriting. 


'W^^^'^- 


m 


TAKB  MT  ADVICB. 


Gtetera  desunt, — tha  real  ia  wanting. 
CtBteria  paribua,— other  cirouingtances 

being  equal. 
Catnira  OMcara, — an   optical  instru- 

meut  used  in  a  darkened  chamber 

for  exhibiting  objects  without. 
Capias, — a  writ  of  execution ;   liter- 
ally, taJce  thoti. 
Caput  mortaum,— the   worthless   re- 

aaains. 
Carft, — a  mark  (a),   to  denote   that 

something  is  wanting. 
CavSat, — a  kind  of  process  in  law,  to 

•top  proceedings  ;  a  caution. 
CognOmeo, — asuruame,  a  family  name. 
Com'pos  men'tis, — of  sound  mind. 
Con'tra, — against ;  contrary  to. 
Cor'uncopia, — the  horn  of  plenty. 
Corrigeu'da,  —  thuij^a  or  words  to  be 

corrected. 
Cui  bono  ? — for  whose  good  ? 
Cuique  snum, — to  every  man  his  own. 
Cum  privilegio, — with  privilege. 
Cnrren'tl   calftmo,  —  with  a  running 

p«n  ;  right  ulf. 
Cnctos   rotulo'rum,  —  keeper  of  the 

rolls  or  records. 
I>ata, — things  gi  anted. 
De  facto, — in  fact  or  reality. 
D«  jure, — in  law  or  ri^lit. 
De  mor'tuis  nil  nisi  boniim, — of  the 

dead  say  nothing  but  what  is  good. 
De  novo, — ^a  new  ;  over  again. 
PoPlcit. — a  want  or  deficiency. 
Dei  gratii, — by  the  grace  of  God. 
Dels  (d), — blot  out  or  erase. 
Delta,  — the  Greek  letter  A;  shinn^fer 

tract  of  land  at  the  mouth  of  a  river. 
Deo  voleute, — (D.V.),  God  willing  or 

permitting. 
Desideratum,  pi  Desiderata, — a  thing 

or  things  desired  or  wanted. 
Dexter,  — the  right  hand. 
Dictum, — a  positive  assertion. 
Distringas, — a  writ  for  distraining. 
Divide  et  impSra, — divide  and  govern. 
Dramfttis  persons, — the  characters  in 

Daoaecimo  (dn-o-dess'-e-mo), — twelve 

leaves  to  the  sheet. 
E  plurlbns  nnum,~one  ont  of  nuuiy. 

Motto  of  the  United  States. 
£c'ce  Homo, — behold  the  man. 
I<Vce  signum,— behold  the  sign. 
KqaUibrium, — equality  of  weight. 
£rgo,  — therefor*. 


Erratum,  pL  Errftta, — a  miataka  or 
mistakes. 

Esto  perpetua, — may  it  last  for  ever. 

Et  cajtera  (4c.), — and  the  rest 

Ex  cathedra, — from  the  chair. 

Ex  nihllo  nihil  fit, — from  nothing 
nothing  comes. 

Ex  officio, — officially. 

Ex  parte, — on  this  side  only  ;  partial. 

Ex  post  facto, — from  something  dona 
afterwards  as  a  law  applied  to  a  orinia 
coihmitted  before  the  law  was  made; 

Ex  tempore, — without  premeditation; 
oflF-h.ind. 

Excerpta, — extracts  from  a  work. 

Exempli  gratia  (e.g.), — for  example. 

Exeunt  omnes, — all  go  off. 

Exit, — he  goes  off;  departure. 

Kxuvise,— cast  skins  of  animala. 

Fac  simile, — an  exact  copy. 

Felo  de  se,  (Sp. ), — a  murderer  of  one'a 
self,  self-murder. 

Fieri  facias  (li.  fa.)  (fi'-e-ri-fa"-she- 
ass), — a  writ  to  the  sheriff  to  levy 
debt  or  damages. 

Finem  resplce, — look  to  the  end 

Flagrante  delicto, — during  tha  com- 
mission of  tha  crime. 

Fortiter  in  re, — firm  in  actios. 

Genera,— the  plural  of  genua. 

Habeas  corpus, — a  writ  directing  a 
gaoler  to  have  or  produce  the  {wtfy 
of  a  prisoner  befoi-e  the  court. 

Hand  pasaibus  wquis, — not  with  equal 
steps. 

Horlus  siccus  (a  dry  garden), — a  collec- 
tion of  specimens  of  dried  plants. 

Huni&num  eat  err&re, — it  ia  human 
to  err. 

Ibidem,  —  in  the  same  plac*. 

Id  est  (i.e  ), — that  is. 

Idem, — the  same. 

Ignis  fatflns,—  will-o'-the-wisp  ;  Uta- 
ally,  a  delusive  fire. 

Imperium  in  imperio, — a  govemmant 
within  a  government. 

Imprimatur, — let  it  be  printed. 

Imprimis,—  in  the  first  place. 

Impromptu, — without  premeditation; 
off-hand. 

In  esse,  —in  acttial  existence. 

In  forma  pauperis — as  a  pauper. 

In  foro  conscientias,  —  before  the  tri< 
bunal  of  conscience. 

In  limine, —at  the  outset. 

In  pusae, — in  poaaible  axiatencck 


TRADE:  SOCIAL  AND  SCIENTIFIC  FACTS. 


<22S 


In  propria  persona, — in  person. 
In  re, — in  the  matter  or  business  of. 
In  terrdrem, — a3  a  warning. 
I  n-toto,  — entirely. 
In  transitu, — on  the  passage. 
In  vino  Veritas, — there  is  truth  in  wine. 
Index  expurgatorius, — (a  purifying  in- 
dex), a  list  of  prohibited  books. 
Infra  dignitatem, — beneath  one's  dig- 
nity. 
Instanter,  —  instantly. 
Interim,  — in  the  meantime. 
Interregnum, — the     period     between 

two  reigns. 
Ipse  dixit, — mere  assertion  (he  himself 

has  said). 
Ipso  facto, — by  the  fact  itself. 
Item,^also;    an  article  in   a  bill  or 

account. 
Jure  divino,  — by  Divine  right 
Juri  humano — by  human  law. 
Jus  gentium, — the  law  of  nations. 
Lapsus  linguae, — a  slip  of  the  tongue. 
Laus  Deo, — praise  be  to  God. 
Lex  tallonis, — the  law  of  retaliation, 

an  eye  for  an  eye,  &c. 
libra, — a  balance  ;  a  sign  of  the  zodiac. 
Locum  tenens, — holding  the  place  of 

another  ,  a  lieutenant  or  deputy. 
Lit'era  scripta  manct,  — what  is  written 

remains. 
Litera'tim, — letter  by  letter ;  literally. 
Lusus  naturae, — a  freak  of  nature. 
Ma(;aa  Chart'a  (pronounced  Karta), — 

the  great  charter. 
Malum  in  se,  — and  evil  in  itself. 
Manda'raus, — in    law,  a  writ   from  a 
saperior  court;  literally,  wecommand. 
Ma'nes, — departed  spirits. 
Materia  med'ica, — substance,  used  in 

the  preparation  of  medicine. 
Maximum, — the  greatest. 
Memento  more', — remember  death. 
Memorabilia,— things    to  bo  remem- 
bered. 
Mens  conscia  recti, — a  mind  conscious 

of  right. 
Mens  Sana  in  corpCre  sano, — a  sound 

mind  in  a  sound  body. 
'Meum  et  tuum, — mine  and  thine. 
Miii'lmum,  the  least. 
Mit'tlmus  (we  send),— a  warrant  for 

conunittal  to  prison. 
Modus  operandi, — the  mode  or  manner 

of  operating. 
Multam  iu  parvo^— nuch  in  little. 


Ne  exeat  regno, — let  him  not  leare  th« 

kingdom. 
ItTe  plus  ultrd, — no  farther,  the  utmost 

point. 
Ne  quid  nimis, — too  mnch  of  one  thing 

is  good  for  nothing. 
Ne  sutor  ultra  crep  Idam, — the  shoe- 
maker should  not  go  beyond  his  last. 
Nectemere  nee  timlde, — neither  rashly 

nor  timidly. 
Necro'sis,  Or., — mortification  or  dead- 

ness. 
Nom'Ine  contradicente  (nem.  con.),— 

none  opposing. 
Nolens  volens, — "willy  nilly." 
Noli  me  tangere,     touch  me  not. 
Non  compos  mentis  —not  of  sane  mind. 
Non  est  mventus, — he  is  not  found  ;  a 

return  to  a  writ. 
Non  obstante, — notwithstanding. 
Nosoe  teipsum — know  thyself. 
Nota  bene  (N.B.),  — mark  welL 
Nunc  aut  nunquam,~now  or  never. 
Obiter  dictum, — a  casual  remark. 
Omnibus,— for  all. 

Onus  prob.-xndi, — the  bnrden  of  proof 
Ore  teuus — as  far  as  the  mouth. 
Otium   cum  sine    dignitate. — leisnre 

with  dignity  ;  sine,  without. 
Far  noblle  fratrum, — »  noble  ptur  of 

brothers  (ironically). 
Pari  passu, — with  equal  paoa  . 
Passim,  —  every  where. 
Pecoa'vi,--!  have  signed. 
Pendente  lite,  —  the  suit  pending. 
Per  cent,  (for  centum), — by  the  hun- 
dred. 
Per  saltum, — by  a  leap. 
Per  fas  et  nefas, — through  right  and 

wrong. 
Per  se, — by  itself. 
Pinxit, — painted  it. 
Posse  comlta'tus,— the  civil  force  of  th« 

country. 
Post  meridiem  (P  M  ), — after  midday. 
Fostala'ta, — things  required 
Prima  facie,  —at  the  first  view. 
PrimitisB  (pri-misli'-e-e), — first  fruit. 
Priraiim  mobile, — the  first  mover. 
Princip'ia, — first  principles. 
Princij/is  obsto, — oppose  beginnings. 
Pro  aiiset  focis,— for  our  altars  and 

hearths. 
Pro  re  nata, — according  to  exigencieik 
Pro  bono  publico,  — for  the  public  good. 
Fro  at  con  (contra), — for  and  against. 

15 


828 


TAKE  M7  ADVICE. 


Pro  form*,— for  form's  sake 
Pro  hac  vice, — for  the  occasion. 
Pro  tempCre, — for  this  time. 
Probatum  est,— it  has  been  proved. 
Quantum  libet,— as  much  as  pleases 

yon. 
Quantum  sufiTlcit, — as  much  as  is  suffi- 
cient. 
Quantum  valeat, — as  much  as  it  may 

be  worth. 
Quid  nuno  T    (what  now  ?),  a  news- 
monger. 
Quid  pro  qno, —something  for  some- 
thing. 
Quod  erat  demonstrandum ;  or,  Q.E,  D. , 
— that  which  was  to  be  proved. 
Quondam,  —  formerly. 
Ee  infecta,  —  without  accomplishing 

the  matter. 
Recipe  (rcss'e-py),  — 'a^-«rtou,  the  first 
word  of  a  pnysician's  prescription, 
and  hence  the  prescription  itself. 
Bequiescat  in  pace,— may  he  rest  in 

peace. 
Respice  finem, — look  to  the  end- 
Kesurgam,  —I  shall  rise  again. 
Scandalum     magn&tum,    —  scandal 

against  high  rank. 
Scilicet  (so),— to  wit,  namely. 
Sci're  faoias,— «ause  it  to  be  known,  or 

show  cause. 
Secundum  artem, — according  to  art. 
Semper  idem,— always  the  same. 
Seria'tim, — in  regular  order. 
Sic  passim, — so  everywhere. 
Sine  diiS, — without  fixing  a  day. 
Sine  qua  non, — without  which  not ; 

a  necessary  condition. 
Statu  qno,  —  in    the  same  state  in 

which  it  was. 
Sua  cuiqne  voluptas, — every  one  has 

his  own  pleasure. 
Suavlter  in   modo,   fortlter  in  re, — 
eently  in  manner,  firmly  in  acting. 
Sub  pcena, — under  a  penalty. 
Sub  silentio, — in  silence. 
Sui  generis, — the  only  one  of  the  kind  ; 

•ingnlar. 
Snmmam  bonnm, — the  chief  or  su- 
preme good. 
TaDula  rasa,  —  •  smooth  tablet;  a 

mere  blank. 
Txdium  vitae, — weariness  of  life. 
Te  Deum, — a  hymn  of  thanksgiving  ; 

■o  called  from  the  two  first  words. 
Tampdra  mntantur, — timea  change. 


Totldem  verbis,  —  in  just  so  many 

words. 
Toties  quoties, — as  often  as. 
Toto  coelo,— by  the  whole  heaven  ;  aa 

far  as  the  poles  asunder. 
Triajunctainuno,  — three  joinedin  one. 

Ultima  ratio  regum, — the  last  reason 
of  kings  ;  that  is  war. 

Ultimo  (ult.), — the  last  month. 

Una  voce, — with  one  voice. 

Utile  dulci,— the  useful  with  the  agree- 
able. 

Vacuum, — an  empty  space. 

Vade  mecum, — come  with  me  ;  a  com 
panion. 

Vic  victis  ! — woe  to  the  vanquished. 

Vcrliatini, — word  for  word. 

Versus, — in  law,  against. 

Veto  (I  forbid), — a  prohibition. 

Vi  et  armis, — by  main  force. 

Via, — by  the  way  of. 

Vice, — in  the  stead  or  room  of. 

Vice  versa, — the  opposite. 

Vide, — see  ;  refer  to. 

Vis  inertioB,  —  the  force  of  resistance 
of  inanimate  matter. 

Vi  vsi  voce,  — orally ;  by  word  of  mouth. 

Viz.  (videlicet), — to  wit. 

Vox  etprrcterea nihil, — voice  (or  sound) 
and  nothing  more. 

Vivat  Regina  ! — Long  live  the  Queen. 

French  and  other  Phrases  is 
Frequent  Use. 

Abattoir    (a-bat-twar'),  —  a    public 
slaughter-house. 

Abb6  (abbey), — an  abbot. 

Aide-de-camp  (aid'-d'-cong), — an  offi- 
cer attending  a  general. 

A  la  mode  (ah-la-iudde),  —in  the  fashion 

Alguazil  (al'-ga-zeel), — a  Spanish  po- 
liceman. 

Alto  relievo,  //., — high  relief  (in  sculp- 
ture.) 

Amateur  (ahra-at-ehr), — a  lover  of  any 
art  or  science  ;  not  a  professor. 

Amende  (a-m6ngd'), — amends. 

Andante,  It., — moderately  slow 

Antique  (an-teek'), — ancient. 

Apropos  (a-pro-po), — to  the  purpose. 

Assignat   (as'-sin-ya),  —  paper-money 
issued  during  the  Revolution. 

Attach^  (at-ta-sha'), — one  attached  to 
an  ambassador. 

Au  fait  (5-fay), — master  of  the  subject 

Auto  da  li,  Sp.  —  (burning  to  death]^ 
an  act  of  faith.* 


TRADE:  SOCIAL  AND  SCIENTIFIO  FACTS. 


227 


Arocat  (av'-o-ca), — a  lawyer. 

Badinase  (bad"-e-nazh), — light  or  play- 
ful discourse. 

Bagatelle  (ba^a-telV), — a  trifle. 

BaUet  (bal-lej, — an  opera  dance. 

Beau  (bo). — a  gaily-dressed  person. 

Beaa-iddal  (bo-ee-day'-al), — ideal  ex- 
cellence. 

Bjau  monde  (bo-mond), — the  fashion- 
able world. 

Bj'da-don'na,  It, — the  deadly  night- 
shade ;  literally/(.tr  laily,  so  called 
because  its  juice  wai>  used  as  a  cos- 
metic by  Itahau  ladies. 

Ecllo  (bell),  —  a  fashionably-dressed 
lady. 

Belles-lettres  (bell-lettr), — literature. 

Bijou  (bee'-zhoo), — a  jewel  ortrinket. 

Billet-doux  (bil-le-doo'), — a  love-letter. 

Bivouac  (biv'-oo-lck),  — to  pass  the 
night  under  arms. 

Bizarre  (be-zar), — odd,  fantastic. 

Blanc  manger  (bla-mon'je), — a  white 
jolly. 

Eon  jour  (bohn-zhOr), — good-day. 

Bon-mot  (bong'-mo), — a  witty  sayinj;. 

Boune-bouche  (bon-boosh),  —  a  deli- 
cious morsel  ;  a  titbit. 

Bon  vivaat  (bohu-veev'-ahn),  a  high 
liver. 

Boudoir  (boo-dwar'), — a  lady's  room. 

Bougie  (boij-zhe),  a  wax-taper. 

Bouillon  (booI'-y6ng),  a  kind  of  broth. 

Bouquet  (boo'-kay),  a  nosegay- 
Bourgeois  (boor'-zhwaw),  —  a  burgess 
or  citizen  ;  citizeu-like. 

Bravura  (bra-voo'-ra),  a  song  of  diffi- 
cult execution. 

Bulletin  (boore-teen), — a  short  official 
piece  of  news. 

Bureau  (bn-ro'), — an  oflioe. 

Cabriolet  (cab'-re-o-lay"),  — a  cab. 

Cachet  (kah-shay), — a  seal. 

Caira  (sa-ee-ra),  —(it  shall  go  on,  that 
is  the  Revolution),  the  refrain  of  a 
revolutionary  song. 

Caique  (ca-eek'),— the  skiff  of  a  galley. 

Calibre  (ca-lee'br), — the  capacity  or 
power  of  the  mind. 

Cap-ii-p^e  (cap-ah-peS), — from  head  to 

foot. 
Capuchin  (cap -n-sheen"), — a   hooded 

friar. 
Carte  blanche  (cart  bldngsh), — (white 
paper);  pcrmiasioB  to  name  otir  own 


Champfitre  (shan-paytr'), — ruraL 
Chapeau  (shap'-po), — a  hat. 
Chaperon  (shap'-er-6ng), — a  gentleman 

who  attends  upon,    or-protecta  ft 

lady  in  a  public  assembly. 
Chargti  d'affaires  (shar'-jay-daf-fair),— • 

a  person  left  in  charge  in  the  absence 

of  an  ambassador. 
Charivari  (shar-e-va-ree'),  a  mock  aer*- 

naile  of  discordant  music. 
Charlatan  (shar'-la-tan),  a  quack. 
Chateau  (char-to'), — a  castle. 
Chef-d'oeuvre  (shay-doover), —  amas> 

terpieee. 
Clievaux  de  frise  (shev'-o-de  freeze),— 

a  kind  of  spiked  fence. 
Ci-devant   (see-de-vang),  —  formerly, 

former. 
Clique  (cleek), — a  party  or  gang. 
Cognac  (cOne-ylck), — brandy  from  the 

town  (near  Bordeaux)  so  called. 
Comme  il  faut  (com-eel-fo'),  —  aa  it 

should  be. 
Con  amore,  It.,  —with  love  ;  with  all 

one's  heart. 
Congt5  d'elire  (con-jay-de-leer), — ^per- 
mission to  elect. 
Connoisseur  (con-a-sehr,)  —  a  skilfnl 

judge. 
Contour  (con-toor*), — the  outline  of  ft 

figure. 
Corps   diplomatique   (core-dip-lo-ma- 

teek'), — the  body  of  ambassadors. 
Coup  d'etat  (coo-deh-tah), — a  sudden 

measure  on  the  part  of  the  state. 
Coup  de  grace  (coo-de-grass').  —  the 

finishing  stroke. 
Coup  de  main  (coo-deh-mehng),  —  ft 

sudden  or  bold  enterprise. 
Coup  d'oeil  (coo-deuhl), — a  glance  of 

the  eye. 
CoCite  que  coftte  (coot-ke-coot),^-co8fe 

what  it  will. 
Cuisine  (kwe-zeen'), — the  kitchen,  the 

cooking  department. 
Cul  de  sac, — (literally  the  bottom  of  a 

8ackorbag),astreetclost     ^toneend 
Da  capo,  It., — repeat  from  the  begin- 
ning. 
Debris  (de-br^e),  —  broken  remains  / 

ruins. 
D^jeQner  &  la  fourchette  (de-zhen-ne- 

ah-lah-foor-ahayt),  —  ft   hreaidaat 

with  meat. 
Denouement    (de-noo-m6ng'),  —  thft 

winding  up. 


;^s^"5P' .  }?vTJ7'> vf ?'  • ..     ' ' '  •  -s^  .""p*-'^ 


228 


TAKE  MT  ADVICR 


IMp6t  (deh-po  ), — a  store. 

Dernier  ressort  (dairn-yair-ressor), — 

the  last  shift  or  resource. 
Diea  et  mon  droit  ( dieu-ai-mon-drwan), 
— God  and  my  right. 

Dilettante  (pi.  JJilettanti),— one  who 
delights  in  promoting  the  fine  arts. 

Dolce  (dol'-che),  It., — sweetly  and  soft. 

Doloro'so,  71, — in  music,  soft  and  pa- 
thetic. 

Domicile  (dom-e-seel), — an  ahode. 

Eclaircissement  (ec-lair'-cis-mong),  — 
»  clearing  up  or  explanation  of  an 
affair. 

Kclat  (e-claw*), — splendour. 

Ulive  (ai-lave), — one  brought  np  by 
another ;  a  pupil. 

En  passant  (on  paa'song), — in  passing 
by  the  way. 

En  route  (ang-root'),— on  the  road. 

Encore  (ahn-c<Jre), — again. 

Ennni  (inn- wee), — wearisomeness. 

Entre  nous  (ong'-tr-noo),  —  between 
ourselves. 

Entr*  (ong-tray), —  entrance. 

I!ntrep6t  (ong-tr-po'), — a  warehouse. 

Equivoque  (a-ke-voke"),  — an  equivo- 
cation. 

Esprit  de  corps  (es-prce-de-c6re,) — the 
spirit  of  the  body  or  party. 

Expose  (ecks-po'-zy),— an  exposition, 
or  formal  statement. 

Famille  (fa-meel'), — family;  "en  fa- 
mille,"  in  the  family. 

Fantoccinni  (fan'-to-tche"-ne).  It., — 
puppets. 

Fanx  pas  (fo  pah), — a  false  step. 

Femme  couverte  (fam-coo-vairt), — a 
married  woman. 

Femme  sole, — a  single  woman. 

F6te  (fate), — a  feast  or  festivaL 

Feu  de  joie  (feu'-de-zhwaw), — a  dis- 
charge of  fire-arms. 

Fiacre  (fe-ah'kr), — a  hackney  coach. 

Fille  de  chambre  (fcel-de-sham-br), — 
a  chamber-maid. 

Finale  (fee-nah'-ly).  It., — the  end  ; 
the  close. 

Fleur-de-lis  (flehr  -  deh  -  lee),  —  the 
flower  of  the  lily. 

Fracas  (fra-ca'), — a  noisy  ouarreL 

Friseur  (fre-zur'), — a  h.-Mr-dresser. 

Gaucherie(go9h-re),— left-handedness; 
awkwardness. 

Gendarmes  (jang-darm), — police. 

Qost  (goo), — tasto. 


Gusto,  /<., — the  relish  of  anything; 

liking. 
Harico  (har'-e-co), — a  kind  of  ragovt. 
Honi  soit  qui  mal  y  pense  (ho-ne- 
Bwaw-kee-mahl-e-pahns),  —  evil  be 
to  him  that  evil  thinks, 
nors  de  combat  (hOr-de-cohm-hah), 

disabled. 
Hotel  Dieu  (o-tel'-dyeuh)— an  hospitaL 
Ich  dien, — I  serve. 
In  petto, — in  the  breast  or  mind  ; 

reserve. 
Inco'gnito  (incog.), — in  disguise,   un- 
known. 
Je  ne  sais  quoi  (je-ne-say-kwaw'  — 

I  know  not  what. 
Jet  d'eau  (zhai-do'), — an  ornamental 

water-spout. 
Jeu  d'esprit  (zheu-dea-pr£e), — play  of 

wit ;  a  witticism. 
Jeu  de  mots  (zheu-de-mo'), — play  upon 

words. 
Juste  milieu  (zhust-mil-yii), — the  jost 

mean. 
Levee  (lev-ay), — a  morning  visit. 
Liqueur  (lee-quehr), — a  cordial. 
Mademoiselle  (mad'-em-ma-zei"),  — a 

young  lady  ;  miss. 
Maltre  d'hotel   (maytr-do-tel'),  —  an 

hotel  keeper  or  manager. 
Mal  &  propos  (mal-ap-ro-po'), — out  of 

time  ;  unseasonable. 
Malaria,  It., — noxious  vapours. 
Mauvaise  honte  (mo-vais-dnt), — false 

modesty. 
MdMe  (may-lay), — a  confused  fight ;  a 

scuffle. 
Menage  (men-azh), — a  menajcrio. 
Messieurs   (mess-yeu),  —  gentlemen  ; 

the  plural  of  Mr. 
Monsieur   (mo'-syeu),  —  sir,    Mr.,    % 

gentleman. 
Naivete  (nah-eev-tay*), — ingcnucus- 

ne;*  ;  simplicity. 
Niaiserie  (nee-ais-ree), — silliness. 
Nom-de-guerre   (nong-de-gair'),  —  an 

assumed  name. 
Nonchalance    (nohn-shah-Iahnce),  — 

coolness. 
On  dit  (ohn-d^e), — a  flying  report. 
Outrd  (oo-tray'), — extraordinary. 
Parole  (par-ole), — a  word  of  honour. 
Pas  (pah), — a  step  ;  precedence. 
Patois  (pat-waw), — provincialism. 
Penchant  (pan-shahn), — a  loaning  or 

inclination  towania. 


'■■^^T'^-^ 


r-; ^-ysv^^:^.^^  ■J>^*ViJ7Vff-$-K'^y 


TABLES  OF  FOBEIGN  MONEYS. 


Protegi  (protegee,  fern. , )  (pro-t»y-jay ), 
— one  tliat  is  patronized. 

Qui  va  lit?  (kee-vaL-la),— who  goM 
there  ? 

Qui  vive  (kee-veev'),  — who  goes  there? 
on  the  alert. 

Bagoflt  (rah-gbo),— a  highly  leaaoned 
dish. 

Eencontre  (rahn'-contr),  —  an  unex- 
pected meeting  ;  an  encounter. 

Bestaurateur  (re-stor-ah-teur),  —  a 
tavern-keeper. 

Bouge  (rooge),— red  paint. 

Bang  froid  (sahn-frwaw),  —  eoolneu; 
literally,  cold  blood. 

Sans  (sang),  without. 

Bans-culottes  (sang  -  en  -  loV),  —  Um 
rabble. 

Bavant  (sav'-ang),— a  learned  man. 

Sobriquet  (so-bre-kay),— a  nickname 

Boi-disant  (swaw  -  dee  -  zang),  —  self- 
Bt;^led  ;  pretended. 

Soiree  (swaw'-rft),  —  an  evening  party. 

Souvenir  (soov-near'),  — remembrance. 

Table  d'hdte  (table-dOte) ,— an  ordi- 
nary at  which  the  master  of  the 
hotel  presides. 

T«te-i  tfite  (tait-ah-tait),  —  head  to 
head  ;  a  private  conversation  be- 
tween two  persons. 

Tirade  (tee-rad'),— a  long  invective 
speech. 

Ton  (tong),— the  full  fanhion. 

Torso,  /«.,— the  trunk  of  a  sUtne. 

Tour  (toor),— a  journey. 

Tout  ensemble  (too-tahn-sahnbl),  — 
the  whole  taken  together. 

Valet  de  chambre(vid-e-deh-ahambr), 
— a  footman. 

Vetturino  (vet-too-ree'n-o),  It., — the 
owner  or  driver  of  an  Italian  travel- 
ling carriage. 

Vis-i-vis  (veez-ah-vee),— face  to  face; 
a  small  carriage  for  two  persona, 
with  seats  opposite. 

Vive  la  bagatelle  (veev-la-bag-a-tel'),— 
success  to  trifles. 

Vive  le  roi  (veev-Ier-waw),— loBf  livo 
the  king. 

The  Xoneya  of  Foreign  Conn- 
trias  and  their  value  in  our 
own  gold  coin. 

CouiiUf,  chief  Cnins.  Vain*. 

.    ^^^  J  60  kreutzers=l  florin  $.48i 
ABSTTM  I  J  niark=100  cents  .46 

Belgium   100  oentimes=l  franc    .18| 


Countr/.  Chief  Coloi.  Value. 

Brazil    ...  1000  reas'=l  milrea   |  .82} 
Bremen    |  6  »wore3=l  grote  ; 

j  72grotes=ljwc-dol.     .78J 


1  doUar 86 


Buenos  Ay  res 
Arg.  Kepub 

Canada .'.1  dollar 1,00 

100  candarines  —  1  mace  ; 


China 


Cuba 


10  mace  =  1  tael 

1  dollar  (varies) 
8  reals  plate  or  J  ,  ,  , 


!8  reals  plate  or  1 
20  reals  vellon     ( 
Denmark...!  Rigsbauk  dollar... 

England  |  Jo  s^hUrmg8i=''l'p'i';^d'4.86| 


1.48 
1.10 

1.00 

.55 


Egypt 
France 


.05 


1  piastre 
5  centimes =1  sous ; 
20  sous      '=1  frauo         .18| 
Germany  (North)  : 

12  pfenning8=l  grosohen; 
30  gro8cheus=  1  thaler        .68 
Germany  (South)  : 

1  florin = 60  krentzera     .40 

.ftr«cCi«T<m<:ylmark  =  IOOpfng».  3A 

Greece      100  leptos=l  drachma  .17| 

■a        (  12pfenmng8=l  schilling; 

Uam-  1  i6'geij.=l  mark  banco      .34 

•"^8  I    I  mark  current.  .29 

Holland  100  cento  j  J  ^^^  o'  j  .40 

India  (Bri-  (  12  pice=l  anna  ; 

tish) :  \  16  annas^t'l  rupee  .44^ 
Italy  100  centisimi=l  lira  .18} 
Japan     1  ichilta  .35 

Java        1  florin  .40 

Mexico,  Chili,  and  Pern  : 

8  ri:ds=l  dollar  1.00 

Monte  (  100cente8imas=l  rial; 
Video 


.83 


iV 


Naples 

Nor-      : 

way 
Persia 


.80 

1.05 

2UX) 

1.12 

.76 


8  rials— 1  dollar 
10  grani  =1  carlino  ; 
10  carlini=l  ducat 
16  skilling8=l  mark; 
6  marks =1  rix  dollar 
1  Tomaun 
Portugal  1000  reas=l  milrei 
Russia     100  kopecks  =  I  rouble 
o-  .,       (20  Erani=l  taro  ; 
S"=Jy    jaotari    =loz.  2.40 

g  (  30  maravedis=l  real  vellon    .05 
'I  )  68  maravedis = 1  real  plate      .  10 
1  escudo       =  .48 

20  reals  =1  dollar  1.00 

New  Cur.   100  cents.  =>  1  Peseta   .  19 
Swe-  J  12mnd8tyck8=168killings; 

den  (  48  s.  =  1  rix-dollar  specie  1.08 
Switzerland    1  franc— 100  oenti,  .18| 


CO 


TABLES  OF  WEIOHTS  AND  MBASURES. 


Cnantrr.               Chief  Coins.  T«ln«. 

Turkey  100  »sperg=l  piastre  .05 

Uruguay        1  dollar  .86 

West  Indies  (British)  1  dollar  1.00 

The  principal  foreign  goUl  coins  are 
the  English  sovereign  (f4.86^);  the 
French  twenty-franc  piece,  formerly 
known  as  Napoleons  ($3.75);  Fried- 
rich  d'or  (14.10);  Ixjuis  d'or  (|4.05); 
dnoat,  Austrian  and  Dutch  ($225); 
half-imperial,  Russia  ($4.06);  German 
ten-florin  piece  ($4. 12);  German  gold 
crown  ($6.75);  Isabella  ($5.00). 

The  currency  of  Italy,  Austria,  and 
Russia  being  like  our  own  in  paper 
money,  the  rates  for  coins  fluctuate 
daily,  according  as  the  premium  on 
gold  and  silver  rises  and  falls. 

The  currency  in  Russia  represented 
by  rosble  notes  has,  of  late  years, 
mncb  depreciated,  the  paper  rouble 
being  worth  only  about  62  cents. 

As  all  the  foregoing  values  of  the 
currencies  of  various  countries  are 
given  in  onr  own  gold,  the  premium 
on  gold  in  this  country  must  be  added 
thereto  in  order  to  know  their  values 
ia  oar  paper  currency. 

The  sovereign  of  England  contains 
113  grains  of  pure  gold ;  the  new 
doubloon  of  Spain  and  our  own  half 
eagle,  160  grains  each  ;  the  gold  lion 
of  the  Netherlands  and  the  double 
bance  of  Sicily,  1 17  grains  each  ;  and 
the  twenty-franc  piece  of  France,  112 
grains.    . 

Thermometers  of  Europe. 

Reaumur's  thermometeris  generally 
used  on  the  Continent  of  Europe. 
To  convert  degrees  of  Reaumur  into 
Fahrenheit,  abuve  freezing-point,  mul- 
tiply by  2J  and  add  32  ;  below,  mul- 
tiply by  2^  and  subtract  from  32 ; 
thus  : 

17  R  X  2{.SH ;  »dd  32-70J  F.  heat. 
8  R  X  2i=  18;  sub.  18fr.  32=  14F.cold; 
and  to  convert  degrees  of  Celsins  or 
Centigrade  into  those  of  Fahrenheit, 
multiply  by  I},  and  add  32  if  above 
freezing-point,  and  subtract  if  below 
freezing-point. 

The  table  annexed  will  enable  the 
inquirer  to  see  at  a  glance  the  difler- 
•uce  between  the  degrees  of  Reaumur 
•ikl  Colsitts  with  those  of  Fahrenheit. 


& 
s 
S 

a 


■1  ^       a   . 

I* 


Boiling  Poinu. 
212 
203 

194 

185 

176 

167 

158 

14» 

140 

131 

122 

113 

104 

95 

86 

77 


80 

100 

76 

95 

72 

90 

68 

85 

64 

80 

60 

75 

66 

70 

62 

65 

48 

60 

44 

55 

40 

50 

36 

45 

32 

40 

28 

35 

24 

30 

20 

26 

4 


n 


UuiliiiK  foiiiu— a 


16 

20 

12 

15 

8 

10 

4 

5 

0 

0 

68 
69 
60 
41 
32 


14 
6 


Freezing  PoloU. 

—5      23 
—10 
—16 
—20    —4 

-26  —13 
—SO  —22 

-35  —31 
—to  —40 
— 46  — 4» 


—8 
—12 
—16 
—20 
—24 
—28 
—32 
—36 


Weights  and  Keasures. 

Below  are  given  the  common  mea< 
sures  of  weight,  length,  &o.  as  used 
in  this  country. 

Avoirdupoi*  Weight. — Thisweightis 
used  in  nearly  all  commercial  transao- 
tions,  and  all  common  deaii^igs  : 
27i  Grains    =  I  Drachm     ...  271igrs. 
16   Drachm8=l  Ounce(oz.)...437i  „ 
16    Ounces    -=1  Pound  (lb  )...  7000  „ 
8   Pounds   =1  Stone   of    Butchen' 

Meat. 
14  Pounds  <=1  Ordinary  Stone. 
28    Pounds   =  1  Quarter  (qr. ) 
4   Quarters  =  1  Hundredweight(cirt) 
20   Cwt        =lTon. 

Hay  and  Straw  Weight. 
36  lbs.  Avoirdupois  of  Straw=l  Tnu*. 
56  lbs.         „  Old  Hay  —1     „ 

60  lbs.        „  NewHay=l     „ 

36  Trusses  =1  Load. 

A  load  of  old  hay  should  weigh 
18  cwt.,  and  a  load  of  new  hay  19  cwt. 
32  lbs.  A  load  of  straw  weighs  11 
cwt.  64  lbs. 

Wool  Weight.  owt.qr.  lb. 

7  Pounds    =1  Clove    ...    0    0    7 
2  Cloves      =1  Stone    ...    0    0  14 

2  Stones      =1  Tod    0     1    0 

6i  Tods        =1  Wey     ...     12  U 

12  Sacks       <=1  Last  38    0    0 

A  "  Psok"  of  Wool  U  240  pon  da. 


TRADB:  SOCIAL  AKD  aCIBNTIFIO  FACTS. 


m. 


8i!k  ia  frequently  wei((hed  by  the 
"  great  pound  "  of  24  ouncea. 
Old  Apotiiecaries'  Weight. — 
20  tirnins     »  1  Scruple  Q  =    20  gn. 
8  Scruple*  »«  1  Drachm  5    —    60  „ 
8  DracnmB  =  1  Ounce    i    ^  480  „ 
12  Ounces    =  1  Pound  Vb      5760  „ 

Apothecaries  compouud  by  thia 
weight,  but  buy  and  sell  their  drugs 
by  avoirdupois.  , 

New  ApoUiecariu  WeiglU  (Sngland). 
Ounco  ...    —   437i  grains. 

Pound,  \6  OS. ...     —  7000       „ 
(8ame  as  avoidupois.) 
Trojf  Weight.— 
3|  Grains       ...    « 1  Carat. 
24    Grains       ...     =1  Penny  weight. 
20     Pennyweights'  1  Ounce  480  grs. 
12    Ounces     ...    —1  Pound  5760,, 

Fluid  Measure. —  Marked. 

60  Mimims  =  1  Fluid  Dracbm    ( 
8  Drachms  <-  1  Ounce  ...     f 

16  Ounces     »  1  Pint  ...     O 

8  Pints        »  1  Gallon         ^    gaL 

Particuiar  Weight*. — 
A  Firkin  of  Batter<-     56  Iba. 
A  Firkin  of  Soap     =>     64  „ 
A  Barrel  of  Raisins »  112  „ 
A  Barrel  of  Soap     »  256   „ 
A  Fodder  of   Lead, 

„  London  and  Hull  194  ovk 
„  Derby  2'.3i   „ 

„  Newcastle  21|  „ 

Drg  or  Com  Measure. — 
4  Quarts         ...     —  1  Gallon. 
2  Gallons       ...     ~  1  Peck. 

4  Pecks         ...    —  1  Bushel 
t  Bushela       ...     —  I  Sack. 

12  Sacks  ...     —  I  Chaldroa 

•  Bushels      ...    ~  1  Quarter. 

5  Quarters     ...     -•  1  Load. 
Luivid  Meature. — 

4  GUIs  ...     -  1  Pint. 

2  Pints  ...     =  1  Qtiart. 

4  Quarts         ...     -  1  Gallon. 

Theae  are  all  the  practical  liquid 
measures,  but  there  are  many  other 
"names," — if,  however,  the  packages 
contain  more  or  leas  than  the  proper 
number  of  gallons,  the  difference  is 
chargsd  or  allowed  for  by  the  neller,  as 
the  case  may  be.  Therefore  in  all  pur- 
chases of  wine,  beer,  &c.,  the  buyer 
should  see  he  gets  his  ( \-\n>«t  quantity, 
in  naUiOM,  irtMj^eokive  of  any  imHiiiia] 


larger  measures.  AleorBeer, — 9 gallons 
=1  firkin ;  18  gallons  — =  1  kilderkin ; 
S6  gallons  =  1  barrel ;  p4  gallons  >b  1 
hogshead;  108  gallons  =lbutt.  Wine. 
Six  "  reputed  quarts,  or  twelve  "  re- 
puted "  pints  —  I  gallon ;  13|  gallona 
of  sherry  or  14  gallons  of  port's^  1 
octave  i  27  gallona  of  sherry,  26}  gal- 
Ions  of  port,  or  23  gallons  of  Marsala  or 
Madeira  »  1  quarter-caak  ;  64  gallona 
of  sherry,  571  gallons  of  Port,  or  46  gal- 
lons of  Marsala  or  Madeira  a  1  hogs-, 
head  ;  108  gallons  of  slierry  >«  1  butt ; 
115  gaUons  of  port  =  1  pipe;  93  gallona 
of  Marsala  —  1  pipe;  92  gallons  of  Ma- 
deira ss°l  pipe,  bpanish  Kod  Wine  is 
sold  by  the  same  measures  as  port.  A 
puncheon  of  rum  is  sold  at  so  much  pet 
gallon,  and  the  same  of  every  descrip- 
tion of  spirits.  AU  bottled  wine  or 
spirits  is  sold  at  so  much  per  dosen  "  re« 
puted"  quarts,  (or  per  two  doa«>  "  re- 
puted" pints)  whioh  ia  exactly  two 
gallona. 

Measvrt*  of  Length.—  •r~t 

12    Inchea       m,  1  Foot. 

8    Feet  -  1  Yard. 

5}  Yards       ■■  1  Rod,  pole  oe  pareh. 

4    T'oles        —  1  Chain. 
10    Chains      »  1  Furlong. 

8   Furlongs  —  1  Mile  (1,760  YarU.) 

Particular  Meature*  <ff  Length.— 
IS  Lines  1  Inch. 

8  Barleycorns  I  Inch. 

3  Inches  1  Palm.  ^ 

4  Inches  1  Hand, 

9  Inches  I  Span. 
A  Cubit  18  Inches. 

A  Pace,  Military,  2  Feet  S  Tnchflib 

A  Pace,  Geometrical,  6  Feet. 

A  Fathom,  6  Feet. 

A  Cable's  Length,  240  Yards. 

A  Degree  691  Miles,  or  60  M  autical  IL 

A  League  3  Miles. 

Cloth  Meature.  —  This  measure  is 
used  for  all  kinds  of  cloth,  mualin,  rib- 
bon, Ac.  The  yard  in  cloth  measare 
is  the  same  as  in  long  uieaaure,  but 
differs  in  its  divisinm  and  subdiviaiona. 

2^  Inches    i.  1  Nail. 

4    Nails       > 

4  Quarters : 

5  Quarters : 

6  Quarters : 
%   Qiurterai 


1  Quai  ter. 
1  Yard. 
1  Flemish  £11. 
i  1  EoglUh  EIL 
1  Frouch  lOL 


TAKE  MY  4DVICB. 


Bqnare  or  Surface  Measure. — 
144    square  inches  =  1  square  foot. 
9 .      ,,       feet      =1      ,,       yard 
30^  square  yards   ^  1  square  rod, 

pole  or  perch. 
16       „      poles    =  1  square  chain. 
2|     „      chains  =1      „      rood. 
4       „       roods  =  1      „      acre. 
640       „       acres    =1      „        mile. 
A  square  mile  thus  containa640acrea, 
2,560  roods,  6,400  chain*.  102,400  rods, 
•poles  or  perches,  or  3,097,000  square 
yards.  A  "  yard  of  land  "  is  30  square 
Acres,  a  "hide  of  land"   100  square 
•ores,  and 40  "hides"  one"barouy." 

Cubic  or  SoKd  Measure. — 
1728  cubic  inches     =  1  cubic  foot. 
27  cubic  feet         =  1  cubic  yard. 
40  do.  rough  or  1 
60  do.  of  hewn  [    ^  1  ton  or  load. 

timber  ) 

42  cubic  ft.  timber  ==  1  shipping  ton. 

108  cubic  feet  =  1  stack  of  wood 

128  cubic  feet  =  1  cord  of  wood 

40  cubic  feet  =:  1  ton  shipping. 

Measure  qf  Time. — 

60  seconds  =  1  minuts. 

60  minutes  ->  1  hour. 

24  hours  •=  1  day. 

7  days  =  1  week. 

28  days  or  1  weeks  1  lunar  month. 

28,  29,  90   tl  days  1  calendar  month. 

12  calendar  mths.  1  year 
366  days  ic  1  common  year. 

366  days  =  1  leap  year. 

Angular  Mearjre. —    . 
60  Seconds  —  1  Minute. 

60  Minutt*  _.  i  Degree. 

30  Minutes  s=  1  Sign. 

00  Degrees  -=  1  Quadrant. 

4  Quadrnts,  360°^=  I  Circumference 
of  the  Globe  or 
Great  Circle. 
[The  above  are  the  absolute  divisions 
or  measurements   by  which  latitude 
and  longitude  are  expressed.} 


Tke  Sixes  of  Paper, 

S4  Slieets  of  paper.     1  Quire. 

20  SheeU   . 

25  .SbeeU  .  . 

iO  Quires  . 

21i  Quires 


1  Quire  outsides. 
1  Printer's  quire. 
1  Ream. 
I  Printer's  or 
perfect  ream. 


ittUirq  and  Drawing  Papers. — 
(  Whatman's  sizes. ) — 


Tncliefl. 

Copy    .  .    20  by  16 

Pott     .  .     15  „  12J 

Foolscap  .     17  „  13i 

Post     .  .     19  „  15i 

Large  Post       .     20J„  16} 

Demy  .  .     20  „  ISJ 

Medium  .     22  „  17i 

Pvoyal  .  .     24  „  19 

Super  Royal    .     27  „  19 

Elephant  .     28  „  23 

Imperial  .     30  „  22 

Columbier       .     34i„  23 J 

Atlas       .         .      34  „  26 

Double  Elephant  40  „  20^ 

Antiquarian    .     53  „  31 

Emperor  .      72   „  48 

Printing  Papers. — 

Post  .  .  .1 

Medium    .  ,  .2 

Demy        .  .  .2 

Royal        .  .  .2 

Super  Royal         .  ,2 

Imperial    .  .  .2 

Double  I^oolscap  .  .  S 

Double  Orown      .  ,  3 

Sheet  and  half  Post  .  2 

Double  Post         .  .  3 

Double  Demy       .  .  3 

Sugar  Papers,  Jke. — 
Double  Two  Pouud 

Large  ditto  .  S7 

Double  Small  Hand  .  30    „ 

Roval  Hand         .  .  25     „ 

Lumber  Hand      .  .  23}  „ 

Middle  Hand        .  .  22}  „ 

Purple  Copy  I»af  .  22}  „ 

Ditto  Double  ditto  .  23    „ 

Ditto  Powder  ditto  .  26     „ 

Ditto  Single  ditto  .  23    „ 

Ditto  Elep'  *..i    .  .  29    „ 

Purple  Lamp  Loaf  .  83    „ 

Ditto  Titler  .  •  83    „ 

Broum  Papers, — 
Kent  Cap  . 

Bag  Cap  .  .  21 

Haven  Cap  .  .  .  23* 

Imperial  Cap  .  .29 

Double  Four  Pound  ,81 

Elephant      .  .  .  84 

Double  Imperial      .  .44 

Casing  .  .  4C 


IlHitm. 

17  lbs 
10  .. 


Inches. 

24    by  16 

.,    17 

..    19 

20 

18 

16 

m 

16* 

18i 

22 

2i 

23 
20 

Inohea. 
21  by  18* 
»  10 
.,  21 
„  22 
„  21 
„  24 
»  29 


TRADE:  SOCIAL  AND  SCIENTIFIC  FACTS. 


Cartridge  Paper*. 

Inches. 

Copy 

20    by    16J 

Demy           . 

22J    „     17i 

Poyal            . 

25      „     20 

Cartridge      .            . 

26     „     21 

Elephant      .            . 

^     "     ^I 

I>ouble  Crown          . 

30      „     20 

Imperial                    • 

30      „     22 

Double  Demy           . 

35J    „     22i 

Glazed  Pretsing  Bonv)'.     Inches. 

Foolscap 

17i    by  13i 

Demy             . 

22      „     18 

Koyal 

24      .,     19 

Royal  Extra  . 

254    ,.     20 

Double  Foolscap 

.        29     „     18 

8iii)er  Royal  . 

.         29      „    214 

Imperial 

•         3*      "    S? 

lArge  Size  for  Dyers 

36     „     24 

Sizes  <ff  Milled  Boards. 

Mark.       Inches. 
Pott  ,  .      P   17i  by  14J 

FoolBC»p      .  .  FO    184   „    144 

Crown  .  .      C   20     „    16i 

Small  Half  Royal  .  SHR  20i  „  13 
Large  Half  Royal .  LUR  21  „  14 
Short  .  .     S   21     „    17 

Half  Imperial  .HI   23^  „    164 

Small  Half  ditto  SHI  24^  „  154 
Middle  or  iSmaU  Demy  M  224  »  1^4 
Lrg.Mid.orLrg.DemyLM  23^  „  184 
Large  or  Demy  .     L   24     ,,    19 

SmiQl  Whole  Royal  .  SR  254  »  1^4 
Large  Whole  Royal  .  LR  268  ..  20i 
Whole  Impei-ial  .      I   32     „   224 

Long  Thin      .  .  LT  30    „   21 

Atlas  .  .     A   30    „   26 

Long  Royal  .  .  LR  34    „   21 

Colombier      .  .  Col  36    „   24 

Portfolio        .  .  PF  34    „   27 

Gt.    Eagle    or    DbL 

Elephant  .  .  OE   40    „   28 

Emperor        .  .      E   44    „    30 

Double  Royal  .  DR   46    „   21 

Long  Colombier        .    LC    49    ,,64 
Long  Dbl  Elephant   LDE    60    „   274 
Antiquarian  .  AKT    64    „  304 

Ex.  Antiquarian  Ex.  ANT    64    „  344 

A  roll  of  parchment,  60  skins. 

90  wor^  in  Chancery,  80  in  F,t- 
cheaner,  and  71  in  common  law,  are 
I  foUo. 

A  bag  of  Hamburg  rags  weighs 
Siowt. 

A  bale  of  Mediterranean  rags  weighs 

4)  to  6  cwt 

•  10« 


QuUh  ai-e  sold  by  weight,  called  loth* 
— a  loth  is  about  half  an  ounce. 
Tlui  Sizes  of  Books. 

Pages.  I.«srT«a.  Sheet. 
Folio  Books    .        4    or    2  make  1 
Quarto,  or  4to         8  „     4     „      1 
Octavo,  or  8vo,      16  „    8     „      1 
Duodecimo,    or 

12mo  24  „  12      „      1 

Octodecimo,  or 

ISmo.        .  36  „  18      „      1 

24mo.,  32mo.,  48mo.,  64mo.,  72mo., 
&c.,&c.  In  these  sizes  the  sheet  is  folded 
in  duplicate  Svos.  or  duodecimos. 

To  Weigh  a  Haystack.— Mea- 
sure the  length  and  breadth  of  the 
stack  ;  take  height  from  the  ground  to 
the  eaves  ;  add  to  this  last  one  half  of 
the  height  from  the  caves  to  the  top  ; 
multiply  length  by  breadth,  and 
the  product  by  the  height,  all  ex- 
pressed in  feet  ;  divide  the  amount  bv 
27,  to  find  the  cubic  yards,  which 
multiply  by  the  numl)er  of  tones  sup- 
posed to  be  in  a  cubic  yard  (vis.,  in  a 
stack  of  new  hay,  6  stones  of  22  lbs. 
avoir,  each  ;  if  the  stack  has  stood 
some  time,  8  stones  ;  and  if  old  hay, 
9  btones),  and  you  have  the  weight  in 
stones. 

To  Find  the  Contents  of  ft 

Bturrel. — In  cases  where  the  centre 
or  bung  diameter  is  larger  than  the 
ends. — First  square  the  centre  diame- 
ter^ inches,  and  then  multiplv  it  by 
2,  In  which  add  the  square  of  the  dia- 
meter of  the  end  ;  then  multiplv  tliia 
by  the  length  of  the  cask,  and  divide 
hy  1,077.  Thus  a  barrel  with  a  centre 
diameter  of  28  inches,  end  26  inches, 
and  length  36in  ches;  28  x  28  x  2  -  1,568 
+  625(26  X  26)  -  2,193  x  36  -  78,948 
-1-1,077-73  old  measure -74 J  Impe- 
rial gallons.  If  the  diameter  is  equal 
everywhere,  multiply  the  square  o( 
the  diameter  in  inches  by  the  depth, 
and  divide  the  product  by  359.  Thus 
a  barrel  with  a  diameter  of  36  inches, 
and  50  inches  deep  :  36  x  36  x  60  - 
64,8004^359-1804  old  measure-  ]8:)J 
Imperial  gallons. 

To  Prevent  an  Open  Boat 

Sinking.— Divide  off  a  small  portion 
of  the  boat  at  the  bow,  and  close  it 
tight  with  marire  glue,  and  do  11m 
Mine  at  the  stem. 


IM 


TAKE  MT  ADVICE. 


To  Keasnr*  Timber.— To  as- 
eertMn  the  contents  of  unnquared  tim- 
ber, multiply  the  square  of  the  quar- 
ter girth,  or  of  quarter  of  the  mean 
oiraumference,  by  the  length.  When 
the  buyer  is  not  allowed  his  choice  of 
girth  in  taper  trees,  he  may  take  the 
mean  dimensions,  either  by  girthing 
it  in  the  middle  for  the  mean  girth, 
or  by  eirthing  it  at  the  two  ends, 
and  taking  half  of  their  sum.  If 
not,  girth  the  tree  in  so  many 
places  as  is  thought  necessary,  then 
the  sum  of  the  several  girths  di- 
vided by  their  number,  will  give  a 
mean  circumference,  the  fourth  part 
of  which  being  squared,  and  multi- 
plied by  the  length,  will  give  the  solid 
oontents.  The  superficial  feet  in  a 
hoard  or  plank  is  known  by  multiply- 
ing the  length  by  the  breadth.  If  the 
Imanl  be  tapering,  add  the  breadth  of 
the  two  ends  together,  and  take  half 
their  sum  for  the  mean  breadth,  with 
which  multiply  the  length. 

The  solid  contents  of  squared  timber 
•re  found  by  measuring  the  mean 
breadth  by  the  mean  thickness,  and 
the  product  again  by  the  length. 
Or  multiply  the  square  of  what  is 
called  the  quarter  girth,  in  inches  by 
the  length  in  feet,  and  divide  by  144, 
and  you  have  the  contents  in  feet. 

Boughs,  the  quarter  girth  of  which 
is  less  than  6  inches,  and  parts  of  the 
tmnk  lees  than  2  feet  in  circilAfe- 
rence,  are  not  reckoned  as  timber. 

One  and-a-half  inch  in  every  foot  of 
quarter  girth,  or  one-eighth  of  the  girth 
is  allowed  for  bark,  except  of  elm .  One 
inch  in  the  circumference  of  the  tree, 
or  whole  girth,  or  ono-twelfth  of  the 
quarter  girth,  is  the  general  fair  aver- 
age allowance.  The  quarter  girth  is 
half  the  sum  of  the  breadth  and  depth 
in  the  middle. 

The  nearest  approach  to  truth  in 
the  measuring  of  timber  is  to  multiply 
the  square  of  one-fifth  of  the  girth, 
or  circumference,  by  double  the  length, 
and  the  product  will  be  the  contents. 

To  meaBore  Brickwork.  — 
Multiply  the  length  in  feet  of  the  wall 
by  the  height,  and  divide  the  product, 
if  Mie  brick  thick,  by  408  ;  one  and  a 
haU  by  278 ;  two  by  204 ;  two  and  * 


half  bv  163  ;  three  by  136  ;  three  itnd 
ahalfby  116;  andiffourbyl02.  Thni 
a  wall  76  ft.  long,  9  high,  and  1|  brick 
thick  ;  76  X  9  -  684-^i^2  -  2i  rods. 

To  Ascertain  the  Weijgflit  of 
Cattle. — Measure  the  girt  close  be- 
hind the  shoulder,  and  the  length 
from  the  fore-part  of  the  shoulcter- 
blade  along  the  back  to  the  bone  at 
the  tail,  which  is  in  a  vertical  line 
with  the  buttock,  both  in  feet.  Multi- 
ply the  square  of  the  girt,  expressed  in 
feet,  by  five  times  the  length,  and 
divide  the  product  by  21  ;  the  quotient 
is  the  weight,  nearly,  of  the  four 
quarters,  in  imperial  stones  of  14  lbs 
avoirdupois.  For  example,  if  the  girt 
be  6}  ft.,  and  the  length  5^ft.,  we 
shall  have  64  x  6J  =  42i,  and  5i  x  6  = 
2oi;  then  424  x  26J  -  1  ^09',,  and  this, 
divided  by  21,  gives  52jt  stones  nearly 
or  52  stones  1 1  lbs.  In  very  fat  cattle, 
the  four  quarters  will  b«  about  one- 
twentieth  more,  while  in  very  lean 
tliey  will  be  one-twentieth  leas  than 
the  weight  obtained  by  the  rule.  The 
four  quarters  are  little  more  than  hnlf 
the  weight  of  the  living  animal ;  the 
skin  weighing  about  the  eighteenth 
part,  and  the  tallow  usually  about  the 
twelfth  part  of  the  whole. 

The  Days  of  the  Tear.  —  The 

following  table  gives  the  position  in 
the  365  days,  of  each  day  in  the  year  : 
— For  example,  to  find  what  day  of 
the  year  the  17th  of  October  is — look 
in  the  Brst  column  for  the  nearest 
day  of  the  month  to  the  17th,  (which 
is  in  this  case  the  15th) ;  you  will  find 
the  15th  is  the  288th,  and  so  the  1 7th 
of  October  is  the  290th  day  of  the  year. 


Dar  of 
Mth. 

Jan. 

Feb. 

Utr. 

April. 

M.y. 

.)lln«. 

1st 

1 

32 

60 

91 

121 

162 

8th 

8 

39 

67 

93 

128 

159 

15th 

15 

46 

74 

105 

136 

163 

22nd 

22 

63 

81 

112 

142 

173 

29th 

29 

88 

119 

149 

ISO 

Day  of 
Mtb. 

July. 

Am. 

Bspt. 

Oct. 

Nor. 

Dm. 

1st 

182 

213 

244 

274 

305 

335 

8th 

189 

220 

251 

281 

312 

342 

15th 

196  227 

258 

288 

319 

349 

22nd 

203  234 

265 

295 

326 

350 

29th 

210 

241 

272 

302 

333 

363 

TRADE:  SOOIAL  AND  SCIBNTIFIC  FACTS. 


235 


«-  Table  of  Bnropean  Weights. 

France 


Belgium 
Italy 
Spain 
Fortagal 

Holland 

Prussia 
Saxony  I 
Denmark  > 
Norway  I 
Switzerl.  ' 

Sweden 

Wurtem- 
burg 

Bunia 
Anatruk 


1  Kilogramme=:2i  lbs. 
10  Kilogrammes=22  lbs. 

1  Pond=2i  lbs. 
10  Ponda=22  Iba. 

1  Pund=li  lbs, 
10  Puuda=12  lbs. 


1  Sklllpnnd=15  ounces. 
100  Skivlpunds=93  lbs. 

1  Pfund=1031bs. 
100PfundB=I03  1bs. 

1  Punt=  14)  ounces. 
100  Punts =90 J  lbs. 
1  Pfund=ljlbg. 
100  Pfunds=123i  lbs. 

1  Oke=2}  lbs. 
I      lRottolo=lJlbs. 
J  100  Okes=283i  lbs. 
(l00Rottolog=1251ba. 

Msanres  of  Distances  on  the 
-various  European  Railways. 

French     \ 

1  Kilometre = 1093  GSSyds, 

or  nearly  5  furlongs. 
lEng.  mile =1-6093  kilo. 


Turkey 


Belgian 
Italian 
Spanish 
Portug. 

Holland 


Denmark 
Norway 
Swediah 
Pmsaiaii 

SazoA 

Wnrtem- 
bnrg 

Austrian 
SwitmrL 
Busaian 


TuiUab   j 


1  Mijl= 1093  6.33  yards. 
1  Eng.  mile  =  1-6093  Mijl. 
1  D.  m.=abt.  4136  E.  m. 
1  E.  m.  =le8S  than  J  D.  m. 
1  Nor.  m.=7-021  Eng.  m. 
1  Eng.  m.  =abt.  j-  Nor.  m. 
1  Swed.  m.^6  641  Eng.  m. 
I  E.  m.^less  than  ,[  8.  m. 
1  Prus.  m.  =4-681  Eng.  m. 
1  Eng.  m.  =  abt.  iPrus.  m. 
1  Saxon  m.=:4°66  Eng.  m. 
1  Eng.  m.=abt.  j|  Sax.  m. 
1  Wurt  m.  =  4-628  E.  m 
1  E.m.=abt.  i  Wurt.  m. 
1  Aust.  m.  =4';^  Eng.  m. 
I  Eng.  m.=abt.  |  Aus.  m. 
1  Schweiier8tunde=2  982. 
1  E.  m.  =over  \  Sohw. 
1  Ver8t=6i  Eng.  furlongs. 
1  B.  m.  — over  IJ  Versta. 
1  Beni=l'038£ng.  m. 
About  25  E.  m.~24  Betri. 


Ueasnres  of  Length  ia 
Europe. 

France  \ 

Belgium  lM6tre^9,V„in.o» 

Italy  i      10  Decimetres,  or 

Netherlands  /   100  Centimfetres,  or 
Switzerland     1000  Millimetres. 


Greece          > 

1 

Prussia        \ 

Saxony 

Hanover                                         •■''■'■ 

Bavaria 

Wurtemb'rg)!  SUb-1  mtttk 

and  Minor 

States  of 

■^■'1 . 

N.  German 

Confed.     ^ 

Austri* 

1  Imperial  Ell-aO  Ala. 
lFu8s=,Vs0f»toot. 

Distanees. 

srnaii. 

Liverpool  to  New  York    3033 

Queenstown         „  2793 

Southampton       „  .........  S109 

Plymouth  „  3030 

Brest  „   .•       .........  9090 

Havre  „  „ 3315 

Bremen  „  3525 

Hamburg  ,,  3575 

"  Fastnet  Light"  tio  Queenstown  60 
"The  Needles"  to  Southampton  205 
Cape  Race  to  New  York  

Cork  to  London,  18  hours  jonmejr. 
Dublin  to  Ivondon,  12  hours. 
Glasgow  to   London   (406  miles),  II 

hours  45  minutes. 
Edinburgh  to  London  (401  miles),  II 

hours  35  minutes. 
Liverpool  to   London  (201^  milen),  0 

hours  30  minutes. 
Plymouth  to  London  6  hoars,  16  mi. 

nutes. 
Southampton  to   Londoa  2  hoars,  38 

minutes. 
Brest  to  Paris  (6->3  kilom  =395  milee)^ 

16  hours  45  minutes. 
Havre  to  Paris  (228  kilom=1444«i  )• 

5  hours  15  minutes. 

60  geographical  miles  =1  DegrM 
69J^  statute  miles         ^    „ 
9  85  ^'orway  miles     ■■    „ 


2M 


TAKB  MY  ADVICM. 


S^uimiiag.— It  is  wall  known 
that  in  infancy  there  it  not  unfre- 
quently  a  tendency  to  squint ;  this 
often  pabses  away  aa  the  child  in- 
dreaa«s  in  age  ;  bnt  it  sometimes  be- 
comes quite  a  fixed  habit,  demanding 
the  kniM  of  the  oculist  for  its  perma- 
nent cure.  A  means  of  rendering  this 
operation  unnecessary  by  curing  the 
tendency  in  early  life,  has  been  sug- 
gested, which  is  worthy  of  trial.  A 
pair  of  spectacles  is  procured  without 
any  glasses  in  them.  Une  of  the  ori- 
fices opBosite  the  eye  that  squints  is 
to  be  hlled  with  thin  horn  or  with 

Cnnd  glass,  and  in  the  centre  of  the 
n  or  glass  is  to  be  made  a  small 
hole.  It  IS  obvious  that  to  see  with 
the  aquintine  eve  it  is  necessary  for 
the  child  to  Took  directly  through  the 
orifice  in  the  centre.  lie  wiU  thus 
acquire  the  habit  of  looking  forward 
towards  an  object  instead  of  looking 
to  the  right  or  left  hand  of  it.  It  is 
not  at  aS  improbable  that  the  slight 
•qnint,  in  infancy,  may  be  remedied 
bv  this  means. 

The  Kind  at  all  Fruit  is  In-  ! 
digestible,  and  so  is  the  pellicle 
or  skin  of  kernels  and  nuts  of  all 
kinds.  The  edible  part  of  fruit  is 
particularly  delicate,  and  liable  to 
raind  decomposition  if  exposed  to  the 
atmosphere  ;  it  is  therefore  a  provision 
of  Nature  to  place  a  strong  and  im- 
pervious coating  over  it,  as  a  protec- 
tion against  accident,  and  to  prevent 
insect  enemies  from  destroying  the  seed 
within.  The  skin  of  sU  the  plum  tribe 
is  wonderfully  strong,  compared  with 
its  substance,  and  resists  the  action  of 
water  and  many  solvents  in  a  remark- 
able manner.  If  not  thoroughly  masti- 
cated before  token  into  the  stomach, 
the  rind  of  plums  is  rarely,  if  ever, 
•lisaolved  by  the  gastric  juice.  In  some 
cases,  pieces  of  it  adhere  to  the  coats  of 
the  stomach,  causing  sickness  and  other 
inconvenience.  I>ied  raisins  and  cur- 
rants are  particularly  included  in  these 
remarks,  showing  the  best  reasons  for 
placing  ihe  fruit  upon  the  chopping- 
board  with  the  suet  in  making  a  pud- 
ding of  them,  for  if  a  dried  currant 
passes  into  the  stomach  whole,  it  is 
never  digested  at  all.     When  horses 


eat  oats  or  beans  that  have  not  Iwaa 
through  a  crushing-mill,  much  of  thia 
food  is  swallowed  whole,  aad  ia  this 
state,  being  perfectly  indigestible,  the 
husk  or  polhcle  resisting  the  power  of 
the  stomach,  there  is  so  much  loss  to 
nutrition.  Birds,  being  destitute  of 
teeth,  are  provided  with  the  apparatus 
for  grinding  their  seed,  namely  with 
the  gizzard,  though  which  the  seed 
passes,  and  is  crushed  prior  to  dige»> 
tion.  The  peels  of  apples  and  pears 
should  always  be  cast  away.  Oranges 
we  need  not  mention,  as  this  is  always 
done.  Orleans,  greengages,  damsons, 
and  all  other  plums,  should  be  care- 
fully skinned  if  eaten  raw  ;  and  if  put 
into  tarts,  they  should  be  crusheil  before 
cooking.  Nuts  are  as  indigestible  as  we 
could  desire,  if  the  brown  skin  be  not 
removed  or  blanched,  as  almonds  ar# 
generally  treated. 

Sleep  at  Will. — On  every  hand  we 
hear  complaints  such  as  "  I  lay  awake 
for  hours,"  &c.,  fto.,  and  any  means, 
natural  or  artificial — of  procuring  sleep 
— in  other  words,  falling  to  sleep  at 
will — ^is  certainly  worth  a  trial.  Dr. 
Binn,  the  author  of  the  "  Anatemy  ol 
Sleep,"  thus  describes  his  prooess  :— 
"  I  turn  my  eyeballs  as  far  to  the  right 
or  left,  or  upwards  or  downwanls,  as 
I  can  without  pain,  then  commence 
rolling  them  slowly  with  that  diverg- 
ence from  a  direct  line  of  vision  around 
in  their  sockets,  and  continue  doing 
this  till  I  fall  asleep,  which  occurs 
generally  within  three  minutes,  and 
always  within  five  at  most.  The  im- 
mediate effect  of  this  proce<lure  differs 
from  that  uf  any  other  of  which  I  have 
heard  to  procure  sleep.  It  not  merely 
diverts  thought  into  a  new  oliannef, 
but  actually  suspends  it.  I  have  endea- 
voured innumerable  times,  while  thus 
rolling  my  eyes,  to  think  upon  a  parti- 
cular subject,  and  even  npon  that  which 
before  kept  me  awi^ce,  but  I  could  not. 
As  long  as  they  were  moving  around, 
my  mind  was  a  blank.  If  any  one 
doubts  this,  let  him  try  the  experiment 
for  himself  Let  him  pause  jurt  here 
and  make  it.  I  venture  to  assure  him 
that  if  he  makes  it  in  good  faith,  in  the 
manner  described,  the  promise  of  '  a 
penny  for  his  thoughts,'  or  for  each  ot 


aSW-'*^^ 


TRADE:  SOCIAL  AND  8C1ENTIPIG  FACTS. 


m 


fham,  whtletheoperation  is  in  progress, 
will  »dd  very  little  to  his  wealth." 

The  Human  Body.— Pope  truly 
Mtid  "the  proper  stady  of  mankind  is 
man  ;"  but  just  as  marvels  by  fami- 
liarity cease  to  seem  marvellous,  so  by 
its  bein^  constantly  before  our  eyes, 
we  ovei'look  that  wonder  of  wonders, 
the  human  body.  In  the  human  skele- 
ton, about  the  time  of  maturity,  there 
•re  165  bones.  The  muscles  are  about 
600  in  number.  The  length  of  the 
alimentary  canal  is  about  32  ft.  The 
amount  of  blood  in  an  adult  averages 
SO  pounds,  or  full  one-tifth  of  the 
•ntire  weight.  The  heart  is  6  in.  in 
length,  and  4  in.  in  diameter,  and 
beats  70  times  per  minute,  4,200 
times  per  hour,  100,800  per  day, 
86,772,000  per  year,  2,665,440,000 
In  three  score  and  ten,  and  at  each 
beat  2^  ounces  of  blood  are  thrown  out 
•f  it,  1 75  ounces  per  minute,  6o6  pounds 
per  hoar,  7  and  3-4th8  tons  per  day. 
All  the  blood  in  the  body  passes 
through  the  heart  in  3  minutes  This 
little  organ,  by  its  ceaseless  industry 
during  life,  lifts  the  enormous  weight 
of  370,700,200  tons.  The  lungs  will 
contain  about  1  gallon  of  air  at  their 
nsnal  degree  of  inflation.  We  breathe 
on  an  average  1,200  times  per  hour, 
inhale  600  rations  of  air,  or  24,000 
sal  Ions  per  day.  The  aggregate  sur- 
face of  the  air  cells  of  the  lungs  ex- 
ceeds 20.000  square  inches,  an  area 
▼ery  nearly  equal  to  the  floor  of  a 
room  12  ft.  square  The  average  weight 
of  the  brain  of  an  adult  male  is  3  pounds 
and  8  ounces,  of  a  female  2  pounds 
and  4  ounces.  The  nerves  are  all 
•Minected  with  it,  directly  or  by  the 
■pinal  marrow.  These  nerves,  to- 
gether with  their  branches  and  mi- 
Bnte  ramifications,  probably  exceed 
10,000^000  in  number,  forming  a 
"  body  guard "  outnumbering  by  far 
the  greatest  army  .ever  marshalled! 
The  average  area  of  the  skin  in  an 
adult  is  estimated  to  l>o  2,000  square 
inches.  The  atmospheric  pressure 
being  about  ISlbs  to  the  square  inch, 
a  person  of  medium  siee  is  subjected 
to  a  pressure  of  40,000  lbs.  I  Each 
■qnare  inch  of  skin  contains  3,500 
sweating  tubes,  or  perspiratory  pores, 


each  of  which  may  be  likened  to  * 
little  drain-tile  l-4th  of  an  inch  longt 
make  an  aggregate  length  of  the  entire 
surface  of  the  body  of  20trl68  ft.,  or  a 
tile-ditch  for  draining  the  body  almost 
40  miles  long  1 

The  Teeth  of  Kan  and  of  In- 
ferior Animala.— Vegetarians  will 
do  well  to  study  the  teeth  of  man,  and 
they  will  find  there  the  distinct  refuta- 
tion of  their  arguments.  No  naturalist 
who  has  examined  the  teeth  of  man, 
and  compared  their  structure  with 
those  of  the  lower  animals,  but  must 
be  of  the  opinion  that  those  who  re- 
strict themselves  to  a  vegetable  diet, 
are  not  acting  in  accordance  with  the 
dictates  of  nature.  The  teeth  of  man, 
partaking  as  they  do,  in  a  nearly  equal 
degree,  of  the  properties  of  the  herbi- 
vorous and  carnivorous  animals,  show 
that  he  has  been  destined  to  be  nour- 
ished by  both  descriptions  of  to«d. 
We  do  not  require  to  refer  to  what 
would  be  sufficient  evidence  of  the 
propriety  of  using  this  kind  of  ailment, 
viz.,  the  natural  instinct  of  man  to  seek 
it,  or  to  the  superiority  in  enerary  and 
stamina  seen  in  those  races  of  man- 
kind who  freely  use  it,  compared  with 
those  who,  from  circumstances  or 
superstitious  observance,  do  hot  par- 
take of  animal  food.  The  form  and 
structure  of  the  teeth  alone  afford 
the  most  conclusive  proof  that  man 
was  intended  to  derive  his  food  in 
nearly  equal  degrees  from  the  animal 
and  vegetable  kingdoms.  They  will 
best  preserve  their  constitutions  in 
unimpaired  vigour,  therefore,  who  do 
not  confine  themselves  exclusively  to 
the  use  of  either. 

Yearly  Food  of  One  Xan.— 
From  the  army  and  navy  diet  soalea, 
based  upon  the  recognised  necessities 
of  large  numbers  of  men  in  active  life, 
it  is  inferred  that  about  two  and  one- 
fourth  pounds  avoirdupois  of  dry  food, 
per  day,  are  required  for  each  indivi- 
dual ;  of  this  about  three-fourths  are 
vegetable,  and  the  rest  animal.  At 
the  close  of  an  entire  year,  the  amount 
is  upwards  of  eight  hundred  pounda. 
Enumerating  und^  the  title  oi  water 
all  the  various  dnnks,  its  estimated 
quantity   is    about    fifteea   bund  -c^ 


OS 


TAKE  MT  ADVICB. 


I 


ponnda  pet  annnm.  The  air  received 
07  breathiug  may  be  taken  at  eight 
handred  pounds.  With  these  figures 
before  us,  we  are  able  to  see  how  the 
ease  stands.  The  food,  water,  and 
air  which  a  man  receives,  amount,  in 
the  aggregate,  to  more  than  three 
thousand  pounds  a  year  —  about  a 
ton  and  a  naif,  or  twenty  times  his 
weight.  This  fact  shows  the  gigantic 
expeniHture  of  material  required  for 
life,  and  proves  better  than  words  the 
changes  which  are  hourly  caused  by 
•very  living  being. 

A^6  of  Animals. — A  bear  rarely 
exoeeils  20  years  ;  a  dog  lives  20  years  ; 
a  wolf  20  years  ;  a  fox  14  or  16  years  ; 
lions  are  longlived.  Pompey  lived  to 
the  age  of  70.  The  average  of  cats  is 
15  years  ;  a  squirrel  and  hare  7  or  8 
years;  rabbits/.  Elephants  have  been 
known  to  live  to  the  great  age  of  400 
'•an.  When  Alexander  the  Great 
ad  conquered  one  Phorua,  King 
of  India,  he  took  a  great  elephant 
which  had  fought  veryvaliantly  for  the 
kin^  named  him  Ajax,  and  dedicated 
him  to  the  sun,  and  let  him  go  with 
this  inscription — "  Alexander,  the  son 
of  Jupiter,  hath  dedicated  Ajax  to  the 
■on.  This  elephant  was  found  with  this 
inscription  350  years  after.  Pigs  have 
been  known  to  live  to  the  age  o?  thirty 
veart ;  the  rhinoceros  to  20.  A  horse 
has  been  known  to  live  to  the  age  of 
62,  but  averages  25  to  30.  Camels 
sometimes  live  to  the  age  of  100.  Stags 
are  longlived.  Sheep  seldom  exceed 
the  age  of  10.  Cows  live  about  15 
year*.  Cuvier  considers  it  probable 
that  whales  sometimes  live  to  the  age 
of  1,000.  The  dolphin  and  poi  poise 
attain  the  age  of  30.  An  eagle  died 
in  Vienna  at  the  age  of  104  years. 
Kavens  frequently  reach  the  age  of 
100.  Swans  have  been  known  to  live 
360  years.  Pelicans  are  longlived.  A 
tortoise  has  b«en  known  to  live  to  the 
age  of  107. 

Pols*  of  Animals.— Amateur 
reterinarians  will  be  assisted  by  the 
following  table  of  the  number  of  pulsa- 
tions in  a  minute  in  various  animals  : — 
The  horw,  32  to  38  (36  to  40  White); 
ox  or  oow,  86  to  42  (4:2  to  46  Clater); 


ass,  48  to  54  ;  sheep,  70  to  79  ;  gtMkt, 
72  to  76  ;  dog,  90  to  100  ;  cat,  110  to 
120;  rabbit,  120;  guinea-pig.  140; 
duck,  1.36  ;  hen,  140  ;  heron,  200. 

Bapid  Flight  of  Birds.— Arul- 
tnre  can  fly  at  the  rate  of  150  miles  an 
hour.  Observati(m9  made  on  the  coast  (4 
fjabrador  convinced  Major  Cartwright 
that  wild  geese  could  travel  at  the  rate 
of  90  miles  an  hour.  The  common 
crow  can  fly  25  miles  ;  and  swallows, 
according  to  Spallanzi,  92  miles  an 
hour.  It  is  said  that  a  falcon  was  dis- 
covered at  Malta  24  hours  after  the 
departure  of  Henry  IV.  from  Fontaine- 
bleau.  If  true,  this  bird  must  have 
flown  for  24  hours  at  the  rate  of  67 
miles  an  hour,  not  allowing  him  to  rest 
a  moment  during  the  whole  time. 

How  to  Keep  Houses  Cool  in 
Hot  Weather. — Professor  Attfield, 
writing  on  this  subject,  says  : — "  The 
secret  consists,  not  in  letting  in  cool  air, 
for  naturally  all  do  that  whenever  they 
have  the  chance,  but  in  keeping  ont  hot 
air.  If  the  air  outside  a  room  or  house 
be  cooler  than  the  air  inside,  let  it  in 
by  all  means ;  but  if  it  be  hotter,  care- 
fully keep  it  out.  A  staircase-window 
left  open  during  the  night  will  often 
cool  the  passages  of  a  house,  and  the 
rooms,  too,  if  their  doors  be  not  shut; 
but  it  must  be  closed  at  eight  or  nine 
o'clock  in  the  morning,  or,  if  on  the 
sunny  side,  at  four  or  five  o'clock,  and 
the  blind  drawn  down.  The  mistake 
people  generally  make  is  to  throw 
open  (h  Mr  windows  at  all  hours  of  the 
day,  B)  matter  whether  the  atmo- 
sphere outside  be  cool  or  scorching. 
'ij&t  us  have  some  air,'  they  say,  and 
in  comes  the  treacherous  breeze— for 
even  hot  air  is  pleasant  while  it  is 
gently  blowing,  taking  away  perspi- 
ration, and  thereby  cooling  the  akin  ; 
but  the  apartment  is  made  warmer, 
instead  of  cooler,  and  as  soon  as  they 
move  out  of  the  draught,  they  find 
their  room  to  l>e  more  uncomfortable 
than  before.  Let  in  cool  air,  keep  cut 
hot;  that  is  the  only  formula  to  in- 
sure the  minimum  of  discomfort.  Sit- 
ting-rooms may  generally  be  kept  cool 
during  the  whole  day,  if  the  doors  b« 
only  opened  lu.   ingress,  and  Qgresa, 


fts;;w.^f,«i''lTRgf|™:'?i'»^ryr;?B^K"' 


TRADE:  SOCIAL  AND  SCIENTIFIC  FACTS. 


•nd  the  windows  be  kept  closed  and 
•bielded  from  direct  sunshine  by  a 
blind.  If  the  atmosphere  of  a  room 
be  impure  from  any  cause,  let  it  be 
renewed ;  hot  air  is  less  injurious  than 
bad  air;  if  a  room  be  small  in  compa- 
rison with  the  number  of  persons  en- 
gased  in  it,  free  ventilation  becomes 
inmspensable.  In  a  cooking  apart- 
ment the  temperature  will  probably 
be  higher  than  outside,  hence  the  free 
admission  even  of  hot  air  will  be  desir- 
able. If  persons  do  not  object  to  sit 
in  a  direct  draught  of  air,  windows 
ftnd  doors  may  oe  opened,  a  breeze 
being  more  refreshing,  even  tliough 
several  degrees  warmer,  than  still  air  ; 
but  under  nearly  all  other  circum- 
stances rooms  should  be  kept  closed 
•a  much  as  possible  till  after  sundown, 
or  till  the  air  outside  is  cooler  than  that 
inside.  Let  in  cool  air,  keep  out  hot." 

Open  Windows  at  Wight.— The 

above  theory  of  letting  in  cool  air  must 
of  course  be  adopted  with  caution.  If 
you  sleep  uncomfortably  cool  you  will 
get  ilL  To  put  the  window  of  a  bed- 
room quite  nigh,  when  the  thermo- 
meter IS  at  zero  is  an  absurdity.  The 
cooler  a  sleeping  apartment  is — beluw 
a  certain  temperature — the  more  un- 
healthy does  it  become,  because  cold 
condenses  the  carbolic  acid  formeil  by 
the  breathing  of  the  sleeper.  It  settles 
near  the  door  and  is  re-breathed,  and 
if  in  a  very  condensed  form  he  will  die 
before  the  morning.  Hence,  we  must 
be  governed  by  circumstances  i  the 
first  thing  is,  you  must  be  comfortably 
warm  during  sleep,  otherwise  you  are 
not  refreshed,  and  inflammation  of  the 
lungs  may  be  engendered,  and  life  do- 
ttroyed  within  a  few  days.  An  open 
fire-place  is  sufficient  for  ordinary  pur- 
poses in  cold  weather.  When  the  win- 
dows are  opened,  it  is  well  to  have 
them  down  at  the  top  two  or  three 
inohei,  and  np  at  the  bottom. 

Caution  to  Persons  Ziiving 
in  Marsliy  Districts.  —  In  mias- 
matic localities  —  and  these  are  by 
rivers,  ponds,  marshes,  fens,  and  the 
like  —  it  is  most  important,  from 
the  first  of  August  until  several 
Mvortt  froati  hav«  been  noticed,   to 


sleep  with  all  the  windows  closed,  be- 
cause  the  cool  air  of  sunset  causes  tha 
condensation  of  the  poisonous  emana- 
tions which  were  causee^y  the  heat  of 
the  noonday  ann  to  rise  far  above  the 
earth ;  this  condensation  makes  the 
air  "heavy"  at  sunset,  made  heavy 
by  the  greater  solidification  of  the 
emanations  by  cold  ;  and  resting  on 
the  surface  of  the  earth  in  their  more 
concentrated  and  malignant  form,  they 
are  breathed  into  the  lungs,  and  swal- 
lowed into  the  stomach,  corrupting 
and  poisoning  the  blood  with  great  ra- 
pidity. By  daylight  these  condensa- 
tions are  made  so  compact  by  the  pro- 
tracted coolness  of  the  night,  that  tuey 
are  too  near  the  surface  of  the  earth  to 
be  breathed  into  the  system  ;  but  at 
the  sun  begins  to  ascend,  these  heavy 
condensations,  miasms,  begin  to  riso 
again  to  the  height  of  several  feet 
above  the  ground,  and  are  freely  tiJien 
into  the  system  by  every  breath  and 
swallow.  Hence  the  hours  of  snnriso 
and  sunset  are  the  most  nnhealthf^l 
of  all  the  hours  of  the  twenty-four  in 
the  localities  named  ;  and  noontide, 
when  the  sun  is  the  hottest,  is  tha 
most  healthy  portion  of  the  day,  bo- 
cause  the  miasm  is  so  much  rarefied 
that  it  ascends  rapidly. 

Beds  and  their  Manafftaant. 

The  notion  that  featherbed*  are  on- 
healthy  and  mattresses  healthy,  is  erro- 
nous.  A  feather  bed  js  only  unhealthy 
when  the  sleeper  finds  himself  too  warm 
in  it.  During  the  cold  winter  months 
the  warmth  of  feathers  is  almost 
necessary.  A  feather  bed  is  a  greater 
luxury  than  a  mattress.  Nothing  is 
moreuncomfii'table  to  lie  upon  than  an 
ill-kept  feather  bed.  A  bed  should  bs 
well  shaken  by  the  four  comers  alter- 
nately,aDd  the  two  sides  of  the  centre ; 
shake  it  ajain  and  again.  Turn  it,  and 
repeat  the  process.  Then  feel  for  any 
knots  of  feathers,  and  separate  them 
with  the  hands.  On  rising,  strip  tho 
bed.  Do  not  lay  the  clothes  back  over 
the  footboard,  but  remove  them  on 
one  or  two  chairs.  Shake  the  b^ton 
and  billows  Some  make  up  beds  im« 
mediately  they  are  vacated.  To  d» 
so  ia  not  healUiy.     They  need  to  air 


9<0 


TAKE  MT  ADVWB. 


tfK  •  couple  of  hour).  Open  the  win- 
dows) Mia  Mt  open  the  door  also.  Un- 
IcM  'UMre  is  a  thorough  draught,  there 
iaM>trn«y«util»tion  of  asleeping-room. 

Ourbolio  Aeid  v.  Chloride  of 

1M*«* — A  recent  report  upon  the  rela- 
tive TaJne  of  chloride  of  lime  and  car- 
boEc  acid  as  disinfectants,  deserves 
serious  attention.  Some  meat  was  hung 
up  in  the  air  till  the  odour  of  putrefac- 
tion was  stronf;.  It  was  then  divided  into 
two  pieces.  One  was  soaked  for  half  an 
liioar  in  chloride  of  lime  solution,  and 
Was  then  washed  and  huns  up  again; 
the  offensive  smell  had  entirely  gone. 
The  other  piece  of  meat  was  soaked  in  a 
Mention  of  carbolic  acid,  containing  one 
pu"  cent,  of  the  acid ;  it  was  then  dried 
Old  hung  up.  The  surface  of  the  meat 
ynm  whitened,  but  its  offensive  odour 
was  not  removed,  though  it  was  masked 
by  the.  Carbolic  acid.  In  two  days' 
tune  the  bad  odour  had  entirely  gone, 
and  was  replaced  by  a  pure  but  faint 
■mell  of  carholic  acid.  In  a  few  weeks' 
time  the  pieces  of  meat  were  examined 
■){MiL  The  one  which  had  been  deodo- 
rised with  chloride  of  lime  now  smelt 
M  offensively  as  it  did  at  first,  whilst 
the  piece  treated  with  carbolic  acid  had 
simply  dried  up,  and  had  no  offensive 
odour  whatever.  Sven  after  a  month's 
exposure  no  change  had  taken  place. 
This  shows  us  that  whilst  chloride  of 
lime  merely  removes  the  smell  of  de- 
composing matter — in  fact,  is  a  deo- 
dtoriaer — carbolic  acid  actually  preveuts 
daoompoaition,  and  is  antiseptic. 

■uar  Mi  Food. — Next  to  com  and 
— i«»i«I  food,  mgar  constitutes  a  most 
important  part  of  the  food  of  the  people. 
Altkongh,  Deing  a  non-nitrosenous  sub- 
stance, sugar  cannot  make  nesh,  yet  it 
^      m*kes  fat ;  it  aids  respiration,  cundnces 
^      to  the  digestion  of  flesh-making  things, 
Er      asd  in  several  other  ways  exalts  the 
K.      power  of  that  my  sterions  energy  which 
t     we  agree  to  call  "life."     The  poor  are 
r     greater  consumers  of  sugar  than  the 
nith,  and  the  Irish  poor  greater  con- 
smners  than  the  English  poor.     The 
latter  mostly  affect  toe  use  of  coarse, 
impure  brown  sugars,  the  former  are 
great  eonnoissenra  ef  wbite^  refmed  or 


AdulteratioB  of  Ehtgar.— If 

brown  sugar  be  adulterated  with  sand, 
the  fraud  may  be  detected  by  taking  a 
glass  full  of  clean  water,  and  dissolvinga 
quantity  of  the  suspected  sugar  therein. 
If  sand,  or  any  similar  substance,  be 
present,  it  will  fall  to  the  bottom  when 
the  solution  has  stood  some  time. 

Draughts    Preveuted.  —  The 

means  ot  preventing  draughts  from 
doors  or  windows  simply  consists  of  a 
slight  beading,  screwed  or  nailed  round 
the  door-frame,  with  a  narrow  slip,  or 
ribbon,  of  vulcanised  india-rubber,  nzed 
in  a  groove  at  an  angle,  so  as  to  form  an 
elastic  spring  to  press  against  the  door 
when  Closed,  and  thus  to  make  the 
joints  air-tight  all  round  Thebeadinst 
at  the  foot  of  the  door  is  so  hinged  ana 
afUxed  to  the  door  itaelf,  as  to  open 
much  like  one  of  the  pieces  of  a  parallel 
ruler,  only  protected  betMeen  the  two 
slips,  and  having  a  spring  between  its 
two  pieces  and  the  india-rubber  ribbon 
running  along  the  outer  edge,  so  that 
as  the  uoor  closes,  a  protruding  heel  of 
the  bead,  as  it  were,  is  caught  by  the 
frame  and  pressed  so  as  to  open  the 
parallel  slip  and  cause  its  rubbered 
edge  to  press  upon  the  floor  or  carpet, 
thus  efficiently  preventing  all  access  d 
air  or  draught.  Not  only  draughts, 
but  dust  and  noise  can  thus  be  readily 
excluded,  either  by  windows  or  doorj. 

When  Perfttmes  Bhonld  be 
used  in  the  Sick  Chamber.— 

I'hough  the  odours  which  we  dislike 
are  overpowered  by  others  more  agree- 
able, the  former  are  neither  removed 
nor  destroyed  ;  and  the  invalid  con- 
tinues to  inhale  them  in  spite  of  the 
warning  given  him  by  his  sense  of  their 
injurious  effects,  'ibis  fact  leads  to 
the  inference  that  the  best  means  of 
removing  a  bad  odour  from  a  room  is 
by  proper  ventilation.  A  fire  in  the 
grate,  and  the  door  left  a-jar,  or  the 
window  open  top  and  bottom  about  an 
inch,  will  quickly  change  the  atAio- 
sphere  in  the  apartment ;  the  vitiated 
air  will  flow  up  the  flue,  while  fresh 
air  will  come  in  at  the  various  portals. 
There  are,  however,  instances  when 
the  doctor  and  tho  nr.rse 
prohibit  this  fresh  air,  cad  itia  obi 


XaI 


TFAT)E:  SOCIAL  AND  flOTENTIFIC  FACTS. 


sn 


STMit  lubstanceB  ii  beneficial,  not  only 
bacAuse  they  hide  the  bad  smells,  but 
bocAoae — what  is  far  more  important — 
they  «ct  as  a  prophylactic  in  the  atmo- 
sphere. The  odorous  substances  of 
flowers  are  all  antiseptic  in  a  high  de- 
gree, and  being  diffused  into  an  atmo- 
sphere charged  with  malarious  gases, 
they  destroy  their  poisonous  effects. 
'■■.■.•■■■■  repsina  is  prepared  by  digesting 
^  the  Cleansed  stomachs  of  sheep  orpi^ 
in-li^tilled  water,  the  resulting  liquid 
with  aietate  of  lead,  separating  the 
precip'tate  thus  formed  by  filtration, 
tUcn  suspending  it  in  water,  and  pass- 
ing sulpnuretted  hydrogen  through 
the  water  to  decompose  the  lead  preci- 
pitate. The  liquid,  after  being  gently 
Leated  and  filtered,  is  evaporated 
nearly  to  dryness,  and  mixed  with 
sufficient  starch  to  form  a  powder. 
This  powder  is  the  so-called  pepsine. 
liquor  pepticus  preep.  is  sometimes  a 
•olntion  of  this  powder  in  distilled 
water,  and  sometimes  the  liquid  ob- 
tained as  above  before  it  is  evaporated 
to  dryness,  and  mixed  with  starch. 
Frequently  a  little  alcohol  is  added  to 
it  for  its  preservation.  The  dose  of 
pepsine  is  about  one  scruple,  and  the 
liquor  pepticua  pr<ep.  in  proportioual 
quantify. 

Mnsifird  LeaveB.— Then*  an 
■aid  to  be  prepaved  by  fixing  on  strong 
paper  a  thin  layer  of  mustard  by  means 
of  a  solution  of  oaootchouc  in  a  volatile 
oil.  To  increase  the  activity  of  the 
mustard  the  fixed  oil  is  extracted.  The 
'  mnstard  leaves  are  used  as  substitutes 
for  mnstard  poultices. 

jfddresses   of  Letters.  —  Be 

careful  in  placing  your  letter  in  thti 

E roper  envelope.  Most  of  our  readers 
ave  doubtless  heard  of  the  well- 
known  story  of  the  manager  of  a  com- 
pany of  players,  who,  in  a^ldressinv;  a 
letter  to  the  chief  magistrate  of  a  coun- 
try borough  soliciting  his  patronage, 
placed  by  accident  in  the  envelope  a 
letter  which  had  been  used  the  night 
previously  in  the  performance  of  the 
play.  It  began,  "  Sir, — There  is  a 
{dot  formed  to  rob  your  house,  and  to 
•at  your  throat  this  night.  The  gang 
idMMof  I  am  one,"  ke.  The  letter, 
U 


tkoag^  bearing  another  signature,  wm 
traced  to  the  manager,  who  was  appre- 
hended, and  he  was  pnt-4»  much 
trouble  and  inconvenience  before  he 
eould  satisfy  the  magistrate  and  ob- 
tain his  liberation.  Campbell,  the 
poet,  intending  to  communicate  to  a 
friend  that  he  would  bring  his  nephew 
along  with  him  to  dinner  at  his  honae^ 
sent  the  letter  in  mistake  to  his 
nephew,  who  found  himself  described 
as  a  "red-headed  Scotchman."  Be 
particular  in  spelling  your  correspond- 
ent's name  in  the  same  manner  as  he 
himself  does.  Keep  an  address  book 
with  the  names  of  your  correspond- 
ents alphabetically  arranged.  Jlever 
address  two  or  more  unmarried  ladiea 
as  the  Mi**  Beaumont*,  but  as  the 
Misse*  Beaumont.  In  ooncluding  a 
letter  to  a  lady,  be  more  ceremouona 
than  if  yon  were  writing  to  a  gentle 
man.  Thus,  instead  of  abruptly  cloa- 
ing  with  "Yours  faithfuUy,"  write 
thus,  "  I  am,  madam,  or  Dear  Mra.  or 

Miss ,  yours  faithfully."    If  your 

correspondent  is  residing  at  the  honae 
of  another  person  address  thna,— 
"  A.  B.,  Esq.,  C.  D.,  Esq.,  40,  Fifth 
Avenue,  New  York,"  or  whatever 
C.  D.'s  address  may  be.  Do  not  de- 
scribe your  friend  as  living  "tX,"  or 
addi-ess  him  "  to  the  care  of.** 

To  restore  Scorch.ed  Ziinea.— 

Theaocidcntof  scorching  lineniaof  tucli 
frequent  occurrence  that  the  follow- 
ing process  is  of  great  value.  It  is  almoet 
needless  to  premise  that  if  the  tisaae 
of  the  linen  is  so  much  burnt  that  no 
strength  is  left,  it  is  useless  to  apply 
it ;  for  nothing  conld  prevent  a  lum 
from  being  formed,  although  the  cvatf. 

Eosition  would  by  no  means  tend  to^ 
asten  that  consummation.  Bnt  if  th* 
scorching  is  not  through,  and  Um. 
threads  not  actually  consumed,  th4% 
the  application  of  this  oompoaitiM 
followed  by  two  or  three  gooa  wa^ih 
in^,  will  restore  the  linen  toitapK^ier 
colour,  and  the  marks  of  theapordung 
will  be  totally  efi'aced .  Mix  vdl  toge- 
ther two  uuuces  of  fnller'f  earth  re- 
duced to  a  powder  ;  one  onnoe  of  hen'a 
dung;  half  an  ounce  of  oake  aoap^ 
scta^ed ;   and  the  juice  tl  two  large 


J!4« 


TAKE  UT  ADVIcm 


onioiu,  obtained  by  the  onions  being 
out  up,  be«ten  in  amortAr  and  preised. 
6<nl  tnia  man  in  half  a  pint  of  strong 
vinegar,  stirring  it  from  time  to  time, 
vntirit  forms  a  thick  liquid  compound. 
8|ir«ad  the  composition  thickly  over  the 
•ntire  surface  of  the  scorched  part,  and 
let  it  remain  on  twenty -four  hours.  If 
the  scorching  was  light,  this  wiU  prove 
snfficient,  with  the  assistance  of  two 
subsequent  washings,  to  eradicate  the 
■tain.  If,  however,  the  scorching  was 
strong,  a  second  coating  of  the  comoo- 
aition  should  be  put  on  after  removmg 
the  first ;  and  this  should  also  remain 
on  for  twenty-four  hours.  If  after  the 
linen  has  been  washed  twice  or  thrice, 
the  stain  has  not  wholly  disappeared, 
the  composition  may  be  used  again,  in 
proportion  to  the  intensity  of  the  dis- 
coloration remaining,  when  a  complete 
etne  will  seldom  fail  to  be  effected. 
It  has  scarcely  ever  happened  that  a 
third  application  was  found  necessary. 
The  remainder  of  the  composition 
should  be  kept  for  use  in  a  gallipot  tied 
over  with  bladder. 

Pnserring  Boots.— A  coat  of 
(UK-oopal  varnish  applied  to  the  soles 
of  boots  and  shoes,  and  repeated  as  it 
dries,  nntil  the  pores  are  filled  and  the 
surface  shines  lik«  polished  mahogany, 
will  make  the  soles  water-proof,  and 
also  eause  them  to  last  three  times  as 
long  as  ordinary  sol^. 

A*  Value  of  Leares.— If  every 
hortionlturist  would  reHect  for  a  mo- 
■MBt  on  the  nature  of  fallen  leaves, 
which  contain  not  only  the  vegetable 
■utter,  but  the  earthy  salts,  lime, 
potMh,  Ac,  needed  for  the  next  sea- 


son's growth — and  that,  too,  exactly 
in  the  proportion  required  by  the  very 
tree  and  plant  from  which  they  fell, — 
nay,  more,  if  they  would  consider  thak 
it  IS  precisely  in  this  way,  by  the  de- 
composition of  these  very  fallen  leaves, 
that  nature  enriches  the  soil,  year  after 
year,  in  her  great  forests ;  it  would 
scarcely  be  possible  for  such  a  reflect- 
ing horticulturist  to  allow  these  leaves 
to  be  swept  away  by  every  wind  that 
blows,  and  finally  lost  altogether.  A 
wise  horticulturist  will  diligently  co'- 
lect  from  week  to  week  the  leaves  that 
fall  under  each  tree,  and,  by  digging 
them  under  the  soil  about  uie  roots, 
where  they  will  decay  and  enrich  that 
soil,  provide  in  the  cheapest  manner 
the  best  possible  food  for  the  tree.  In 
certain  vineyards  in  France,  the  vines 
are  kept  in  the  highest  condition  by 
simply  burying  at  their  roots  every  le;^ 
and  branch  that  is  pruned  off  such 
vines,  or  that  falls  from  them  at  th* 
end  of  the  season. 

Tontine.— The  term  "Tontine" 
was  first  applied  to  loan^  given  for  life 
annuities  with  benefit  of  survivorship, 
so  called  from  the  inventor,  Laurence 
Tonti,  a  Neapolitan.  They  were  first 
set  on  foot  in  Paris  to  reconcile  the 
people  to  Cardinal  Mazarin's  govern- 
ment, by  amusins  them  with  the  hope 
of  becoming  sudoenly  rich,  k..r>.  1653. 
The  celebrated  Mr.  Jennings  was  an 
orit^nal  subscriber  for  a  £100  share  in 
a  tontine  company ;  and  being  the  last 
survivor  of  the  shareholders,  bis  share 
produced  him  £3,000  per  annum.  He 
died  worth  £2, 1 15,244,  aged  103  years, 
June  the  19th,  179S. 


Popnlatioii  of  Great  Britain  for  Fifty  Years. 


V.Klatdi». 

ini. 

18St. 

IMl. 

1861. 

1881. 

18T1. 

Bng.  sad  WaUs 

BrocUol. 

Inlsad. 

Mraaa. 

Amy,  Mary,  aa 

1S,)7I,II«4 
)l,l87,.<ltfi 
•,8a(,M4 

n,«4 

4  If  M^ftnt 

14,051, 9W 

«,4n6,SI0 

7,888,847 

106,518 

aUamM    Aim 

1<0S6,IM 
8,«B4,.'W9 

I86,t4> 
•4 _ 

18/»4,170 

i«&.«a5 

ao.t»),4»7 

8,086,sn8 

5,8ao,ao« 

146,97« 

88.704,1014 
S,!«M,6IS 

144,480 

807  ite 

89,ait,»« 

8l,817,tOS 

V.Ktac'o" 

n,*71,I8r  1     t4,.W3,485 

17,0a«,4BO 

>7,74S»4S 

Hm  oaMSus  of  1871  shows  an  increase 
e(  S.eS7,S84  persons,  and  519,527  in- 
habiteil  houses,  in  England  and  Wales, 
ia  Sootland,  increases  of  296,319  and 
3S.14S;  in  the  Channel  Islands  and 
Man,  increases  of  9S3  and  944 ;  bnt  in 
ImIkiuI.  a  decTMae  of  396.208  neraons 


(or  66,806  families),  and  34,527  houses ; 
giving,  after  these  deductions,  an  in- 
crease of  2,5^7,978  persons  and  511, 8IS 
inhabited  houses.  The  population  in 
cities  and  towns  in  England  and  WaUa 
has  grown  more  than  twice  as  fast  as 
that   of  the    rural   distnots   (I'lSuer 


TRADE:  SOCIAL  AND  SCIENTIFIO  FACTS. 


«4S 


cent,  against  •71),  and  very  nearly  the 
t)n  same  percentage  prevails  in  Scot- 
land. 

Ijangnages  of  the  World.  — 
A  recent  writer  says  that  altogether 
there  are  587  languages  and  general 
dialects  in  Europe,  937  in  Asia,  220 
in  Africa,  and  1,264  in  America;  in 
all  nearly  3,000.  Monosyllables  are 
the  primitive  sounds,  and  syllabic 
compounds  are  the  result  of  inter- 
change with  other  nations.  Hence, 
all  the  fundamental  tongues  are  mono- 
syllabic as  to  generic  ideas  and  com- 
pound species  and  varieties.  Accord- 
mg  to  his  statements  the  Chinese, 
W^ilsh,  Greek,  Hebrew,  and  German 
are  formed  on  this  principle.  The 
Chinese  have  214  radical  words  and 
signs  to  represent  these,  out  of  which, 
by  synthesis,  other  words  are  formed, 
llhare  are  said  to  be  25,000  words  in 
English,  20,000  in  Spanish,  25,000  in 
Latin,  30,000  in  French,  45,000  in 
Italian,  50,000  in  Greek,  and  SO.OOO 
in  German.  The  number  of  letters  in 
the  alphabets  of  different  nations  he 
gives  as  follows  : — Italian,  20 ;  Span- 
ish. 27  ;  English,  20  ;  French,  23  ; 
German  26 ;  Sclavonic,  27  ;  Russian, 
41 ;  Latin,  22  ;  Greek  24 ;  Hebrew, 
22 ;  Arabic,  S93 ;  Persian,  30 ;  and 
Chinese,  214. 

Signs  of  the  Zodiac.  —  The 
Zodiac  is  a  space  round  the  heavens — 
purely  imaginary— 15  degrees  wide  ; 
the  centre  of  which  is  the  plane  of  the 
ecliptip,  and  it  corresponds  in  breadth 
with  the  inclination  of  the  snn's  axis 
of  70°  SC,  'Which  thereby  produces  a 
maximum  of  force  in  that  plane  of  the 
medium  of  space,  but  expanding  as  it 
diflTuses  around.  The  distant  stars 
within  it  are  divided  into  twelve  por- 
tions, called  signs  :  six  to  the  north  of 
the  earth's  equator,  and  six  to  the 
south  ;  altogetner  fanciful  but  refer- 
ring to  the  business  of  the  season, 
when  first  applied,  though  to  these 
•nperatition  has  annexed  whimsical 
fainnences.  The  names  of  these  signs, 
their  hieroglyphics,  and  the  days  on 
which  the  eun  enters  them,  are  aa  fol- 
low :  Northern  Sions — xAriet,  the 
B«m,  21st  of  March.  B  Taunu,  the 
BbI^  19tk  of  April.     D   Gemni,  th« 


Twins,  2Dth  of  May.  S  Cancer,  the 
Crab,  21st  of  June.  ^  Lto,  the  lion, 
22d  of  July.  n»  Virgo,  the  Virgin, 
22nd  of  August.  SouTHsSinSiONS — 
^  Libra,  the  Balance,  23rd  of  Sep- 
tember, m  Scorpio,  the  Scorpion, 
23rd  of  October,  f  Sagittariu»,  th* 
Archer,  22nd  of  November,  vr  Co- 
pricomus,  the  Goat,  21st  of  December. 
n  Aquariiit,  the  Water-bearer,  20tb 
of  January,  x  Fiices,  the  Fishes, 
19th  of  February.  As  we  reckon  tbo 
year  by  the  earth's  motions,  and  th« 
solar  year  is  50 '25"  of  a  degree  shorter 
than  the  sidereal,  so  the  time,  when 
the  son  is  on  our  equator  is  earlier 
every  year  by  20*  23  of  time  ;  hence 
the  equinoctial  points  recede  among 
the  stars  ;  but  as  we  always  call  the 
ascending  point  Aries,  so  the  original 
stars  go  forward,  and  the  equinoctial, 
with  reference  to  them,  recedes  60^ 
25"  in  a  year  ;  1°  23'  46"  in  a  century ; 
a  sign  in  2, 150  years  ;  and  the  whole 
circle  25,791  years.  It  is,  however, 
a  mere  change  in  relative  appearanoefl, 
and  produces  no  mundane  affection 
whatever. 

Meteorological  Instnunents. 
— Every  agriculturist  should  have,  and 
be  acquainted  with  the  use  of,  the  tal' 
lowing  instruments  :— A  barometer; 
a  dry  and  wet- bulb  thermometer ;  • 
thermometer  with  blackened  bulb,  to 
be  placed  in  the  full  ra>-8  of  the  sub  ; 
a  self-registering  minimum  thermo- 
meter, to  bo  placed  on  the  grass  at 
night,  for  the  purpose  of  registering 
the  lowest  temperature  of  vegetation  ; 
a  maximum  ana  a  minimum  self-regis- 
tering thermometer,  for  showinf;  th« 
highest  and  lowest  temperatures  in  th« 
shade  ;  a  rain-gance ;  and  finally,  » 
vane  for  showing  the  direction  of  tho 
wind. 

TIte  Barometer. — How  to  CotMntt.— > 

In  very  hot  weather,  the  fidl  of  tliS 
mercury  denotes  thunder.  OtherwiM^ 
a  sudden  fall  denotes  high  wind. 

In frotty  weather  the  fall  of  the  b». 
rometer  denotes  thaw. 

If  wtt  weather  happens  soon  after  tlia 
fall  of  the  barometer,  e:ft>ect  Bttle  of  it. 

In  toet  weather,  if  tiie  barometar 
falls,  expect  much  wet. 

la  fair  weathei^  if  the  Urometer 


S44 


TAKB  MT  ADVICB. 


falls  mach,  and  remains  low,  expect  | 
much  wet  in  a  few  days,  and  probably 
wind. 

N.B. — The  barometer  sinks  lowest 
of  all  for  wind  and  rain  together ;  next 
to  that  for  wind — (except it  bean  east 
or  north-west  wind). 

In  voinUr,  the  rise  of  the  barometer 
denotes /ro«(. 

In  frosty  weather  the  rise  of  the  ba- 
rometer indicates  snow. 

If  fair  weather  happens  soon  after 
the  rise  of  the  barometer,  expect  but 
Uttle  of  it. 

In  tod  weather,  if  the  barometer 
rises  hieh,  and  remains  so,  expect  con- 
tinued fine  weather  in  a  day  or  two. 

In  wet  weather,  if  the  mercury  rises 
saddenly  very  high,  fine  weather  will 
not  last  long. 

An  Inch  of  Rain,  so  often  mentioned 
In  Meteorological  reports,  means  a 
gallon  of  -water,  spread  over  a  surface 
two  feet  square  ;  in  other  words,  an 
inch  of  rain  means  a  fall  of  100  tons  of 
water  upon  an  acre  of  land. 

Barometer  Scales.  —  In  Ame- 
ric»  the  height  of  the  mercurial  co- 
lumn in  the  barometer  is  usually  stated 
in  mehes ;  in  France  it  is  invariably 
expressed  in  niilUmeires.  -As  many 
of  our  scientific  writers  have  adopted 
the  metric  measures,  the  following 
rales  for  converting  millimetres  into 
inches,  and  inches  into  millimetres  will 
be  found  useful  : — 

To  Convert  Millimetrtt  into  Inches. — 
Multiply  by  39,371,   and  point  off  six 
figures  of  the  product  as  a  decimal 
fraction.     £xauiples : — 
mm.  In. 

760   X   89371  -  29,921960  or  29  922 
762   X   89371   -  30,000702  or  30 

To  Convert  Inches  into  Millimetre*. — 

Multiply  by  254  and  point  off  in  the 

product  one  figure,  with  as  many  more 

figares  as  there  are  decimal  places  in 

the  number  operated  upon.  Examples : 

In.  lom. 

29  922    K   254  -  760,0188  or  760 

80  K   264  =-  762,0        or  762 

Fractions  may  be  disregarded  when 
millimetres  ara  used  to  express  the 
height  of  the  mercurial  column. 

Thermometer  Scales.  —  Two 
theraiowetrio  scales  are  employed  in 


America  ;  namely,  the  sca'o  of  Fal*. 
renheit    adopted    in    tlia    Pliainjaoo- 
poeia,  and  the  Centigrade  scale,  pre- 
ferred by   chemists  and    physicists. 
The  more  important  points  m  the  two 
scales  are  herenndicated : — 
Boiling  point  of  water    t'*\a.       Cent, 
under  the  normal  at- 
mospheric pressure         212°=    100* 
Temperature  at  which 
the  Imperial  measures 
are  adjusted  62°=      IG  G* 

Temperature  at  which 
specific  gravity  is  usu- 
ally determined  60°=      15-5' 
Temperature  at  which 
the   metric  measures 
are  adjusted                  39  2°=      4* 
Melting  point  of  ice,  zero 
of  Ceutigrade  sca;e  32°=       0* 
Zero    of    Fahrenheit's 
scale  c°=— 17  7* 
Tem]ieratnre  at  which 
mercury  freezes,  about  — 40°= — 40* 

To  Convert  Fahrenheit  Degrees  info 
Centigrade  Degrees. — Subtract  32,  mul- 
tiply by  5,  and  divide  by  9.  To  con- 
vert Centigrade  into  Fahrenheit  de- 
grees, multiply  by  9,  divide  the  pro- 
duct by  5,  and  add  32. 

Leech  Barometer. — The  leech  may 
be  kept  in  a  common  two-ounce  phia  , 
abont  three-fourths  filled  with  water, 
and  tied  over  with  a  piece  of  rag.  In 
the  summer  the  water  should  be 
changed  once  a  week,  and  in  the  win- 
ter once  a  fortnight.  To  consult  it 
observe  the  following  rules  : — 

1.  If  the  weather  proves  serene  and 
beautiful,  the  leech  lies  motionless  at 
the  bottom  of  the  glass,  rolled  together 
in  a  spiral  form. 

2.  If  it  rains,  either  before  or  after 
noon,  it  is  found  crept  up  to  the  top 
of  its  lodgings,  and  there  it  remaiua 
until  the  weather  is  settled. 

3.  If  we  are  to  have  wind,  the  poor 
prisoner  gallops  through  its  limpid  ha- 
bitation with  amazing  swiftness,  and 
seldom  rests  until  it  begins  to  blow 
hard. 

4.  If  a  remarkable  storm  of  thunder 
and  rain  is  to  succeed,  for  some  day* 
before  it  lodges  almost  continually 
without  water,  and  disooven  uncom- 


'^ 


^,  .??;?;?33!W 


TRADE:  SOCIAL  AND  SCIENTIFIC  FACTS. 


■in 


uon  uneasiness,  in  violent  throes  and 
oonvulsive-like  motions. 

8.  In  the  frost,  as  in  the  clear  snm- 
mer  weather,  it  lies  constantly  at  the 
bottom ;  and  in  snow,  as  in  rainy 
weather,  it  pitches  its  "dwelling  upon 
the  mouth  of  the  phial. 

The  Aqnarituii  may  consist  of 
either  salt  water  and  marine  animals 
and  plants,  or  fresh  water  and  plants 
and  fishes  ;  the  latter  kind  is  perhaps 
the  more  amiisin;;. 

In  order  that  the  fish  and  other  ani- 
mals may  retain  their  health,  nay, 
«ven  their  life,  oxygen  is  absolutely 
necessary — this  the  plants  give  oflf  in 
large  quantities  ;  while  the  carbon  ne- 
cessary to  the  growth  and  sustentation 
of  the  plants  is  produced  by  the  fishes, 
the  two  in  combination  preecrve  the 
water  pure  and  fresh  for  almost  any 
length  of  time ;  water  has  the  power 
of  absorbing  certain  quanj^ties  of  at- 
mospheric air  and  carbonic  acid  gas  ; 
the  presence  of  the  air  gives  to  the 
l»in  and  spring  water  its  refreshing 
qaalities.  The  leaves  of  plants,  when 
•cted  upon  by  light,  decompose  this 
gas,  and,  having  no  necessity  for  oxy- 
gen, they  merely  absorb  the  carbon. 
Animals,  on  the  other  hand,  require 
oxygen  for  the  purpose  of  removing 
the  waste  carbon  of  great  divisions  of 
organized  beings.  But  two  other  ele- 
ments play  an  important  part  in  the 
phenomenon  of  life — namely,  nitrogen 
and  hydrogen.  Both  plants  and  ani- 
mals require  these  gases  as  food.  They 
combine  to  form  ammonia,  which  is 
found  in  small  portions  in  the  atmo- 
sphere and  in  water.  Ammonia  is  in- 
deed the  main  fertilizing  element  of 
vegetable  life.  Plants  obtain  their 
•upply  of  it  either  through  the  natural 
water  absorbed  at  their  rootlets,  or  by 
ineans  of  artificial  manures ;  animals 
through  the  means  of  the  substance 
they  devour.  All  forms  of  vegetable 
and  animal  life  are  built  up  of  these 
four  elements.  All  that  ■vo  have  to 
do,  therefore,  to  keep  our  miniature 
world  in  activity  is  to  imitate  nature 
as  closely  as  possible  ;  to  give  fishes  to 
the  plants,  and  plants  to  the  fishes  ; 
to  keep  up  a  proper  snj^T'l'-  of  oxygen 
to  tha  one  aad  carbon  to  the  other,  the 


other  gases  be<nj  always  present  in 
sufficient  quantity. 

Various  kinds  of  receptacles  are  uped 
for  both  the  marine  and  the  fresh  water 
nqnaria.  The  square,  or  rectangulai 
glass  tank,  is  the  most  expensive^ 
while  an  ordinary  propagating  glass 
turned  upside  down  and  placed  m  a 
stand,  forms  a  very  good-shaped  vase, 
especially  for  fresh  water  animals. 

Where  the  jointed  glass  is  used  it  is 
sometimes  found  to  leak,  in  which  cr-se 
either  of  the  following  cements  will 
remedy  the  defect: — 1.  Mix  boiled  lin- 
seed oil,  litharge,  red  and  white  lead 
together,  to  a  proper  consistence,  tX 
ways  using  the  larger  proportion  fA 
white  lead.  TTiis  composition  may  bs 
applied  to  a  piece  of  flannel  and  fittcdT 
to  the  joints. — 2.  A  more  powerrnl 
cement  is  composed  in  the  proportion 
of  two  ounces  of  sal  ammoniac,  and 
four  ounces  of  sulphur,  made  into  a 
8ti£f  paste  with  a  little  water.  When 
the  cement  is  wanted  for  use,  dissolve 
a  portion  of  the  paste  in  watei  ren- 
dered slightly  acid,  and  add  a  quan- 
tity of  iron  turnings  or  filings  sifted  or 
powdered,  to  render  the  particles  of 
uniform  size.  This  mixture  will  in  ft 
short  time  become  as  hard  as  stone .^ 
3.  Make  a  mixture  of  a  solption  of 
eight  ounces  of  strong  glue,  and  one 
ounce  of  varnish  of  hnsee<l  oil,  or 
three-quarters  of  an  *onnc«  of  Venice 
turpentine,  which  are  to  he  boiled  to- 
gether, agitating  aU  the  time,  nntil 
the  mixture  becomes  as  complete  as 
possible.  The  pieces  to  Le  cemented 
ought  to  be  kept  in  conjunction  for 
forty-eight  or  sixty  hours. 

Kext  as  to  the  tilling  and  stocking. 
A  sub-stratum  of  soil,  in  which  the 
plants  may  grow,  is  necessary,  just 
enough  of  sand,  stones,  and  clay  to 
cover  the  bottom ;  but  no  mud  — 
nothing  that  is  easily  removable  or 
apt  to  discolour  the  water.  Then  the 
weeds ;  and  lastly,  the  animals.  Uri- 
nary pond  water  will  do  admirably  for 
fresh-water  aquaria,  while  good  sea 
water  is  necessary  for  the  marine  tank. 
Weeds  require  very  little  soil.  One  <A 
the  most  enccessfnl  plants  for  the 
fresh-water  a-iuarium  is  the  Anaeharit 
akmaatruvi,  tke  weed  which  so  often 


TAKE  MT  ADVICM, 


aihokea  onr  eanals  and  rivers.  It  can 
be  obtained  in  Coveut  Garden  Market; 
or,  indeed,  of  almost  any  gardener.  It 
U  a  pretty,  moss-like  plant.  Almost 
sny  weed  may,  however,  be  natura- 
lized in  the  aquarium.  The  water- 
erowfoot  (RanunctUtu  aquatilis)  for  in- 
stance, may  be  transplanted  from  al- 
most any  pool  during  April  and  May, 
and  placed  in  the  tank  ;  it  takes  root 
and  nourishes  abundantly,  as  also  do 
most  of  the  pond  weeds.  Then  for  fish. 
The  ordinary  stickleback,  if  kept  by 
th«nselves,  are  most  amusing  inhabi- 
tenta;  or  the  gold-fish,  the  carp,  or 
the  minnow  may  be  profitably  intro- 
duced. But,  in  order  to  keep  down 
the  green  eoH/enxe,  a  few  snails  are 
abaolutely  necessary.  To  these  may 
be  added  water-newts,  or  efts,  or  even 
a  sood-sized  toad ;  which,  by  the  way, 
ia  by  no  means  so  repulsive  an  animal 
as  is  by  many  believed.  But  you  must 
be  careful  not  to  introduce  some  kinds 
of  water-beetles ;  bnt  the  diving  spider 
(Arga  roueta  aquatica)  will  be  found 
•  most  interesting  addition. 

As  a  general  rule  the  best  position 
tot  an  aquarium  is  at  a  window  where 
it  may  receive  plenty  of  light,  and  yet 
not  be  subjected  to  direct  sunshine, 
vnleas  some  provision  is  made  for 
afiEbrding  shelter  for  the  fishes,  for  it 
IBoat  be  borne  in  mind  that  fishes 
liaye  no  eyelids  ;  it  would,  therefore, 
be  as  cruel  to  expose  them  to  the  rays 
d  Uie  snn,  as  to  place  a  man  whose 
•relids  were  cut  off  in  the  same  posi- 
tion. We  have  met  with  cases  where 
ignorant,  though  well-meaning  per- 
aons  who  have  Kept  gold-fishes,  have 
made  a  practice  of  placing  the  globe 
containing  them  in  the  sunshine,  be- 
oanse,  as  they  thought,  it  made  them 
"ao  Uvely,"  whereas  the  unfortunate 
fiahea  were  really  darting  about  in 
mgoaj,  vainly  attempting  to  escape 
from  the  blinding  glare. 

Some  persons  place  the  aqnarinra  in 
•nek  a  position  as  to  allow  the  light  to 
«ater  it  on  all  sides,  while  others  pre- 
fer to  darken  one  or  more  of  the  sides, 
or  aocnetimes  allow  the  light  to  enter 
at  the  top  only.  Sunshine  for  an  hour 
«r  two  a  day  acoelaratea  tba  growth 


Bepolishinsr  Jewellery,  ke.— 
A  solution  of  cyanide  of  potassium  in 
water  is  equal,  if  not  superior  to  any 
compound  th^t  can  be  used  for  clean* 
ing  jewellery,  the  liquid  cleaning  all 
those  parts  of  the  work  which  neither 
brush,  buff,  nor  thread  could  reach. 
Here  is  the  method  :  —Dissolve  one 
ounce  of  cyanide  of  potassium  in  three 
gills  of  soft  water,  turn  up  the  end  of 
a  piece  of  brass  or  iron  wire  into  a 
hook,  attach  it  to  the  vticle  to  be 
cleaned,  and  immerse  it  in  the  soln- 
tion,  shaking  it  backward  and  forward 
for  a  second  or  two,  then  take  it  out 
and  rinse  well  in  clean  water.  Wash 
it  with  warm  water  and  soap  to  re- 
move any  film  of  cyanido  that  may 
remain ;  rinse  again,  dip  into  spirits  of 
wine,  and  dry  in  boxwood  sawdust. 
The  advantage  of  dipping  in  spirits  of 
wine  is  the  immediate  drying  of  iha 
work  without  any  sticking  of  the  saw« 
dust  to  it.  When  done  with  the  so- 
lution, put  it  in  a  bottle  and  cork 
tightly.  It  may  be  used  again  and 
again  for  some  months.  Care  should 
be  taken  not  to  wet  the  fingers  with  th» 
solution,  and  not  to  inhale  tlie  odour,  <u 
the  eyani'le  is  a  violent  poison. 

The  Weight  of  a  Snnbeam.— 
Not  only  dous  light  fly  from  the  sun 
with  a  velocity  which  is  a  million 
times  greater  than  the  speed  of  a  can- 
non-bail, bnt  it  darts  from  every  re- 
flecting surface  \vith  a  like  velocity, 
and  reaches  the  e^e  so  gently  that,  aa 
it  falls  upon  it,  it  imparts  the  most 
pleasing  sensations.  Philosophers  once 
sought  to  weigh  the  sunbeam.  They 
constructed  a  most  delicate  balance, 
and  suddenly  let  in  upon  it  a  beam  of 
light.  The  lever  of  the  balance  was 
so  delicately  hung  that  the  fluttering 
of  a  fly  would  have  disturbed  it. 
Everything  prepared,  the  grave  men 
took  their  places,  and  with  keen  eyea 
watched  the  result.  The  sunbeam 
that  was  to  decide  the  experiment  had 
left  the  sun  eight  minutes  prior,  to 
pass  the  ordeaL  It  had  flown  through 
95,000,000  miles  of  space  in  that  short 
measure  of  time,  and  it  shot  upon  the 
btdance  with  unabated  velocity.  Bat 
the  lever  moved  not ;  and  the  philo* 
•opheii  were  mate  i 


rV'fif'i  -i;.;;' 


•  V.?-- 


1 1...  .     -^ 


Croquet  (ue p.  253). 


..^  <cv 


OuT-I>tx>R   Amusements- 


Ttfactf.  HI. 


it: 


.'^.:    > 


.11: 


■^WM^^Sf^^Wm^^i^flg^T^^^^^'^S^^ 


X.    GAMES  AND  THEIR  RULE& 


Cricket.— This,  the  most  popular 
ef  all  English  games,  is  played  all 
over  the  country  during  A^y,  June, 
July,  August,  September,  and  Octo- 
ber. Cricket  may  be  played  by  two 
or  more  persons,  with  a  bat,  ball, 
and  stumps.  The  grand  object  of  the 
game  is  for  the  batsman  to  make  the 
greatest  number  of  hits  and  runs  from 
a  ball  bowled  to  him  by  another  player 
at  a  certain  distance.  When  a  few 
persons  play,  the  game  is  called  single- 
wicket  ;  when  a  dozen  or  more  play 
they  are  divided  into  sides,  and  play 
double- wicket ;  and  when  twenty-two 
play  the  game  is  cricket  proper,  or  the 
regular  match  game  of  eleven  a  side. 
In  the  first  game  the  batsman,  when 
^  makes  a  sufficiently  good  hit,  runs 
from  the  three  stumps — which  con- 
•titnte  the  wicket — to  the  bowler's 
•tump  and  back  again,  and  this  double 
journey  constitutes  one  run  at  single- 
wicket.  In  the  latter  games  there  are 
two  wickets  set  up,  at  each  of  which 
■tands  a  batsman  ;  and  whenever 
eithersncceeds  in  hitting  away  the  ball, 
the  two  ran  from  wicket  to  wicket,  and 
for  every  time  they  change  places  one 
run  is  scored  to  the  striker  of  the  ball. 
In  both  games  the  striker  is  out  if  the 
bowler  strike  his  wicket  with  the  ball ; 
or  if  he  himself  hit  his  wicket ;  or  if 
be  hit  a  ball  and  it  be  caught  by  one 
of  the  opposing  party  before  it  touches 
the  ground  ;  or  if  he  run  out  of  his 
ground  to  hit  a  ball,  and  the  wicket- 
keeper  "stumps"  him ;  or  if  his  wicket 
be  put  down  by  the  ball  while  he  is 
nnniiig  for  a  hit ;  or  if  his  leg,  or  any 
ptLTt  of  his  person — except  his  hands 
—intercept  a  ball  that  would  have  hit 
the  wicket. 

In  the  full  match  game  the  two  par- 
ties toss  up  for  fii-st  innings  ;  and  two 
players  belonging  to  the  side  that  wins 
the  toss  go  in,  one  at  each  wicket. 
TiM  out-party  place    themselves   in 


varions  situations  abont  tlie  field,  to 
catch  or  stop  the  ball  when  struck  by 
the  batsmen.  One  of  the  bowlers  com- 
mences bowling  either  four  or  six  «nc- 
cessive  balls  (as  may  previously  have 
been  agreed  upon) ;  it  he  succeed  in 
bowling  down  the  wicket  the  batsman 
retires  from  the  game,  and  another  of 
his  party  takes  his  place.  If,  however, 
the  ball  is  struck  oy  the  batsman,  he 
and  his  partner  keep  running  to  each 
other's  wicket  and  back  again,  until 
their  opponents  obtain  possession  of 
the  ball  and  throw  it  in  to  the  wicket- 
keeper  ;  and  one  run  is  scored  towards 
the  game  every  time  they  change 
wickets.  Everyrun  obtained  by  a  blow 
from  the  bat  is  scored  to  the  batsmaa 
making  it ;  but  byes,  wides,  no-balla, 
kc,  are  scored  to  the  credit  of  his  side. 
\Vhen  the  player  who  commenced 
bowling  has  bowled  either  the  four  or 
six  balls  as  agreed  upon,  the  umpire  at 
his  wicket  calls  "Over,"  and  the  fields- 
men reverse  their  positions  by  tak- 
ing corresponding  ones  for  the  other 
wicket.  The  same  number  of  baOa 
are  then  delivered  from  the  other  end 
by  another  player,  and  so  on  alter- 
nately. \Vhen  all  the  players  belong- 
ing to  the  in-party  are  out,  they  change 
places  with  their  opponents,  and  bowl 
to  them  until  their  innings  are  over. 
When  each  side  has  had  two  innings, 
the  runs  are  counted,  and  the  party 
that  has  obtained  the  greatest  number 
is  declared  the  conqueror. 

The  Law  ■  of  the  Game,  as  revised 
by  the  Marylebone  Club  : — 

I.  The  ball  must  weigh  not  leas 
than  five  ounces  and  a-half,  nor  more 
than  five  ounces  and  three-quarters. 
It  must  measure  not  less  than  nine 
inches,  nor  more  than  nine  inches  and 
one-quarter  in  circumference.  At  the 
beginning  of  each  iuniugs  either  party 
may  call  for  a  new  ball. 

II.  The  bat  niubt  not  exceed  four 


:  •'5^;»[?sp^*!JT?'- 


ta 


TAKE  MT  ADVICE. 


inches  and  one-qnarter  in  the  widest 
{Mtrt ;  it  must  not  be  more  than  thirty- 
eight  inches  in  length. 

III.  The  stumps  must  be  three  in 
nnmber ;  twenty- seven  inches  out  of 
the  ground  ;  the  bails  eight  inches  in 
length  ;  the  stumps  of  e^vrnX  and  of 
aomcient  thickness  to  prevent  the  ball 
from  passing  through. 

IV.  The  bowling- crease  mnnt  be  in 
S  line  with  the  stumps  ;  six  feet  eight 
inches  in  length ;  the  stumps  in  the 
centre ;  with  a  return-crease  at  each 
end  towards  the  bowler  at  right 
an^es. 

V.  The  popping-crease  must  be  four 
feet  from  the  wicket,  and  parallel  to  it; 
unlimited  in  length,  but  not  shorter 
than  the  bowling-crease. 

VI.  The  wickets  must  be  pitched 
opposite  to  each  other  by  the  umpires, 
at  a  distance  of  twenty- two  yards. 

VII.  It  shall  not  be  lawful  for  either 
party  during  a  match,  without  the  con- 
sent of  the  other,  to  alter  the  ground 
by  rolling,  watering,  covering,  mow- 
ing, or  bating,  except  at  the  com- 
mencement of  ea.ch  innings,  when  the 
sronnd  shall  be  swept  and  rolled,  nn- 
n»  the  side  next  going  in  object  to  it. 
This  rule  is  not  meant  to  prevent  the 
striker  beating  the  ground  with  his 
bat  near  to  the  spot  where  he  stands 
daring  the  innings,  nor  to  prevent  the 
bowler  from  filling  up  holes  with  saw- 
doat,  &c.,  when  the  ground  shall  be 
wet. 

fFhe  Committee  of  the  Marylebone 
Cricket  Club  think  that  the  umpire 
■hould  have  the  power  to  prevent 
the  batsman  injuring  the  ground 
with  either  bat  or  foot.] 

VIII.  After  rain  the  wickets  may 
be  changed. 

IX.  The  bowler  shall  deliver  the 
ball  with  one  foot  on  the  ground  be- 
hind the  bowling-crease,  and  within 
the  return- crease,  and  shall  bowl  four 
balls  before  he  change  wickets,  which 
he  shall  be  permitted  to  do  only  twice 
in  the  same  innings. 

[In  one-day  matches  it  is  nsnal  to 
allow  fire  or  six  balls  for  an  over.] 

X.  The  ball  must  be  bowled.  If 
thrown  or  jerked,  the  umpire  shall 
«ai"Nob»U." 


'  XI.  He  may  require  the  striker  at 
the  wicket  from  which  he  is  bowling 
to  stand  on  that  side  of  it  which  he 
may  direct. 

XII.  If  the  bow'er  shall  toss  the 
ball  over  the  striker's  head,  or  bowl  it 
so  wide  that,  in  the  opinion  of  the 
umpire,  it  shall  not  be  fairly  within 
reach  of  the  batsman,  he  shall  adjndge 
one  run  to  the  party  receiving  the  in- 
nings, either  with  or  without  appeal, 
which  Shall  be  put  down  to  the  score 
of  wide  balls  ;  such  ball  shall  not  be 
reckoned  as  one  of  the  four  balls ;  bnt 
if  the  batsman  shall  by  any  means 
bring  himself  witiiin  reach  of  the  ball, 
the  run  shall  not  be  adjudged. 

XIII.  If  the  bowler  defis'er  a  "no 
ball"  or  a  "wide  ball,"  the  striker 
shall  be  allowed  as  many  runs  as  he 
can  get,  and  he  shall  not  be  pnt  out 
except  by  running  out.  In  the  event 
of  no  run  being  obtained  by  any  other 
means,  then  one  run  shall  be  added  to 
the  score  of  "no  balls"  or  "wide 
balls,"  as  the  case  may  be.  All  runs 
obtained  for  "wide  balls"  to  be  scored 
to  "wide  balls."  The  names  of  the 
bowlers  who  bowl  "wide  balls"  or 
"  no  balls  "  in  future  to  be  placed  on 
the  score,  to  show  the  parties  by 
whom  either  score  is  made.  If  the 
ball  shall  first  touch  any  part  of  the 
striker's  dress  or  person  (except  his 
hands),  the  umpire  shall  call  "leg 
bye." 

XIV.  At  the  beginning  of  each  in- 
nings the  umpire  shall  call  "Play;" 
from  that  time  to  the  end  of  each  in- 
nings no  trial  ball  shall  be  allowed  to 
any  bowler. 

[It  is  not  unnsnal,  however,  to  allow 
ft  trial  ball  to  e.och  new  bowler; 
though  not  on  the  wicket.] 

XV.  The  striker  is  out  if  either  of 
the  bails  be  bowled  off,  or  if  a  stump 
be  bowled  out  of  the  ground  ; 

XVI.  Or,if  the  ball,  from  the  stroke 
of  the  bat,  or  hand,  but  not  the  wrist, 
be  held  before  it  touch  the  ground}  at 
though  it  be  hugged  to  the  body  of  the 
catcher ; 

XVII.  Or,  if  in  striV-ng,  or  at  any 
other  time,  while  the  ball  shall  be  in 
play,  both  his  feet  shall  be  over  the 
popping-crease,   and  his   wicket'  pat 


GAMES  AND  THEIR  RULES. 


249 


down,    except  his   bat  be  grounded 
within  it ; 

XVIII.  Or,  if  in  striking  at  the 
ball,  he  hit  down  his  wicket ; 

XIX.  Ch-,  if  under  pretence  of  run- 
ning, or  otherwise,  either  of  the  stri- 
kers prevent  a  ball  from  being  caught, 
the  striker  of  the  baU  is  out ; 

XX.  Or,  if  the  ball  be  struck,  and 
he  wilfully  strike  it  again. 

[In  cases,  however,  in  which,  after 
blocking  a  ball,  it  flies  or  rolls  back 
towards  his  wicket,  the  batrman  is 
allowed  to  strike  or  block  it  away 
from  the  stumps  ;  but  he  cannot  get 

-  •  run  from  sucn  a  hit.] 

XXI.  Or,  if  in  running,  the  wicket 
be  struck  down  by  a  throw,  or  by  the 
hand  or  arm  (with  ball  in  hand),  be- 
fore his  bat  (in  hand)  or  some  part  of 
his  person  be  grounded  over  the  pop- 
pin^-creas*.  But  if  both  the  bails  be 
off,  a  stump  must  be  struck  out  of  the 
ground  ; 

XXII.  Or,  if  any  part  of  the  striker's 
dress  knock  down  the  wicket ; 

XXIII.  br,  if  the  striker  touch  or 
take  np  the  ball  while  in  play,  unless  at 
the  request  of  the  opposite  party  ; 

XXIV.  Or,  if  with  any  part  of  his 
person  he  stop  the  ball,  which  in  the 
opinion  of  the  umpire  at  the  bowler's 
wicket,  shall  have  been  pitched  in  a 
straight  line  from  it  to  the  str.ker's 
wicket,  and  would  have  hit  it. 

XXV.  If  the  players  have  crossed 
each  other,  he  that  runs  for  the  wicket 
which  is  put  down  is  out. 

XX  VI .  A  ball  being  caught  no  runs 
shall  bo  reckoned. 

XXVII.  A  striker  being  ran  out, 
that  run  which  he  and  his  partner  were 
attempting,  shall  not  be  reckoned. 

XXVI IL  If  a  lost  ball  be  called, 
the  striker  shall  be  allowed  iix  runs  ; 
but  if  more  than  six  shall  have  been 
run  before  lost  ball  shall  have  been 
called,  then  the  striker  shall  have  all 
which  have  been  run. 

^IX.  Aficr  the  ball  shall  have 
been  finally  settled  in  the  wicket- 
keeper's  or  bowler's  hand,  it  shall  be 
considered  dea<^  but  when  the  bowler 
is  about  to  deffver  the  ball,  if  the 
striker  at  his  wicket  go  outside  the 
poppin;;  crease  before  such  actual  de- 


livery, tha  said  bowler  may  put  him 
out,  unless  (with  reference  to  the  21st 
law)  his  bat  in  hand,  or  softip  part  of 
hia  person,  be  within  the  popping- 
crease. 

XXX.  The  striker  shall  not  retire 
from  his  wicket,  and  return  to  it  to 
complete  his  innings  after  another  haa 
been  in,  without  the  consent  of  the 
opposite  party. 

aXXI.  No  substitute  shall  in  any 
case  be  allowed  to  stand  out  or  run  be- 
tween wickets  for  another  person  with* 
out  the  consent  of  the  opposite  party  ; 
and  in  case  any  person  shall  be  allowed 
to  run  for  another,  the  striker  shall  be 
out  if  either  he  or  his  substitute  be  oS 
the  ground  in  manner  mentioned  in 
laws  17  and  21,  while  the  ball  ia  iu 
play. 

XXXII.  In  all  cases  where  »  nib- 
Btitute  shall  be  allowed,  the  consent 
of  the  opposite  party  shall  also  be  ob- 
tained as  to  the  person  to  act  as  sub- 
stitute, and  the  place  in  the  tield  which 
he  shall  take. 

XXXIII.  If  any  fieldsmsn  stop  the 
baU  with  his  bat,  the  ball  shall  be  con- 
sidered dead,  and  the  opposite  party 
shall  add  five  runs  to  their  score  ;  it 
any  be  run  t'-ey  shall  have  five  in  all. 

XXXIV.  The  ball  having  been  hit, 
the  striker  may  guard  hia  wicket  with 
his  bat,  or  with  any  part  of  his  body 
except  his  hands  ;  that  the  23rd  l*ir 
may  not  be  disobeyed. 

XXXV.  The  wicket-keeper  shall 
not  take  the  ball  for  the  purpose  of 
stumping,  until  -it  have  passed  the 
wicket ;  he  shall  not  move  until  the 
ball  be  out  of  the  bowler's  hand  ;  he 
shall  not  by  any  noise  incommode  the 
sti-iker ;  and  if  any  part  of  his  person 
be  over  or  before  the  wicket,  althoach 
the  ball  hit  it,  the  striker  shall  not  be 
out. 

XXXVI.  The  umpires  are  the  sole 
judges  of  fair  or  unfair  p'ay,  and  all 

I  disputes  shall  be  determined  by  thorn, 
each  at  his  own  wicket ;  but  in  case  of 

'  a  catch  ^«  hich  the  umpire  at  the  wicket 
bowled  from  cannot  see  suiiicientlv  to 
decide  upon,  he  may  apply  to  the  othef 

;  umpire,  whose  opinions  shall  be  tsuu- 

'  clrsive. 

I       XXXVIL     Tha    uiarires   ia  all 


S89 


TAKE  iir  ADViaS. 


Diatcliei  sball  pitch  fair  wickets  ;  and 
the  party  shall  toss  up  for  choice  of 
inniugs.  The  umpires  shall  change 
wickets  after  each  party  has  had  one 
inninf. 

XXXVIII.  They  shaU  allow  two 
minutes  fnr  each  striker  to  come  in, 
•nil  ten  minutes  between  each  innings. 
When  the  umpire  shall  call  "Play," 
the  party  refusing  to  play  shall  lose 
the  match. 

XXXIX.  They  are  not  to  order  a 
striker  out,  unless  appealed  to  by  the 
•dversariea  ; 

XL.  But  if  one  of  the  bowler's  feet 
be  not  on  the  ground  behind  the  bowl- 
ing crease,  and  within  the  return 
crease  when  he  shall  deliver  the  ball, 
the  umpire  at  his  wicket,  unasked, 
must  call  "No  Ball." 

X.IA.  If  either  of  the  strikers  run  a 
■hort  run,  the  umpire  must  call  "One 
Short." 

XLIL  Ko  umpire  shall  be  allowed 
to  bet. 

XLIII.  No  umpire  is  to  be  changed 
daring  a  match,  unless  with  the  con- 
tent of  both  parties,  except  in  case  of 
Tiolation  of  the  42nd  law  ;  then  either 
party  may  dismiss  the  transgressor. 

XLIV.  After  the  delivery  of  four 
ball*  the  umpire  must  call  "Over," 
bat  not  until  the  ball  shall  be  finally 
•ettled  in  the  wicket-keeper's  or  bow- 
ler's hand  ;  the  ball  shall  th<!n  be  con- 
sidered dead  :  nevertheless,  if  an  idea 
be  entertained  that  cither  of  the  strik- 
ers is  out,  a  question  may  be  put  pre- 
viously to,  but  not  after,  the  delivery 
at  the  next  ball. 

XLV.  The  umpire  must  tixke  espe- 
cial care  to  call  "  No  Ball"  instantly 
apon  delivery  ;  "  Wide  Ball "  as  soon 
•a  it  shall  pass  the  striker. 

XLVI.  The  players  who  go  insecond 
•hall  follow  their  innings,  it  they  shall 
have  obtained  eighty  runs  less  than 
tiieir  antagonists,  except  in  all  matches 
limited  to  only  one  day's  play,  when 
the  number  shall  be  limited  to  sixty 
instead  of  eighty. 

XLVII,  When  one  of  the  strikers 
•hall  have  been  put  out,  the  use  of  the 
b*t  sb.ill  not  be  allowed  to  any  person 
until  the  next  striker  shall  come  in. 

KoTR. — The  oommittee  of  the  Maiy- 


lebone  Club  think  it  desirable  that 
previously  to  the  commeuceuient  of  ft 
match,  one  of  each  side  should  be  de- 
clared the  manager  of  it ;  and  tbr'.t  the 
new  laws  with  respect  to  substitutes 
may  be  carried  out  in  a  spirit  of  fair- 
ness and  mutual  concession,  it  is  their 
wish  that  such  substitutes  be  allowed 
in  all  reasonable  cases,  and  that  the 
umpire  should  inquire  if  it  is  done 
witu  the  consent  of  the  onpoEite  side. 

SiNOLB  Wicket.  —  This  game  is 
played  in  the  same  general  manner  as 
double  wicket ;  with  the  exceptions 
painted  out  in  the  foUowicg  rules  :— , 
The  distance  between  the  wickets  i« 
precisely  the  same  as  at  double  wicket, 
consequently  the  batsman  has  twice  the 
ground  to  go  over  in  obtaining  each 
run.  As  a  remedy  for  this  evil  the 
runs  are  sometimes  made  fifteen  yards 
in  length,  instead  of  twenty-two ;  by 
placing  a  mark  at  that  distance  from 
the  wicket ;  the  striker  putting  hit 
bat  or  foot  on  or  over  the  mark  to  en- 
title him  to  a  run. 

The  Laws  of  Single  Wicket.— I.  When 
there  shall  be  less  than  five  players 
on  a  side,  bounds  shall  be  placed 
twenty-two  yards  each  in  a  line  from 
the  off  and  leg-stump. 

II.  The  ban  must  be  hit  before  the 
bounds  to  entitle  the  striker  to  a  run, 
which  run  cannot  be  obtained  unless 
he  touch  the  bowling-stump  or  crease 
in  a  line  with  his  bat  or  some  part  of 
his  person,  or  go  beyond  them,  return- 
ing to  the  popi>ing-crease  as  at  doubU 
wicket,  accordmg  to  the  21=t  law. 

IlL  VVhen  the  striker  shall  hit  the 
ball,  one  of  his  feet  must  be  on  the 
ground,  and  behihd  thepopping-cresso, 
otherwise  the  umpire  shall  cail  "No 
Hit." 

IV.  When  there  shall  be  less  than 
five  players  on  a  side,  neither  byes  no» 
overthrows  shall  be  allowed,  nor  shall 
the  striker  be  caught  out  beiiind  Um) 
wicket,  nor  stumped  out. 

V.  The  fieldsman  mi:st  return  the 
ball  80  that  it  shall  cross  the  play  be- 
tween the  wicket  and  the  bowling* 
stump,  or  between  th^ow.ing-stump 
and  the  bounds  ;  the  stiiker  may  nut 
till  the  ball  be  so  returned. 

VL  After  the  8trii>.ur  ahall  hftre 


•M^w'S^    "'*"^^  f: •  • '  f '*^^ 


OAMES  Am>  THEIR  RULES. 


mad«  one  ran,  if  he  start  again  he 
must  touch  the  bowling-stump,  and 
tnm  before  the  ball  cross  the  play  to 
entitle  him  to  another. 

VII.  The  striker  shall  be  entitled 
to  three  runs  for  lost  ball,  and  the 
same  nnmber  for  ball  stopped  with 
bat,  with  reference  to  the  28th  and 
33rd  laws  of  double  wicket. 

VIII.  When  there  shall  be  more 
than  four  players  on  a  side  there  shall 
be  no  bouncLs.  All  hits,  byes,  and 
overthrows,  shall  then  be  allowed. 

IX.  The  bowler  is  subject  to  the 
■apie  laws  as  at  double  wicket. 

X.  iso  mure  than  one  minute  shall 
be  allowed  between  each  balL 

Laws  Relating  to  Be  ». — I.  No  bet 
npon  any  match  is  payable,  nnless  it 
be  played  out  or  given  up. 

II.  if  the  runs  of  one  player  be  bet- 
ted against  those  of  another,  the  bet 


depends  on  the  first  innings,  onleM 
otherwise  specified. 

III.  If  the  bet  be  made  on^Mth  tqn* 
ings,  and  one  party  beat  the  other  in 
one  innings,  the  runs  of  the  first  iaa- 
ings  shall  determine  it. 

IV.  If  the  other  party  go  in  • 
second  time,  then  the  bet  must  be  d»» 
termined  by  the  nnmber  of  the  soora. 

Football. — This  game  is  played  by 
two  parties  or  sides,  who  stand  Mk 
tween  two  goals  marked  out  in  a  field. 
The  object  of  each  side  is  to  defend 
its  own  goal,  and  to  kick  the  ball- 
through  the  goal  of  the  opposite  side. 
The  goals  are  placed  two  hundred 
yards  apart ;  and  the  side  that  kioka 
the  first  two  ont  of  three  goals  wiaa 
the  game.  The  goals  are  of  wood, 
with  oroaa  pieces  ;  and  their  poaitioa 
is  shown  in  the  following  figure »— 


a 

Touch 

e 

p                 Touch 

s 

m 

S 

• 

... 

t 

lOOyaids 

o 

V 

1 

100  yards 

V 

-, 

a 

k       Touch 

c 

p                Touch 

% 

rum  or  OROcrND. 


The  goals  at  either  end  ;  a  a,  the  goal  lines  ;  c  p,  centre  posts  mmrHwg 
middle  of  ground ;  touch,  the  touch  lines. 


Techiueal  Temu  used  in  the  Oame. 


A  Place  jndt— Is  a  kick  at  the  ball 
while  it  is  on  the  ground,  in  any  posi- 
tion in  which  the  kicker  may  choose 
to  place  it. 

A  Free  Kick — Is  the  privilege  of 
kicking  the  ball,  without  obstruction, 
in  such  a  manner  as  the  kicker  may 
think  fit. 

A  Fair  OateK—la  when  th?  ball  ia 
oftu^t  after  it  baa  touched  the  peraoa 


of  an  adversary,  or  has  been  kicked, 
knocked  on,  or  thrown  by  an  adver- 
sary, and  before  it  has  touched  the 
ground,  or  one  of  the  side  catching  it ; 
bnt  if  the  ball  is  kicked  from  oat  of 
touch,  or  from  behind  goal  line,  a  fair 
catch  cannot  be  made. 

HaelAng—\»  kicking  an  advenarf 
below  the  knee. 

Tripping— 1»  thrawin|^  adv  ena<f 


'W'^f«^7!siT'^'- -^^^ 


SSi 


TAKE  UT  AD71CS. 


by  the  use  of  the  legs,  without  the 
hiuidB,  and  without  hacking  or  charg- 
ing. 

Charging — Is  attacking  an  adver- 
■ary  with  the  shoulder,  chest,  or  body, 
without  using  the  hands  or  legs. 

Knocking  on  —  Is  when  a  player 
strikes  or  propels  the  tall  with  his 
hands,  arms,  or  body,  without  kick- 
ing or  throwing  it. 

Holding — Includes  the  obstruction 
of  tiie  player  by  the  band,  or  any  part 
of  the  arm  below  the  elbow. 

Touch — Is  that  part  of  the  field,  on 
both  sides  of  the  ground,  which  is  be- 
yond the  line  of  flags. 

Bouges. — The  touching  of  the  ball 
beyond  the  touch-lines  on  the  oppo- 
nent's side  of  the  centre  line. 

Touching  down. — Touching  the  ball 
with  the  hand,  so  as  to  make  it  fall  to 
the  ground. 

Following  Kid.  — Kicking  a  ball  that 
is  rolling. 

Meeting  Kieh. — Kicking  •  ball  that 
comes  in  front  of  the  player. 

Drop  Kick. — A  ball  dropped  from 
the  hand  and  kicked  as  it  falls. 

The  LawB  of  Fo  tball,  as  admitted 
by  London  players  : — 

I.  That  the  maximum  length  of  the 
groimd  shall  be  two  hundred  yards, 
the  maximum  breadth  shall  be  one 
hundred  yards;  the  length  and  breadth 
shall  b«  marked  off  with  flags ;  and  the 
gocU  shall  be  defined  by  two  upright 
posts,  eight  yards  apart,  without  any 
tape  or  bar  across. 

II.  The  game  shall  be  commenced  by 
•  place  kick  from  the  centre  of  the 
ground  by  the  side  winning  the  toss  ; 
the  other  side  shall  not  approach 
within  ten  yanls  of  the  ball  until  it  is 
kicked  off.  After  a  good  goal  is  won, 
the  losing  aide  shall  be  entitled  to 
kick  off. 

III.  The  two  sides  \  shall  change 
goals  a'ter  each  goal  is  won. 

IV.  A  goal  shall  be  won  when  the 
ball  passes  over  the  space  between  the 
goal-posts  (at  whatever  height),  not 
being  thrown,  knocked  on,  or  carried. 

v.  When  the  ball  is  in  touch,  the 
first  player  who  touches  it  shall  kick 
or  throw  it  from  the  point  on  the 
boaodaiy  line  where  it  left  the  ground. 


in  a  direction  at  right  angles  with  the 
boundary  line. 

VI.  A  player  shall  be  out  of  play 
immediately  he  is  in  front  of  the  balC 
and  must  return  behind  the  ball  as 
soon  as  possible.  If  the  ball  is  kicked 
past  a  player  by  his  own  side,  he  shall 
not  touch  or  kick  it,  or  advance  until 
one  of  the  other  side  has  first  kicked  / 
it,  or  one  of  his  own  side  on  a  level  '' 
with,  or  in  front  of  him,  has  been  able 

to  kick  it. 

VII.  In  case  the  ball  goes  beyond 
the  goal  line,  if  a  player  on  the  side  to 
whom  the  goal  belongs  first  touches 
tho  ball,  one  of  his  side  shall  be  en- 
titled to  a  free  kick  from  the  goal  line 
at  tho  point  opposite  the  place  whei-e 
the  ball  shall  be  touched.  If  a  player 
on  the  opposite  side  first  touches  the 
ball,  one  of  his  side  shall  be  entitled 
to  a  free  kick  from  a  point  fifteen 
yards  outside  the  goal  line,  opposite 
the  place  where  tho  ball  is  touched. 

VIII. — If  a  player  makes  a  fair 
catch,  he  shall  be  entitled  to  a  free 
kick,  provided  he  claims  it  by  making 
a  mark  with  his  heel  at  once ;  and  in 
order  to  take  such  kick,  he  may  go  •• 
far  back  as  he  pleases,  and  no  player 
on  the  opposite  side  shall  advance  W 
yond  his  mark  until  he  has  kicked. 

IX. — A  player  shall  be  entitled  to 
run  with  the  ball  towards  his  adver- 
saries' goal  if  ho  makes  a  fair  ca^ch,  or 
catches  the  ball  on  the  first  bound ; 
but  in  the  case  of  a  fair  catch,  if  he 
makes  his  mark,  he  shall  not  then  ' 
run. 

X.  If  any  player  shall  mn  with  the 
ball  towards  his  adversaries'  goal,  any 
player  on  the  opposite  side  shall  be 
at  liberty  to  charge,  hold,  trip,  or 
back  him,  or  to  wrest  the  ball  from 
him  ;  but  no  player  shall  be  held  and 
hacked  at  the  same  time. 

XI.  Neither  tripping  nor  fasckms 
shall  be  allowed,  and  no  player  shall 
use  his  hands  or  elbows  to  hold  or 
push  his  adversary,  except  in  the  case 
provided  for  by  liw  X. 

XII.  Any  player  shall  be  allowed 
to  charge  another,  provided  they  are 
both  in  active  play.  A  player  shall 
be  allowed  to  charge^  if  even  he  is  out 
of  play. 

■        ■  -» vc  i»      till  ■■ 


•    . --f.y 


GAMES  AND  TUEIS  F.ULE9. 


259 


XIII. — A  player  shall  bo  allowed  to 
throw  the  ball,  or  pass  it  to  anothe?, 
if  he  make  a  fair  catch,  or  catches  the 
ball  on  the  first  bound. 

XIV.  No  player  shall  be  allowed  to 
wear  projecting  nails,  iron  plates,  or 
gntta-percha  on  the  soles  or  heels  of 
his  boots.  After  each  game  the  par- 
ties change  goals,  so  any  advantages 
of  wind,  sloping  ground,  &c.,  are  neu- 
tralized. 
[The  mles  governing  the  game  vary 

According  to  the  places  in  which  it 

i*  played.] 

Eockey  is  played  by  any  number 
with  hockey-sticks  and  a  bung,  or  ball, 
according  to  the  following  Bu'es: — 

I.  The  ball  must  be  struck  with  the 
stick,  and  not  kicked  with  the  foot  or 
touched  by  the  hand. 

II.  The  ball  mnst  be  struck  fairly 
through  the  goal  before  the  side  can 
claim  the  game. 

III.  The  goals  mnst  be  marked  by 
lines  at  either  end  ;  and  in  the  centre, 
equidistant  from  each  end,  »  line  is 
to  be  drawn  across  the  ground,  over 
which  central  line  the  players  on 
either  side  are  not  allowed  to  pass. 

IV.  The  ball  mnst  be  struck  from 
right  to  left,  and  be  stop^d  with  the 
stick,  and  not  with  the  hand. 

V.  If  the  ball  bound  against  the 
person  of  a  player,  he  must  allow  it  to 
reach  the  ground  b«fore  he  strikM  at 
it 

VI.  The  captain  on  each  side  is  to 
regulate  the  order  of  his  game ;  and  it 
b  the  duty  of  any  player  to  fetch  the 
ball  from  a  distance  when  commanded 
by  his  captain. 

VII.  Any  player  who  strikes  an- 
other, or  wilfully  breaks  any  of  the 
mles,  is  out  of  the  game. 

Golff  or  "Bandy  Ball,"  is  mucb 
played  m  Scotland  and  the  northern 
parts  of  England.  Each  player  has  a 
straight-handled  ash  bat,  the  lower 
part  of  which  is  slightly  curved  ;  the 
object  of  the  game  is  to  drive  a  small 
hand-ball  into  certain  holes  in  the 
ground,  and  he  who  soonest  accom- 
plishes this  wins  the  game.  The  St. 
Andrew's,  and  other  clubs  in  Scot- 
Und,  hare  elaborate  Ru'.es  for  playing 


this  game,  but  the  following  general 
^ilan  is  invariably  followed  t  — Two, 
lonr,  or  any  number  of  ^Uayera  form 
themselves  into  sides,  and  then  fix  the 
irolf- lengths,  which  often  extend  over 
throe  or  four  miles;  especially  in  the 
winter-time,  when  the  game  is  played 
on  the  ice.  At  various  intervals  golf- 
holes  are  formed,  into  which  the  ball 
must  bo  struck  ;  each  party,  as  in 
football,  endeavouring  to  drive  the 
ball  in  an  opposite  direction.  One  or 
more  balls  may  be  used,  bat  each 
player  has  his  own  bandy. 

Croquet.  —  This  game  may  be 
played  by  two  or  more  persons,  its 
object  being  to  strike  a  wooden  ball 
with  a  majlet  through  a  series  of 
hoops  set  in  the  ground,  according  to 
some  regular  plan.  The  foUowing  is 
the  ori^iaal  method  i— 


Teehnteal  Term*  used  in  the  OarM>^ 
Roquet  is  to  hit  another  ball  with 
yonr  own. 

Croqueted. — ^When  two  balls  are  in 
contact,  and  the  player,  placing  hit 
foot  on  his  own  ball,  strikes  it,  and 
by  that  meana    cannons    the    otlMI 


■wsmr-- 


TAKE  M7  ADVICE. 


awav,  ht  im  said  to  liave  croqueted 
tkatban. 

The  tour  is  the  turn  given  to  each 
plajer.  This  continues  till  he  fails  to 
atnke  his  ball  through  a  hoop. 

Rover. — A  player  who,  after  making 
fh«  oomplete  round  of  the  hoop),  con- 
tinues in  the  game  to  assist  hia  side ; 
aa  explained  in  Law  X. 

Wired  is  a  term  used  when  a  ball  is 
in  contact  with  a  hoop  so  as  to  pre- 
vent it  going  through. 

To  peg  is  to  strike  at  either  of  the 
pegs  in  proper  order  of  play. 

To  dx»mi»»  a  ball  is  to  croquet  it  to 
•  distance. 

A  bridged  ball  is  one  that  has  run 
the  tirst  arch. 

A  dead  ball  is  one  that  is  in  hand  or 
out  of  the  gamo  for  the  time  being. 

Other  terms,  Euch  as  "nursing," 
"straight  stroke,'"  "mnning  a  hoop," 
"over-running,"  "side  stroke,"  &.O., 
■nfficiently  explain  themselves. 

Laws  of  Croquet.  —  The  remarks 
within  brackets  are  for  the  guidance 
of  the  players. 

I.  Each  player  must  start  from  a 
mallet's  leagth  from  the  starUn^-peg, 
auit  strike  his  ball  at  or  through  the 
first  hoop.  [Called  "making  the 
hoot)."] 

II.  I'he  players  on  each  side  take 
alternate  strokes,  according  to  the  co- 
lours of  the  ball.  [The  colours  of  the 
balls  determine  tho  order  of  play.] 

HI.  The  player  proceeds  till  he 
misses  a  hoop^  or  fails  to  croquet 
another  balL 

IV.  After  roqueting  a  ball  the 
player  must  croquet  it.  [That  is,  after 
the  player  has  struck  an  opponent's 
ball,  which  is  called  roqueting  it,  he 
eroqnets  it  thus — he  puts  his  ball 
touching  the  one  struck,  then  places 
his  foot  on  his  own  ball  and  strikes  it 
with  his  mallet,  or  he  may  strike  the 
ball  without  putting  his  foot  on  it. 
He  may  use  any  degree  of  force  in 
croqueting  a  ball,  anl  send  it  in  any 
difcction.J 

V.  The  croqueted  ball  must  be 
moved,  or  it  is  no  stroke. 

VI.  No  player  can  croquet  or  be 
•roqneted  till  his  baQ  has  passed 
tiuough  th«  first  hoop. 


VII.  The  player  who  misses  tho 
first  hoop  takes  up  his  ball  and  waita 
till  his  turn  comes  round  to  play  it 
again. 

V^ill.  A  player  may  croquet  any 
number  of  balls  consecutively,  but  ho 
must  not  hit  the  same  ball  twice 
during  the  same  turn  without  first 
sending  his  ball  through  tho  hoop 
next  in  order. 

IX.  Instead  of  playing  at  a  hoop  or 
ball,  the  players  may  strike  the  oall 
away  to  any  part  of  the  ground. 

X.  The  player  who  has  made  the 
complete  circuit  of  the  hoops — from 
the  starting-peg,  round  the  turning-  , 
peg,  and  back  again  through  the  last 
hoop — may  either  retire  from  the  gamo 
by  hitting  the  starting-peg,  or  else  be- 
come a  "rover"  by  avoiding  hitting 
this  peg  for  a  time.  A  "rover"  has 
the  privilege  of  croqueting  all  the  balla 
during  any  one  of  his  turns  for  play. 
But  of  course  he  only  takes  his  torn 
in  regular  order. 

XI.  A  roqueted  ball  is  dead,  and  in 
hand  till  after  the  player  of  it  haa 
taken  the  croquet. 

XII.  The  ball  must  be  hit  and  not 
merely  pushed.  [It  will  not  be  con- 
sidered a  stroke  if  you  simply  push 
your  mallet  forward.  The  stroke  on 
the  ball  is  considered  fair  if  it  can  be 
heard.] 

XIIL  The  ball  must  be  struck  with 
the  face  of  the  mallet,  and  not  with 
the  handle  or  the  side. 

XIV.  The  player  is  not  restricted 
to  any  attitude  in  striking  tke  ball,  ao  - 
long  as  it  be  fairly  hit. 

XV.  Any  player  hitting  the  start* 
ing-pcg  after  he  has  made  the  round 
of  the  hoops  is  out  of  the  game,  no 
matter  whether  his  ball  hit  the  peg^- 
by  a  stroke  of  his  own  mallet,  or 
bv  being  croqueted  by  an  opponent. 
^i'hen  a  player  is  out  of  the  game, 
the  rest  proceed  as  before.  Vice  Lav 
X] 

XVI.  The  clip  is  to  be  placed  on 
the  hoop  throuM  which  the  player  ia_ 
next  gomg,  with  the  spot  towards  tha, 
starting-peg   on    one    side,   and  tha.^ 
turning-peg  on  the  other.  ^ 

XVII.  A  ball  is  considered  to  hav«v 
made  its  hoop  if  it  caoBot  be  toochod- 


OAMm  AND  THEIR  RULES. 


by  the  mallet's  handle  placed  •cross 
tne  wires  from  side  to  side. 

XVIII.  If  A  player  stop  at  the 
tnnung-peg,  he  loses  his  turn,  and 
the  stroKe  does  not  count.  [Even 
though  he  have  roqueted  the  ball  o£F 
the  peg,  he  must  start  from  the  place 
at  which  his  ball  stopped.] 

XIX.  The  side  wmch  first  makes 
the  round  completely,  wins  the  game. 

XX.  The  decision  of  the  umpire  is 
final ;  where  no  umpire  is  appointed, 
the  opinion  of  the  majority  of  by- 
standers is  to  be  taken  on  all  points 
of  dispute.  [It  is  more  satisfactory  to 
appoint  an  umpire.] 

Billiards. — This  game  is  played 
on  a  green  cloth-covered  board,  with 
india-rubber  cushions,  and  six  pockets, 
and  the  object  of  the  game  is  to  drive 
one  ivory  ball  a:;ainst  another,  so  as 
to  lodge  one  or  the  other  in  a  pocket, 
or  to  make  cannons,  by  striking  two 
balls  successive'y  with  a  third  bail,  by 
means  of  a  leather-tipped  cue.  The 
table  is  of  various  dimensious — from 
that  of  the  regular  twelve  feet  by  six, 
to  miniature  tables  of  four  feet  by 
two.  In  every  case  the  length  of  the 
taUe  is  double  that  of  its  width, 
within  the  cushions.  Everv  table, 
whatever  its  size,  is  furnished  with  a 
semicircle,  called  the  baulk  or  striking 
point,  from  which  the  game  is  com- 
menced; and  three  little  spots,  the 
tipper  one  known  as  "the  spot,"  the 
centre  one  as  "the  middle  spot," 
and  lower  one,  midway  between  the 
cushions  on  the  straight  baulk  line 
from  which  the  semicii'cle  is  struck, 
called  "the  baulk  8i)ot." 

The  nsnal  game. is  fifty  or  one  hnn- 
dsod  np,  and  is  made  up  of  winning 
and  losing  hazJirds,  cannons,  misses, 
and  various  penalties.  A  winning 
hazard  is  made  by  forcing  the  bau 
yon  play  at  into  a  pocket,  after  con- 
tact with  the  ball  you  play  with.  If 
your  own  ball  fall  into  a  pocket,  after 
contact  with  the  object  ball  —which  is 
the  ball  played  upon — you  make  a 
losing  hazard  ;  and  if  yon  strike  two 
balls  in  succession  with  your  own  ball 
yon  make  what  is  called  a  cannon. 

For  every  losing  hazard  o$  the  red. 


and  for  a  winning  hazard  made  by 
pocketing  the  red  ball,  three  points 
are  "scored  ;  for  every  white  winning 
or  losing  hazard,  and  for  every  cannon, 
two  points  are  scored.  Every  miss 
counts  one  against  the  player,  every 
coup  three;  and  all  foul  strokes  are 
subjected  to  forfeits,  according  to  th« 
rules  which  are  here  given. 

The  red  ball  is  placed  mi  the  spot 
at  the  commencement  of  the  game. 
The  players  then  string  for  lead  and 
choice  of  balls ;  and  he  who  loses  the 
lead  either  begins  playing  by  striking 
the  red  ball  or  by  giving  a  miss  in 
baulk.  If  the  first  player  give  a  miss 
or  fail  to  score  off  the  red  ball,  the 
second  player  goes  on  and  tries  to 
score  by  making  a  hazard  or  cannon. 
If  he  succeed  he  goes  on  scoring  till 
he  miss  a  strike,  and  so  the  game  pro- 
ceeds, each  player  making  as  many  u 
he  can  off  his  break  till  the  allotted 
fifty  (or  one  hundred )  points  be  reached 
— he  who  first  makes  tho  required 
number  winning  the  game. 

Stringing  for  the  Lead  is  done  in 
this  way: — Each  player  places  his 
ball  within  the  banlk  Eemicircle,  and 
strikes  it  with  the  point  or  butt-end 
of  his  cue  to  the  top  cushion ;  and  the 
pUyer  of  the  ball  which  stops  neareot 
to  the  cushion  at  the  baulk-end  of  th« 
table  wins  the  lead,  and  chooses  hia 
ball.  Where  points  are  given,  the  re- 
ceiver of  the  points  leads  off. 

The  following  are  the  recognised 
Bulfs,  with  some  few  explanatory  re- 
marks : — 

Law*  of  Billiards. — L  The  gam* 
commences  by  stringing  for  the  lead 
and  choice  of  the  balls. 

[If  one  ball,  in  stringing,  strike  the 
other,  the  players  must  string  over 
again., 

II.  The  red  ball  must  be  placed  oa 
the  spot,  and  replaced  there  when  it 
is  holed,  or  forced  over  the  e<Ig»of  tha 
table,  or  when  the  balls  are  broken. 

["Breaking  the  balls"  is  the  re- 
placing them  as  at  the  beginning  of 
the  game — the  red  on  the  spot,  and 
each  player's  ball  in  hand— when  ha 
who  has  to  break  the  ball  plays  at  th* 
red,  or  gives  a  mis*.  The  balls  ar« 
sjud  to  be    broken    when    tha  fiiat 


^^S^iS^P^^K^f^ft^sF 


fiS6 


TAKS  Mr  ADVtCR 


player  has  struck  the  red  or  given  a 
miss.] 

III.  The  player  who  makes  one 
■troke  in  a  game  must  finish  that 
game,  or  consent  to  lose  it. 

[This  law  is  intended  to  meet  cases 
of  dispute,  when  he  who  refuses  to 
continue  the  game  loses  it.] 

IV.  The  striker  who  makes  any 
points  continues  to  play  until  he 
ceases  to  score,  by  missing  a  hazard 
or  otherwise. 

V.  If,  when  the  cue  is  pointed,  the 
ball  should  be  moved  without  the 
striker  intending  to  strike,  it  must  be 
replaced ;  and  xf  not  replaced  before 
the  stroke  be  played,  the  adversary 
may  claim  it  as  a  foul  stroke. 

VL  If  a  ball  spring  from  the  table, 
and  strike  one  of  the  players,  or  a  by- 
stander, so  as  to  prevent  its  falling  on 
the  floor,  it  must  be  considered  as  off 
the  table. 

VII.  When  a  ball  runs  so  near  the 
brink  of  a  pocket  as  to  stand  there, 
aad  afterwards  fall  in,  it  must  be  re- 
placed, and  played  at,  or  with,  aa  the 
case  may  be. 

[The  challenging  a  ball,  as  in  baga- 
teUe,  is  not  allowed  in  billiards.  If 
the  ball  roll  into  the  pocket  before  the 
striker  makes  his  next  stroke,  he 
claims  it,  and  the  points  made  by  it 
must  be  scored  ] 

VIII.  When  the  player's  ball  is  off 
the  table  (in  hand),  and  the  other  two 
balls  are  in  baulk,  the  possessor  of  the 
ball  in  hand  cannot  play  at  the  balls 
in  baulk,  but  must  strike  his  ball  be- 
yond the  semicircle,  or  play  at  a 
cushion  out  of  baulk. 

[In  such  a  case  the  player  may  use 
lutt,  or  play  with  the  butt-end  of 
his  cue,  and  strike  at  a  cushion  out  of 
baulk,  so  that  his  ball  on  its  return 
may  hit  the  balls  in  baulk  for  a  cannon 
or  bazar  I.] 

IX.  A  line  ball  cannot  be  played 
at  by  the  striker  whose  ball  is  iu 
hand. 

[A  line  ball  is  when  the  centre  of 
the  ball  is  exactly  on  th^  iii  e  o:  the 
baulk,  in  wUch  case  it  is  to  be  con- 
sidered in  the  baulk,  aad  lannot  be 
played  at,  except  from  a  cixhioa  out 
ol  the  h-ui  ki] 


X.  All  misses  must  be  given  witk 
the  point  of  the  cue,  and  the  ball  is  tm  ' 
be  struck  only  once ;  if  otherwise 
given,  the  adversary  may  claim  it  a* 
a  foul  stroke,  and  enforce  the  penalty' 
— make  the  striker  play  the  strok*  - 
over  again — or  have  the  ball  from 
where  it  was  struck  the  second  time. 

[It  is  usual,  however,  to  allow  the 
player  to  give  a  miss  in  baulk,  with 
the  buttend  of  his  cue,  when  he  plays 
his  ball  to  the  top  cushion.] 

XI.  Ko  player  can  score  after  a  fool 
stroke. 

[The  following  are  foul  strokes : — If 
the  striker  move  his  ball  m  the  act  of 
striking  and  fail  to  make  a  stroke  ;  or 
if  he  play  with  the  wrong  ball ;  or  if 
he  touch  his  own  ball  twice  in  play^ 
ing  ;  or  if  he  strike  a  ball  while  it  is 
running ;  or  if  he  touch  another  ball 
with  his  hand  ;  or  if  his  feet  be  off  the 
floor  when  playing.  The  penalty  ia 
all  these  cases  is  losin2^the  lead  and 
breaking  the  balls.  Enforcing  tiie 
penalty  for  a  foul  stroke  is  entirely  at 
the  option  of  the  adversary.] 

XII.  If  the  adversary  neglect  to 
enforce  the  penalty  for  a  foul  stroke, 
tho  striker  plays  on,  and  scores  all 
the  points  that  he  made  by  the  foul 
stroke,  which  the  marker  is  bound  to 
score. 

XIII. — Tieo  points  are  scored  far 
every  white  hazard,  two  tor  every  on^ 
non,  and  three  for  every  red  hazard. 

XIV.  When  the  red  baU  bo  poo- 
keted,  or  off  the  table,  and  the  spot 
on  which  it  should  stand  be  occupied 
bv  the  white  ball,  the  red  must  be 
placed  in  a  corresponding  situation  at 
the  other  end  of  the  table ;  but  if  that 
should  be  occupied  also  by  the  other 
white  ball,  the  red  must  be  placed  on 
the  spot  in  the  centre  of  the  table^ 
between  the  two  middle  pockets  ;  aad 
wherever  it  is  placed,  there  it  must 
remain,  until  it  be  played,  or  the 
game  be  over 

XV.  If  the  striker  miss  the  ball  he 
intended  tc  play  at,  he  loses  one 
point ;  and  if  by  the  same  stroke  his 
own  ball  runs  into  a  pocket,  or  off  th» 
table,  he  loses  three  pomts. 

[That  is  to  say,  his  am  onent  soent 
the  points  forfeited  by  the  miss  or  tho 


-^•~~^:T-W'ir- 


GAMES  AND  THEIR  RULES. 


oonp.    AU  miBses  coiut  towards  your 
adversary's  game.] 

XVI.  If  tne  striker  force  his  own  or 
either  of  the  other  balls  over  the  table, 
after  having  struck  the  object-ball,  or 
after  making  a  hazard  or  cannon,  he 
neither  gains  nor  loses  by  the  stroke, 
and  his  adversary  plays  on  without 
breaking  the  balls. 

XVII.  If  the  striker  wilfully  force 
his  ball  off  the  table  without  striking 
another  ball,  he  loses  three  points ; 
but  if  the  ball  goes  over  by  accident 
he  loses  one  point  only  for  the  miss. 

XVIII.  If  the  striker  play  with  the 
vrong  ball,  and  a  cannon  or  hazard 
be  mwle  therewith,  the  adversary  may 
have  the  balls  broken  ;  but  if  nothing 
bo  made  by  the  stroke,  the  adversary 
may  take  his  choice  of  balls  for  the 
bcxt  stroke,  and  with  the  ball  he 
chooses  he  must  continue  to  play  until 
tlie  game  is  over. 

XIX.  The  plajdng  with  the  wrong 
ball  must  be  aiscovered  by  the  adver- 
sary before  the  next  stroke  is  played ; 
otherwise  no  penalty  attaches  to  the 
mistake,  and  the  player  goes  on  and 
■cores  all  the  hazards  he  makes. 

XX.  If  the  striker's  ball  be  in  hand, 
and  the  other  two  balls  within  the 
baulk,  and  should  he,  either  by  acci- 
dent or  design,  strike  either  of  them, 
without  first  playing  out  of  the  baulk, 
his  adversary  has  the  option  of  letting 
the  balls  remain  as  they  are,  and 
•coring  a  miss  ;  of  having  the  ball  so 
•truck  replaced  in  its  original  position, 
and  scoring  a  miss ;  of  making  the 
■trikcr  play  the  stroke  over  again,  or 
of  calling  a  foal  stroke  and  braak  the 
Ulls. 

XXI.  If  the  striker's  ball  be  in 
b.ind,  he  must  not  play  at  a  cushion 
withm  tlie  banlk,  in  order  to  strike  a 
ball  that  is  out  of  it. 

XXII.  When  a  ball  is  on  the  brink 
•f  a  pocket,  if  the  striker,  in  drawing 
bacli  his  cue,  knock  the  ball  into  the 
pocket,  he  loses  three  points. 

XXIII.  In  giving  a  miss  from  baulk, 
•konld  the  player  fail  to  strike  his  ball 
ont  of  baulk,  his  adversary  may  either 
let  it  remain  so,  or  compel  hiin  to  play 
th«  stroke  over  again. 

XXIV.  When  the  striker,  in  giving 


a  miss,  make  a  foul  stroke,  his  adver> 
sary  may  claim  it  as  such,  and  enforce 
the  penalty.  In  such  a  caa6>  the  point 
for  the  miss  is  not  scored. 

XXV.  No  person  is  allowed  to  taka 
up  a  ball  during  thu  process  of  a  game 
without  permission  of  the  adversary ; 
but  a  ball  in  play  that  is  moved  by 
accident  must  be  replaced. 

XXVI.  Tlie  gtriker  loses  the  gams 
if,  after  making  a  stroke,  and  thiuk- 
ing  the  game  over,  he  removes  a  ball 
that  is  iu  play  from  the  table. 

XXVII.  Neither  the  player  nor  bia 
adversary  is  allowed  to  obstruct  tha 
course  of  a  ball  iu  play,  under  the 
penalty  of  a  forfeit  for  a  foul  strokeu 
and  the  breaking  of  the  balls.  . 

XXVIII.  If  the  striker's  ball,  when 
it  has  ceased  running,  touch  his  oppo- 
nent's ball,  no  score  can  be  made,  and 
the  latter  must  break  the  balls. 

[The  striker  in  this  case  may  nm 
his  ball  into  a  pocket,  or  make  a  can- 
non by  playing  it  on  to  the  third  balL 
If  he  do  either  of  these,  the  balls  must 
be  taken  up,  and  the  red  placed  on  the 
spot  where  the  adversary  plays  from 
baulk,  as  at  the  beginning  of  the  game 
— that  is  to  sav,  he  breaks  the  balla. 
But  if  the  striker  fail  to  cannon  or 
pocket  his  own  ball,  all  the  balls  re- 
main aa  they  are  when  they  ccsae 
rolling,  and  the  other  player  goea  ob 
aa  usual.] 

XXIX.  All  disputes  are  to  be  settled 
by  the  marker,  or  by  the  majority  o 
the  by&tanders. 

Ba^telle.— This  game  is  played 
upon  an  oblong  board,  its  object  being 
to  strike  ivory  balla  with  a  cue  into 
holes  made  at  one  end  of  the  board  and 
nnmbuad  aa  follows  <— 


8 


8 


8 

0 

7 

f'i 

4 

9 

• 

The  game  is  played  by  two  perfaa% 


'<^'s?^^%''^'f^'^'^^J'f^m 


TAKE  MT  ADVICE. 


or  any  equal  number  taking  sides.  The 
regular  £n,s;lish  came  is  played  accord- 
ing to  the  follow  Jig  Rules  :— 
La  BagateUe,. — 

I.  Ary  number  of  persons  may  play, 
whether  singly  or  in  "sides." 

II.  Each  player  "strings  for  lead," 
snd  he  who  lodges  hia  ball  in  the  high- 
est hole  begins. 

[In  playing  side^  one  partner  on  each 
side  only  need  string  for  the  lead.] 

III.  The  player  who  wins  the  lead 
takes  possession  of  the  nine  balls,  and 
bM;in8  the  game. 

IV.  The  black  ball  is  placed  on  the 

Xt  in  front  of  the  first  hole,  and  the 
yerplays  from  the  baulk  by  striking 
at  the  black  ball,  and  endeavouring  to 
hit  it,  or  his  own  ball,  or  both  balls, 
into  a  hole  or  holes. 

V.  The  black  ball  counts  doable 
into  whichsoever  hole  it  falls. 

[bo  netimes  a  black  ball  and  a  red  ball 

are  used,  both  of  which  count  double 

The  cups  are  numbered,  and  into 

whichevercup  the  balls  fall,  so  many 

are  counted  for  the  player.] 

.   VI.  The  striker's  ball  must  beplaced 

within  the  baulk-liue,  and  is  struck 

with  the  cue  at  the  black  ball.     The 

remainder  of  the  balls  are  then  driven 

up  the  board  in  like  manner,  and  the 

■nm  total  of  the  holes  made  is  the 

striker's  score. 

VII.  Any  number  of  rounds  may 
be  played  for  the  game,  as  agreed  on 
previous  to  the  commencement  of  the 
game. 

"VIII.  The  player  (or  side)  obtain- 
ing the  highest  aggregate  score  wins 
the  game. 

IX.  Any  ball  that  rebounds  beyond 
the  baulk-line,  or  is  forced  over  the 
board,  is  not  to  be  again  played  during 
that  round. 

7%e  French  Game. — ^This  game,  also 
called  "sans  Egal  "  is  played  thus  : — 

I.  The  person  who  takes  the  lead 
(decided  as  in  "  La  Bagatelle  ")  makes 
choice  of  four  balls  of  either  colour, 
and  places  the  black  ball  on  the  spot, 
and  commences  by  strilpng  up  one  of 
his  balls. 

II.  The  other  player  then  strikes  up 
one  of  his,  and  so  on  alternately. 


III.  He  that  holes  the  black  ball 
counts  it  towards  his  game,  and  aim 
all  that  he  may  hole  of  his  own. 

IV.  If  a  player  hole  any  of  his  ad- 
versaries' balls  the  number  is  scoi-ed  to 
the  owner  of  them. 

V.  The  player  who  makes  the  great- 
est numer  of  points  in  each  round  wins 
the  game,  and  takes  the  lead  in  the 
next. 

The  Canon  Game. — This  is  played 
by  two  or  more  persons  thus  : — 

I.  Choice  of  balls,  and  the  lead  hav- 
ing been  decided,  the  black  must  be 
placed  on  the  spot,  and  the  adversary's 
equi-distant  between  cups  No.  1  and  9. 

II.  If  the  player  strike  both  the 
balls  with  his  own  ball  he  scores  two. 
This  is  called  a  canon — and  if  at  the 
same  time  he  hole  either  of  the  balls, 
he  also  scores  the  number  marked  in 
the  cups — the  black  back  ball  count- " 
in"  double. 

III.  The  striker  continues  to  play 
as  long  as  he  scores. 

IV.  There  is  no  score  unless  a  ca- 
non be  made. 

V.  If  either  the  adversary's  or  the 
black  ball  are  holed,  or  roll  beyond  the 
baulk-line,  they  must  be  replaced  on 
their  respective  spots. 

VI.  The  black  ball  must  be  always 
struck  by  the  player's  ball,  or  in  de- 
fault of  this,  the  adversary  scores  five. 
A  miss  also  counts  five  to  the  ad- 
versary. 

VII.  The  game  is  120  or  160,  as 
may  be  agreed  upon. 

'JTit  Iriah  Canon  Game.  —  This  is 

Elayed  in  the  same  way,  only  that  the 
oles  count,  even  if  a  canon  should  tiot 
be  made.  Should  the  player'*  ball, 
however,  in  any  case  go  into  a  hole  it 
counts  to  the  adversary,  and  anything 
else  made  by  the  same  stroke  is  for- 
feited. When  there  are  pockets  to 
the  table,  the  white  and  red  balls 
pocketed  count  each  two,  and  the 
black  ball  three.  Sometimes  three  is 
counted  for  a  canon  from  the  black  to 
the  red  ball,  and  vice  versA,  and  two  for 
a  canon  from  the  white  to  a  coloured 
ball,  or  from  a  coloured  to  a  white  one. 
Mist'uwippi.—Tiat  game  is  played 
according  to  the  following  rulM,  oo 


.■i;7?>;i-..^WJ5'i 


GAMES  AND  THEIR  RULES. 


2.W 


the    Bagatelle-board,    with  a   bridge 
pierced  with  numbered  holes,  thus: — 

I.  Place  the  bridge  close  up  to  the 
circle. 

II.  Each  player  to  strike  up  one 
ball ;  he  who  gets  the  highest  number 
takes  the  lead,  and  plays  the  nine  balls 
successively. 

III.  All  balls  must  strike  one  of 
the  cushions  previous  to  entering  the 
bridge,  otherwise  the  number  wul  be 
scored  to  the  adversary. 

IV.  The  game  to  be  any  number 
agreed  upon  before  the  commencement. 

Trou  Madame. — This  game  is  played 
in  the  same  way  as  Mississippi,  except 
that  the  balls  are  played  straight  from 
the  end  of  the  board,  through  the 
Arches  of  the  hridgo. 

CSliesi.— The  game  ia  played  by 
two  persons  on  a  board  of  sixty-four 
squares  alternately  black  (or  any  other 
dark  colour)  and  white,  with  sixteen 
pieceo  on  either  side,  which  are  also 
coloured  black  (or  red)  and  white  to 
distinguish  those  belonging  to  each 
player.  The  pieces  consist  of  a  king, 
a  queen,  two  rooks  (or  castles,  as  they 
are  also  called),  two  bishops,  two 
knights,  and  eight  pawns.  The  board 
is  placed  with  the  white  comer  to 
the  right  hand  of  the  player,  with  the 
pieces  arranged  in  corresponding  order 
on  either  side.  Each  player  has  a  king, 
a  queen,  two  bishops,  two  knights, 
and  two  rooks  or  castles.  To  these 
belong  eight  pawns,  set  inunediately 
in  front  of  them.  The  king  and  queen 
occupy  the  two  central  squares,  her 
majesty  always  on  her  own  colour ; 
that  is  to  say,  the  white  queen  on  a 
white  square,  and  the  black  queen 
on  a  black  square.  The  bishops 
stand  on  either  side  of  the  monarchs, 
and  are  known  as  king's  bishops,  and 
queen's  bishops.  As  the  bishops  never 
pass  from  white  to  black  squares 
or  vice  versA,  their  relationship  to 
the  king  and  queen  ia  known  to  the 
end  ci  the  game.  Not  so,  how- 
ever, with  the  knights  knd  rooks, 
which  pass  indifferently  over  all  the 
B(inares  on  the  board.  In  modem  sets, 
a  letter,  curuuet,  or  soiu']  other  distin- 


fuishmg  mark  is  set  on  the  king's 
nights  and  rooks,  in  order  that  they 
may  always  be  known-4»  any  part  of 
the  game.  The  knights  and  rooks  are 
■cnown  also  as  owing  allegiance  to  their 
respective  monarchs,  and  are  called 
king's  rook,  queen's  knight,  queen's 
rook,  and  king's  knight.  The  pawiu 
are  also  distinguished  as  the  servants 
of  the  pieces  before  which  they  stand 
— thus  :  king's  pawn,  queen's  pawn, 
king's  bishop's  pawn,  queen's  bishop's 
pawn,  king's  knight's  pawn,  queen's 
knight's  pawn,  king's  rook's  pawn, 
and  queen's  rook's  pawn.  These  dis- 
tinctions apply  equally  to  black  and 
white  pieces  and  pawns. 

All  the  pieces  have  their  separate 
moves,  and  the  object  of  the  game 
is  to  place  your  adversai^'s  king  in 
such  a  position  as  to  render  him  nors 
de  cojnbat ;  the  player  who  first  suc- 
ceeds in  accomplishing  that  end  wins. 
All  the  pieces  take  in  the  direction  of 
their  moves,  except  the  pawns;  and 
when  they  take,  they  do  not,  aa  in 
draughts,  move  into  the  square  be- 
yond, but  into  that  occupied  by  the 
piece  attacked.  The  captured  piece  ia 
then  removed  from  the  board,  and  ia 
out  of  the  game  altogether. 

The  Move*  and  Powers  of  the  Vtxri- 
out  Pieces.  —  The  King  is  the  moat  im- 
portant piece  on  the  board.  He  moves 
one  square  at  a  time  in  any  dire<;- 
tion.  He  never  leaves  the  board  ;  but 
when  he  is  in  such  a  position  that, 
were  he  any  other  piece,  he  would  be 
liable  to  be  taken,  he  is  said  to  be  ut 
cherk.  He  must  then  either  move  out 
of  the  check,  take  the  opposing  ^ece, 
or  interpose  a  piece  of  his  own.  Wh«u 
he  can  do  none  of  these  things ;  when, 
in  fact,  he  is  imprisoned,  and  cannot 
escape,  or  offer  further  resistance,  he 
is  checkmated,  and  the  game  is  lost. 
But  when  he  is  in  such  a  position  that, 
without  being  in  check,  he  cannot 
move  to  any  squarebut  onecommanded 
by  a  piece  or  pawn  of  his  opponent,  he 
is  stalemated,  and  the  game  is  drawn. 
Two  kings  cannot  stand  side  by  aide  ; 
a  vacant  square  must  always  b*  be> 
tween  the  opposing  monarch^.  Once, 
in  each  game,  huxever,  the  king  ia 
17-2 


r^;^;f^f7i:ff^^eill)BiVf>^ 


SM 


TAKB  MT  ADVICE. 


allowed  to  make  a  jump  of  two  squares. 
This  he  does  in  conjunction  with  the 
took,  and  the  combined  move  is  called 
ea»tiing. 

The  Quern  is  the  most  powerful  piece 
on  the  board;  she  moves  iu  straight 
lines  and  diagonals,  up,  down,  and 
across  the  board  in  any  direction,  ono 
or  more  squares  at  a  time,  wherever 
thore  is  a  vacant  line  ;  thus  combining 
in  herself  all  the  moves  of  the  other 
pieces,  except  the  knight. 

The  Jloofss  (or  castles)  are  next  in 
power  to  the  queen.  They  move  in 
straight  lines — up,  down,  or  across  the 
board — but  not  in  diagonals.  There  is 
no  limit  to  the  extent  of  their  march, 
■o  long  as  the  space  is  open. 

Tlie  Biihopi  move  diagonally  only, 
as  far  as  the  squares  are  open.  They, 
therefore,  always  keep  on  the  same 
coloured  square  as  that  on  which  they 
were  placed  at  the  commencement  of 
the  game. 

Tlie  Knight*  more  by  a  sideway  for- 
ward jump,  or  vke  versd,  and  can  get 
from  their  places  without  the  pawn  in 
front  having  been  moved.  Thus,  from 
his  square  on  the  board,  the  white 
king's  knight  has  thi-ee  squares  to 
which  he  can  move — that  in  front  of 
the  king,  that  in  front  of  the  rook's 
pawn,  or  that  in  front  of  the  bishop's 
pawn.  From  either  of  these  squares 
he  can  move  all  over  the  board.  The 
knight,  like  the  rest  of  the  pieces, 
takes  in  the  direction  of  his  move. 
He  always  moves  from  one  colour  to 
another,  and  has  the  power  of  attack- 
ing two  pieces  at  the  same  moment 
without  putting  himself  in  danger  ; 
and  also  of  giving  check  and  at  the 
same  time  attacking  another  piece. 
This  power  is  called /orih'n^. 

7'Ae  Pavmt. — ^  pawn  may,  at  his 
J!r»t  move  only,  advance  either  one  or 
two  squares  straight  forward ;  after- 
wards he  can  only  advance  a  single 
square  at  a  time.  In  capturing  an  »d- 
Verse  piece,  a  pawn  moves  one  square 
diagonally  either  right  or  left ;  but  the 
I>awn  nsver  moves  backward.  The 
pawn  is'the  only  man  whose  mode  of 
taking  differs  from  his  ordinary  move. 
<»n  arriving  at  an  eighth  square,  or 
Um  extreme  line  of  the  board,  a  pa-.vu 


assumes  the  power  of  any  piece  hit 
owner  chooses  to  call  for:  ro  that  a 
player  may  have  two  or  more  queens, 
three  or  more  rooks,  bishops,  or 
knights  on  the  board  at  one  time. 
This  is  called  r/weniny  a  pawn.  If,  on ' 
moving  two  squares,  a  pawn  is  placed 
by  the  side  of  an  adverse  pawn  which 
has  arrived  at  the  fifth  square,  the: 
advanced  adverse  pawn  may  take  the 
other  in  the  same  manner  as  if  the 
latter  had  moved  but  one  square. 
This  is  called  "taking  en  paa*aiU,"  » 
power  confined  to  the  pawns. 

Tlie  Chess-board,  mth  the  pUeet  te, 
their  proper  order : —  i 


Chess  Notation. — To  «nable  playen 
to  record  the  moves  of  the  game,  the 
following  method  of  Notation  is  uni- 
versally adopted  by  English  and  Ame- 
rican players.     [See  next  page.] 

EacD  square  is  called  after  the  name 
of  the  piece  standing  on  that  square  at 
the  commencement  of  the  game  ;  the 
white  king's  placn  is  called  the  kinc's 
square  (K.  sq.),  the  square  in  front  hi* 
second  square  (K.  2nd),  andsoon  wiUi 
all  the  other  pieces.  The  pawns  stand 
severally  on  the  second  squares  ;  and 
in  describing  the  first  move  of  (say) 
king's  pawn,  we  write,  pawn  to  iuag'm 
4th,  or  pawn  to  king's  3rd,  as  the  case 
may  be.  Bat  instead  of  writing  the 
word  king,  queen,  rook,  pawn,  &«.,  ia 
full,  we  use  only  letters.  In  the  di*> 
gram  above,  and  in  all  printed  or 
written  notes  of  games,  K.  stand*  for 
King,  Q  for  Queen,  &,  for  Rook,  B.  tot 


GAMES  AND  THEIR  RULES. 


BLACK. 


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q.  KT.  8. 

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q.  B.  8. 

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K.  B.  8. 

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q.  6. 

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q.  KT.  4. 

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q.4. 

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q.  B.  3. 

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q.  B.  2. 

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q.  2. 

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q.  B.  Bq. 

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Q.  KT.  aq. 

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q.  B.sq. 

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q-iq. 

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K.iq. 

8  "a  -s 

K.B.«1. 

8  "xs  -3 
K.  KT.  iq. 

8  "a  -a 
K.  B.  iq. 

WHITB. 


Bishop,  Et.  for  Knight,  and  P.  for 
Pawn. 

Tfchnieal  Terms  used  in  tht  Qamt: — 
Attack. — \Mien  one  of  your  pieces 
is  Bo  Bitnated  that,  were  it  your  turn 
to  move,  you  could  capture  an  adverse 
nan,  you  are  said  to  attack  such  man. 
CtstKnff  ia  a  compound  move  of  king 
and  castle,  in  which  the  castle  is 
brought  to  the  square  next  the  kir  ;, 
and  the  latter  moved  to  the  other  siiie 
of  the  castle.  This  ia  the  only  oppor- 
tnnitr  during  the  game  that  the  king 
has  of  movinc  two  squares  at  one  step. 
Various  conaitions  attached  to  this 
combined  move  of  king  and  eaatle  are 
ezpUiaed  in  Law  XIV. 


Chfck.—Wbm  the  king  is  witlifa 
the  range  of  an  adverse  piece  or  pawn, 
he  is  said  to  be  in  check;  he  must  then 
either  move  to  a  square  where  he  will 
be  out  of  check,  interpose  a  piece  or 
pawn  between  himself  and  the  attack- 
ug  piece,  or  take  the  latter,  either 
hiniself  or  by  one  of  his  piece*. 

Check  by  Discovery  is  given  when, 
by  moving  a  piece  or  pawn,  check  ia 
cUseovered  from  another  piece,  whoea 
attack  was  previously  masked  by  the 
piece  now  moved. 

Checkmate.— It  the  king,  being  ia 
check,  can  neither  move,  interpose, 
nor  take  the  attacking  piece,  he  ia 
ohnokmated,  and  the  guat  ia  toat. 


TAKB  MT  ADVICR 


Double  CliMk  is  given  when,  by 
moving  »  piece,  check  ia  given  by 
the  piece  moved,  and  by  the  piece 
whose  attack  the  moved  piece 
oovered. 

Doubled  Pawns  are  so  called  when 
two  of  the  same  colonr  stand  on  sqiiares 
on  the  same  iile.  Isolated  Pawns  are 
those  which  stani  unsupported  by 
other  pawns  or  pieces.  Patsed  Pawns 
are  those  whose  onward  march  is 
not  impeded  by  pawns  on  the  other 
side. 

Dra>en  (Tame. — When  neither  player 
can  win. 

£»  Passant — To  take  in  passing. 
When  a  pawn  has  advanced  to  iits 
fifth  sqnare,  and  the  opponent,  at  the 
first  move  of  his  pawn  on  the  next  file, 
on  either  side,  pushes  it  two  squares 
forward,  and  so  passes  the  square 
guarded  by  your  advanced  pawn.  You 
can  then  remove  the  pawn  so  moved, 
and  place  your  own  pa^vn  on  the 
sqnare  it  would  have  occupied  had 
the  opponent's  pawn  only  been  moved 
one  square,  and  yon  had  taken  it  in 
the  ordinary  way.  You  must  do  this 
immediately  ou  yonr  opponent  moving, 
or  the  privilege  is  lost. 

En  Prise. — WTien  a  piece  or  pawn 
ia  attacked,  and  liable  to  be  taken,  it 
is  said  to  be  en  prise. 

Forking  is  a  term  applied  to  the 
move  of  a  knight  or  pawn  when  it 
assails  two  pieces ;  as  when  the  knight 
gives  check  and  by  the  same  move 
attacks  a  piece 

OanMt. — A  term  used  to  denote  the 
ofiering  of  a  pawn  or  piece  with  the 
▼iew,  should  it  be  taken,  of  securing 
a  better  position. 

Perpetual  Cheek  is  given  when  a 
king  IS  in  such  a  position  that  his 
opiK>nent  insists  on  attacking  him — 
giving  him  check  at  each  move — with 
a  piece  or  pieces  so  that  he  cannot 
escape,  although  he  may  have  one  or 
more  squares  in  which  to  take  refuge 
ao  as  to  avoid  checkmate.  The  game 
ia  then  draum. 

Stalemate  is  such  a  position  that  the 
king,  not  being  in  check,  and  having 
no  other  piece  to  move,  cannot  move 
withont  going  into  check.  The  game 
ia  then  £awn. 


Superior  Pieces  "are  queens  and 
rooks  ;  the  Inferior  Pieces  are  bishops 
and  kaights. 

To  interpose,  or  cover,  is  to  plaee  a  • 
piece  between  the  attacking  force  and 
the  attacked  king  or  piece. 

Tadoube  (I  adjust)  is  a  term  used 
when  you  touch  a  piece  or  pawn  in 
order  to  replace  it  on  its  proper  square. 
You  must  not  touch  a  piece  or  pawn 
without  moving  it  unless  yon  say 
j'adoube  or  some  similar  word. 

The  king,  queen,  rooks,  bishops, 
and  knights  are  called  pieces;  tha 
pawns  men. 

The  Laws  of  the  Game: — 

I.  The  board  is  to  be  placed  with  a 
white  square  to  the  right  hand  of  each 
player. 

II.  If  any  error  have  been  com- 
mitted in  the  placing  of  the  board  or 
men,  the  game  must  oe  recommenced ; 
but  cither  player  may  claim  that  the 
/;ame  shall  be  finished  as  it  stands  if 
four  moves  have  been  completed  on 
each  side. 

III.  The  players  draw  for  the  move 
in  the  first  game,  after  which  the 
move  is  to  be  taken  alternately  in 
the  succeeding  games  of  the  same  sit- 
ting. 

1  v^.  The  player  who  gives  odds  ia 
entitled  to  the  first  move. 

V.  A  move  once  made,  by  your 
having  moved  a  piece  and  left  hold  of 
it,  cannot  be  retracted. 

VI.  If  you  touch  a  piece,  yon  mnst 
play  that  piece ;  but  as  long  as  yon 
retain  your  hold,  you  can  play  it  to 
any  legitimate  square.  If  you  tottch 
a  piece  or  pawn  that  cannot  move, 
your  opponent  may  compel  you  to 
play  your  king,  unless  the  King  be  nn- 
able  to  move.  When  you  touch  a 
piece  for  the  mere  purpose  of  adjntt> 
ing  it,  yon  are  bonnd  to  say  so,  using 
the  f^nch  term  fadoube,  or  its  Eng- 
lish equivalent. 

Vir.  If  you  make  a  false  mova^ 
yonr  opponent  may,  at  his  pleasureu 
either  cause  yon  to  retract  it  ana  . 
move  your  king,  or  claim  that  tha 
false  move  shall  stand,  or  that  yon 
shall  make  a  legal  move  with  tha 
same  piece. 

VIII.  If  JOB  touch  one  of  your 


GAMES  AND  THEIR  RULIS. 


268 


j"    opponent's  men,  he  may  compel  you 

^   to  take  that  man ;  or,  if  that  be  im- 

-  possible,  to  move  your  king,  provided 

It  can  be  moved  without  going  into 

IX.  If,  on  the  king  being  checked, 
t .  dne  notice  is  not  given  by  the  word 
'    "check,"  the  player  whose  king  is 
'^,1  Attacked  is  not  bound  to  notice  it ;  but 
'on  the  check   being  afterwards  de- 
'.    (ected,  all  moves  subsequently  made 
-'  must,  as  far  as  practicable,   be  re- 
called. 
'X.  Drawn  games  count  as  no  games 
'  at  an  in  any  match,  except  by  agree- 
.  ment  among  the  players. 

XI.  The  time  for  consideration  of  a 
li  move  is  not  limited ;  but  a  player 

feaving  a  game  unfinished,  without 
bis  opponent's  permission,  loses  such 
'name. 

XII.  When  at  the  end  of  a  game  one 
'  pl&ver  is  left  witli  sufScicnt  suoeriority 
,  of  K>rce  to  win — as  a  king  an^  a  rook 

■gainst  king,  king  and  two  bishops 
against  king,  ftc. — he  who  has  the 
greater  force  must  give  cheskmate 
within  fifty  moves  on  each  side,  count- 
.  ing  from  Uie  time  notice  is  given,  or 
the  same  is  drawn. 

XIII.  Stalemate,  and  perpetual 
eheck  if  persisted  in,  constitute  drawn 
games. 

XIV.  Castling  cannot  be  accom- 
plished under  the  following  circum- 
■tancos  : — If  your  king  ba<i  previoutly^ 
JBOved  during  the  game  ;  if  your  king* 
is  at  the  moment  in  check  ;  if  your 
king  in  castling  move  into  check  ;  if 

-the  rook  with  which  your  kiu^  castles 
lias  previously  moved ;  and  if  either 
'  of  the  squares  crossed  by  the  king  is 
oommanued  by  any  piece-  or  pawn  of 
vour  opponent.  Castling  is  only  al- 
Ii;wed  once  in  a  gam*.  The  king  can 
sastle  either  with  his  own  or  with  the 
4o«eu'>  rook. 

XV.  When  a  player  gives  the  odds 
of  a  rook  he  may  castle  on  that  side 
of  the  board  from  which  he  has  taken 
the  rook,  provided  the  rook's  square 
be  empty,  and  he  does  not  otherwise 
infringe  any  of  the  rules  for  castling, 

^|aa  Kiven  in  Law  XIV. 

aVI.  If  the  player  touch  both  king 
and  took,  intending  to  caatl%  his  ad- 


versary may  compel  him  either  to 
move  one  of  the  two  pieces,  or  to 
oastle.  ____ 

_  XVII.  Directly  a  pawn  attains  it* 
eighth  square  it  must  be  exchanged 
for  a  queen,  rook,  bishop,  orltnicht, 
as  the  player  may  choose ;  but  it  it 
not  allowed  to  remain  a  pawn. 

XVIII.  No  penalty  can  bo  enforced 
for  a  false  move  if  the  other  player 
move  subsequent  to  the  false  move^ 
and  fail  to  call  such  false  move. 

XIX.  The  savins  aloud  "check" 
does  not  compel  the  player  to  givo 
check,  unless  he  have  completed  the 


move  by  dnitting  his  hold  of  the 
piece  ;  nor  does  it  compel  him  to  plav 
any  piece  he  has  not  touched.    But  n. 


in  consequence  of  saying  "check," 
the  other  player  moves  his  king  or 
any  other  piece,  he  may  retract  tho 
move,  provided  the  mistake  bo 
detected  before  another  move  bo 
mode. 

XX.  The  player  *ho  nndertakes  to 
win  any  game  or  position,  and  sac- 
ceeils  only  in  drawmg  the  game,  loses 
it. 

XXI.  The  player  who  gives  odds  of 
a  piece  may  remove  it  from  either  side 
of  the  king ;  but  if  he  gives  a  pawn 
only,  he  must  remove  the  king's 
bishop's  pawn,  unless  otherwise  m- 
pulated. 

XX  J  I.  The  player  receiving  Uto 
odds  cf  a  certain  nnmber  of  moves 
must  not  move  beyond  his  own  half  of 
the  board. 

XXIII.  All  oases  of  dispute  are  to 
be  referred  to  a  third  party,  whoso 
decision  shall  be  final. 

XXIV.  Lookers-on  are  forbidden 
to  comment  upon  the  game. 

Draughts. — This  favourite  game 
is  played  by  two  persons  upon  the 
ordinary  chess-board  of  sixty -four 
Muares,  alternately  black  and  white. 
Ihe  board  is  so  placed  that  each  player 
has  the  two  white  squares,  called  tho 
"double-comer,"  at  the  right-hand 
side  of  his  own^end.  Each  player  has 
twelve  men ;  each  set  of  tn  elve  being 
of  different  colours,  usually  black 
and  white ;  the  one  player  taking 
Um    back  and  the  other  tiw  white. 


»t 


TAKE  M7  ADVICE. 


TheM    an    placed    on    the    board 
thiu: — 


oHoaoiio 

■oBoSoao 
oBottoiio 


WARD  Ain>  imr  en  osdxs  ot  play. 

The  fall  set  ot  dranghtmen  consist 
of  fifteen  of  esMsh  colour,  the  extra  men 
peing  provided  to^  crown  those  which 
Decome  kings,  and  to  make  the  set 
perfect  for  backgammon. 

The  board  is  placed  between  the 
player*,  and  the  pieces  are  moved  dia- 
gonally on  the  white  squares,  one 
■qaare  at  »•  time.  The  first  player 
moves  a  man  one  square  on  his  side, 
and  then  his  opponent  moves  a  man 
in  the  same  manner — always  in  a  dia- 
gonal or  slanting  direction. 

A  man  can  only  move  one  square  at 
a  time,  except  when  an  adverse  man 
■tands  in  his  line  of  march,  with  a 
Tacant  square  beyond,  when  be  jumps 
over  the  adverse  man  to  the  vacant 

Snare ;  the  man  so  leapt  over  being 
as  oaptured,  and  removed  from  the 
board.  The  men  all  "  take  "  in  the 
direction  of  their  moves,  and  no  move 
can  be  made  unless  the  square  be 
empty,  or  a  man  can  be  captured  by 
jumping  over  him  to  a  vacant  square. 
When  two  or  more  adverse  men  are 
■o  placed  aa  to  have  each  a  vacant 
■qnare  in  the  diagonal  beyond  him, 
and  all  in  the  line  of  march  of  the 
man  being  moved,  the  player  takes  as 
many  men  as  may  be  so  situated, 
making  a  second,  third,  or  even  fourth 
laap,  as  the  case  may  be,  in  the  same 
move,  or  rather  series  of  moves.  Eiach 
pla;er  movea  ahemateiy ;  aad  the  ob- 


ject of  the  game  is  to  capture  the  op> 
ponent's  men,  or  to  pin  them  in  their 
several  squares  so  that  they  caimot 
move  without  being  taken.  He  who 
first  succeeds  in  clearing  the  board  of 
his  adversary's  men,  or  so  pinning 
them,  wins  the  game.  The  men  move 
forwards,  on  the  diagonals  only  ;  bat 
when  the  player  succeeds  in  moving  a 
man  to  the  last  row  of  squares  on  hia 
opponent's  side,  snch  man  becomes  a 
king,  and  is  crowned  —  by  placing 
another  man  of  the  same  colour  on 
top  of  him.  The  kings  more  both 
backwards  and  forwards  on  the  dii^ 
gonals.  Either  player  may  make  aa 
many  kings  as  he  can. 

Draught  Notation. — For  the  pnrposa 
of  recording  g.imes  the  white  s^jnares 
are  numbered  from  one  to  thirty-two, 
beginning  at  the  left-hand  top  comer. 
A  very  little  study  is  required  to  re- 
member the  position  of  the  pieces  with- 
out a  nnmbered  board. 


■  ^s»ii»a~^" 

^m^m^m^m 

IB  «■'<>■''  3  » 

i3a|ug|i6gi«g| 

m  17  g|  18  m  10  g[  80 

"fl^HI^BI'^H 

B^P'^Sl'^B^ 

»a»>B»^»»H 

THS  ITDMBXRED  BOARD. 

Lavm  of  DratighU  :^ 

I.  The  board  must  be  ao  placed  that 
each  player  has  a  white  double-comer 
at  his  right  hand  at  hia  own'end  <d 
the  board. 

IL  The  choice  of  oolonr  and  tha 
first  move  of  the  game  must  be  deter- 
mined by  lot,  after  which  each  player 
takes  the  move  alternately. 

III.  Black  moves  first,  and  tha 
players  change  men  with  each  game. 

IV.  Pointing  over  the  board,  or  any 
other  action  by  which  tha  plajrer  gf 


GAMES  AND  THEIR  RULES. 


268 


■  T«nt»  hia  advewary  from  fully  seeiDg 
the  men,  is  not  allowed. 

V.  The  player  who  touches  •  man, 
.'    except  for  the  purpose  of  adjusting  it 

on  its  square,  must  move  it.  A  man 
moved  over  the  angle  of  a  square  must 
be  moved  to  that  square  and  no  other. 

VI.  Any  piece  en  prise  must  be 
taken ;  and  if  it  be  not  taken,  the 
player's  opponent  may  "  huflF"  him  by 
removing  from  tho  board  the  man 
which  should  have  made  the  capture, 
and  then  playing  a  man  of  his  own. 
It  is  optional  with  a  player  either  to 
insist    on    his    opponent    taking    an 

-   .  offered  man,  or  to  allow  him  to  "stand 
"      his  huff." 

VII.  Ten  minutes  is  the  maximum 
time  allowed  for  a  move  ;  any  player 
exceeding  that  time  before  he  moves, 
loees  the  game. 

VIII.  The  player  who  quits  the 
game,  or  leaves  the  room  durine  its 
progress  without  the  consent  of  his 

'     opponent,  loses  it. 

IX.  Wha*  two  kings  on  one  side 
remain  opposed  to  one  on  the  other, 
the  former  player  may  be  calle.i  upon 
by  his  opponent  to  win  the  game  in 
twenty  moves,  or  resign  it  as  a  draw ; 
the  moves  to  be  counted,  twenty  on 
each  side,  from  the  time  of  notice. 

X.  When  there  remain  three  kings 
opposed  to  two,  the  player  with  the 
weaker  force  may  call  upon  his  oppo- 
nent to  win  in  forty  move*.  If  he 
(aiL  the  game  is  drawn. 

il.  With  two  kings  on  each  side 

the  game  is  drawn  if  one  or  other 

*    player  fail  to  win  in  forty  moves,  after 

receiving  notice  that  hia  moves  will  be 

oonnted. 

XIL  A  player  making  a  false  move 
must  either  replace  the  pieces  and 
make  a  legal  move,  or  resign  the  ganic, 
at  the  option  of  his  opponent. 

XIII.  Whenseveral  pieces  are  taken 
ftt  one  move,  they  must  none  of  them 

■  be  removed  from  the  board  till  the 
taking  piece  has  arrived   at  its  final 

Suare ;  and  if  the  player  fail  to  take 
[  the  men  he  can  by  the  move,  hia 
'-.  opponent  may  huff  him. 

XIV.  When  a  map  arrives  at  the 
last  row  of  squares  on  his  opponent's 
nde  Im  most  be  immediately  crowned; 

12 


but  he  cannot  move  again  till  his  op- 
ponent has  moved. 

XV.  All  disputes  are  to  be  decided 
by  the  majority  of  the  cShipany  pn»> 
sent. 

Backgammon.  —  This  game  i« 

Elayed  by  two  persons,  who  have  each 
ftecn  men,  upon  a  table  speeially 
constnicted  for  the  purpose.  In  be- 
ginning the  game  the  men  are  placed 
upon  the  various  points  (numbered 
one  to  twelve,  commencing  with  white 
at  the  left  hand,  and  with  black  at  the 
right  hand)  thus  :  —Two  men  on  the 
ace-point  of  each  side,  five  on  the  six- 
point,  three  on  the  eight,  and  five  oa 
the  twelve.  The  two  liice  are  common 
to  both  players,  but  each  has  his  own 
dice-box,  and  the  throws  are  taken  al- 
ternately. The  dice  are  cubes  marked 
with  dots  from  one  to  six.  If  a  player 
throw  doublets,  or  two  dice  of  one 
number,  he  counts  double  the  number 
of  dots  on  each  die.  Thus  double-fonr 
counts  sixteen.  The  object  of  the 
game  is  for  each  player  to  get  all  hia 
men  into  his  inner  table,  playing  them 
from  point  to  point  according  to  the 
throws  of  the  uice,  and  finally  hearing 
them,  or  moving  them  off  the  board. 
The  player  who  first  clears  hia  men 
off  the  board  wins  the  game.  In 
throwing,  the  number  upon  each  die 
may  be  reckoned  by  itaeli,  or  added  to 
the  number  on  the  other  die.  Thii% 
if  four  be  thrown  by  one  die,  and  tax. 
by  the  other,  one  man  can  be  ad- 
vanced four  points,  and  another  six 
points ;  or  a  single  man  can  be  ad- 
vanced ten  points,  always  providing  a 
point  is  open.  If  doublets  are  thrown, 
tour  men  may  be  moved  as  many  placea 
as  there  are  dots  on  the  dice,  instead  of 
one  or  two,  as  may  be  done  in  the  case 
of  ordinary  throws.  Thus,  suppose 
yon  throw  two  deuces,  yon  may  move 
one  man  eight  places,  two  men  four 
places,  or  four  men  two  places,  alwaye 
presuming  that  the  road  be  clear.  Ko 
man  can  oe  moved  to  a  point  covered 
by  two  of  yonr  opponent's  men.  If 
such  point  be  covered  by  only  one 
man — which  is  called  a  blot — then 
that  man  can  be  hit  and  be  removed 
from  the  point,  and  placed  on  the  bar 
between   the   tables^   and  hia  piaaa 


■/:M 


TAKE  MT  ADVICE. 


taken  by  the  man  that  won  it.     The 
Bum  OD  the  bar  must  remain  out  of 

gvy  till  he  is  entered  by  a  throw  of 
e  dice  turning  up  the  number  cor- 
responding to  one  open  point  on  the 
advetaary  ■  table ;  alter  which  he  is 
brought  round  in  the  same  way  as  are 
the  others  in  the  set  to  which  he  be- 
longs. II,  at  any  time  during  the 
game,  every  point  to  which  you  might 
uiove  is  covered  by  the  adver^aiy's 
men,  your  men  must  remain  as  they 
were,  and  the  adversary  takes  his  turn; 
or  if  only  one  man  can  be  played  yon 
must  play  it. 

There  are  three  kinds  of  victory — 
one  the  winning  the  hit,  the  second 
the  winning  the  gammon,  and  the  third 
winning  a  backg  immon.  The  player 
who  has  played  ull  the  men  round  into 
his  inner,  or  home  table,  and  by  for- 
t  dnata  throws  of  the  dice  has  borne  or 


played  the  men  off  all  the  points,  wiu 
the  hit.  The  (jammon  may  be  thus  ex- 
plained  :  —  When  you  have  got  all 
your  men  round  to  your  own  tabls^ 
covering  every  point,  and  your  adver- 
sary has  a  man  out,  then  you'  ar* 
enabled  to  bear  or  lift  your  men  away. 
This  yon  do  by  throwing  the  dice  and 
removing  men  from  the  points  ooi>> 
responding  to  the  spots  on  the  dice. 
If  you  can  bear  all  your  men  away 
betore  your  adversary  has  borne  off 
one  man,  you  win  the  gammon,  which 
is  equivalent  to  two  games  or  hits. 
But  if  your  adversary  is  able  to  bear 
one  of  his  men  before  you  have  bom* 
all  yours,  then  your  victory  is  reduced 
to  a  hit.  If  the  winner  hasjjome  all 
his  men  off  before  the  loser  has  carried 
all  his  men  to  his  own  table,  it  is'a 
backgammon,  and  held  equal  to  thro* 
hits  or  games. 


2'Ae  Backyammon-board,  let  mth  the  men  in  order  of  hcMU  .'^- 

BUid^t  Home,  or  Inner     BlacVt  Outer  Table. 
Table. 


I     t 


466      7     89  10  11  19 


r'^'V^^^^lS'^S^ 


■■^  ^  f\j^lj£S-i 


'O' 


-^■^g=»0-«^=!e2=« 


a>rfh_4T\^j(^_jft_j( 


*li 


1     S    8     4    6    6      7     8     9   10   11   IS 

WUUft  Home,  or  timer      W1M»  Outer  Tabk, 
Tubie. 


.-u>* 


OAMEa  AlTD  TnETR  RULES. 


hft 


■»»'  Technical  Termt  used  in  Ihe  Oame: — 

Backward  Oame. — One  in  which  the 
player  has  not  succeeded  in  moving  sa 
tar  onward  as  has  his  opponent. 

Bar.  —  The  division  uetween  the 
inner  and  outer  table. 

Bearing  your  Men  is  the  removing 
them  from  your  inner  or  home  table, 
in  accordance  with  the  throws  of  the 
dice,  when  they  have  all  been  brought 
round. 

Blot. — A  single  man  left  on  any 
point. 

Carrijing  your  Men  is  the  removing 
them  from  point  to  point  by  throws  of 
the  dice. 

Covering  your  Man  ia  a  move  by 
which  you  cover  up  a  single  man,  and 
so  prevent  your  adversary  "  hitting  a 
blot." 

Doublets. — Two  dice  of  equal  value, 
•a  two  fours,  two  sixes,  Sec. 

Entering  your  Man  is  the  replacing 
of  your  man  after  he  has  been  hit. 
No  man  can  be  carried  forward  while 
another  remains  to  be  entered ;  but, 
meanwhile,  the  other  player  goes  on 
with  his  game 

Fortoard  Oame.  —  One  in  which 
the  player's  men  are  advantageously 
moved  forward. 

Hitting  a  Blot.  —  Throwing  any 
number  on  either  of  the  dice  corre- 
sponding to  the  point  on  which  the 
blot  (or  single  man  of  your  adversary's) 
is  left.  The  man  so  hit  is  taken  up 
and  placed  on  the  bar  till  he  can  be 
entered. 

Making  Points  is  a  term  used  when 
ft  player  is  rapidly  running  away  from, 
or  gaining  on  his  adversary. 

Points. — The  several  divisions  of 
the  tables,  as  ace-point,  the  first  in 
the  inner  table  ;  six,  or  bar-point,  the 
one  next  the  bar,  &c. 

The  terms.  Men,  Table,  Oammon, 
ko.,  are  already  sufficiently  explained. 

Laws  of  Backgammon : — 

I.  If  you  take  a  man  or  men  from 
any  point,  thftt  man  or  men  must  be 
played. 

II.  Yon  are  not  understood  to  have 
played  any  man  till  you  have  placed 
it  upon  a  point  and  quitted  it. 

III.  If  you  play  with  fourteen  men 
«mly,  there  ia  no  paoftlty  fttteoding  it> 


because,   with  a  less  than  the   fall 
number,  you  play  to  a  disadvantage. 

IV.  If  one  of  two  numbers  thrown 
enable  a  man  to  enter,  the  first  maa 
must  be  entered  and  the  second  played 
up  to  a  vacant  point ;  but  if  more  thaa 
one  man  has  to  enter,  and  only  ona 
number  giving  the  privilege  appear  on 
the  dice,  the  latter  man  must  remain 
on  the  bar  till  he  can  enter. 

V.  If  yon  bear  any  number  of  men 
before  you  have  entered  a  man  token 
up,  and  which,  consequently,  you 
were  obliged  to  enter,  such  men  ao 
borne  must  be  entered  again  in  your 
adversary's  tables,  as  well  as  the  mam 
taken  iip. 

VI.  If  yon  have  mistaken  yonr 
throw,  and  played  it,  and  your  adver- 
sary have  thrown,  it  is  not  in  yonr 
power  or  his  choice  to  alter  it,  nnleaa 
both  parties  agree. 

Dominoes. — This  game  ia  played 
with  a  set  of  wooden,  bone,  or  ivory 
parallelograms,  severally  marked  from 
double-b^nk  to  double-six,  or  double* 
nine.  The  ordinary  set  consLits  of 
twenty-eight  pieces,  ran;;ing  thus  :— 
Double-blank,  blank  I,  blank  2,  blank 
3,  blank  4,  blank  5,  blank  6 ;  1-1,  !•% 
1-3,  1-4,  1-5,  1-6 ;  2-2,  2-3,  2-4,  2-5^ 
2-6;  3  3,  3-4,  3-5,  3-6;  4-4,  4-5,  4-6; 
5-5,  5-6 ;  double  6.  Larger  sets  go 
up  to  double-nine  in  the  same  ordar 
of  progression. 

Whatever  particniar  game  of  domi« 
noes  is  played,  the  plan  of  the  gams 
is  first  to  place  the  pieces  face  down- 
wards on  the  table.  Then  tkey  are 
all  shuffled  about,  and  each  player 
takes  a  certain  number — say  nve  or 
seven  —  from  the  lot,  and  'arrangea 
them  in  his  hand,  or  on  the  table,  the 
edges  down,  and  their  backs  toward 
his  opponent,  and  faces  to  himself. 

The  object  of  each  player  is  to 
rid  of  all  his  dominoes,  and  he  wh 
first  succeeds  in  doing  ao  wins  tiM 
game.  When  the  plaver  has  no  d» 
mino  which  corresponds  to  the  spot* 
at  eitlfer  end  of  the  line,  he  ia  stopped, 
and  cries  "Got"  and  hia  opponent 
plays  aeain.  But  if  neither  playai  . 
can  find  a  piece,  or  "stone,"  aa  th» 
duffiino  ia  oalled,  whoae  apota  ooo* 


«68 


TAKE  MT  ADVWW. 


vponA  to  those  on  either  end  of  the 
kne,  then  the  spots  on  all  the  domi- 
noes remaining  in  each  hand  are 
counted,  and  he  who  holds  the  smallest 
number  wins  the  game. 

Rulet  <}/■  the  Oame. — The  following 
general  rules  are  common  to  all  the 
games  with  dominoes  : — 

I.  A  domino  that  corresponds  with 
those  at  either  end,  when  once  laid 
down  must  be  played,  and  cannot  be 
recalled. 

II.  An  exposed  domino  must  be 
played  at  the  earliest  opportunity. 

III.  A  domino  exposed  during  the 
process  of  shuffling  must  bo  turned 
face  upward,  and  remain  so  till  the 
end  of  the  game. 

IV.  Each  player  has  a  right  to 
•huffle  the  dominoes. 

V.  Any  player  asking  and  receiving 
advice  from  a  bystander,  without  the 
cnnront  of  his  opponent,  loses  the 
game. 

VI.  A  domino  wrongly  played,  and 
discovered  before  two  moves  have 
been  made,  must  be  removed,  and 
the  right  stone  playcJ  ;  but  if  three 
moves  have  been  made  before  the 
error  is  discovered,  the  stone  must 
•tand. 

VII.  The  holder  of  the  highest 
doable  in  his  hand,  or  the  player  who 
picka  the  highest  domino  from  the 
pack,  has  the  first  pose,  whether  the 
game  be  playeid  by  two  or  more  )  er- 
•ous,  after  which  the  poxe  is  taken 
•Itemativeiy  by  each  player. 

VIII.  Any  domino  played  out  ul  lu. 
tarn  mast  be  left  exposed  on  the  table 
till  it  can  be  piv,j,w.j  (ilaNed. 

IX.  The  player  who  abandons  the 
game  before  all  the  dominoes  on  one 
or  this  other  side  are  played  out  loses 
the  game. 

The  several  games  may  be  thub 
briefly  Jeotiibed : — 

Tfte  Engluh  Oaine,  —  Take  seven 
•ach  and  draw  for  the  first  vote.  He 
who  makes  the  highest  draw  goes 
down,  and  the  game  goes  on  until  one 
makes  "domiuo"  {i.e.,  plays  hts  last 
■tone),  or  until  neither  party  can  play . 
Then  the  holder  of  the  fewest  pips  on 
his  carils  wins.  This  game  is  usually 
played  in  "  hoato ''  of  live  games  oaulL 


IVo  Or  more  may  play  singly,  or  four 
can  play  partners. 

The  flundrid  •  and  -  One  Oame.  — 
Played  by  two  persons,  who  take 
seven  dominoes  each.  The  possessor 
of  the  highest  double  has  the  'post, 
and  after  the  first  game  it  is  token 
alternately.  He  who  plays  his  domi- 
noes  out  first  wins  the  game  ;  if  both 
stop — ->.«.,  cannot  play  to  the  number 
— he  who  has  most  pips  on  his  stoiiea 
loses,  and  his  opponent  counts  the 
aggregate  total  towards  game — gene- 
rally 101. 

The  DravAng  Oame. — Each  player 
takes  three,  five,  or  seven  dominoes, 
and  draws  for  the  pose.  When  either 
player  cannot  match  the  domino  at 
either  end,  he  must  draw  dominoes 
singly  from  the  pack  till  he  gets  one 
that  corresponds  with  the  pips  on  the 
stone  at  one  end  of  the  line.  Three 
dominoes  must  be  left  on  the  table  ; 
and  then,  after  playing  out  the  hands 
as  far  as  they  can  be  played  by  each 
alternately,  the  holder  of  the  smaller 
number  of  dots  wins. 

All  Five^. — Each  player  takes  five 
dominoes,  and  docs  not  draw  any 
more.  The  object  of  each  is  so  to 
play  out  his  stones  that  the  dots  at 
either  end  count  five,  or  combinations 
of  fives — as  ten,  fifteen,  twenty,  Slo. 
When  you  can  count  five  you  score 
one  point  toward  game,  which  m!\\  be 
twenty,  thirty,  fifty,  or  any  other 
number  agreed  on .  I'he  doubles  count 
in  full.  Thus,  if  you  have  4-4  at  one 
end,  and  can  play  6-6  at  the  other,  you 
call  "twenty,"  and  score  four,  because 
four  times  live  are  twenty.  The  player 
who  gets  out  first  scores  one  for  do- 
mino, and  one  each  for  the  stones  his 
oppoii<.u(  uolds.  If  neither  go  out,  the 
'lulder  of  the  fewer  numfa«r  of  pips 
counts  one  each  for  all  the  unplaved 
dominoes.  I'his  game  is  improved  by 
the  players  drawing  when  they  caimot 
play. 

All  Fours  is  played  on  the  same 
principle. 

Solitaire  is  played  by  one  person 
with  a  board  pierced  with  thirty- 
three  holes,  in  all  but  one  of  which 
are  placed  pegs  or  uiaibles.  There 
Are    thus   thiiiy-tvuo  ucuupied   buka 


GAMES  AND  THEIR  RULES, 


269 


and  one  empty  one,  as  shown  in  the 
following  diagram : — 


,1 ^H— -<l 

' 1  ' " 

>  '■        *i  t  .  I     J  ■■      '■      f— •— — I 

I  -     '  I     »■'  I    >  I    i  I         ■■!  I  I 

II  ■  I     fc—     , 1    ■  I        >  I 

li 1     1 1     ■ 


The  game  is  commenced  by  the 
player  leaving  any  given  hole  (the 
centre  one  is  the  best  for  beginners) 
open,  and  then,  by  passing  in  a  straight 
Une  over  any  other  marble  into  a 
vacant  hole,  taking  the  man  that  is 

Eed  over,  as  in  draughts.  The  ob- 
of  the  game  is  to  remove  from  the 
•d  all  but  one  marbte,  which  should 
be  left  in  the  hole  which  wsis  open  at 
the  beginning  of  the  game.  The 
marbles  can  take  in  any  direction, 
provided  there  is  an  open  hole  the 
other  side  of  the  marble  to  be  taken. 
Of  course  a  marble  must  be  taken  at 
•very  move. 

Fox  and  Geese.— This  game  is 

played  by  two  persons  with  eighteen 
pieces  (seventeen  geese  and  one  fox), 
on  1^  board  arranged  as  follows : — 


Thns  we  see  the  geese  occnpy  the 
bottom  half  of  the  board,  and  the  fox 
^  Uiger   aod    differently   coloured 


marble  or  peg)  stands  in  the  middle. 
If  the  geese  can  hem  iu  the  fox  so  that 
he  cannot  move,  th^y  win  ;  and  the 
fox,  who  has  the  power  of  taking  like 
a  king  at  draughts,  does  his  best  to 
avoid  them.  When  the  geese  are  re- 
duced to  five  they  cannot  block  up  the 
fox,  and  accordingly  lose  the  game. 

Another  way   of    plaving    is  on  a 
draught-board,  arranged  thus  :— 


Four  white  draught  men  here  repre- 
sent the  geese,  and  a  black  draught 
king  the  tox.  The  geese  can  here  only 
move  forwards,  while  the  fox  can 
move  either  way,  and  take  as  at 
draughts.  Either  on  the  regular  board, 
or  on  the  draught-bnard,  the  geese, 
properly  played,  should  win. 

XtOto  is  playod  by  a  luimbor  of  per- 
sons with  a  set  of  twcuty-four  num- 
bered cards,  a  (juantity  of  wooden 
discs  (each  of  which  bears  a  number 
corresponding  to  the  figures  on  the 
carils),  a  bag,  and  counters.  On  each 
card  are  fifteen  numbers,  range<^  in 
columns  ;  the  units  in  the  first  column, 
the  tens  in  the  second,  the  twenties 
in  the  third,  and  so  on  up  to  ninety, 
the  highest  number.  l!4ich  card  il 
divided  into  three  rows,  and  on  each 
row  there  are  nine  squares — five  ol 
them  numbered  and  four  blank  A 
dealer  is  elected,  who  shuflles  the 
cards,  and  gives  one  or  more  to  each 
player,  according  to  the  number  taking 
part  in  the  game.  The  cards  being 
dealt,  he  then  takes  the  bag  with  the 
numbered  discs  in  it,  and  calls  out  the 
numbers  upon  them  as  be  rapidly  aud 


^^rfi^>^^>^:i--'-^y":'V^*^!^^ 


tn 


TAKE  M7  ADVICE. 


■aparately  draws  them  out  The 
playor  who  has  a  corresponding  num- 
ber on  his  card  to  that  called  out  im- 
modiately  covers  it  with  a  counter, 
and  he  who  has  all  his  numbers  covered 
first  wins. 

Whist. — The  rngular  game  of  ten 

Soints  is  played  by  four  persons  (divi- 
ed  intot(Wo  parties,  each  playersitting 
opposite  his  partner)  with  a  complete 

{)ack  of  cards,  which  rank  in  the  fol- 
owing  order : — Aco,  king,  queen,  jack, 
ten,  nine,  eight,  seven,  six,  five,  four, 
three,  and  two.  The  game  is  com- 
menced by  the  cards  being  placed  face 
downwards  on  the  table  ;  each  player 
then  selects  a  card  at  random,  and  the 
two  highest  become  partners  against 
the  two  lowest.  The  holder  of  the 
lowest  card  is  the  first  dealer.  The 
cards  are  shuffled  by  the  elder  hand, 
ent  by  the  younger  hand,  and  dealt 
out  smgly  by  the  dealer,  beginning 
with  the  player  on  his  left,  his  part- 
ner, then  the  player  on  his  right,  and 
lastly  himself.  He  proceeds  in  this 
way  until  the  whole  pack,  or  thirteen 
cards  to  each  player,  is  distributed — 
the  last  card  being  the  "  trump,"  and 
left  face  upwards  on  the  table  till  the 
first  trick  is  won.  The  cards  beinz 
dealt,  each  player  takes  up  his  hand 
and  arranges  it  into  suits.  The  elder 
hand  now  leads  or  plays  a  card.  His 
left-hand  adversary  follows,  then  his 
partner,  and  lastly  his  right-hand  ad- 
versary, the  dealer.  Each  player  must 
"follow  suit,"  if  he  can,  and  the 
highest  card  of  the  suit  led  wins  the 
•'trick;"  or  if  either  player  cannot 
follow  suit,  he  either  passes  the  suit — 
that  is,  plays  some  card  of  another 
■ait ;  or  trumps — that  is,  plays  a  card 
of  the  same  snit  as  the  turuod-np  card. 
Thus,  we  will  suppose  the  first  player 
leads  the  five  of  hearts,  the  second 
folloirs  with  the  seven,  the  third,  who 
perhaps  holds  two  high  cards,  plays 
the  queen,  and  the  last  the  three. 
The  trick  would  then  belong  to  the 
third  player,  who  won  it  with  his 
queen.  The  winner  of  the  trick  then 
leads  off  a  card,  and  the  others  follow 
as  before,  and  so  on  till  the  thirteen 
tricks  are  played.  A  second  deal  then 
takes  plaoe  as  before,  aod  so  the  gaioa 


proceeds  till  one  or  the  other  side  has 
obtained  ten  tricks,  which  is  game. 

The  points  are  scored  thus  : — The 
four  court  cards  (ace,  king,  queen,  and 
knave)  of  the  trump  suit  are  called 
honour  < ;  and  the  holders  of  the  four 
score  fo.tr  towards  the  game ;  the 
holders  of  three  score  two;  but  if 
each  player  or  each  set  of  partners 
hold  two,  then  honours  are  said  to  be 
divide  I,  or  equal,  and  no  points  are 
added  to  the  game  on  either  side. 
Every  trick  above  six  scores  one  to- 
wards game  ;  thus  it  often  happens 
that  one  side  obtains  the  requirecl  ten 
points  in  a  single  deal,  by  scoring 
four  by  honours  and  six  or  seven  bj 
tricks. 

At  eight  points,  the  player  who 
holds  two  honours  in  his  hand  has 
what  is  called  the  privilege  of  the  call. 
That  is,  he  may  ask  his  partner  if  he 
has  an  honour — "Can  you  onef  or 
"  Have  you  an  honour?  If  the  part* 
ner  asked  does  hold  the  requisite  court 
card,  the  honours  may  be  shown,  the 
points  scored,  and  the  game  ended.  If 
he  does  not  hold  the  required  honour 
the  Kame  proceeds.  The  inquiry  must 
not  Be  made  by  the  player  holding  the 
two  honours  till  it  is  his  turn  to  play,  nor 
must  the  holder  of  a  single  honour  in- 
qiiire  of  his  partner  if  he  has  two. 
Nor  does  the  holding  of  four  honours 
entitle  the  partners  to  show  them  at 
any  stage  of  the  game  except  at  eight 
pomts.  Thus,  at  six  or  seven  points, 
tricks  count  before  honours  ;  at  eight 
points,  honours  count  before  tricks. 

At  nine  points  honours  do  not  count 
— the  gama  must  be  won  by  tricks 
only.  In  order,  however,  to  count 
honours  at  eight  points,  they  must  be 
shown  before  the  first  trick  is  turned, 
or  they  cannot  be  claimed  till  the  round 
is  completed.  Thus,  partners  at  eight 
points,  holding  the  honours  betwenx 
them,  and  neglecting  to. show  them, 
might  be  beaten  by  tricks,  even  though 
the  other  side  wanted  three  or  four 
tricks  for  the  game. 

A  Single  Oame  is  won  by  the  side 
which  first  obtains  the  ten  points  by  a 
majority  of  one,  two,  three^  or  {oar 
points. 

A  DoubU  Game  is  made  whan  ooo 


GAMES  AND  THEIR  RULEB. 


tn 


ride  obtains  ten  points  before  the  other 
has  Bcoi'ed^ve. 

A  Lurch  or  Triplet  is  won  by  the 
obtainment  of  ten  points  to  nothing 
on  the  other  side. 

A  Rubber  is  two  games  won  out  of 
three. 

Tlu  Points  of  a  Rubber  are  reckoned 
thnswise  : — For  the  single  game,  one 
point ;  for  the  double,  two  points  ;  and 
for  the  rub,  two  points.  Thus  it  is 
possible  to  obtain  mx  points  in  one 
rubber — namely,  two  doubles  and  the 
rub.    The  more  usual  plan  is  to  play 


whist  for  a  small  stake  on  each  game, 
without  regard  to  the  points  of  tit* 
game. 

A  Lnrch,  or  Trtplet  ia  sometimea 
reckoned  as  three  points,  but  is 
generally  only  considered  a  double 
game. 

A  Slam  is  when  the  whole  thirteen^ 
tricks  are  won  in  a  single  hand  ;  and 
it  is  reckoned  equal  to  a  full  rubber  of 
six  points. 

The  game  is  usually  marked  with 
pegs  on  the  cribbage-boaid,  or  by 
coms  on  the  table  thua : — 


1      2 


8 


o    o  o    o  o  o 


o 
o  o 


o  o 
o 


Technical  Terms  used  in  the  Oame: — 

Ace. — Highest  in  play,  lowest  in 
cutting. 

Blue  Peter. — An  allowable  signal  for 
trumps.  When  a  high  card  is  unne- 
cessarily played  in  place  of  one  of  lower 
denomination,  as  a  ten  for  a  seven,  a 
five  for  a  deuce,  Ac. 

Out. — Lifting  the  card*,  when  the 
ttppermost  portion  (not  fewer  tlian 
three)  is  placed  below  the  rest.  The 
pack  is  then  ready  for  the  dealer. 

CuUing-in. — Deciding  the  deal  by 
each  player  taking  up  not  fewer  than 
threa  cards,  and  the  two  highest  and 
two  lowest  become  partners.  In  case 
of  ties,  the  cards  are  cut  again. 

CuUing-out. — In  case  of  other  person 
or  persons  wishing  to  play,  the  cut  is 
adoiited  as  before,  when  the  highest 
(or  lowest,  as  may  be  agreed  on)  stands 
out  of  the  gani<9,  and  does  not  play. 

Call,  the.  —  'Iho  privilege  of  the 
player  at  eight  points  asking  his  part- 
ner if  he  holds  an  honour — "Have  yoii 
one?"  The  partners  having  eight 
points  are  said  to  have  the  caV.  When 
each  side  stands  at  eight,  the  first 
playec  has  the  privilege. 

Deal. — The  proper  distribution  of 
the  cards,  from  left  to  right,  face 
downwards. 

Ded,  miss. — A  misdeal  is  made  by 
giving  a  card  too  many  or  too  few  to 
either  player,  in  which  case  the  deal 
pasMs  to  tho  nea.t  hand.    \S«e  Lvws.] 


6 

o 
o  o  o 


coo 
o 


8 

o  o 
o  o 


9 

o 
o 
o 


Deal,  fresh. — A  fresh  or  new  deal, 
rendered  necessary  by  any  violation 
of  the  laws,  or  by  any  accident  to  the 
cards  or  players. 

Double. — Ten  points  scored  at  lonjj 
whist  before  adversaries  have  obtained 
five ;  or  in  short  whist,  five  before 
three. 

Elder  Hand.— Tho  player  to  the 
left  of  the  dealer. 

Faced  Card.  —A  card  improperly 
shown  in  process  of  dealing.  It  ia  in 
the  power  of  adversaries  in  such  cases 
to  demand  a  new  deal. 

Finesning.  — ^A  torm  used  when  » 
player  ende^hronrs  to  conceal  his 
strength,  as  when,  having  the  best 
and  third  best  (as  ace  and  queen),  he 
plays  the  latter,  and  risks  his  adver- 
sary holding  the  second  best  (the 
king).  If  he  succeed  in  winning  with 
his  queen,  he  gains  a  clear  trick,  be- 
cause, if  his  adversary  throws  away 
on  the  queen,  the  ace  ia  certain  of 
making  a  trick. 

Forcing. — This  term  ia  employed 
when  the  player  obliges  hia  adversary 
or  partner  to  play  his  trump  or  pass 
the  trick.  As,  for  instance,  when  the 
player  holds  the  last  two  cards  in  » 
suit,  and  piays  one  of  them. 

Hand.— Th«  thirteen  cards  dealt  to 
each  player. 

Honours. — Aoe,  king,  queen,  and 
knave  of  trumps. 

Jack.— The  knave  of  any  suit. 


^vjJP^'Rj^PWS'f^TOT'^Bl^^ 


S7S 


TAKE  MT  ADVICE. 


King  Card. — The  highest  unplayed 
card  in  any  suit ;  the  leading  or  win- 
ning card. 

Lead,  the. — The  first  player'i  jard, 
or  the  card  next  played  by  the  winner 
of  the  last  trick. 

Long  Trumps.  —  The  last  trump 
card  in  hand,  one  or  more,  when  the 
rest  are  all  played. 

Loose  Card. — A  card  of  no  value, 
which  may  be  thrown  away  on  any 
trick  won  by"  your  partner  or  adver- 
■ary. 

Longs. — Long  whist,  as  opposed  to 
short. 

Lurch. — The  players  who  make  the 
double-point  are  said  to  have  lurched 
their  adversaries. 

Love. — No  points  to   score.      No- 
.  thing. 

Marking  the  Oatne. — Making  the 
■core  apparent. 

Opposition. — Side  against  side. 

Points.  —  The  score  obtained  by 
tricks  and  honours. 

Quarte. — Four  cards  in  sequence. 

Quarie  Major. — A  sequence  of  ace, 
king,  queen,  and  knave. 

Quint. — Five  successive  cards  in  a 
■nit ;  a  sequence  of  five,  aa  king, 
qneen,  knave,  ten,  and  nine. 

Renounce.  —  Possessing  no  card  of 
the  suit  led,  and  playing  another 
which  is  not  a  trump. 

Revoke. — Playing  a  card  different 
from  the  suit  led,  though  the  player 
can  follow  suit.  The  penalty  for  the 
error,  whether  made  purposely  or  by 
accident,  is  the  forfeiture  of  three 
tricks.    [Set  Laws.] 

Huhher.  —  The  best  two  of  three 
gamea. 

Huffing. — Another  term  for  trump- 
ing a  suit  other  than  trumps. 

Sequel  ce. — Cards  foUowmg  in  their 
natural  order,  as  ace,  king,  queen ; 
two,  three,  four,  ftc.  There  may, 
therefore,  be  a  sequence  of  four,  five, 
six,  and  so  on. 

Single. — Scoring,  at  long  whist,  ten 
tricks  before  your  adversaries  have 
•cored  five. 

8ee-»av>. — When  each  partnertmmpe 
a  suit.  For  instance,  A.  holds  no  dia> 
monds,  and  B.  no  hearts.  When  A. 
plays  hearts,  B.  tiumpe  and  retunui  a 


diamond,  which  A.  trumps  and  i» 
turns  a  heart,  and  so  on. 

o'wre. — The  points  gained  in  a  game 
or  ruoLer. 

Slam. — Winning  every  trick  in  a 
round. 

Shorts. — Short  whist  as  opposed  to 
long. 

Tenace. — Holding  the  best  and  third 
best  of  any  suit  led  when  last  player.  '. 
Holding  tenace,  as  king  and  ten  of  ' 
clubs.  When  your  adversary  leads 
that  suit,  you  win  two  tricks  perforce. 
[  Tenace  At  inor  means  the  second  ard 
fourth  best  of  any  suit.] 

Treble.  —  Scoring    five    (at    short 
whist)  before  your  adversaries  have    • 
marked  one. 

Terce. — A  sequence  of  three  cards 
in  any  suit. 

I'erce  Major. — Ace,  king,  and  queen 
of  any  suit  held  in  one  hand. 

Tricks. — The  four  cards  played,  in- 
cluding the  lead. 

Trump.— The  last  card  in  the  deal ; 
the  turn-up. 

?Vu7n/>«.— Cards  of  the  same  suit 
as  the  turn-up. 

Ties. — Cards  of  like  denomination, 
as  two  kings,  queens,  &c.  Cards  of 
the  same  number  of  pips. 

Trumping  Suit. — Playing  a  tmmp 
to  any  other  suit  led. 

Underplay.  —  Playing  to  mislead 
your  adversaries ;  aa  by  leading  a 
small  card,  though  you  hold  the  king 
card  of  the  suit. 

Younger  hand. — The  player  to  the 
right  of  the  dealer. 

T/ui  Law*  of  the  Game  :— 
CuUiny-in. 

I.  The  two  highest  are  partners 
against  the  two  lowest. 

[The  cutting  may  be  done  by  throw- 
ing the  cards  out,  face  downwards,  on 
the  table,  and  each  player  taking  one ; 
or  by  cuttiiic  a  few  off  a  close  pack.] 

II.  Less  than  three  cards  is  not  a 
cut. 

[If  fewer  than  three  cards  be  cut, 
the  player  must  cut  again.] 

III.  In  cutting,  the  ace  is  lowest 

IV.  Ties  must  cut  again 

[It  is  suiBcient  if  the  two  holders  ui 
like  cards  (the  tie)  take  a  fresh  cut, 
the  highest  and  lowest  in  the  secoad 


■■^'■■ii^--' 


''•■*WHfy'- 


OABim  AND  THErR  RULES. 


S7» 


oat  I  '^coming  partners  with  the  high- 
est and  lowest  in  the  first.] 

V.  After  the  pack  is  cut,  no  fresh 
oards  can  be  called  for  in  that  deal. 

[This  and  the  following  are  club 
rales  : — "  The  cards  may  be  changed 
as  often  as  any  player  chooses  to  pay 
for  them."] 

VI.  If  a  card  be  exposed,  a  new  cut 
may  be  demanded. 

[Before  the  pack  be  played  with,  see 
that  it  coiitains  no  faced  cards.] 

VII.  All  cuttiiig-in  and  cutting-out 
mnst  be  by  pairs. 

[Six  persons  form  a  full  table  ;  after 
the  first  rubber  is  over,  two  players 
retire.  Cutting-out  determines  >*ho 
shall  go  out  of  the  game.  The  two 
highest  retire.  The  new  table  cut 
•gain  for  mrtirors.] 

VIII.  The  right-hand  adversary 
eats  to  the  dealer. 

Shuffling. 

IX.  The  cards  must  be  shuffled 
above  the  table. 

X.  Each  playetlias  a  right  to  shuflle 
the  cards,  the  dealer  last. 

[The  following  is  the  plan  most 
usually  pursue  1 : — The  left-hand  ad- 
versary shufllcs,  or  "tnakes"  the 
carils,  and  the  right-hand  adversary 
cuts  them,  the  dealer's  poi-tner  not  in- 
toifering  with  them.] 
Dealing. 

XI.  The  cards  must  be  dc.ilt  one  at 
»  time,  commencing  with  the  player 
to  the  left  of  the  dealer. 

XII.  In  case  of  a  mi4  'eal,  the  deal 
passes  to  the  next  player. 

[Misdeals  consist  of : — A  card  too 
many  or  too  few  givon  to  either  player ; 
an  exposed  card ;  looking  to  the  trump 
card  before  it  is  turned  npin  the  regu- 
lar order  of  play ;  dealing  the  cards 
with  the  pack  not  having  been  cut ; 
the  trump  card  dropped  out  of  turn  ; 
a  faulty  pack.  In  every  case,  except 
the  last,  the  deal  is  lost  if  a  fresh  deal 
bo  claimed  by  opponents.  A  card 
faced  by  any  other  than  the  dealer  ia 
not  subject  to  penalty.] 

XIII.  The  dealer  must  not  touch 
the  cards  after  they  have  left  his  hand, 
but  he  ia  allowed  to  count  those  re- 
maining nndcalt  if  ho  soajiects  he  has 
laade  a  misdeal. 


[He  may  ask  his  partner  ind  his  op- 
ponents to  count  their  cards,  but  they 
may  either  comply  or  refuse.] 

XIV.  The  trump  cffiRi  must  be  leffc 
on  the  table,  face  upwards,  till  the 
first  trick  is  turned. 

[If  not  then  taken  ap,  it  can  bo 
treated  as  an  exposed  card. 

XV.  One  partner  may  not  deal  for 
another  without  the  consent  of  oppo- 
nents. 

The  Game. 

XVI.  Any  card  played  out  of  tnm 
can  be  treated  as  an  exposed  card  and 
called,  provided  no  revoke  be  thereby 
caused. 

XVII.  If  the  third  player  throws 
down  his  card  before  the  second,  the 
fourth  player  has  a  right  also  to  play 
before  the  second  ;  or,  if  the  fourth 
hand  play  before  the  second  or  third, 
the  cards  so  played  must  stand,  and 
the  second  be  compelled  to  win  the 
trick  if  he  can. 

XVIII.  No  player  but  he  who 
made  the  last  trick  has  a  right  to  look 
iitt  it  after  it  has  been  turned. 

[It  is  an  error  to  suppose  that  the 
winner  of  the  trick  has  a  right  to  see 
the  last  three  tiici^.  Eight  cards  are 
all  that  can  ever  be  seen — that  is,  the 
last  and  the  cun'ent  trick.] 

XIX.  A  trnmp  card  played  in  error 
may  be  recalled  before  the  trick  ia 
turned. 

[But  if  the  playing  of  such  tramp 
cause  the  next  player  to  expose  a  caro, 
such  last  exposed  card  cannot  be 
called.] 

XX.  If  two  cards  be  played,  or  if 
the  player  play  twice  to  the  same 
trick,  his  opponents  can  elect  which 
of  the  two  shall  remain  and  belong  to 
the  trick.  Provided,  however,  uiat 
no  revoke  be  caused. 

XXI.  A  player,  before  be  throw% 
may  require  his  partner  to  "draw  his 
cflrid,"  or  he  may  have  each  card  ia 
the  trick  claimed  by  the  player*  be- 
fore the  trick  is  completed. 

XXII.  If  two  players  answer  the 
lead  together,  the  one  whose  tarn  it 
was  to  play  can  call  the  other  card  in 
the  next  or  following  trick  as  an  ez» 
posed  card. 

XXIII.  No  player  ia  allowed  to 

18 


■  ■.^ys'?^?^!^!*"^^^  7*^- 


'.?7:^f:y^^  ■r^'-Tfr-J  ^^ 


•fls^sgs^ff^^^ 


r« 


TAKE  MT  ADrrCB. 


transfer  bis  hand  to  another  without 
tiie  consent  of  his  adversaries. 

XXIV.  A  hand  once  abandoned  and 
laid  down  on  the  table  cannot  be  taken 
tip  again  and  played. 

[It  is  not  suflicient,  however,  for  a 
player  to  say,  "I  resign" — he  must 
resign  absolutely.] 

XXV.  If  a  player  announce  that  he 
can  win  every  trick,  adversaries  may 
call  his  cards. 

The  Revoke. 

XXVI.  The  penalty  for  a  revoke  is 
the  forfeiture  of  three  tricks.  If  a  re- 
voke be  made,  the  adverse  party  may 
add  three  to  their  score  by  taking 
them  from  their  opponents,  or  they 
may  reduce  your  score  by  three. 

J  Mr.  Carleton  says  : — "  If  a  suit  is 
,  and  any  one  of  the  players,  having 
■  card  of  the  same  suit,  shall  play 
another  suit  to  it,  that  constitutes  a 
revoke.  But  if  the  error  be  discovered 
before  the  trick  is  quitted,  or  before 
the  party  having  so  played  a  wrong 
■nit,  or  his  partner,  snail  play  again, 
the  penalty  only  amounts  to  the  cards 
being  treated  as  exposed,  and  being 
liable  to  be  called."] 

XXVII.  If  a  player  revokes,  and 
before  the  trick  is  turned  discovers 
bis  error,  adversaries  may  call  on  him 
to  play  his  highest  or  lowest  card  of 
the  suit  le<l,  or  they  may  call  the  card 
exposed  at  any  time  when  such  call 
irill  not  lead  to  another  revoke. 

XXVIII.  No  revoke  can  be  claimed 
till  the  trick  is  turned  and  quitted,  or 
the  revoker's  partner  has  played  again. 

XXIX.  When  a  revoke  is  claimed, 
the  cards  must  not  be  mixed,  nnder 
forfeiture  of  the  game. 

XXX.  The  player  or  partners  against 
whom  a  revoke  is  established  cannot 
claim  the  game  in  that  deal. 

[If  after  taking  three  tricks,  the 
offending  players  should  have  points 
cnoaeh  to  make  np  the  ton  required 
tot  toe  game^  they  must  remain  at 
nine.] 

XXXI.  No  revoke  can  be  claimed 
ftftor  the  cards  are  out  for  the  next 
game 

XXXII.  When  •  revoke  has  oc- 
curred on  both  aides,  there  must  be  a 
n«w  deaL 


-XXXIII.  The  proof  of  a  revoke  ii 
with  the  claimants,  who  may  examine 
each  trick  on  the .  completion  of  the 
round. 

Calling  Honourt, 

XXXIV.  Honours  cannot  be  counted 
unless  they  are  claimed  before  the  next 
deal.  No  omission  to  score  them  can 
be  rectified  after  the  cards  are  packed, 
but  an  overscore  can  be  deducted. 

XXXV.  Honours  can  only  be  called 
at  eight  points,  and  then  only  by  the 
player  whose  turn  it  is  to  play. 

XXXVI.  At  nine  points  hononn 
do  not  count. 

XXXVII.  Four  honours  in  one  or 
both  partners'  hands  count  four  to 
the  game ;  three  honours  tvoo.  Two 
honours  on  each  side  are  not  scored, 
but  are  said  to  be  divided. 

The  Score, 

XXXVIII.  If  both  partners  scope, 
and  a  dscrepancy  occur  oetween  them, 
adversaries  may  elect  which  score  to 
retain. 

XXXIX.  The  score  cannot  be  amen> 
dcd  after  the  game  is  won,  and  the 
cards  packed. 

Intimaiion*  bettoten  Partnert. 

XL.  A  player  may  ask  his  partner, 
"What  are  trumps?"  or  "Can  yon 
follow  suit  ?".  "  Is  there  not  a  revoke?" 
or  he  may  tell  him  to  draw  his  card. 
All  other  intimations  are  unfair. 

XLI.  Lookers-on  must  not  interfere 
unless  appealed  to. 

Bye-law». 

When  the  trump  is  taken  into  the 

C layer's  hand,  it  cannot  be  demanded 
y  cither  of  the  players. 
When  a   card   is  taken   distinctly 
from  the  hand  to   which  it  belongs, 
it  may  be    treated    as    an    exposed 
card. 

Taking  a  ti  ick  belonging  to  yonr  ad- 
versaries subjects  you  to  no  penalty, 
but  it  may  be  reclaimed  at  auy  time 
during  the  ronnd. 

If  a  player  th  ows  np  his  hand,  and 
the  next  player  follows  his  example, 
the  game  must  be  considered  at  an 
end,  and  lost  to  the  first  player  re- 
signing. 

Honours  scored  improperly  are  in 
some  companiea  transferred  to  adrer- 
Mriea. 


f'.'^ir- 


GAMES  AND  THEIR  RULES. 


S75 


Approval  or  disapproval  of  a  part- 
ner's play  is  not  allowable. 

As  soon  as  the  lead  is  played  to,  it 
IB  complete. 

If  a  player  annonnce  that  he  can 
win  all  the  remaining  tricks,  he  may 
be  required  to  face  all  his  cards  on  the 
table.  His  partner's  hand  may  also  be 
■o  treated,  and  each  card  may  be  called 
•eparately. 

Boh  Short's  Rules.  —  The  following 
maxims  are  familiar  to  all  whist  play- 
ers. There  are  of  course  cases  where 
they  do  not  hold  good,  but  in  the  great 
majority  of  instances  you  will  do  right 
to  follow  then  : — 

For  First  Hand  or  Lead. 

I.  Lead  from  your  strong  suit,  and 
be  cautious  how  you  change  suits  ;  and 
keep  a  commanding  card  to  bring  it  in 
•gam. 

II.  Lead  throagh  the  strong  suit 
and  np  to  the  weak,  but  not  in  trumps, 
unless  very  strong  in  them. 

III.  Lead  the  highest  of  a  sequence  ; 
but  if  you  have  a  quart  or  a  quint  to 
a  king,  lead  the  lowest. 

IV.  Lead  through  an  honour,  parti- 
cularly if  the  game  be  much  against 
yon. 

V.  Lead  your  best  trump,  if  the  ad- 
versaries be  eight,  and  you  have  no 
honour ;  but  not  if  you  have  four 
trumps,  unless  you  have  a  sequence. 

VI.  Lead  a  trump  if  you  have  four 
or  five  or  a  strong  hand ;  but  not  if 
weak. 

VII.  Having  ace,  king,  and  two  or 
three  small  cards,  lead  ace  and  king 
if  weak  in  trumps,  but  a  small  one  if 
■trons  in  them. 

VlTl.  If  yon  have  the  last  tmmp, 
with  some  winning  cards,  and  one 
losing  card  only,  lead  the  losing  card. 

IX.  Return  your  partner's  lead,  not 
the  adversaries' ;  and  if  you  have  only 
three  originally,  play  the  best ;  but 
you  need  not  return  it  immediately, 
when  you  win  with  the  king,  queen,  or 
knave,  and  have  only  small  ones,  or 
when  you  hold  a  good  sequence,  have 
•  strong  suit  or  have  five  trumps. 

X.  Do  not  lead  from  ace  queen,  or 
ace  knave. 

XI.  Do  not  lead  an  ac«^  nnleas  you 
bava  a  king. 


XII.  Do  not  lead  a  thirteenth  card, 
unless  trumps  be  out. 

XIII.  Do  not  triuap^  a  thirteenth 
card,  unless  you  be  last  pla>er,  or  want 
the  lead. 

XIV.  Keep  a  small  card  to  return  ' 
your  partner's  lead.  y 

XV.  Be  cautious  in  tramping  a  card 
when  strong  in  trumps,  particularly  if 
you  have  a  strong  suit. 

XVI.  Having  only  a  few  small 
trumps,  make  them  when  yon  can. 

XVII.  If  your  partner  refuses  to 
trump  a  suit,  of  which  he  knows  you 
have  not  the  best,  lead  your  beat 
trump. 

XVIII.  When  yon  hold  all  the  re- 
maining trumps  play  one,  and  then  tiy 
to  put  the  lead  in  your  partner's  hand. 

XIX.  Remember  how  many  of  each 
suit  are  out,  and  what  is  the  best  card 
loft  in  each  haiul. 

XX.  Never  force  your  partner  if 
you  are  weak  in  trumps,  unless  you 
have  a  renounce,  or  want  the  odd  trtck. 

XXI.  When  playing  for  the  odd 
trick,  be  cautious  of  trumping  out, 
especially  if  your  partner  be  likely  to 
trump  a  suit ;  make  all  the  tricks  yon 
can  early,  and  avoid  finessing. 

XXII.  If  you  take  a  trick,  andhaTB 
a  sequence,  win  with  the  lowest 

For  Second  Hand. 

XXIII.  With  king,  queen,  andsmaU 
cards,  play  a  small  one,  when  not 
strong  in  trumps.  But  if  weak,  play 
the  king.  With  ace,  king,  queen,  or 
knave,  only,  and  a  small  card,  play 
the  small  one. 

For  Third  Hand. 

XXIV.  With  ace  and  qneen,  play 
her  majesty,  and  if  she  wins,  return 
the  ace.  In  all  other  cases  the  third 
hand  should  play  his  best  card  when 
his  partner  has  led  a  low  one.  It  is  a 
safe  rule  for  third  hand  to  play  hia 
highest. 

For  AUihe  Playen, 

XXV.  Fail  not,  when  in  your  poww, 
to  make  the  odd  trick. 

XXVI.  Attend  to  the  game,  and 
play  accordingly. 

XXVII.  Hold  the  turn-up  card  •• 
long  as  possible,  and  so  keep  your 
adversaries  from  a  knowledge  of  your 

I  atrength. 

is-a 


C78 


TAKE  MY  ADVTCB. 


XXVIII.  Retain  a  high  trump  as 
long  as  you  can. 

XXIX.  When  in  doubt  win  the 
triok. 

XXX.  Plat  the  game  faibly  and 

UKP  YOCR  TEMFEa. 

Short  Whist.— The  principles  of 
this  variation  of  whist  are  precisely 
the  same  as  in  the  more  general  game, 
•nd  the  only  differences  are  that  short 
whist  is  only  live  points  iiiste.-id  of  ten, 
■ad  that  honours  cannot  be  "called  " 
at  any  period  of  the  game. 

Laws  of  Short  JC/iiif  ;— 

I.  The  game  consists  of  five  points. 
One  point  scored  saves  the  triple 
game  ;  three  points  a  double.  The 
rubber  is  reckoned  as  two  points. 

II.  Honours  cannot  be  "called"  at 
any  part  of  the  game,  and  do  not  count 
at  the  point  of  four. 

[In  other  respects,  honours  are  reck- 
oned as  in  long  whist. 

III.  The  two  highest  and  two  lowest 
are  partners,  the  lowest  cut  havinc  the 
deal. 

IV.  An  exposed  card  necessitates 
a  fresh  deal. 

V.  In  cases  of  misdeal,  the  deal 
passes  to  the  next  player. 

[Misileals  occur  from  the  same  causes 
a*  in  long  whist.] 

VI.  No  questions  as  to  either  hand 
can  be  asked  after  the  trick  is  turned. 

VII.  Any  card  played  out  of  turn, 
at  shown  accidentally,  can  be  called. 

VIII.  A  revoke  is  subject  to  the 
pen.Mty  of  three  tricks. 

[The  penalty  for  a  revoke  is  taken 
■■  in  long  whist.] 

IX.  The  side  making  the  revoke  re- 
mains at  four,  in  whatever  way  the 
penalty  be  enforced. 

X.  Lookers-on  must  not  interfere 
aniess  appealed  to  by  the  players. 

Three-handed  Whist.— There 
are  two  ways  of  playing  this  game.  In 
the  first  one  player  takea  "dumbv" 
(the  hand  that  would  belong  to  his 
partner  at  four-handed  whist),  and 
lays  it  in  suits  face  upwards  on  the 
table.  The  game  is  ten  points,  and 
then  proceeds  as  in  long  whist,  the 
pl^er  who  takes  dumby  directing  the 
plajr  uf  but  j  his  own  and  the  exposed 


hand.  Rules,  penalties,  &c.,  are  the  , 
same  as  in  long  whist.  The  second 
mode  of  playing  is  simpler.  Each  of 
the  three  players  stamls  on  his  own 
cards.  The  game  "is  fii'teen  points  ; 
each  honour  counts  one ;  and  ail  tricks 
above  four  count  towards  game  The 
fourth  hand— that  op  ita  the  dealer 
— is  left  face  downwards  on  the  table, 
and  the  elder  hand  has  the  option  of  ', 
exchanging  his  own  hand— after  he 
has  seen  it — for  the  "miss,"  as  the 
unseen  hand  is  called.  If  he  decline 
to  change,  the  younger  hand,  and 
lastly  the  dealer,  may  take  the  unseen 
hand.  When  the  miss  has  been  taken 
by  one  of  the  players,  or,  as  some- 
times hajipens,  neither  care  to  change, 
tho  game  proceeds  as  before.  At 
thirteen  points  honours  do  not  count. 

Two-handed  Whist,  or  "  Double 
Dumby,"  is  played  by  two  persons, 
who  either  play  with  two  expo  ed  or 
two  rejected  hands.  The  game  is  ten 
points,  and  each  honour,  and  eaub 
trick  above  six,  counts  one. 

CribbagO. — The  best  of  the  crib- 
bage  games  is  the  five-card  game  for 
two  players.  The  cards  are  shuffled, 
and  the  players  cut  for  deal — the  ace 
is  lowest,  and  all  tens  .and  court  cards 
are  ties.  The  deal  determined,  the 
cards  are  shuffled  by  the  dealer,  who 
then  lays  them  on  the  table  on  liis. 
opponent's  side  of  the  cribbagc-buai-d, 
which  is  placed  between  the  players. 
The  non-dealer  then  cuts ;  and  from 
the  top  of  the  undermost  half  of  the 
pack  the  dealer  distributes  five  cards 
each  singly,  beginning  with  his  adver- 
sary. Ihe  dealer  then  places  the  re- 
maining cards  on  the  other  heap,  and  ' 
the  pack  remains  undisturbed  till  the 
"crib"  cards  are  discarded.  Each 
player  then  looks  at  his  hand,  and 
throws  out  two  cards — the  non-dealer 
first.  The  non-dealer  then  again  cuts 
the  cards  by  taking  up  not  fewer  than 
three  ;  the  dealer  lifts  the  top  card  of 
those  left  on  the  table,  the  non-dealer 
replaces  the  cards  he  cut,  and  the 
dealer  puts  the  top  card,  face  upward, 
on  the  pack.  The  discarded  and  the 
exposed  cut  card  (the  turn-up)  form 
what  is  called  the  crib.    The  nnmbei 


';■'W«^"^-V,"; ':'•■•' 


0AME8  AND  THEIR  RULES. 


277 


■cored  in  the  crib  belongs  always  to 
th<j  ilealer,  the  deal  being  taken  alter- 
nately. If  a  knave  happen  to  be  the 
"tnm-np,"  the  dealer  tases  "two  for 
his  hcela."  The  turn-up  is  reckoned 
in  making  up  the  score  of  each  player's 
hand,  as  well  as  of  the  crib. 

The  came  then  commences.  The 
nou-dealer  plays  a  card  on  his  side  of 
the  cribbage-board,  and  calls  out  its 
value.  Thus,  suppose  the  non-dealer 
to  hold  a  king,  knave,  and  a  five  ;  and 
the  dealer  a  seven,  knave,  and  eight ; 
and  that  a  four  has  been  turned  up. 
The  nou-dcaler  pl.ays  (say)  the  knave, 
and  calls  "  Ten  ;  the  dealer  replies  by 
playing  his  knave  and  cries  "Twenty, 
and  takes  two  for  the  pair  ;  his  oppo- 
nent then  plays  his  king  and  says 
"Thirty."  This  being  the  nearest 
point  to  thirty -one,  and  the  dealer, 
having  no  ace  in  his  hand,  cries  "Go," 
\rhen  his  adversary  scores  one  hole  on 
the  board.  Each  player's  hand  is  then 
counted  ;  the  elder  scoring  four — two 
for  each  fifteen  ;  and  the  dealer  two 
for  the  seven  and  eight,  which  make 
fifteen.  But  if  the  knave  in  either 
baud  be  of  the  same  suit  as  the  turn- 
up, the  holder  of  such  knave  scores 
"one  for  his  nob."  The  crib  is  then 
counted,  and  the  points  in  it  taken  by 
the  dealer,  and  the  game  proceeds  as 
before.  The  deal  is  taken  alternately. 
For  the  "go  "  a  single  hole  is  scored, 
except  when  exactly  thirty-one  is 
made,  when  two  holes  are  scored  by 
the  player  whose  last  card  makes  that 
noinoor.  The  cards  are  then  laid  face 
upwards  on  the  table  and  counted — 
the  non-dealer  taking  first,  and  the 
dealer  afterwards  taking  his  hand,  and 
lastly  his  "  crib."  The  cards  are  rec- 
koned thus  :  —Two  points  for  every 
fifteen,  as  ten  and  five  ;  nine  and  six  ; 
three,  four,  and  eight,  &c  :  one  point 
for  every  card  in  a  sequence  of  ^hree 
or  more,  as  five,  six,  seven  ;  or  eight, 
nine,  ten,  knave :  three  points  for  a 
"  flush  "  in  hand — that  is,  the  whole 
three  cards  of  one  suit :  four  points 
for  a  full  flush  in  hand — that  is,  when 
the  turn-up  and  the  hand  are  all  of 
one  suit :  five  points  for  a  flush  in  crib 
—that  is,  when  all  the  five  cards  are 
of  one  attit  (a  fliub  in  crib  cannot  bo 


counted  unless  the  turn-up  is  of  tho 
same  suit  as  the  four  cards) :  two 
points  for  every  pair,  as  two  kings, 
two  nines,  two  fives,  kp. :  six  points 
for  every  pair-royal,  as  three  queenly 
three  sevens,  &c. :  twelve  points  for 
every  double  pair-royal,  as  four  kings, 
fours,  &c. ;  and  one  point  for  holdms 
the  knave  of  the  turu-up  suit,  called 
"  one  for  his  nob."  Sequences  count 
double  when  in  the  four  cards  there 
are  two  of  a  sort ;  thus,  suppose  the 
hand  consisted  of  two,  three,  and  four, 
and  there  was  another  four  turned  up^ 
the  score  would  be  eight— six  for  the 
double  "run"  or  sequence,  and  two 
for  the  pair  of  fours.  The  non-dealer 
takes  three  points  at  the  commence- 
ment of  each  game,  as  an  equivalent 
to  the  dealer's  extra  crib.  The  game 
is  once  round  the  cribbage-board,  and 
whoever  arrives  at  the  end-hole  firat 
wins  the  game. 

Technical  Terms  used  in  Cr'Mmge:— 

Crib. — The  two  cards  thrown  from 
the  hand  of  each  player,  lliese,  with 
the  turn-up,  form  the  dealer's  crib. 

Fifteens. — Every  two,  three,  ormoro 
cards  which,  added  together,  make  fif- 
teen, reckon  two  holes  towards  game^ 
whether  the  combination  is  in  hand, 
crib,  or  play.  Fifteens  are  formed  of 
court  cards  and  fives,  tens  and  five*, 
nines  and  sixes,  eights  and  eevens,  and 
by  three  or  four  cards  added  together. 
This  counting  two  for  every  combina- 
tion of  cards  making  fifteen  is  couimon 
to  all  games  at  cribbage. 

Pairs. — Two  cards  of  a  sort,  aa  two 
kings,  two  aces,  &o. 

Pairs-Royal. — Three  cards  of  a  sort^ 
as  three  fives,  three  eights,  fto. 

Douhk  Pairs-Royal. — Four  cards  of 
a  sort,  as  four  threes,  iour  sevens,  fto. 

Sequences. — Three  or  more  cards  in 
eonsecutive  order,  as  six,  seven,  eight; 
ace,  deuce,  three,  four. 

Flush.  —All  the  cards  in  the  hand 
being  of  one  suit.  Unless  the  tnm-np 
card  is  of  the  same  suit  as  the  four 
crib  cards,  no  flush  can  be  counted  in 
the  crib. 

His  Nob. — One  point  counted  by 
the  possessor,  in  hand  or  crib,  of  tho 
knave  of  the  tum-up  suit. 

Uii  HeeU,r—Two  point*  cotintod  by 


■^!'Pp5RlipW5J?^r^^fi^!^J»S^' 


m 


TAKE  MT  ADVWB. 


the  dealer  whenever  he  turna  up  a 
knave  on  the  pack. 

E)id  Hole. — The  last  hole  on  the 
board,  into  -which  tho  player  places 
hia  peg  when  he  makes  game. 

Ptgg'mg.  —  Scoring  the  game  by 
means  of  the  pegs  on  the  cribbage- 
board.     [Also,  see  Law  V.] 

Th«  Go. — The  point  neatest  thirty- 
one. 

Latt. — The  one  hole  taken  by  the 
bolder  of  the  last  card  at  six-card 
eribbage. 

Rules  qf  the  Five-Card  Qame:— 

I.  The  players  cut  for  deal,  the 
bolder  of  the  lowest  card  being  dealer. 
The  ace  is  lowest,  and  all  ties  cut 
again.  All  tenth  cards  —kings,  queens, 
knaves,  and  tens— are  ties. 

II.  Faced  cards  necessitate  a  new 
deal,  if  called  for  by  the  non-dealer. 

III.  Should  too  many  cards  be  dealt 
to  either,  the  non-dealer  may  score 
two,  and  demand  another  deal,  if  the 
error  be  detected  previous  to  his  taking 
up  his  cards ;  if  he  do  not  wish  a  new 
deal,  the  top  or  last-dealt  cards  may 
be  withdrawn  and  packed.  When  any 
player  has  more  than  the  proper  num- 
oer  of  cards  in  hand,  the  opponent 
may  score  four,  and  call  a  new  deal. 

[This  is  seldom  enforced,  a  new  deal 
following  any  misdeal.] 

IV.  If  a  player  touch  the  pack 
after  dealing,  till  the  period  of  cutting 
it  for  the  turn-up  card,  his  opponent 
may  score  two  points. 

V.  If  a  player  take  more  than  he  is 
entitled  to,  the  other  party  not  only 
puts  him  back  as  many  points  as 
•re  overscored,  but  likewise  takes 
the  sam*  extra  number  for  his  own 
game. 

[This  ia  called  "pegging."  If  yonr 
opponent  has  taken  too  many  holes, 
the  proper  way  to  rectify  the  error  is  to 
take  your  back  peg  and  place  it  in  the 
hole  his  front  peg  should  have  properly 
occupied.  Then  remove  his  front  peg, 
and  make  it  your  front  peg  by  adding 
as  many  to  your  score  as  ne  has  wrong- 
fully taken.  If  in  pegging  him  you 
remove  his  or  your  own  front  peg  first, 
he  may  claim  to  have  the  pegs  as  they 
were-;  or  if  you  peg  him  wrongly,  he  is 
•Dtitled  to  aoore  idl  the  holei  he  for- 


merly marked,  and  your  error  in  addi- 
tion.] 

VI.  Should  either  player  even  med- 
dle with  his  own  pegs  unnecessarily, 
the  opponent  may  score  two  points ; 
and  if  either  take  out  his  front  peg, 
ho  must  place  the  same  back  behind 
the  other.  If  any  peg  be  misplaced 
by  accident,  a  bystander  may  replace 
it,  according  to  the  best  of  his  judg- 
ment ;  but  the  bystander  should  never 
otherwise  interfere  unless  requested 
by  the  players. 

VII.  If  any  player  ne,'Tlect  to  set 
up  what  he  is  entitled  to,  he  loses  the 
points  so  omitted  to  be  taken,  but  hia 
adversary  cannot  add  them  to  hia  own 
score. 

VIII.  Each  player  may  place  hi» 
own  cards,  when  the  deal  is  concluded, 
upon  the  pack. 

IX.  The  cards  are  to  be  dealt  one 
by  one. 

X.  The  non-dealer,  at  the  com- 
mencement of  the  game  in  five-card 
cribbage,  scores  three  points,  called 
thru  for  last ;  but  in  six  and  eight- 
card  cribbage  this  is  not  to  be  done. 

XI.  After  the  score  is  taken  on  the 
board  the  pegs  must  not  be  replaced, 
if  a  mistake  be  perceived,  without  the 
consent  of  the  opponent. 

XII.  Neither  plaver  is  allowed  to 
touch  his  adversary  s  pegs,  under  pe- 
nalty of  losing  his  game,  except  it  be 
to  peg  him  for  a  wrong  score. 

XIII.  All  cases  of  dispute  must  be 
decided  by  appeal  to  the  oystanders. 

XIV.  Three  cards  at  least  must  bo 
removed  from  the  pack  in  cutting  for 
deal  or  turn-up. 

XV.  When  the  knave  is  turned  np^ 
"  two  for  his  heels"  must  be  taken  be- 
fore a  card  is  played,  or  the  two  can- 
not be  scored. 

XVI.  The  non-dealer  discards  for 
the  crib  first,  and  a  card  once  laid  out 
cannot  be  recalled  if  it  be  covered. 

XVII.  Neither  player  may  tonch 
the  crib  cards  till  tne  hand  ia  played 
out. 

[It  is  usual  to  throw  the  orib  cards 
over  to  the  dealer's  side  of  the  board, 
thus  indicating  whose  deal  it  is.  The 
pack  is  placed  on  the  side  of  the  noa- 
dealer.] 


L'Wr'C^' 


GAMES  AND  THEIR  RULEB. 


m 


XVIII.  The  dealer  shuffles  the  cards, 
and  the  non-dealer  cuts  them.  In  four- 
handed  cribbage  the  left-hand  adver- 
sary ahnffles,  and  the  right-hand  cuts.  - 

Three  or  Fonr-handed  Crib- 
baffe. — Three-handed  crib  is  played 
by  three  persons,  each  standing  on  his 
own  hand.  Five  cards  each  are  dealt, 
and  one  iu  the  middle  of  the  table. 
This  one,  and  one  each  from  the 
players,  makes  up  the  dealer's  crib. 
All  the.cards  are  played  out  in  this 
game,  as  in  the  six -card  game,  thus  : 
— The  eldest  hand  leads,  the  others 
follow  in  their  order,  and  when  thirty- 
one  (or  as  nearly  as  either  of  them  can 
go  to  thirty-one)  has  been  made,  the 
cards  played  are  turned  down,  and  the 
player  on  the  left  of  him  who  made 
the  go  leads  again  ;  and  so  on  till  all 
the  cards  are  played.  The  hands  are 
then  taken,  the  crib  la^.  The  deal 
then  passes  on,  and  the  game  proceeds 
until  one  of  the  players  arrives  at  the 
end  hole.  A  triangular  board  is  used 
for  this  game.  Four-handed  cribbage 
is  simply  the  five-card  game  played  by 
four  persons,  partners  as  in  whist. 
This  game  is  usually  played  twice 
round  the  board.  The  cards  are  all 
played  out,  aA  in  the  three-handed 
game.  The  rules  of  five-card  crib 
govern  both  the  above  gimes. 

8iz-card  Cribbage  varies  from 
the  five-card  game,  inasmuch  as  no 
points  are  taken  for  non-deal ;  four 
cards  are  retained  by  each  player  ;  and 
all  the  cards  are  played  out,  as  at 
three  and  four-hanaed  crib.  As  large 
hands  are  often  held  at  this  game,  it 
is  common  to  play  twice  round  the 
oribbage-board. 

Scarte  is  played  by  two  persons 
with  a  pack  of  thirty-two  cards— the 
twos,  threes,  fours,  fives,  and  sixes 
being  discarded.  The  game  consists 
of  five  points.  The  king  is  the  supe- 
rior card  ;  then  the  queen,  knave,  ace, 
ten,  nine,  eight,  and  seven.  The  ace 
is  thus  the  lowest  of  the  court  cards. 
The  cards  are  dealt  three  at  a  time  to 
each  player,  and  then  two.  The  ele- 
Tenth  card  is  turned  up  on  the  pack. 
Mid  forms  the  trump.  If  the  trump 
li*f s«a  to  be  »  king  of  anjr  »vdt,  (m 


dealer  takes  one  point,  and  exclaims^ 
"I  mark   king."     The  markers   are 
usually  a  two  and  a  three  from  the 
discarded  suits.     The  king  cannot  be 
marked  if  not  declarecl  before  the  first 
trick  is  played.     The  non-dealer  may 
claim  to  exchange  any  or  all  of  hif 
cards.     If  he   wish  to  exchange   he 
says,  "  I  propose."     If  the  dealer  ao 
cept  he  asks,  "How  many?"    If  the 
latter  refuse,  the  game  proceeds.     It 
is  usual  to  employ  French  phrases  at 
ecarte.    Thus,  the  player  who  disc&rde  ' 
says,   "J'icarle;"    or  when  he  pro^ 
poses,   "Je  projwse,"     If  the  dealer  _  , 
refuse  to  exchange  any  cards,  the  non-  ^ 
dealer  scores  double  for  the  tricks  he    ' 
may  make,  except  in  the  case  of  mark*     i 
ing  king.     The  game  consists  of  five 
points,  the  highest  card  of  the  suit  led 
winning  the  trick.    Three  tricks  mast 
be  obtained  in  order  to  score  one  potn<; 
five  tricks  to  score  two  points.   Imme« 
diately  the  king  be  discovered  in  the    ' 
hand  of  either  player  it  must  be  de- 
clared— "  I  mark  king."      Only  oae 
discard  is  allowed. 

The  game  is  then  played  thii8>~- 
The  non-dealer  leads  a  card,  which  the 
dealer  may  head  if  he  can.  The  se- 
cond player  must  follow  suit  if  he  hap 
a  card  of  the  suit  led.  If  not,  be  may 
either  trump  or  pass  the  trick.  Having 
won  a  trick  the  leader  plays  another 
card,  and  so  on  till  the  tricks  are 
played  out.  The  game  is  usually 
played  in  rubbers — the  best  two  gamea 
out  of  three,  or  the  best  three  out  of 
five,  as  may  be  determined  at  the 
commencement.  To  decide  the  deal 
the  cards  are  cut  at  the  commence- 
ment of  each  game  ;  the  highest  owd 
deals,  the  ace  being  lowest  in  ca^ 
ting,  lies  cut  again.  Each  player 
takes  the  deal  in  turn.  The  dealer 
shuffles  the  cards,  and  the  non-deal«r 
cuts  them. 

Technical  Termt  lued  m  Ote  Qame}— 

A  tout. — Trump. 

Couper. — To  cut. 

Donner. — To  deal. 

Ecart.—Ihe  cards  thrown  aslda 

La  Vole,— To  make  all  the  At* 
tricks. 

Je  PropoM,—"!  aek  to  exohaiun 
eenU," 


no 


TAKE  M7  ADVICB. 


An  Poors  is  played  by  two  or 
four  persons  with  a  full  pack  of  fifty- 
two  cards,  which  take  rank  as  at 
vhist  The  points  are  usually  nine  or 
•leven. 

The  players  cnt  for  deal,  the  lowest 
Mrd  having  it.  Ties  cnt  again.  The 
dealer  then  gives  six  cards  to  each, 
one  at  a  time,  and  turns  up  the  thir- 
teenth, if  there  be  two  players,  and 
the  twenty-fifth  if  there  be  four,  for 
trumps.  The  non-dealer  then  looks 
over  his  hand,  and  either  holds  it  for 
play  or  "begs."  If  the  knave  turns 
Up  it  belongs  to  the  dealer,  who  scores 
one  for  it ;  but  if  it  be  taken  in  play 
by  a  higher  card,  the  point  is  scored 
by  the  winner.  The  non-dealer  having 
decided  on  his  hand  (you  can  only  beg 
once)  he  plays  a  card  of  any  suit.  Then 
the  dealer  plays  to  this,  and  if  it  be 
lligher  he  wins  the  trick,  and  plays 
another  card ;  and  so  on  throughout 
the  six  tricks.  The  second  player 
must,  if  he  can,  head  the  trick  with 
one  of  the  same  suit  or  a  trump. 
When  the  whole  of  the  tricks  are 

flayed  out,  the  points  are  taken  for 
igh,  low,  jack,  or  game,  as  the  case 
may  be.  Thus  one  player  may  score 
•  point  for  high  and  the  other  for  Una; 
the  greatest  number,  counting  on  the 
oourt  cards,  aces,  and  tens  in  each 
hand,  reckoning  for  game.  The  win- 
ning the  knave,  the  making  the  tens, 
ana  the  taking  your  adversary's  best 
car^s,  constitute  the  science  of  the 
game.  The  hand  in  which  the  knave 
of  trumps  is  eventually  found  is  the 
one  which  scores  the  point  for  the 

fe3k.  The  }^h  and  the  low  always 
long  to  the  original  possessor  of 
those  trumps. 

.Teehnkat  Terms  tued  in  (he  Oame: — 

High. — The  highest  trump  out ;  the 
bidder  acores  one  point. 

Low. — The  lowest  trump  out;  the 
trigmal  holder  scores  one  point. 

Jack. — ^The  knave  of  trumpa.  The 
bolder  scores  one  point.     If  it  be  won 

S'  bis  adversary,   the  winner  scores 
e  point. 

Oame. — The  greatest  number  that, 
in  the  trick  gained,  can  be  shown  by 
aither  party;  reckoning  for  each  ace 
four  towarda   game,  lor  meh  king 


tJiree,  for  each  queen  two,  for  each 
knave  one,  and  for  each  ten  ten.  Tho 
other  cards  do  not  count  towarda 
game.  If  neither  party  have  any  to 
score  for  game,  or  in  case  of  ties,  tha 
non-dealer  scores  the  point  for  game. 

Beggitig  is  when  the  elder  hand,  dis- 
liking his  cards,  says,  "  I  beg  ;"  the 
dealer  must  either  let  him  take  one        '  , 
point,  saying,   "Take  one,"  or  give        /, 
each  three  cards  more  from  the  pack,         ' 
and  then  turn  up  the  next  card,  tha 
seventh,  for  trumps.     If  the  trump 
turned  up  be  of  the  same  suit  as  the 
first,  the  dealer  must  go  on,  giving 
each  three  cards  more,  and  turmng  up 
the  seventh,  until  a  change  takes  placa 
in  the  trump  suit. 

Laws  of  AU  Four*. — I.  A  new  deal 
can  be  demanded  if  in  dealing  an  oppo- 
nent's card  is  faced,  or  if  the  dealer  in 
any  way  discover  any  of  his  adver- 
sary's canls  ;  or  if,  to  either  party,  too 
few  or  too  many  cards  have  been 
dealt.  In  either  case  it  is  optional 
with  the  players  to  have  a  new  deal, 
provided  no  card  has  been  played,  but 
not  afterwards. 

II.  If  the  dealer  expose  any  of  his 
own  cards,  the  deal  stands  good. 

III.  No  player  can  beg  more  than 
once  in  each  hand,  except  by  previona 
mutual  agreement. 

IV.  Each  player  must  trump  or  fol- 
low suit  if  he  can,  on  penalty  of  hia 
adversary  scoring  one  point, 

V.  If  either  player  score  wrongly 
the  score  must  be  taken  down,  and  tha 
adversary  shall  either  score  four  pointa 
or  one,  as  previously  agreed. 

VI.  When  a  trump  be  played,  it  is 
allowable  to  ask  the  adversary  if  it  ba 
either  high  or  low. 

VII.  One  card  may  count  all  fours ; 

for  example,  the  eldest  hand  holds  tha  ' 

knave,  and  stands  his  game ;  the 
dealer  having  neither  trump,  ten,  ace, 
nor  court  card,  it  will  follow  that  tha 
jack  of  trumps  will  be  both  high,  low, 
jack,  and  game. 

Blind  All  Fonn.— Played  by 

two  persons  with  a  pack  of  cards  from 
which  the  sixes  and  sevens  have  been       , 
discarded.   Each  player  has  six  card% 
and  the  first  one  jilayed  by  tha 


0AME8  AND  THEIR  RULES. 


Ml 


dealer  is  the  trump.  There  is  no  beg- 
ging, and  the  poiuts  are  usually  seven 
or  nine.  Sometimes  all  the  pips  on 
the  cards  are  counted  towards  game. 

■All  Fives. — This  game  is  played 
with  an  entire  pack,  on  the  same  plan 
as  all  fours.     The  game  is  sixty-one 

Ets,  which  are  marked  on  a  crib- 
-board.  For  ace  of  trumps  the 
er  marks  four  points  when  he 
plays  it ;  for  king  of  trumps  three  ;  for 
queen  (too;  for  knave  <me;  for  the  five 
of  trumps  five;  and  for  the  ten  of 
trumps  ten.  If  the  knave,  ten,  or  five 
be  taken  in  play,  the  points  belonging 
to  them  are  scored  by  the  winner.  In 
counting  for  game  the  five  of  trumps 
is  reckoned  as  five,  and  all  the  other 
aces,  kings,  queens,  knaves,  and  tens 
are  counted  as  in  all  fours.  Trump 
after  trick  is  not  compulsory  unle  s 
previously  agreed  to.  The  first  card 
played  by  the  non-dealer  is  the  trump. 
The  rest  of  the  rules  are  the  same  as 
in  all  fours.  It  may  be  played  by  four 
persons,  either  as  partners  or  singly. 

]L00  is  played  m  two  ways,  with 
three  or  with  five  cards.  In  the  five- 
eard  game,  or  "pam"  l-io,  after  five 
cards  have  been  aealt  to^ach  player, 
another  is  tamed  up  for  trump  ;  the 
knave  of  clubs  generally,  or  sometimes 
the  knave  of  the  trump  suit,  as  agreed 
upon,  is  the  highest  card,  and  is  styled 
pam;  the  ace  of  trumps  is  next  in 
value;  and  the  rest  in  their  whist 
order.  Each  player  may  change  any 
of  his  cards  for  others  from  the  pack, 
or  throw  up  the  hand,  in  order  to 
escape  being  looed.  They  who  play, 
either  with  or  without  changing,  and 
do  not  gain  a  trick,  are  looed ;  as  is 
likewise  the  case  with  all  who  liave 
stood  the-Kame,  when  a  flush  or  flushes 
occur ;  and  each,  excepting  any  player 
holding  pam  of  any  inferior  flush,  is 
required  to  deposit  a  stake,  to  be  given 
to  the  person  who  sweeps  the  board, 
or  is  divided  among  the  winners  at  the 
ensuing  deal,  according  to  the  number 
of  tricks  made  by  each.  Five  cards  of 
a  suit,  or  four  with  paT/i,  compose  a 
flush,  which  sweeps  the  board,  and 
yields  only  to  a  superior  flush,  or  the 
elder  hand.  When  the  ace  of  trumps 
i*  led,  it  ia  usual  to  say,  "Pam  be 


eivU/'  the  holder  of  which  last-men- 
tioned card  is  then  expected  to  let  tlie 
ace  pass. — 1'hree-card  Loo  is  played 
by  any  number  of  persons — say  seven. 
There  is  no  "  pam,''gnd  the  highest 
Qard  in  each  trick  wins  it.  A  "misa" 
(i.e.,  an  extra  hand)  is  dealt,  and  the 
elder  player  (on  the  dealer's  immediate 
left)  may  exchange  for  his  own;  or, 
if  he  "passes  the  miss,"  it  may  be 
taken  bv  the  next  player,  and  so  on 
round  the  table.  The  first  player  on 
the  left  of  the  dealer  looks  at  bis  hand, 
and  either  decides  to  play  his  own 
cards,  take  the  miss,  or  throw  up  his 
hand.  The  next  player  does  likewise, 
and  so  on  till  it  is  decided  how  many 
"stand."  The  elder  player  then 
throws  down  a  card  and  the  next  fol- 
lows, either  by  playing  a  superior  card 
or  a  trump,  it  being  imperative  that  he 
must  head  the  trick  if  he  can  ;  and  so 
the  game  goes  on  till  all  the  hands  are 
played  out,  when  the  pool  is  divide<l 
into  three  portions  and  paid  to  the 
holders  of  the  several  tricks,  all  those 
who  have  failed  to  win  a  trick  being 
looed.  The  first  round  of  a  game  is 
a  single,  when  all  must  play.  The 
amount  of  the  stake  is  determined  on 
previous  to  the  commencement  of  the 
game  ;  but  in  unlimited  loo  each  player 
IS  looed  the  whole  amount  in  the  pool 
till  the  occurrence  of  a  tingle.  Some- 
times the  rule  of  club-law  is  introduced, 
when  all  must  play  when  a  club  hap- 
pens to  be  turned  up. 

Lauv  of  Loo. — 1.  The  cards  are 
dealt  over  at  any  time,  the  deal  being 
determined  by  cutting,  the  Jowest 
card  cut  being  dealer. 

II.  The  dealer  is  looed  for  a  mis- 
deal. ^ 

III.  For  playing  out  of  thm,  or 
looking  at  the  miss  without  taking  it, 
player  is  looed. 

IV.  If  the  first  player  possess  two 
or  three  trumps,  ne  must  play  the 
highest. 

V.  With  ace  of  trumps  only,  the 
first  player  must  lead  it. 

VI.  No  player  may  look  at  his  own 
cards  or  the  miss  out  of  his  turn. 

VII.  Ne  player  may  look  at  hia 
neighbour's  hand,  either  during  tlM 
play  or  when  they  lie  on  the  tablt. 


S8S 


TAKE  M7  ADVICJa 


VIII.  No  player  may  inform  another 
what  cards  lie  possesses,  or  give  any 
iutimatiuu  as  to  any  card  in  hand  or 
xaica. 

IX.  If  a  player  throw  np  his  cards 
after  the  leading  card  ia  played,  he  is 
looed. 

X.  Each  player  mnst  head  the  trick 
if  he  can,  either  by  a  superior  card  in 
the  same  suit  or  by  a  trump. 

XI.  The  penalty  in  each  case  of  dis- 
obedience to  the  laws  is  the  being 
loocd  in  the  sum  agreed  on  at  the  be- 
ginning of  the  game. 

Vinfft-et-uu  (twenty-one)  may  be 
played  by  two  or  more  players  ;  about 
■ix  or  eight  is  the  best  number.  Tiie 
card*  bear  the  same  respective  >  aluos 
•■  in  cribbftge.  The  tens  and  court 
cards  t^e  each  reckoned  for  ten ;  but 
the  aee  in  each  suit  may  be  valued  a»  one 
or  eleven,  at  the  option  of  the  bolder, 
according  to  the  exigencies  of  his 
Juuid. 

Having  determined  the  deal  by  giv- 
ing each  player  a  card — the  first  pos- 
•eaaor  of  the  knave  having  the  deal — 
counters  or  other  stakes  Laving  been 
determined  on,  the  dealer  holds  the 
pack  with  their  faces  downwards,  and 
proceeds  to  give  a  single  card  to  each 
player,  and  one  to  himself,  all  face 
aowuwards.  Each  player  then  places 
a  stake  on  his  card,  and  the  dealer 
distributes  a  second  card  all  round, 
beginning  in  each  case  with  his  left- 
hand  neighbour.  The  players  then 
examine  their  hands,  and  the  dealer 
looks  at  his  own  two  cards.  The  dealer 
•sks  each  one  in  saccession  if  he  wishes 
to  have  another  card,  or  stand  on  the 
two  h«  has.  The  usual  phrase  is,  "Do 
yon  stand  f  If  the  elder  hand  is  con- 
cent with  his  ban  J,  he  says  "Con- 
tent," and  places  his  cards  on  the 
table,  face  downwards.  If  he  want 
one  or  more  cards  he  says  so,  and  the 
dealer  gives  him  from  the  top  of  the 
pack  as  maov  as  he  requires.  If  the 
cards  exceea  twenty- one  iq  nnmber 
when  added  together,  the  player  is 
Mkid  to  have  "overdrawn,"  in  which 
Mae  be  must  throw  up  bis  cards  and 
deliver  his  stake  to  the  dealer.  But  if 
the  pips  and  tons  on  all  his  cards 
whoa  added  ap,  t»eut^'-oue  or 


less,  he  puts  them,  face  downwardly 
on  the  table;  and  so  with  each  player. 
The  dealer  then  lays  his  own  cards, 
face  upwards,  on  the  table.  He,  too, 
may  take  other  cards  from  the  pack, 
should  the  number  be  not  near  enough 
to  twenty -one  to  allow  him  to  stand. 
When  he  is  satisfied  with  hia  hand  he 
says,  "I  stand,"  and  all  the  players 
face  their  cards  on  the  table.  To  all 
those  whose  hands  are  twenty-one  or  / 
nearer  to  twenty-one  than  his  own,  he  / 
pays  a  stake  equal  to  that  originally 
placed  on  the  single  card  ;  and  by  the 
same  rule  he  receives  the  stakes  from 
aU  whose  hands  are  less  in  nnmber 
than  his  own,  including  tiet.  But  to 
any  pluyer  or  player)  having  an  nee 
and  a  tenth  card — which  is  termed  a 
"natural  vingt-un" — he  pays  double 
slakes.  The  "  natural "  must  alwava 
consist  of  the  two  cards  first  dealt. 
Should,  however,  the  dca'cr  liiuisolf 
have  a  "natural,"  he  receives  double 
stakes  from  all  the  pl.ijcrs,  and  single 
from  the  tics.  In  this  way  the  deal 
goes  on  till  one  of  the  placers  turns  up 
a  "  natural,"  when  he  becomes  deader, 
and  proceeds  as  before. 

RuUi  of  Vin:jlet-un.—l.  The  first 
deal  must  be  determined  by  chance — 
as  by  cutting  the  cards,  obtaining  the 
first  knave,  Lc. 

IK  Previous  to  the  deal  the  young- 
est hand  shuffles,  and  the  eldest  band 
cuts. 

III.  The  stake  mnst  be  placed  on 
the  first  card  previous  to  the  second 
round,  and  allowed  to  remain  till  the 
round  is  comiiletod  and  the  dealer  ex- 
poses his  cards. 

IV.  In  case  of  a  misdeal,  the  stakes 
must  be  withdrawn  and  the  cards 
dealt  over  again. 

V.  All  ties  pay  to  the  dealer  except 
in  the  case  of  a  "natural"  being  de- 
clared previous  to  the  dealer  obtaining  ' 
his  second  card.  Then  the  holder  of 
the  "natural"  is  entitled  to  receive 
double  stakes  immediately,  before 
another  card  is  played. 

VI.  The  holder  of  a  "natoral,"  after 
the  first  round,  is  entitled  to  the  deal. 

VII.  The  dealer  is  at  any  time  al- 
lowed to  sell,  and  any  player  to  pai>- 
cL>je,  the  lieid.    Hie  dealer  a»f  al» 


■■^f^^Sfw^TPP^fS?' 


GAMES  AND  THEIR  RULEB. 


pass  the  deal  to  any  one  desiroua  of 
Laving  it. 

VIII.  The  "natural"  must  consist 
only  of  an  ace  and  a  tenth  card  dealt 
in  the  first  two  rounds.  In  the  case  of 
double  or  treble  hands,  an  ace  and  a 
tentlf  card  form  "acquired"  and  not 
"natural"  vingt-uns,  and  receive  or 
pay  only  single  stakes. 

IX.  The  player  who  overdraws 
must  immediately  declare  the  fact, 
and  pay  his  stake  to  the  dealer. 

X.  In  taking  brulet  the  dealer  is 
compelled  to  retain  those  two  cards, 
but  he  may  add  to  them  if  he  wishes 
kfter  all  the  players  arc  served. 

XI.  No  stake  can  be  withdrawn, 
added  to,  or  lessened,  after  it  has 
been  once  laid  on  the  card ;  but  it 
must  be  allowed  to  remain  till  the 
dealer  declares  he  stands. 

XII.  Ko  stake  higher  than  that 
•greed  to  at  the  commencement  of  the 
game  is  allowed. 

Bpecolation  is  played  with  a  per- 
fect pack,  the  cards  ranking  as  at 
whistl  Three  cards  are  dealt  singly, 
face  downwards,  to  each  player,  and 
the  last  card,  after  all  have  their  three, 
is  tamed  up  for  trumps,  and  is  the 
property  of  the  dealer.  The  highest 
trump  clears  the  pool.  Previous  to 
the  deal  the  dealer  stakes  six,  and 
«ach  player  three  pence  or  counters  ; 
and  the  holder  of  every  knave  and  five 
of  each  suit  except  trumps  pays  one 
penny  or  counter  to  the  pool.  When 
the  deal  is  completed,  the  eldest  hand 
turns  up  his  top  card,  and  if  it  happen 
not  to  be  a  trump,  the  next  player  ex- 
poses his  top  card,  and  so  on  till  a 
trump  superior  in  value  to  the  turn-up 
is  shown.  When  a  trump  appears,  its 
holder  offers  to  sell,  and  the  various 
players  bid  for  it,  and  it  then  becomes 
the  property  of  its  purchaser,  and  the 
player  next  him  to  the  left  turns  up, 
and  so  on  till  a  better  trump  is  shown, 
which  its  owner  again  offers  and  ^clls 
if  he  pleases ;  the  holder  of  the  highest 
trump  in  the  round,  whether  held  by 
purchase  or  in  hand,  winning  the  en- 
tire pooL  The  holder  of  the  trump 
card  has  always  the  privilege  of  con- 
cealing his  hand  till  a  superior  trump 
appears,  or  of  selling  either  hand  or 


trump.  No  person  looking  at  his  card 
out  of  turn  can  be  allowed  to  taka 
the  pool,  even  if  be  hold  the  best 
trump.  — - 

Beziqae. — This  newly-introdnced 
game  is  playei  by  two  persons  with 
two  packs  of  cards,  from  which — as  in 
ecartiS — the  twos,  threes,  fours,  fives, 
and  sixes  are  omitted, 

3'Ae  mode  of  play  is  as  follows  : — 
The  cards  are  shuified,  both  Backs  to- 
gether, and  the  players  out  laj?.  deal. 
The  loH'est  card  cut  wins  the'lteal. 
In  play  the  cards  are  reckoned  in  the 
following  order  :  —  Ace,  ten,  king, 
queen,  nine,  eight,  seven.  The  deal 
being  determined,  eight  cards  are 
given  alternately  to  each  player,  as  in 
cribbage,  and  the  seventeenth  card  is 
turned  up  for  trumps.   The  non-dealer 

Elays  first  by  leading  with  any  card  in 
is  hand,  to  which  the  other  replies. 
If  he  win  or  trump  it,  he  has  to  lead ; 
in  every  case  the  winner  of  the  trick 
having  the  next  lead.  Before  playing, 
however,  each  player  draws  a  card 
from  the  pack — the  winner  of  the  last 
trick  drawing  the  top  card,  the  other 
player  taking  the  rest ;  by  which 
means  the  cards  in  each  hand  are  re- 
stored to  their  original  number — eight. 
By  this  process  of  alternate  dramng 
and  playing  a  card  the  stock  is  at 
length  exhausted.  In  playing,  the 
higliest  card  of  the  same  suit  wins  the 
trick.  In  the  case  of  ties,  the  leader 
wins.  Trumps  win  other  suits.  The 
tricks  are  left  face  upward  on  the 
table  till  the  end  of  the  lead  ;  thfty  are 
of  no  value  but  for  the  aces  and  tens 
they  contain.  The  objects  of  the  play 
are  to  win  aces  and  tens,  and  promote 
in  the  hand  various  combinations  of 
cards  which,  when  "declared,"  score 
a  certain  number  of  points. 

Declaring.  —  A  declaration  can  be 
made  only  immediately  after  winning 
a  trick,  and  before  drawing  a  card 
from  the  pack.  It  is  done  by  placing 
the  declared  cards  face  upward  on  the 
table.  Players  are  not  obliged  to  de- 
clare unless  they  like.  A  card  cannot 
be  played  to  a  trick  and^eclared  at 
the  same  time.  Only  one  combination 
can  be  declared  to  one  trick.  In  d^ 
dating    fresh   combinations,   one  ob 


'33S?*|!!P«f!9fC^!5Wr' 


tf« 


TAKE  MT  ADVICE. 


more  cards  of  the  fresh  combination 
must  proceed  from  the  part  of  the 
hand  held  np.  The  same  card  can  be 
declared  more  than  once,  provided 
the  combination  in  which  it  after- 
wards appears  is  of  a  different  class. 
The  player  scoring  the  last  trick  can, 
ftt  the  same  time,  declare  anything  in 
bis  hand,  after  which  all  declarations 
cease. 

Variationa  in  the  Game. — It  may  be 
played  by  three  or  by  four  persons. 
If  byithree,  they  all  play  against  each 
other,  and  three  packs  of  cards  are 
uaed. 

Numbtr  of  Pads. — If  four  play, 
four  packs  are  used,  shufiled  together  ; 
bat  this  is  considered  as  being  very 
complicated. 

Dimininhed  Scoret.  —  Some  players 
ConRider  the  double  beziqne  and  se- 

?[nence  scores  as  too  high,  and  there- 
ore  make  the  score  for  the  former 
800,  and  for  the  latter  200. 

The  Last  Trick. — This  is  sometimes 
understood  to  mean  the  thirty-second 
trick,  or  last  of  alL  This,  however, 
to  supposed  to  be  an  error  arising  from 
incorrect  nomenclature. 

Acet  and  Tens. — These  are  some- 
times not  scored  till  the  end  of  the 
hand. 

Scoring. — The  score  may  be  kept 
with  a  bezique-board  and  pegs,  or  by 
•  numbered  dial  and  han(^  or  by 
means  of  counters — which  last  method 
to  the  best. 

Jimtt  to  Learners. — The  following 
hints  may  be  of  use  in  solving  one  of 
the  chief  diiBculties — that  of  deciding 
what  cards  to  retain  and  what  to 
throw  away : — I.  It  is  no  advantage 
to  get  the  lead  unless  you  have  some- 
thing to  declare.  2.  llie  cards  that 
can,  without  loss,  be  parted  with,  are 
•evens,  eights,  and  nines.  3.  After 
these  the  least  injurious  cards  to  part 
with  are  knaves.  4.  In  difficulties  it 
to  better  to  lead  a  ten  or  an  ace  as  a 
mie,  than  a  king  or  queen  ;  but  to  the 
rale  there  are  sever^  exceptions.  6. 
It  is  seldom  advisable  to  go  for  four 
aces  anless  you  happen  to  hold  three, 
and  are  in*bo  difficulty.  6.  If  driven 
to  lead  an  ace  or  a  ten,  and  your  ad- 
Teraaty  does  not  take  the  tnck,  it  to 


often  good  play  to  lead  another  next 
time.  7.  Do  not  part  with  small 
trumps  if  it  can  be  helped.  8.  Do  not 
part  with  trump  sequence  cards.  9. 
Until  near  the  end  do  not  part  with 
bezique  cards,  even  after  declaring 
bezique.  10.  Having  a  choice  be- 
tween playing  a  possible  scoring  card 
or  a  small  trump,  or  a  card  you  have 
declared,  play  the  declared  card  so  as 
not  to  expose  your  hand.  11.  Avoid 
showing  your  adversary  by  what  you 
declare,  so  that  he  shall  not  be  able  to 
make  the  trump  sequence  or  double 
bezique.  12.  Whenever  your  adver- 
sary leads  a  card  of  a  suit  of  which 
you  hold  the  ten,  take  the  trick  with 
the  ten.  13.  Win  the  last  trick  if 
possible.  14.  In  playing  the  last 
eight  tricks  your  object  should  be  to 
save  your  aces  or  tens,  and  win  those 
of  your  adversary. 

Rules  for  bezique  are  sold  with  the 
cards,  but  they  differ  somewhat.  The 
main  points  of  the  game  are,  however, 
here  given  as  described  by  Cavendish, 
the  well-known  writer  on  whist. 

Drole  is  played  with  two  packs  of 
cards,  from  which  all  up  to  the  seven 
are  discarded.  It  is  played  by  two 
persons  thus  :  —  After  deciding  the 
deal  by  cutting,  the  dealer  gives  five 
cards  to  each,  and  puts  the  rest  of  the 
pack  aside.  The  value  of  the  cards 
IS : — Kin^,  queen,  knave,  ace,  ten, 
nine,  eight,  seven,  as  in  ciart^  ;  but 
there  are  no'  trumps.   The  eldest  hand 

Elays  a  card  on  any  division  of  the 
oard,  which  is  divided  into  sections. 
A  card  played  in  its  own  suit  can  be 
won  only  by  a  superior  card  of  that 
suit.  If  played  on  a  suit  that  is  not 
its  own,  it  can  be  won  by  a  superior 
card  of  either  of  the  other  suits  ;  but 
a  card  placed  on  the  line  dividing  two 
suits,  neither  being  its  own,  can  he 
won  by  a  superior  card  of  its  own 
suit,  or  of  either  of  the  two  played 
upon ;  and  a  card  played  over  the 
place  where  four  suits  join — that  is,  on 
all  four  suits — can  be  won  by  a  supe- 
rior card  of  any  of  them.  The  tricks 
count  according  to  the  number  of 
suits  played  on.  £ach  player  plays 
to  the  card  led,  and  must  f ollow^  suit 
or  win  the  trick. 


GAMES  AND  THlBIR  SULM. 


285 


The  king  of  hearts,  led  or  played, 
wins  every  other  card  in  that  suit, 
except  the  queen  of  hearts,  queen  of 
spades,  knave  of  diamonds,  and  the 
four  aces — severally  known  as  Empe- 
ror, Empress,  Beautiful  Nell,  Jack 
Drol8,,and  the  Four  Beggars.  When 
two  persons  play,  twenty-three  is 
game ;  if  more  than  two,  seventeen. 
Jack  Drole  has  the  power  of  robbing 
in  any  suit — i.e.,  sending  back  the 
player  who  wins  the  trick  as  many 
points  as  he  would  have  scored.  The 
player  of  drole  cannot  win  the  trick  ; 
he  merely  sends  back  the  winner,  bnt 
he  takes  the  next  lead.  If  Jack  Drole 
is  led  to  a  trick  he  has  only  the  same 
power  as  an  ordinary  knave,  and  may 
win  or  be  won. 

The  Four  Begr/ar»  {the  Aeeti).  — 
When  a  trick  containing  an  ace  scores 
more  than  two,  the  player  of  the  ace 
beffs — namely,  gets  part  of  the  score 
from  the  winner.  In  a  trick  scoring 
three  or  four  the  ace  gets  one,  and  the 
winner  the  remainder.  In  a  six  or 
«ight-trick  the  ace  gets  two,  the  win- 
ner the  remainder.  If  a  trick  is  robbed 
the  ace  goes  back  in  the  same  propor- 
tioa,  and  the  winner  goes  back  the  ze> 


mainder.  When  two  aoea  are  in  a 
trick  the  second  ace  gets  nothing. 
There  is  no  begging  in  a  trick  which 
is  won  by  an  ace  ;  in  a  trick  which 
wins  the  game ;  nor  in  a  trick  to  which 
Nell  is  played.  An  ace  may  be  played 
to  any  suit. 

Law»  of  Drole.— h  The  lowest  card 
deals.  2.  The  player  to  the  dealer's 
right  cuts.  3.  It  tbe  dealer  gives  any 
player  more  or  less  than  five  cards,  and 
the  player  declares  it,  there  must  be  m 
fresh  deal,  and  the  dealer  goes  baok 
four  points.  4.  If  the  dealer  dealt 
himself  less  than  five  cards,  he  may 
complete  his  hand  from  the  stock  hi- 
fore  playing  to  the  first  trick,  and  is 
then  not  liable  to  any  penalty.  6.  If 
a  player  has  more  or  less  than  five 
cards  dealt  him,  and  fails  to  declare  it 
before  the  first  trick,  he  goes  back  four 
points,  and  can  score  nothing  that 
hand.  6.  If  a  card  is  exposed  in 
dealing,  there  must  be  a  fresh  deaL 
7.  If  there  is  a  card  faced  in  the  pack, 
there  must  be  a  fresh  deal.  8.  I{  a 
player  deals  out  of  his  turn,  the  error 
may  be  rectified  before  the  deal  is 
complete. 


'H-^ 


XI.    DOMESTIC  PETa 


SoSfS. —  57t(^r  Managtmtnt. — All 
4ogt  require  clean,  warm,  but  wrU- 
ventilated  beds,  pure  water,  and  plain, 
fresh  food.  If  your  dog  does  not  have 
sufficient  exercise,  give  him  now  and 
then  a  tea-spoonful  of  flower  of  sulphur 
mixed  with  his  food.  When  his  nose 
is  oold  and  wet  he  is  generally  in  good 
health,  and  tn  e  vei-sd.  The  more  com- 
mon diseases,  and  their  mode  of  treat- 
ment, are  given  below. 

FiU. — Often  caused  in  young  dogs 
by  over-feeding ;  give  a  spare  but 
noariahing  die^  and  plenty  of  exer- 

OM. 

Distemper. — Nearly  eveir  dog  has 
ihis  disease  once,  and  usually  between 
his  fourth  and  tenth  months.  Mr. 
Johnson,  a  practical  writer  on  the 
■abject,  says  : — "  On  the  approach  of 
thia  canine  scourge  the  dog  will  be 
dull,  his  eyes  will  appear  less  bright 
than  usual,  a  languidueRs  will  pervade 
hi*  whole  system,  and  his  appetite 
will  fail,  or  he  may  perhaps  refuse 
his  food  altogether ;  he  will  be  also 
troubled  with  a  great  degree  of  consti- 
pation— this  is  the  first  stage  of  the 
disease  in  question.  The  distemper 
makes  its  way  by  inflammation,  ac- 
companied by  costiveness;  and,  there- 
fore, reason  clearly  points  out  the  ne- 
eessity  of  chocking  the  one  and  re- 
moving the  other.  Bleed  the  animal 
immediately,  and  give  him  a  tablo- 
•poouf  ul  of  syrup  of  buckthorn,  which 
win  most  likely  answer  the  purpose 
•ffectually  ;  if,  after  the  lapse  of  a  few 
days,  the  dog  does  not  appear  per- 
fectly recovered,  repeat  the  bleeainc 
fad  the  physic  ;  a  third  time  if  found 
.Secessary,  which  will  not  often  happen 
—not  once  in  five  hundred  cases.  By 
the  process  above  described  the  disease 
is  checked  and  subdued  in  the  first  in- 
•tance,  and  as  it  cannot,  when  thus 
opposed,  acquire  strength,  is  there- 
fora  eanlj  Tanqoiahed  or  dissipated. 


Such  a  mode  of  treatment  is  }ncoik> 
testably  supported  by  reason,  sinoa 
nothing  can  tend  so  effectually  to 
check  inflammation  as  lowering  the 
system.  The  animal  should  be  bled 
very  freely — in  fact,  it  is  almost  im- 
possible to  take  too  much  blood  from 
a  dog  under  these  circumstances. 
Supposing  the  subject  to  be  a  stout 
pointer  whelp,  seven  or  eight  months 
old,  about  five  ounces  of  blood  should 
be  taken  from  him.  A  table- spoonful 
of  syrup  of  buckthorn  will  be  found  a 
proj)cr  dose  for  such  an  animal,  and 
the  quantity  may  be  varied  according 
to  the  age  and  strength  of  the  patient. 
The  oper.ttion  of  bleeding  a  dog  should 
be  thus  performed ;— Place  a  cord 
round  the  animal's  neck,  and  draw  it 
Builiciently  tight  so  as  to  throw  up  or 
elevate  the  jugular  vein  ;  puncture  it 
longitudinally  (not  cross-wise)  with  » 
coaiuion  lancet,  and,  for  the  purpose 
of  causing  the  blood  to  flow,  the  finger 
should  be  pressed  on  the  vein  a  little 
below  the  orifice.  When  sufficient 
blood  has  been  drawn,  the  puncture 
need  not  be  pinned,  nor  in  any  way 
be  closed,  as  the  dog,  by  holding 
down  his  head,  draws  the  lips  of  the 
wound  together,  and  the  blood  forms 
s  crust  upon  it  immediately ;  hence 
the  reason  of  puncturing  the  vein 
longitudinally,  since,  if  cut  cross- wise^ 
the  do^  will  pull  the  wound  open 
every  time  he  liolds  down  his  head, 
particularly  in  feeding."  For  small 
pet  dogs  a  milder  cure  is  Dr.  James' 
powders,  given  in  milk,  water,  or 
jam. 

Coldi. — Keep  the  dog  warm  and 
clean,  and  administer  a  purgative. 

To  destrorj  Fleat. — Wash  and  rinse 
well  in  strong  tobacco  water,  taking 
care  to  avoid  the  eyes. 

Mange.  —  The  common  mange  im 
brought  on  by  damp,  dirt,  and  bad  or 
nnwholesome  food.     It  is  veiy  ooa- 


Shepherd's  Doc. 
T»/<ui/.  386. 


Stag  Hounow 


'.•■■•V  • 


[~'t' 


DOMESTIC  PETS. 


287 


tagions,  but  easy  of  care.  Rub  well 
in  (with  your  gloved  band)  an  oint- 
ment made  of  equal  proportions  of  sul- 
phur vivam,  oil  of  tar,  and  train  oil. 
P«peat  the  process  every  two  or  three 
days  until  well.  The  dog  must  not  be 
permitted  to  lick  himself  while  he  has 
this  disease.  An  occasional  dose  of 
flowers  of  sulphur  may  be  given  with 
kia  food.  The  red  mange  is  incurable 
— destroy  the  dog. 

In  giving  a  dog  a  powder  or  pill, 
put  it  in  a  piece  of  meat ;  he  will 
swallow  it  witliout  suspecting  you. 
To  give  him  liquid  physic,  take  the 
dog  between  the  knees,  and,  when 
■ome  other  person  has  the  dose  ready, 
open  his  mouth  quietly  but  firmly, 
keeping  the  tongue  down,  speaking 
k  n>lly  to  the  dog  meanwhile ;  then  let 
A  little,  of  the  physic  be  poured  into  his 
mouth,  which  you  immediately  close, 
a*  dogs  can't  meaUow  with  their  motttha 
open.  Repeat  this  operation  with  firm- 
ness, but  as  little  fuss  as  possible  and  no 
punishment,  until  all  the  dose  is  taken. 
T/ie  best  food  for  small  dogs  is  the 
meat  biscuits,  snpidemented  by  any 
■craps  or  pieces.  Larger  dogs  may 
want  "paunch"  —  which  must  be 
boiled — and  other  animal  food  ;  but 
don't  give  him  the  disgusting  stuff 
called  and  hawked  about  the  streets 
M  "dogs'  meat." 

Cats, — Few  persons  are  aware  that 
there  are  several  distinct  varietiesof  the 
domestic  cat  -  as  the  Persian,  the  An- 
gola, the  Spanish,  the  Chinese,  the  An- 
gora, and  the  (Jhartreause  or  Maux, 
which  latter  are  entirely  destitute  of 
tails.  All,  however,  have  certain  cha- 
racteristics in  common .  They  are  very 
prolific,  fond  of  the  house  rather  than 
•t>.  master  or  mistress,  have  a  great 
dUirke  to  dirt  and  are  inveterate  ene- 
mies to  rats  and  mice.  But  little  care 
is  required  to  render  a  cat  a  tame  and 
pleasant  companion  ;  but  if  you  have 
•  f^arden  you  must  not  grow  valerian 
in  it,  for  this  aromatic  plant  is  such  a 
t»vourite  with  puss  that  it  will  attract 
to  your  garden  all  the  cats  in  the 
neighbourhood  ;  and  they  will  not  de- 
sist till  they  have  rolleil  over  and 
scratcbeil  every  bit  of  valoii  xn  out  of 
Um  iMd.     Cats  ahould  not  have  too 


great  a  profusion  of  animal  food,  or 
they  will  get  fat  and  lazy  ;  but  a  dua 
proportion  of  fish  and  household  scrapa 
may  be  advantageously  given  them  with 
skim  milk  and  watSF:~  Good  mousera 
should  not  be  petted  too  much,  nor 
allowed  to  stray  about  the  streets. 
Belonging  to  the  tiger  family,  cats  are 
often  sly,  treacherous,  and  vicious ; 
and  no  amount  of  training  will  prevent 
some  of  them  seizing  your  favourite 
canary  or  gold  fish  and  making  a  sur- 
reptitious meal  of  the  dainty  morseL 
Cats  are  subject  to  but  few  ailmenta, 
and  if  carefully  looked  after  live  for 
many  years. 

BAbbitS. — These  animals  are  both 
proKtable  and  amusing.  They  shonld 
be  kept  very  clean  and  regularly  fed. 
One  important  rule  as  to  food  is,  never 
to  give  wet  vegetahlex,  which  are  abso- 
lutely poisonous  to  them.  Abundant 
food  is  the  main  thing  ;  and  next  to 
that  variety.  They  should  have  oatf 
once  a  day.  The  leaves  and  roots  of 
carrots,  all  sorts  of  peas  and  beam, 
the  leaves  and  branches  of  trees,  wild 
succory,  parsley,  clover,  browen'  dry 

f rains,  apple  parings,  peaa-hanlm, 
ock-leavas,  sorrel,  may  be  their  diet 
during  summer  ;  and  hay,  _  potatoM, 
artichokes,  turnips,  beet  root,  fte., 
during  the  winter.  The  best  way  to 
begin  rabbit-keeping  is  to  obtam  • 
number  of  young  ones  fairly  weaned, 
at  about  nine  or  ten  weeks  old.  WUi 
yonng  rabbits,  called  warren  rmbbita, 
will  not  do,  for  they  cannot  be  domes- 
ticated, and  run  away  at  the  earlieat 
opportunity.  The  hutches  should  b« 
dry,  light,  well  ventilated,  and  strong  | 
well  raised  from  the  ground.  Tm 
doe's  hutch  must  have  a  partition 
about  twelve  inches  from  one  end,  and 
a  hole  mnst  be  cut  at  the  extremity 
nearest  the  front,  about  an  inch  and  a 
half  from  the  bottom,  more  than  suffi- 
ciently larse  for  the  rabbit  to  past 
through.  1  he  edges  of  the  hole  shonld 
be  bound  with  tm  or  sine  to  prevent 
the  rabbits  gnawing  them  ;  and  if  ft 
small  door  is  mode  to  close  the  hole,  it 
will  be  as  welL  as  the  rabbit  can  be 
shut  in  on  one  side  while  the  other  \m 
bei^ig  cleaned  out.  This  partition 
■boidd  be  movable,  u  the  objeot  of 


TAKE  MT  ADVICS. 


fhis  is  to  form  a  snug  comer  in  which 
the  doe  may  make  her  nest. 

The  Feeding  Trough*  are  long  open 
boxes  outside  the  hutch  :  bnt  a  better 
plan  is  to  have  a  swing  board  outside, 
which  the  rabbits  can  push  inwards 
when  they  are  feeding,  and  which  falls 
down  when  the  meal  is  over.  Some 
persons  have  lids  to  the  feeding  trough; 
these  the  rabbits  soon  learn  to  lift — for 
rabbits  are  by  no  means  dull  or  stupid 
ftnimals — and  which  shuts  down  of 
itself  as  soon  as  the  rabbit's  head  is 
withdrawn.  Keep  the  buck  in  a  ge- 
nerate hutch,  as  he  is  apt  to  fight  with 
Ikis  wife  and  children.  If  you  let  your 
rabbits  run  loose  in  a  yard  or  garden 
occasionally,  bo  careful  to  provide  se- 
enrity  from  cats,  dogs,  and  rats. 
Hcatter  over  their  court  the  refuse  and 
•weepings  of  the  kitchen  and  garden, 
and  even  a  portion  of  stable  litter,  and 
the   rabbits    will   be   all    the    better 

S leased.  Give  them  abundance  of 
ly  food  and  they  will  thrive,  and 
■oon  become  so  tame  as  to  eat  out  of 
your  hand,  and  to  flock  around  you 
when  you  present  yourself  with  • 
•apply. 


Squirrels. — Not  diflScnlt  to  tame 
•nd  very  amusing  as  domestic  pets. 
Squirrels  require  bnt  slight  care  be- 
/<nid  the  keeping  their  cages  tho- 
ronghly  clean  and  sweet  and  regularly 
■npplyiug  them  with  food,  which  con- 
■uts  of  nuts,  fruit,  seeds,  and  bread 
omiub*.  They  sejdoni  breed  in  cap- 
tivity. Thev  may  be  bought  at  the 
Wrd-fanoiera . 

Guinea  PisfR. — These  little  ani- 
■lals  feed  on  all  kinds  of  groen  vege- 
tables, com,  beans,  peas,  and  bread 
erambs.  Their  houses  must  be  kept 
particularly  clean,  as  they  soon  smell 
•ffensively  and  become  a  nuisance. 
They  breed  readily  ;  the  young  ones 
requiring  to  be  kept  warm  ana  dry. 
A  pood  bundle  of  hay  should  always 
be  in  the  nomer  of  the  hutch,  when 
the  little  tailless  cre«*ure8  soon  make 
for  themselves  comfortable  nests. 
They  are  perfectly  harmless,  but 
Mther  stupid,  though  they  soon  ac- 
Mutom  themselves  to  roiiie  when  they 
•re  called  and  feed  frubi  the  baud. 


White  XEice.— This  variety  of 
the  ordinary  species  is  an  amnstng, 
harmless  little  creature,  often  kept  by 
boys  and  girls  as  home  pets.  They 
may  be  bought  cheaply  of  the  bird- 
fancier,  and  when  kept  in  cages  or 
hutches,  care  must  be  taken  to  keep 
them  particularly  clean  and  dry : 
otherwise  their  peculiar  odour  Jbecomes 
offensive.  Their  food  is  bread  ami 
milk,  with  occasionally  a  little  oat- 
meal or  a  few  peas  and  beans.  Avoiil 
cheese  and  meat.  They  require  cottmi 
wool  and  hay  for  their  beds,  and  aie 
very  prolific. 

Gold  and  Silver  Fish.—  A  few 
hints  as  to  the  nianageuient  of  theso 
amusing  pets :  When  purchasing  a 
globe  procure  as  wicle-innuthed  a  one 
as  possible  ;  and  in  use  it  should  never 
be  more  than  three  parts  full  of  water. 
By  these  means  you  will  secure  as 
much  air  as  possible  for  the  fish. 
Keep  the  globe  in  the  most  airy  part 
of  the  room,  neither  in  the  sun,  nnr 
near  the  fire.  Chanigr  the  water  daily, 
and  handle  the  fish  tenderly  when 
doing  so:  A  small  net  is  the  best 
thing  with  which  to  remove  them. 
The  best  plan  is  to  have  two  eqaal- 
sized  globes  and  change  the  fish  from 
one  to  the  other  daily,  always  being 
careful  that  the  fresh  one  is  perfectly 
clean  and  the  water  (river  water  is  far 
preferable)  fresh  and  clean.  Never 
give  the  Jish  food  ;  all  they  require  ia 
plenty  of  fresh  air  and  fresh  water— 
they  will  derive  suAicient  nutriment 
from  the  animalculie  contained  in  the 
water.  Numbers  of  people  kill  their 
gold  fish  by  giving  them  bread ;  for 
though  bread  is  gowl  for  gold  fish,  and 
they  will  eat  it,  the  uneaten  crumbs 
immediately  get  sour  and  deteriorate 
the  water  to  the  great  injury  of  the 
fish.  Keep  the  globe  out  of  the  reach 
of  cats  and  dogs.  Sometimes  a  fit-h 
seems  less  lively  than  usual,  and  on  a 
close  inspection  will  have  a  sort  of 
mealy  look,  and  in  a  day  or  two,  this 
mealmess  will  turn  out  to  be  a  para- 
sitical fungus.  We  have  never  found 
any  of  the  so-called  remedies  of  the 
slightest  use.  There  is  nothing  for  it 
but  to  take  the  fish,  at  the  first  ap- 
pearance of  the  dicease,  and  destroy  it. 


ioo 


WT^^'^-'Ww^*^^^ 


DOMESTIC  PETS. 


for  it  will  not  recover,  and  will  infect 
the  others.  The  inexperienced  gold- 
fish keeper,  whenever  a  fiflh  seems  un- 
healthy, had  first  better  place  it  by  it- 
self for  a  few  days  ;  he  will  then  see 
whether  the  fungus  makes  its  appear- 
ance ;  if  not,  the  tish  may  recover,  and 
be  returned  to  the  globe.  Another 
disease  is  apparently  an  affection  of 
tlie  air  bladder,  arising  from  being  sup- 
pUed  with  too  little  air.  Fish  recover 
from  it  when  removed  from  the  globe 
ami  placed  in  a  pond.  When  under 
t  <e  influence  of  this  disease  the  fish 
swims  sideways,  with  its  body  bent  as 
if  its  back  were  broken ;  and  in  a  short 
time  it  dies.  Whenever  those  sym- 
toms  are  observed,  the  fish  should  be 
placed  in  a  large  tub  of  water,  and  a 
small  stream  of  water  allowed  to  drop 
into  it  ;  the  water,  through  dropping, 
becomes  more  aerated,  and  the  fish 
will  frequently  recover. 

Domestic  Powls.— Cocks  and 
hens  may  be  profitably  kept  in  town 
gardens,  but  they  should,  if  possible, 
nave  a  good  grass  run,  with  a  dust 
heap  at  the  end.  All  kinds  of  fowls 
want  animal  food  and  lime  for  the 
making  of  their  egg-shells.  'I'hc  fowl- 
house  should  be  dry  and juropeily  pro- 
vided with  perches.  The  nesting- 
places  should  be  separate  from  each 
other,  so  that  they  may  be  easily 
cleansed  when  the  hen  has  done  sitting. 
A  round  bushel-basket,  snch  as  they 
bring  with  vegetables  to  market  form 
capital  nesting  places.  They  may  be 
put  down  in  any  convenient  place  in 
the  fowl  hou'^e.  Each  one  should  be 
aboat  half  filled  with  coal  ashes  or 
loose  earth,  with  some  short  bruised 
straw  on  the  top.  This  the  hen  readily 
hollows  into  a  perfect  nest,  and  is 
much  better  than  a  large  quantity  of 
straw  or  a  flat  board. 

Sluing  and  Hatching. — When  a  hen 
sits  in  one  of  these  baskets,  she  can  at 
any  time  be  covered  wiih  a  coop,  so  as 
to  prevent  other  hens  going  into  the 
wme  nest  to  lay — a  circumstance  that 
generally  leads  to  fighting,  and,  con- 
sequently, tu  the  destruction  of  the 
eggs.  As  soon  as  the  chickens  are 
hatcUsd,  the  ba.sket  should  be  taken 
•ut  of  the  fowi-house,  the  straw  aud 
'J  ^  13 


ashes  or  mould  thrown  out,  and  the 
basket  washed,  so  as  to  get  rid  of  th« 
fleas,  &o.  June  is  the  beat  month  for 
hatching.  It  is  best  {o  allow  a  hen  to 
sit  in  the  same  nest  in  which  she  has 
been  in  the  habit  of  laying,  as  there  is 
usually  some  trouble  in  getting  a  heu 
to  sit  steadily  in  a  strange  nest. 

When  a  hen  becomes  broody  or 
wants  to  sit,  she  shows  her  desire  by 
remaining  on  the  nest,  and  by  a  strange 
clucking  noise  she  makes  in  the  place 
of  her  usual  note.  To  ascertain 
whether  she  is  likely  to  sit  steadily,  it 
is  usual  to  give  her  three  or  four  nest- 
eggs  to  sit  on  for  a  day  or  two.  If 
she  is  found  to  sit  well,  the  eggs  she 
is  to  hatch  should  be  placed  in  the 
nest  when  she  leaves  it  to  feed,  and 
the  nest-eggs  taken  away.  The  day 
on  which  the  eggs  are  given  her  should 
be  carefully  noted  down,  and,  if  con- 
venient, two  hens  should  be  ait  on  the 
same  day,  for  a  reason  that  will  appear 
presently.  The  eggs  for  sitting  should 
be  as  fresh  as  possible,  for  if  more 
than  fifteen  or  twenty  days  old  they  do 
not  hatch  so  readily  as  when  fresher. 
If  a  friend  who  has  a  good  breed  of 
fowls  offers  yon  a  sitting  of  eggs,  you 
may  safely  accept  them.  They  will 
h.itch  none  the  worse  even  if  they 
have  been  sent  a  hundred  miles. 

After  the  hens  have  been  sitting 
twenty  days,  some  of  the  chicktena 
l>egin  to  chip  the  shell.  On  thia  day 
the  hen  should  not  be  disturbed.  On 
the  twenty-first  day — that  is  the  same 
day  three  weeks  that  the  egss  were 
put  under  the  hen,  all  the  chickens 
will  be  hatched.  Many  persons  take 
away  those  first  hatched,  and  put 
thein  in  a  basket  with  flannel  by  the 
side  of  the  fire.    This  is  a  very  uselesa 

fdan — the  hen  and  chickens  had  much 
tetter  be  left  aloua  When  nndia- 
turbed,  the  h  n  will  not  leave  the 
nest  till  the  twenty -second  day,  and 
then  all  the  chickens  will  be  found 
quite  btrong  and  able  to  run.  On  no 
account  should  the  young  chickena  bo 
crammed  with  food ;  until  they  aro 
abont  thirty  hours  old  they  do  not 
require  any  other  nourishment  taan 
the  yolk  of  the  egg  from  wlu«^  Umjt 
ai'c  haluiwU. 


'  «w|af 3f^ii??l««P?ifw«  ■■ 


too 


TAKE  MY  ADVICS. 


Food  for  Chickens. — The  best  food 
or  young  chickens  consists  of  whole 
grits,  but  thoir  diet  should  be  varied. 
Coarse  oatmeal,  mixed  iiito  a  crumbly 
moss  with  milk  or  water,  chopped 
hard-boiled  egg,  or  curd,  are  very  use- 
ful ;  but  the  food  on  which  they  make 
the  most  rapid  and  healthy  progress  ia 
the  supply  of  grubs,  insects,  small 
worms,  ants'  eggs,  and  other  animal 
•ubstances  that  the  hen  obtains  by 
■cratching.  Some  persons  say  that 
the  hens  roam  too  much  when  they  are 
not  cooped,  and  weary  the  chickens ; 
but  if  tne  hen  is  well  fed,  there  is  no 
^tanger  of  her  wandering  so  far  as  to 
tiro  the  chickens. 

Food  for  Fowls. — AU  fowls  require 
wamUh-givmg  food,  as  starch-rice,  the 
■olid  part  of  potatoes,  &c.  ;  jflesh- 
formingfood,  as  the  gluten  of  wheat, 
oatmeal,  peas,  barley ;  and  fat-forming 
food,  as  uie  yellow  variety  of  Indian 
oom,  and  other  things  containing  oily 
and  fatty  matters.  These  must  be 
mven  in  combination,  not  singly. — 
Orain  forma,  naturally,  the  principal 
food  of  poultry  of  all  kinds.  Barley 
ia  the  best,  as  it  contains  a  larger 
•mount  of  flesh  and  fat-forming  mate- 
riaL  Next  comes  oata,  which  are  to 
be  given  more  sparingly,  in  conse- 
quence of  the  quantity  of  husks  ;  but 
in  the  form  of  oatmeal  it  ia  highly 
nourishing  and  fattening,  especially 
for  Cochins  and  Spanish  fowls.  Wheit 
■tanda  in  rather  less  request ;  it  is 
more  expensive,  and  not  more  nutri- 
tive, liiee  is  useful  only  in  the 
making  of  bone,  and  should,  there- 
fore, be  given  only  in  small  quantitie.<i, 
except  as  a  variation  to  richer  food. 
Boiled  rice  is  a  capital  food  for  chickens 
when  taken  in  conjunction  with  barley 
and  buckwheat  flour,  or  millet,  both  of 
which  are  very  nutritious.  Bran,  pol- 
lud,  malt-dust,  and  middlings  are  ca- 
pital additions  to  their  meal.  Afresh 
mtpply  of  tDcUer  daily  ia  indispensable 
Profitable  Varieties'— Vor  keeping 
in  town  yards  and  small  enclosures, 
the  Spanish  is  a  good  breed,  but  the 
hens  are  bad  sitters.  The  Minorca  is 
a  plump  variety  of  the  Spanish.  Game 
fowl  are  great  favourites  with  many, 
but  as  egg-producen  they  are  iulerior 


to  Spanish,  Hamburgh,  Polish,  Dor-  - 
kings,  or  Cochins.  For  table  pui-posea 
no  fowls  are  so  profitable  as  Dorkings. 
This  bird,  saya  a  practical  henwife,  ia 
an  excellent  farm-yard  fowl : — "  It  ia 
a  good  layer,  a  close  sitter,  and  an 
attentive  mother ;  the  chickens  grow 
rapidly,  and  are  esrcellent  for  the  table. 
The  pure  white  Dorking  may  truli  be 
considered  as  fancy  stock  as  wcU  as 
useful,  because  they  will  breed  true 
to  their  points  ;  but  the  grey  Sussex, 
Surrey,  or  coloured  Dorking,  often 
sport.  To  the  breeders  and  admirers 
of  the  so-called  'coloured  Dorkings'  I 
would  say,  continue  to  improve  the 
fowl  of  your  choice,  but  let  him  be 
known  by  bia  right  title  ;  do  not  sup- 
port him  on  another's  fame,  nor  yet 
deny  that  the  rose  comb  or  fifth  toe  is 
esscntiitl  to  a  Dorking,  because  your 
favourites  ore  not  constant  to  those 
points  ;  the  absence  of  the  fifth  claw 
to  the  Dorking  would  be  a  great  de- 
fect, but  to  the  Sussex  Dorking  it  ia 
my  opiniou  it  would  be  an  improve- 
ment, provided  the  leg  did  not  get 
longer  with  the  loss."  The  principal 
drawback  to  the  Dorking  is  the  deli- 
cacy of  the  chicken ;  but  for  persons 
who  rear  fowls  in  order  to  make  money 
of  them,  they  are  invaluable  for  ten- 
derness and  delicacy  of  flavour. 

Many  spurious  Dorkings  are  bred 
and  brought  to  market.  A  fall-gi'own 
cock  should  weigh  eight  pounds,  and 
a  hen  seven ;  heavier  weights  have 
been  reached,  but  they  are  not  com- 
mon. The  form  of  the  body  should 
be  square,  very  broad  across  the 
shoulders,  and  nill-chested ;  the  legs 
should  be  short,  nothing  more  than 
the  shanks  being  visible  in  the  hen, 
and  tho  hock  only  just  showing  in  the 
cook.  Tho  shanka  and  feet  are  white, 
and  the  latter  furnished  with  an  addi- 
tional hind  toe.  The  head  should  be 
small  and  neatly  formed ;  two  varie- 
ties of  combs  are  found  in  true-bred 
birds — a  large  evenly-arched  single 
comb,  and  also  a  broad  double,  or,  aa 
it  is  often  termed,  a  "rose  combj" 
the  latter  should  be  flat  on  the  top, 
iuid  studded  with  points  uniform  in 
height.  The  aincle-combed  biida  are 
generiJly  more  anmirfxi. 


fT^^Vit^^f^'T^-     ?0  y 


,'^-=^v? 


DOMESTIC  PETS. 


m 


Bantanu,  whether  known  as  black, 
white,  gold-laced,  silver-laccd,  game, 
booted,  or  what  not,  have  all  certain 
charaoterigtics  in  common — diminu- 
tive size,  grace  of  outline,  and  beauty 
'  of  plumage.  Bantams  can  hardly  bo 
called  "profitable,"  though  they  are 
good  layers  and  sitters.  Indeed,  they 
ara  generally  kept  rather  for  ornament 
than  service.  "Feather-legged  ban- 
tams," says  a  fancier,  "may  be  of  any 
colour ;  the  old-fashioned  birds  are 
very  small,  falcon-liocked,  and  fea- 
thoied  with  long  quill  feathers  to  the 
extremity  of  tho  toe.  Many  of  them 
were  bearded.  They  are  now  very 
scarce ;  indeed,  till  exhibitions  brought 
them  again  into  notice,  these  beautiful 
specimens  of  their  tribe  were  all  ne- 
glected and  fast  passing  away."  fiame 
bantams  are  miniature  resemblances 
of  the  famous  game-fowl— pert,  lively, 
and  full  of  feather. 

For  eggs  the  best  varieties  are  Ham- 
bnrghs,  Spanish,  and  Cochins. 

Fowls  that  lay  freely  and  nil  readily. 
—1.  Bantams  of  all  kinds;  2.  Game 
fowl  of  every  variety  ;  3.  Dorkings, 
io  which  term  are  included  the  speck- 
led, the  Surrey,  the  Old  Kent,  the 
cuckoo,  and  the  coloured  ;  4.  Cochin- 
Chinas ;  5.  Malay ;  6.  Daik-crested 
fowl. 

Fowls  that  lay  well  hut  will  rarely  sit. 
— 1.  Spanish  of  all  kinds  ;  2.  Uam- 
burghs ;  3.  Polands. 

To  make  a  profit  of  poultry,  select 
the  right  sorts.  Keep  partridge- 
coloured  Cochin  China  and  speckled 
Dorkine  pullets  in  equal  numbers, 
none  older  than  a  year,  with  one 
Dorking  cock  to  each  half-dozen  pul- 
lets. By  this  plan  you  will  have  a 
good  supply  of  eggs  nt  all  seasons,  and 
all  the  chickens  will  be  excellent  for 
the  table.  If  you  want  to  i-ear  chick- 
ens, and  also  have  plenty  of  eggs, 
then  you  must  have  hens  that  lay  and 
ait  without  trouble. 

To  increase  the  Product  cf  Egqy — 
We  understand  it  has  been  practically 
demonstrated  that  a  little  cayenne 
pepper,  administered  with  thoir  com- 
mon food,  at  the  rate  of  a  tea-spoonful 
of  cayenne  oach  alternate  day  to  a 
dozen  fowls,  will  increase  the  product 


of  eggs.  A  Boston  (U.S.)  honsewife, 
who  first  pursued  this  plan,  fonnd  a 
considerable  increase  in  the  yield,  and 
that  the  cayenne  haiH  the  same  effect 
both  winter  and  summer. 

Pijfeons. — The  best  place  in  wWch 
to  keep  pigeons  in  towns  is  the  loft  of 
a  stable,  or  the  space  between  the 
upper  rooms  and  the  roof  of  the  house. 
In  the  country  they  can  be  comfort- 
ably housed  m  dovecotes,  properly 
protected  against  wind  tind  rain.  la 
comfortable  quarters  pigeons  rapidly 
increase  and  multiply.     The  floor  of 


the  pigeon-house  must  be  strewn  with^ 
sand  or  gravel.  Pigeons  should  be  fef 
twice  a  day^  at  the  same  hours,  nntLt 


they  get  used  to  their  master.  VVhea 
they  begin  nesting,  scatter  a  few  sticks 
and  straw  on  the  floor ;  they  will  know 
how  to  use  them.  VVhen  there  are 
young  birds  hatched,  and  not  before, 
yon  may  open  the  door  or  window, 
and  let  the  parent-birds  go  forth  t» 
seek  their  food — they  will  not  require 
much  more  from  you.  The  rock-dove 
likes  to  stray  far  and  wide  in  search  of 

Crovendor.  No  young  pigeons  should 
e  killed  to  eat  the  first  year.  Keep 
dovecotes  well  white-washed  to  pre- 
vent disease.  Never  give  food  that 
has  visible  insects  in  it ;  take  especial 
care  of  mites.  Observe  to  give  each 
pair  of  parent-birds  two  convenient 
boles  or  little  rooms,  and  put  in  every 
nest  a  straw  basket  or  earthen  an- 
glazed  pan  for  the  eggs.  Every  pigeon- 
house  should  be  provided  with  a  paa 
of  water  and  a  lump  of  rock  talt. 

Tht  varieties  of  pigeons  are  both 
nnroerou*  and  curious — tumblers,  car- 
riers, croppers,  pouters,  bhie-rocks^ 
See.  i  but  they  may  all  be  fed  on  the 
same  kind  of  food.  Tares  or  small 
horse-beans  are  the  best  and  cheapest; 
but  gray  and  white  peas,  hemp,  wheat, 
and  r.-xpe-Wied  may  be  advuitageously 
used  to  vary  their  diet.  Pigeons'  dung 
need  not  be  wasted,  u  it  ia  a  really 
good  garden  manura 

Singing  Birds,  —  Pood  feyr.  — 
Birds  are  often  rendered  diseased,  or 
spoilt  in  their  song,  from  improper 
food.  The  following  ar«  tonw  prao- 
ticalhinttt 


tr>'^v-jp»?5^:;- 


tSi 


TAKE  MY  ADVICE. 


For  Canariet.  —  Canary-seed,  one 
pint ;  rapo-seod,  half  a  pint ;  inillct- 
seed,  quarter  of  a  pint.  Mix.  This  is 
the  general  seed  during  moulting ;  give 
in  audition  sonie  maw-seed,  scattered. 
on  the  bottom  of  the  cage,  and  occa- 
sionally a  little  bruised  hemp-seed. 
During  summer  keep  them  provided 
with  groundsel,  chickweed,  lettuce, 
watercress,  &c. ;  in  winter  supple- 
ment the  usual  seed  with  a  slice  of 
•harp  apple,  and  a  small  root  of  com- 
mon grass  plucked  up  from  the  road- 
_  nde ;  they  are  very  fond  of  this,  espe- 
T-Z  t^*^Y  ^  ^^  ^°  '''  seed,  and  the  earthy 
^u^iclea  that  cling  to  the  roots  are  of 
QM  to  them.  If  they  have  a  few 
white  lettuce  seeds  scattered  some- 
times over  the  cage-bottom,  it  will  be 
fonnd  an  incentive  to  them  to  sing. 
Qive  *  little  saiTron  when  moulting. 

For  OoUlfi.iches. — A  pint  of  canary- 
seed  ;  a  quarter  of  a  pint  of  maw-seed ; 
half  a  pint  of  rape-seed ;  and  a  quarter 
of  a  pint  of  tce//-brnised  hemp-seed. 
Mix.  Give  green  vegetables  as  directed 
for  canaries,  and,  when  it  can  be  pro- 
cnred,  a  ripe  plantain.  Pay  particular 
attention  to  the  bruising  of  the  hemp- 
•eed — onf.  whole  one  may  proof,  fatal, 
as  these  birds,  having  slender  beaks, 
onfittod  for  husking  so  large  a  seed, 
are  apt  to  get  the  shell  between  the 
beak  and  nostril,  causing  inflammation 
and  death .  During  moulting  give  a 
little  flax-seed  (linseed)  as  a  treat,  and 
pat  a  rusty  nail  in  the  water.  Gold- 
finches are  particularly  fond  of  thistles, 
which,  either  through  ignorance  or 
oarelessness,  are  however  seldom  given 
them.  The  ripe  seed-heads  arc  to  be 
gathered  during  July  or  August.  Use 
for  the  purpose  a  sharp  knife  and  stont 
sloves.  lliey  will  keep  well  in  any 
arj  place,  and  afford  great  pleasure 
to  your  birds.  Bechstein  says,  "A 
thistle-head  delights  the  goldfinch  ;" 
and,  to  anyone  who  has  watched  the 
bird  eagerly  engaged  with  one,  this 
eannot  be  doubted.  If  the  down  flying 
abont  be  fonnd  troublesome,  cut  it 
down  to  the  top  of  the  husk  with  a 
•harp  pair  of  scissors,  leaving  the 
■eeds  intact. 

For  LinneU. — Canary  seed,  a  pint ; 
n^  seed  three-qnarten  of  apiut  i  hemp 


seed  (whole),  quarterof  apint ;  linseed, 
a  pint.  W  hen  moulting;  give  a  little 
maw-seed. 

For  Chaffinchet. — A  pint  of  Canary 
seed  ;  half  a  pint  of  rape  seed,  and  a,fe<o 
whole  hemp  seeds  mixed  in. 

For  Bull/inches. — Canary  and  rape 
seed  in  equal  proportions,  and  one- 
fourth  of  hemp  seed ;  a  little  maw 
added  when  moulting.  Be  careful  not 
to  give  too  much  lienip,  as  it  turns  the 
plumage  black.  A  few  unopened  buds 
of  the  pear,  apple,  plum,  cherry,  or 
hawthorn  trees  in  the  Spring  are  a 
great  treat  to  this  bird  ;  the  shade  of 
any  leaves  of  these  trees  over  the 
cage  in  Summer  is  also  grateful  to  it, 
as  it  is  a  wood-loving  songster. 

The  above  are  all  chiefly  gramnivo- 
rous  birds,  of  the  kind  usually  kept  in 
the  house  ;  for  the  food  of  the  insect- 
ivorous such  books  as  Bcchntein's 
"  Cane  Birds"  or  Mudie's  "  Biitish 
Birdr'  should  be  consulted. 

Another  kind  </  food,  recommended 
for  thrushes,  robins,  larks,  linnets, 
canaries,  finches,  and  most  other  sing- 
ing birds,  and  said  to  preserve  them 
ailmirably  in  song  and  feather  is  made 
thus  : — Knead  together  three  pounds 
of  split  peas  ground  or  beaten  to  flour, 
one  and  a  half  pound  of  line  crumbs 
of  bread,  the  same  quantity  of  coarse 
sugar,  the  raw  yolks  of  six  eggs,  and 
six  ounces  of  fresh  butter.  Put  abont 
a  third  of  the  mixture  at  a  time  in  a 
frying-pan  over  a  gentle  fire,  stir  it 
until  a  little  browned,  but  not  burned. 
When  the  other  two  parts  are  done, 
and  all  cold,  add  to  the  whole  six 
ounces  of  maw  seed  and  six  pounds  of 
bruised  hemp  seed,  separated  from  the 
husks.     Mix. 

To  clean  birdif  feet  whfn  dirty  and 
wglecUd.  —  Some  birds  with  every 
means  granted  them  of  bathing  wiU 
not  do  more  than  splash  a  few  drop* 
over  their  heads  and  backs.  The  con- 
sequence of  this  (and  the  neglect  of 
cleaning  the  perches  constantly)  is 
that  the  feet  get  coated  with  dirt, 
swell,  and  become  so  painful  to  tha 
bird  that  he  mope.1.  \Vhen  this  is  the 
case  fill  a  saucer  with  tepid- water  and 
have  ready  a  bell  glass— {an  ordinary 
glasa  abaoe  if  fooad  will  do)— «M 


''■«^5S5fp5¥?r5?'^i5^^~xgp'*^ 


'^r^ms:^?^' 


»  '■.'VTWF- 


DOMESTIC  PETS. 


penon  must  now  quietly  catch  the 
bird  and  put  it  into  the  water  in  the 
saucer,  another  pereon  putting  over 
the  shade  on  the  withdrawal  of  the 
otlter't  hand.  If  carefully  done  the 
bird  will  be  little  frightened  and  pro- 
bably at  once  begin  to  bathe.  Keep 
him  in  the  water  till  the  dirt  is  soft- 
ened and  removed,  which  should  not 
take  more  than  ten  minutes.  Quietly 
rc-catch  the  bird  and  examine  the  feet, 
and  if  lumps  remain  remove  gently 
with  a  camel's  hair  brush.  Have  a 
soft  clean  handkerchief  on  the  bottom  of 
the  cage  and  replace  him  on  it,  having 
previously  well  cleaned  an.i  scalded 
the  perches.  If  necessary,  -jjeat  the 
operation  after  two  or  three  Jays. 

Proper  Treulnu-nt  of  Young  Cana- 
ries.— No  young  birds  should  ever  be 
removed,  when  carefully  nursed  by 
their  parents,  until  they  ai  e  at  least 
five  weeks  old  ;  and  their  food  should 
be  changed  gradually.  They  should 
then  be  placed  in  separate  cages,  and 
kept  in  a  warm  room,  where  there  is  a 
l^ne,  steady  song-bird,  ready  to  act  the 
part  of  "  tutor.  At  this  tender  age 
tlieir  little  throats  will  be  found  full 
of  music  —  they  being  quite  piano  ; 
their  early  notes  bein^  called  "record- 
ing ;"  and  they  readily  copy,  or  imi- 
tate, »  hatever  they  hear.  Hence,  the 
gi-eat  importance  of  putting  them  out 
to  a  pootl  pre)>aratory  school. 

Talking  Birds.— Parrots,  Paro- 
q>iets,  Mnckaws,  Cockatoos,  and  other 
foreign  birds  of  this  kind  are  fed  on 
bread  and  milk,  Indian  com  and  hemp 
see<l  mixed,  scraps  of  raw  meat,  Ac.  ; 
but  too  much  sugar  is  injurious.  To 
lenrh  them  to  UilL;  the  room  should  be 
.lui'kened  ami  the  birds  talked  to 
lingly  by  its  instructor.  The  Orey 
"arrot  is  the  best  talker,  and  c-osily 
I'Ams  to  pronounce  wortis  and  even 
lentences  it  is  accustomed  to  lienr  fre- 
lueiitly  repeated.  Ravens,  Jackdaws, 
iay«,  Magpies,  Starlings,  and  otker 
•ative  talkmg  birds  are  all  soft  billed, 
"»»  I  require  a  regular  supply  of  animal 
(oc'l,  brea<i,  milk,  and  water.  Both 
th&te  and  the  parrots  are  subject  to 
T-rious  diseases — as  asthma,  surfeit, 
di*v  rhoea,  atro|>hy,  pip,  &o.  A  rusty 
nail-in  thoir  water  (a  little  ca^euue  for 


la 


]~-rrol-),  Btick-liq^uorice,  chalk,  or 
boraped  root  of  white  hellebore  will  be 
necessary  ;  but  if  your  bird  continues 
ill,  coubult  the  bmTtancier.  For  at- 
tacks of  vermin,  to  which  they  are 
all  subject,  an  ointment  of  precipitate 
powder  is  necessary,  or  an  infusion  of  . 
tobacco  water  applied  to  the  parts  ' 
they  are  seen  to  peck  and  scratch.  In 
confinement  our  English  talking  birds 
become  very  tame  and  teachable.  - 
They  should  be  allowed  to  leav"  their 
cages,  and  very  little  training  will  ac- 
custom them  to  return  to  them  at 
night.  They  have  all  a  propensity  for 
hiding  their  food  and  stealing  bright 
things,  as  silver  money,  spoona,  fte. 
Upon  this  peculiarity  rests  the  interest 
of  the  old  story  of  "  The  Maid  and  the 
Magpie." 

£ird  Stuffing. — Most  personi 
who  keep  birds  and  have  the  misfor- 
tune to  lose  one  by  death  or  accident, 
like  to  have  it  stuffed  and  set  up  to 
imitate  life.  The  following  directions 
by  a  Professor  of  the  art  of  Taxider- 
my, will  therefore  be  gladly  accepted. 

Preparing  the  body.  —  Beginiiurs 
should  never  attempt  to  stuff  any  bird 
smaller  than  a  blackbird :  the  larger 
the  specimen  the  easier  it  is  to  rtiml ' 
First  put  a  small  quantity  of  t.v.fctoa 
wool  down  the  throat  in  ordc  r  to  pre- 
vent moisture  escaping  jm  the 
stomach  :  this  is  important,  ;.ud  must 
never  be  omitted  ;  then  break  the 
bones  of  the  wings  close  to  the  body  ;' 
divide  the  feathers  from  the  bottom  <n 
the  breast-hone  to  the  vent ;  divide 
the  skill  in  like  manner.  Do  not  puno> 
turo  the  ab<lomen  ;  raise  the  skin  with 
the  point  of  a  penknife  until  you  can 
take  hold  of  it  with  your  finger  and 
thumb  ;  hold  the  skin  tight,  and  press  , 
on  the  body  with  a  knife  as  the  skin  .< 
parts  from  it,  putting  the  knife  farther 
under  until  you  reach  the  thigh  ;  break 
the  thigh-bone  close  to  the  top  joint, 
and  push  it  gently  up  until  you  can 
take  hold  of  the  flesh.  Now  take  the 
bone  that  is  attached  to  the  lejg  and 
pull  it  gently  out,  turning  the  skin  of 
the  leg  inside  out  ;  cut  the  flesh  oS 
close  to  the  knee  and  skin  as  far  dowm 
to  the  back  as  you  can.  Do  the  same 
with  the  othei  side  of  the  bird  if  u^ 


':!■;  ■  ■IR?'7"7W  ."  v^7r"\"jrFr'^^^^^^ 


IN 


TAKE  MT  ADVICE. 


damp  Moape  from  the  flesh  dty  it  up 
with  fresh  bran.  Put  the  skin  on  both 
lidea  out  of  your  way  with  a  small  pair 
of  scissors ;  push  the  body  up  (the  tail 
of  the  bird  being  held  in  your  hand) ; 
cut  the  back  through  as  close  to  the 
tail  as  possible  (this  must  be  done  in- 
side the  skin),  then  take  the  bird  by 
the  back-bone  and  gently  push  the 
■kin  down  with  your  thumS-iiail  till 
▼on  come  to  the  wings;  take  as  much 
flesh  from  the  wing-joints  as  you  can, 
f^  and  go  on  skinning  till  you  reach  the 
ten  ;  take  hold  oF  them  close  to  the 
■kull  and  pull  them  out.     Take  the 

Ses  out,  and  be  careful  not  to  burst 
•m,  holding  the  skin  with  one  thumb 
-  and  finger  while  you  pull  the  eye  out 
'  of  the  skin  with  the  other.  After 
taking  the  eyes  out,  put  as  much  cot- 
ton in  the  sockets  aa  will  fill  them. 
Skin  down  to  the  beak  very  gently,  cut 
the  neck  Hway  from  the  skull,  and  also 
a  piece  of  the  skull  to  take  the  brains 
•at ;  anoint  the  skin  with  Beccenr's 
■oap,  which  may  be  bought  at  the 
ohemists' ;  put  a  little  tow  round  the 
tliigfa  bones  to  form  the  thigh,  and 
gently  turn  the  skin  back  again.  If 
care  has  been  taken,  the  loss  of  the 
body  wUl  make  but  little  difference  in 
the  size  of  the  bird. 
Setting  up  the  body. — Get  three  wires, 
one  as  long  again  as  the  bird,  the  other 
two  twice  the  length  of  the  legs ;  file 
them  sharp  at  one  end,  bend  the  blunt 
%nd  of  the  long  wire,  put  some  tow  on  the 
bend  and  squeeze  it  tight  to  fasten  it, 
then  twist  the  tow  nntil  it  is  about  the 
size  of  the  body  ;  do  it  as  tight  as  possi- 
ble. Have  some  tow  cut  up  small :  get  a 
atrong  wire,  rough  one  point,  and  turn 
the  other  into  a  bow  to  hold  in  your 
hand ;  take  hold  of  some  of  the  tow 
with  the  rough  end,  and  push  it  up  the 
Beck ;  this  requires  but  a  small  portion 
of  tow  ;  put  some  in  the  chest  and  a 
little  all  oyer  the  inside  of  the  skin. 
Put  the  body-wire  up  the  neck,  and 
bring  it  out  through  the  skull  at  the 
top  of  the  head  ;  oikw  the  body  into 
tbe  skin,  and  be  careful  not  to  stretch 
the  neck  ;  then  put  the  other  wires 
throngh  the  centra  of  the  foot  up  the 
Vm,  being  careful  not  to  break  the 
■un  i  put  enough  wire  iaaide  the  skin 


to  push  into  the  body  to  fasten  tha 
legs  ;  cut  off  a  piece  of  the  wire  that 
has  gone  through  the  bead,  and  put  it 
through  the  tail  into  the  budy  (under 
the  tail,  of  course) ;  open  the  eyelids, 
add  put  in  the  eyes ;  mount  the  bii-d 
on  a  perch  fastened  to  a  small  board, 
bend  the  legs,  so  that  it  will  seem 
to  stand  in  a  i>rupcr  position,  be  careful 
not  to  loosen  tlie  log  wires  from  the 
body,  bring  the  fcr.thers  nicely  to- 
gether between  the  legs,  beud  the 
neck,  and  put  the  hc.id  in  the  shape 
you  think  proper,  then  run  a  pin  or  a 
piece  of  wire  through  the  Lutt  of  the 
wing  and  into  the  body,  to  keep  it  in 
its  proper  place.  Should  the  bird  be 
out  of  shape  in  places,  raise  the  skin 
gently  with  a  needle,  put  the  feathers 
as  straight  as  you  can,  put  a  pin  in  the 
breast,  back,  and  under  each  wing 
near  to  the  top  of  the  thigh,  fasten 
the  end  of  some  cotton  to  one  of  the 
pins,  and  gently  wind  it  round  the 
bird  from  one  pin  to  the  other  ;  put  up 
the  bird  when  you  see  that  it  is  right. 
You  Lad  better  let  the  specimen  dry 
of  itself,  then  bake  it ;  Keep  it  free 
from  dust,  and  it  will  dry  in  a  fort- 
night. Sjiread  the  tail  in  a  natural 
position,  and  when  it  is  dry,  unwind 
the  cotton  ;  cut  the  pins  close  to  the 
butt  of  the  wing  and  head  ;  take  out 
the  others,  and  the  bird  is  finished. 

An  easier  and  less  expensive  way  of 
preserving  memorials  of  departed  pets 
is  by  painti|iK. 

FUtttret  of  Bird*  trUh  their  natural 
feather*. — Take  a  thin,  well-seasoned 
board  and  paste  down  on  it  smoothly 
a  sheet  of  white  drawing  paper,  and 
let  it  dry ;  if  the  colour  of  the  wood 
can  be  seen  through  the  paper,  paste 
down  another  sheet  and  so  on  untU 
perfectly  white ;  let  stand  till  quite 
dry ;  then  draw  the  figure  of  your 
bird  as  exactly  as  possible  on  the 
papered  surface;  then  paint  what 
trees  or  groundwork  you  intend  to  set 
your  bird  upon,  also  its  bill  and  legs, 
leaving  the  rest  of  the  body  to  oe 
covert  with  its  own  feathers.    Next 

Erepare  that  part  to  be  feathered  by 
lying  on  thick  gum  arable,  dJasoWed 
in  water  ;  lay  it  on  with  a  largo  hair 
peucil,  and  let  it  dxy ;  vUca  iajf  • 


mw^^^^^<^^^^m!w^i?w^^^^^^ 


DOMESTIC  PETS. 


s»ii 


neond  coat  of  gnm  arabic,  and  let  it 
dry  ;  and  a  tbird,  and  oftener,  if  you 
find  that  when  dry  it  does  not  form  a 
good  body  on  the  paper,  at  least  to  the 
thickness  of  a  shilling  ;  let  it  dry  quite 
hartl.  When  thus  prepared,  take  the 
feathers  off  the  bird  as  yon  use  them, 
beginning  at  the  tail  and  points  of  the 
wings,  and  working  upwards  to  the 
head,  observing  to  cover  that  part  of 
your  drawing  with  the  feathers  taken 
from  the  same  part  of  the  binl,  letting 
them  fall  over  one  another  in  the  na- 
tural order.  Prepare  yonr  feathers  by 
cutting  off  the  downy  parts  about  the 
■terns,  and  the  large  feathers  must 
have  the  icsides  of  wjeir  shafts  shaved 
off  with  a  sharp  knife  or  a  piece  of 
glass  to  make  them  lie  flat ;  the  qnills 
of  the  wings  must  have  their  inner 
vvcbd  clipped  off,  so  that  in  laying  them 
the  gum  may  hold  them  by  their 
ahaf  ts.  When  you  begin  to  lay  them, 
take  a  pair  of  steel  pliers  to  hold  the 
foathei-8  in,  and  have  some  thick  gum- 
water,  and  a  large  pencil  ready  to 
moisten  the  ground-work  by  little  and 
little,  as  you  work  it  :  then  lay  yonr 
feathers  on  the  moistened  parts,  which 
must  be  just  clammy,  to  hold  the 
feathers.  You  must  have  prepared  a 
ereat  many  small  sugarloaf  shaped 
leaden  weights,  which  form  by  casting 
the  lead  into  sand,  in  which  shapes  or 
moulds  for  it  have  been  made  by  means 
of  a  pointed  stick  prodded  all  over  the 
surface,  having  small  holes  to  receive 
the  melted  lead.  These  weights  will 
be  necessary  to  set  on  the  feathers 
when  you  have  merely  laid  them  on, 
in  order  to  press  them  into  the  gum 
till  they  are  lixed.  Be  cautious  lest 
the  gum  comes  through  the  feathers. 
Do  not  have  your  coat  of  gum  too 
moist.  When  yon  have  wholly  covered 

Sonr  bird  with  its  feathers,  with  a 
ttle  thir!v  gum  stick  on  a  piece  of 
paper,  cut  round,  of  the  size  of  an 
eye,  which  colour  the  same  as  the  eye 
of  the  bird  if  you  cannot  procore  a 
glass  bead  of  the  kind.  When  the 
whale  is  dry,  dress  the  feathers  all 
round  the  outline  and  rectify  defects  : 
then  lay  on  it  a  sheet  of  clean  paper, 
•  and  a  heavy  weight,  such  as  a  book,  to 
pTcaa  it ;  when  dry  preseive  in  a  glass 


frame,  such  as  used  for  pieces  of  shell* 
work,  stuffed  iish,  &c. 

Bees. — Manaqemeptof.  — Select  for 
your  hives  a  sheltered  -piat  of  the  gar- 
den, screened  from  the  north  and  east 
winds,  but  open  to  the  eonthem  as- 
pect.  Do  not  place  the  hives  so  that 
the  sun  strikes  upon  them  too  early. 
because  bees  must  never  be  tempted  ' 
to  quit  their  hives  in  the  heavy  morn- 
ing dew,  which  clogs  their  limbs  and 
impedes  their  flight.  Place  them,  if 
possible,  near  a  running  stream,  at 
they  delight  in  plenty  of  water  ;  but 
if  none  is  within  their  easy  reach, 
place  pans  of  fresh  water  near  th* 
hives,  m  which  mix  a  little  commoo 
salt ;  and  let  small  bits  of  stick  float 
on  the  surface,  to  enable  the  bees  to 
drink  safely,  instead  of  slipping  down 
the  amoothsidcsof  the  vessel,  to  perish. 
Never  place  hives  under  a  roof  :  it 
heats  them,  and  induces  the  beea  to 
form  combs  outside  the  hives,  instead 
of  swarmini;.  Let  the  space  before 
the  hives  be  perfectly  clear  of  bnahea 
and  other  impediments  to  their  moTe> 
ment.  Bees,  returning  heavv  ladea 
and  wearied,  are^  unable  to  bear  vn 
against  any  objeict,  should  they  hit 
themselves  aud  fall.  Tree^  and  bushea 
in  the  vicinity  are,  however,  advisable^ 
as  they  present  convenient  spots  for 
swarms  to  settle,  which  might  other- 
wi.io  go  beyond  sight  or  reach.  la 
November  remove  yonr  hives  npon 
their  stools,  into  a  cool,  dry,  and  shady, 
room,  or  outhouse,  where  they  will  M 
protected  as  well  from  the  winter  rail 
as  from  the  frosts.  Warm  days  in 
winter  often  tempt  bees  to  quit  their 
cells,  and  the  chilling  air  numbs  and 
destroys  them.  Let  them  remain  thus 
until  February  or  March,  should  the 
spring  be  late  and  cold.  It  is  not 
suflicient  to  stop  the  mouth  of  tho 
hive  with  day ;  the  bees  will  aoom 
make  their  way  through  it.  Bees  aro 
subject  to  a  disease  like  dysentery  ia 
the  spring.  Before  you  place  the  hives 
I  in  their  summer  quarters,  turn  up  tho 
I  hive,  and  notice  the  smell  proceeding 
from  it.  If  the  bees  are  healthy,  it 
will  smell  like  heated  wax  ;  but  if  dia- 
eased,  like  putrefaction.  In  this  caa«L 
,  a  litUe  port  wine,  or  brandy,  mixed 


298 


TAKE  M7  ADVICE. 


with  their  food,  will  restore  them.  In 
the  early  spring  feed  thein,  and  do  the 
same  when  the  flowers  pass  away  in 
autumn,  until  they  are  taken  into  the 
house,  then  do  not  further  disturb 
them.  The  proper  food  is  beer  and 
■ugar,  in  the  proportion  of  one  pound 
to  a  quart ;  boil  it  for  five  minutes. 
In  May,  bees  begin  to  swarm,  if  the 
weather  be  warm.  New  and  dry 
hives  must  be  prepared,  without  any 
doorway  ;  the  entrance  must  be  cut  in 
the  stool.  Sticks  across  the  inside  of 
the  hives  are  of  no  use,  and  very  in- 
convenient. Let.  the  hive  be  well 
washed  with  beer  and  sugar,  before 
yon  shake  the  bees  into  it.  After 
•warming,  place  it  upon  a  cloth  with 
one  side  raised  upon  a  stone  ;  shade  it 
with  boughs,  ana  let  it  alone  till  quite 
dnak,  then  remove  it  to  the. stool 
where  it  is  to  stand. 

A  practical  writer  thus  describes  the 
process  of  chloroforming  Bees  : — "The 
quantity  of  chloroform  required  for  an 
ordinary  hive  is  the  sixth  part  of  an 
oanoe  :  a  very  large  hive  may  take 
neariy  a  quarter  of  an  ounce.  My 
Qiode  of  operation  is  as  follows : — I 
■et  down  a  table  opposite  to,  and  about 
four  feet  distnut  from,  the  hive ;  on  the 
table  I  spread  a  thick  linen  cloth  ;  in 
the  centre  of  the  table  I  place  a  small 
•hallow  breakfast  plate,  which  I  cover 
with  a  piece  of  wire  gauze,  to  prevent 
the  bees  from  coming  in  immediate 
contact  with  the  chloroform  ;  and  into 
this  plate  I  pour  the  chloroform.  I 
now  quickly  and  cautiously  lift  the 
hive  from  the  board  on  which  it  is 
•tanding,  set  it  down  on  the  top  of  the 
table,  keeping  the  plate  in  the  centre ; 
cover  the  nive  closely  up  with  cloths, 
and  in  twenty  minutes  or  so,  the  bees 
an  not  only  sound  asleep,  but,  con- 
trary to  what  I  have  seen  when  they 
Me  suffocated  with  sulphur,  not  one  is 
left  among  the  combs ;  the  whole  of 
them  are  lying  helpless  on  the  table. 
You  now  remove  what  honey  you  think 
fit,  replace  the  hive  in  its  old  stand, 
tad  this  bees,  aa  they  recover,  will  re- 


turn to  their  domicile.  A  bright, 
calm,  sonny  day  is  the  best ;  and  yon 
should  commence  your  operations 
early  in  the  morning,  before  many  of 
them  are  abroad.  Care  must  be 
taken  that  the  dose  is  not  too  strong. 

Silkwonus.— In  this  country  silk- 
worms are  kept  simply  for  amusement. 
The  egcs  which  produce  the  Worm  are 
hatched  in  May  or  June,  unless  arti- 
ficial heat  brings  them  out  at  an  earlier 
period.  The  eggs  are  about  as  large 
as  mustard-seed ;  and  the  worms, 
when  first  hatched,  are  very  small  ; 
but  they  feed  on  fresh  lettuce  and  mul- 
berry leaves  so  voraciously,  that  in  six 
or  seven  weeks  they  grow  to  their  full 
size. 

When  growing  they  shed  their  coats 
several  times,  each  time  assumingmore 
delicate  colours.  They  have  nine 
holes  on  each  side,  through  which  ^ 
they  breathe.  The  silk  is  spun  from 
two  small  sacks  on  each  aide,  filled 
with  a  gummy  substance  which  bo- 
comes  silkv  aa  it  dries.  The  wo^m 
never  breaks  his  thread  as  he  spins, 
and  it  is  said  one  ball  contains  entire 
silk  enough  to  reach  six  mUcs.  Thesa 
baUs  are  called  cocoons. 

These  answer  the  same  purpose  as  i 
the  chrysalis  of  the  butterfly  ;  and  if 
they  were  let  alone,  a  delicate  white 
moth  would  eat  its  way  out  of  each  of 
them  :  but  the  holes  thus  eaten  would 
break  the  silk  in  pieces  ;  therefore,  in 
order  to  kill  the  moths,  the  cocoons 
are  baked  or  scalded.  Those  that  are 
reserved  for  eggs  are  laid  aside  in  the 
dark  on  sheets  of  paper.  As  soon  aa 
the  moth  comes  out  of  her  cocoon, 
she  lays  her  eggs  and  dies.  A  few 
minutes'  attention  each  day,  for  six  or 
seven  weeks,  is  all  that  is  necessary. 
Oue  person  can  attend  to  fifty  thou- 
sand. It  take*  two  thousand  wonns 
to  produce  a  pound  of  silk.  Evory- 
thing  about  them  miut  be  kept  clean 
and  sweet.  They  must  have  fresh 
mulberry  leaves  two  or  three  times  a 
day  ;  and  must  neither  be  covered 
with  d*w  nor  dried  in  tha  hot  sun. 


3es<'':j'^'j^>'j^;pif  -'iir^iw 


Black  Bantams. 


Fbathk*  Leccbd  Bamtaiu. 


Black  brAMUu  Fowls. 


Cochin-China  Fowu, 


Game  Fowls.  Spbcklbd  Hamburg  Fowl*. 

/«r  ei*  MaHogtmtHl  (jf  Dgmtttic  Fewb,  tttf.  aSg. 
Tt/muf.  agi. 


,:v" 


. 

asi*;**'' 

'i 

,.^.» 

*  .\i'     T     ■ 

.uf- 

■  r' 

di?  -■ 

i-^f^V 

.  i. 


a'"^- 

#;*^- 


-J3*  <?^ : 


-•    .    . 

-  i-'.» 

•■•'    .  .i-s    -J 

■  iiai. 

.  ■,  ■    —     * 

^  -.    .^ . 

...  .r-_->.i^ 

XII.    DOMESTIC  PESTa 


Bats  and  Mice.— I.  Mix  a  few 

gmins  of  powdered  nux  vomica  with 
oatmeal,  and  lay  it  in  their  haunts, 
ohservine  proper  precaution  to  pre- 
vent accidents.  2.  Another  method  is 
to  mix  oatmeal  with  a  little  powdered 
phosphorus.  3.  Dried  sponge  cut 
■mail,  and  dipped  in  oil  of  rhodium 
and  honey,  proves  mortal  to  those 
that  eat  it,  by  distending  their  intes- 
tines. 4.  Birdlime  laid  in  the  places 
which  they  frequent  will  adhere  to 
their  skins,  and  become  so  trouble- 
•ome  OS  to  make  them  leave  their  old 
quarters.  5.  Balls  made  of  a  mixture 
of  malt  dust  and  butter,  with  a  little 
of  the  oil  of  aniseeds,  or  rhodium,  will 
allure  them  into  a  trap,  when  other 
baits  have  failed.  6.  Having  kneaded 
•ome  wheaten  flour  or  malt  meal  into 
a  paste,  when  it  becomes  sour  mix 
with  it  fine  iron  filings,  and  form  the 
whole  into  balls  ;  then  put  them  into 
the  crevices  or  holes,  and  it  will  kill 
them.  7.  Mix  two  or  three  grains  of 
•isenic  in  a  ball  of  dripping  and  Hour, 
and  strew  several  of  these  balls  in  the 
places  most  infested  by  the  rats.  8. 
Another  mode  is  to  mix  sboutadrachm 
of  the  poison  in  a  dish  with  boiled  po- 
tatoes, slices  of  bacon,  Ac. ;  or  to  melt 
some  cheese,  and  mix  the  arsenic  with 
it.  All  these,  however,  have  been 
known  to  fail,  when  arsenic,  mixed 
with  plain  boiled  potatoes,  without 
any  higfldy-flavoured  food,  has  been 
eiTectual.  When  it  is  found  that  the 
rats,  for  a  considerable  length  of  time, 
avoid  one  kind  of  bait,  another  should 
be  tried  ;  and  persons  should  not  de- 
spair of  their  taking  the  poison  even- 
tually becanse  they  avoid  it  for  several 
days  together,  as  they  will  sometimes 
do  this,  and  then  in  •  single  night 
devonr  all  the  bait. 

Notwithstanding  the  effl'^iency  of 
these  poisons,  and  the  nnmbers  caught 
h-  trapa,  a  good  cat  will  do  more  ser- 


vice in  destroying  and  frightenfng 
away  rats  and  mice  than  the  whola 
list  of  poisons  and  all  the  traps  that 
were  ever  made. 

In  places  where  cats  cannot  safely 
be  allowed — as  cupboards,  ftc. — traps 
and  poisons  must,  however,  be  em* 
ployed,  and  of  those  given  above  ths 
strongest  and  best — thowjh  very  daw 
geroiu — is  strychnine,  which  is  a  very 
powerful  preparation  of  nux  vomica, 
mixed,  a  few  grains  niglitly,  with 
food.  This  is  not  easily  detected  by 
the  rats  or  mice,  and,  if  eaten,  is  in- 
stantaneou«ly  fatal.  The  greatest  cars 
must  in  all  these  cases  be  exercised, 
and  servants  or  children  should  on  no 
account  be  allowed  to  have  anything 
to  do  with  the  preparation.  It  has 
been  stated  that  vermin  have  a  great 
aversion  to  the  smell  of  garlic,  and,  if 
a  clove  or  two  of  this  vegetable  be  iow 
troduced  into  their  holes,  they  irBi 
leave  the  place  and  seek  aOiQS.vAlV 
haunt.  •   ;  ?  ' . 

Insects.— 7%<  TTabils  oT/itoertf.— 
The  butterlly  which  lives  on  honey, 
and  did  live  on  leaves,  lays  her  eggs 
on  a  twig.  She  seems  to  feel  that 
honey  will  not  suit  her  young,  and 
that  the  leaves  will  wither  and  fall 
before  another  spring  comes  round. — 
The  gnat,  which  lives  in  the  air,  and 
feeds  on  blood,  lays  her  eggs  on  the 
surface  of  water;  and  the  sngar-loving 
house-fly  knows  that  very  different 
food  ia  necessary  for  her  yuung.  —Ths 
nut-weevil  chooses  the  embryo  of  thfl 
nut ;  the  goat-moth  the  bark  of  ths 
willow  ;  the  rbipiphora  braves '  ths 
dangers  of  the  wasp's  nest ;  the  cestrna 
lays  on  cattle ;  the  ichneumon  in  cater- 
pillars ;  the  gall-fly  in  the  still  almost 
imperceptible  bud  ;  and  some  insects 
even  in  the  eggs  of  others.— Generally 
the  larviB  forage  for  themselves  ;  bn^ 
in  some  cases,  the  mother  supplies  hsr 
young  with  food.    Thns,  ths  aoHtarj 


29S 


TAKE  MY  ADYTCE. 


'wasp  builds  a  cell  and  fills  it  with 
other  insects.  If,  however,  she  iirj- 
prisoned  them  while  alive,  their  strug- 
gles would  infallibly  destroy  her  egg  ; 
i£  she  killed  them  they  would  soon 
decay,  and  the  young  larvae,  when 
hatched,  would  find,  instead  of  a  store 
of  wholesome  food,  a  mere  mass  of 
corruption.  To  avoid  these  two  evils, 
the  wasp  stings  her  victim  in  such  a 
manner  as  to  pierce  the  centre  of  the 
nervous  system,  and  the  poison  has 
the  quality  of  paralyzing  the  victim 
without  killing  it.  Thus  deprived  of 
all  power  of  movement,  but  still  alive, 
it  remains  some  weeks  motionless  and 
yet  fresh. — But,  perhaps,  the  ants  are 
the  most  remarkable  of  all.  They 
tend  their  young,  they  build  hoiiaes, 
they  make  wars,  they  keep  slaves, 
they  have  domestic  animals,  and  it  is 
even  said  that  in  some  cases  they  cul- 
tivate the  ground. 

Insect  Poison. — Petroleum  oil  pos- 
sesses the  highest  efficacy  as  a  de- 
stroyer of  all  kinds  of  insects  injurious 
to  plants  or  animals,  and  the  less  puri- 
fied, and  consequently  the  cheaper,  it 
is  the  better.  Thirty  parts  should  be 
mixed  with  one  thousand  of  water,  and 
applied  where  required.  Vermin  of 
bouses  may  be  destroyed  by  intro- 
ducing into  the  holes  or  cracks  a  few 
drop*  of  petroleum. — A  solution  (one 
to  twenty  of  water)  of  carbolic  acid, 
which  is  said  to  kill  every  insect  from 
the  size  of  a  mouse  downwards.  It  is 
also  said  that  Russia  leather  drives 
away  all  manner  of  vermin  if  a  small 
piece  of  it  is  worn  near  the  person,  or 
•Ten  kept  in  the  pocket. 

Moths  are  very  destructive,  and, 
when  suffered  to  make  inroads  into 
wearing  apparel,  &c.,  are  with  diffi- 
culty got  nd  of.  To  preserve  blankets 
from  them,  fold  the  blankets  up  and 
lay  them  between  feather-beds  and 
mattrasses  that  are  in  use,  unfolding 
them  occasionally,  and  shining  them. 
Woollen  stuffs,  such  as  cloth  cloaks, 
merino  dresses,  &c.,  are  best  placed  in 
drawers,  with  sheets  of  paper,  moist- 
ened with  spirits  of  turpentine,  laid  be- 
tween them  ;  lavender- flowers,  cedar- 
■havings,  and  cuttings  of  Russia  leather 
Till   ^M   produce  a  similar  effect. 


Damp  harbours  moths  ;  therefore 
great  care  should  be  taken  in  putting 
woollen  things  away  for  the  summer, 
that  they  have  been  well  brushed  and 
are  perfectly  dry.  Furs  should  bo 
occasionally  taken  out,  shaken,  beaten 
with  a  cane,  and  hung  in  the  open  air. 
Great  care  must  be  taken  that  they 
are  dry  when  put  away,  but  they  must 
not  be  placea  near  the  fire.  Other 
methods  are  employed  for  the  same 
purpose,  such  as  laying  a  few  pieces  of 
camphor  among  the  furs ;  pepperitig 
them  with  black  pepper ;  bitter  apples, 
obtained  of  any  chemist,  are  also  placed 
in  little  muslin  bags,  and  se^i'n  over  in 
several  folds  of  linen,  carefully  tamed 
in  at  the  edges. 

Buds. — Take  of  corrosive  sublimate^ 
two  drachms ;  spirits  of  wine,  eight 
ounces.  Bub  them  well  together  in  • 
mortar  until  the  sublimate  is  dis- 
solved ;  then  add  half  a  pint  of  spirits 
of  turpentine.  This  is  an  effectual 
destroyer  of  bugs ;  but,  being  a  strong 
poison,  great  care  should  be  taken  in 
using  it.  Another  plan  is  to  rub  the 
bedsteads  well  with  soft  soap  or  lamp 
oil.  This  alone  is  good,  but,  to  make 
it  more  effectual,  get  sixpenny-worth 
of  quicksilver  and  add  to  the  mixture. 
Put  it  into  all  the  cracks  around  the 
bed,  alSd  the  pests  will  soon  disappear. 
The  bedsteacu  should  first  be  scalded 
and  wiped  dry  ;  then  lay  on  the  mix- 
ture with  a  feather.  Or,  dip  a  sponge 
or  brush  in  a  stron"  solution  of  Titriol, 
and  rub  it  over  the  bedstead.  This 
will  expel  the  bugs,  and  destroy  their 
nits.  Cleanliness,  however,  and  fre- 
quent examination,  will  prove  the  best 
remedy. 

In  houses  infested  with  bugs — and 
sometimes  old  houses  are  so,  in  spita 
of  all  precautions — the  following  is  an 
effectual  cure.  Take  one  pound  of 
common  lump  brimstone,  or  sulphnr, 
value  twopence  ;  place  it  in  an  old  iron 
saucepan,  and  put  a  jiiece  of  red-hot 
iron  on  it  to  set  it  on  fire,  having  pre- 
viously filled  up  the  chimney  and 
every  crevice ;  allow  the  room  to  re- 
main closed  about  three  hours.  Th» 
fumes  of  the  brimstone  will  smother 
every  insect  in  the  room ;  repeat  as 
often  as  required ;  b*  soxe  to  leave  no 


^?^1fyf'fWXi'^^'^'" 


'??f^fl^•/»!^^5K^'^*'»">'^^-  !^^^  • 


DOMESTIO  PESTS. 


299 


children,  birds,  or  domestic  uiimals  in 
the  room  while  fumigation  is  going  on ; 
put  a  piece  of  iron  or  stone  under  the 
saucepan  containing  the  brimstone,  so 
as  not  to  damage  the  floor. 

When  bugs  are  in  the  walls  and 
floors,  all  the  crevices  should  be  stop- 
ped with  glazier's  putty  ;  and.  before 
the  walls  are  rc-papcred,  the  old  paper 
should  be  stripped  off,  and  at  least  one 
coat  of  oil-jjaint  ba  laid  on.  If  they 
are  in  bedsteads,  the  bedstead  should 
be  taken  to  pieces,  well  washed  and 
dried,  and  aqua-fortis  laid  with  a 
brush  in  all  the  holes  and  crevices,  or 
gome  size  may  be  made  and  laid  on 
with  a  brush  ;  this,  when  dry,  is  an 
eternal  prison  for  bugs,  and  also  for 
their  eggs.  Another  very  good  plan 
is  to  put  spirits  of  wine,  or  strong 
tobccco-jiiice,  on  every  part  of  the  bed- 
stead that  is  suspected,  doing  this  by 
portions  at  a  time  and  setting  fire  to 
it ;  this  will  not  injure  even  a  polished 
bedstead,  if  the  part  be  immediately 
rubbed  up  with  *  cloth  covered  with 
a  little  beeswax.  Where  bugs  are 
very  numerous,  and  they  are  in  situa- 
tions which  cannot  easily  be  got  at, 
there  ia  but  one  effectual  remedy — 
fumigation,  as  above  directed. 

FUa». — Numerous  remedies  are  re- 
sorted to  by  good  housewives  to  get 
rid  of  and  prevent  the  increase  of  this 
most  prolific  domestic  torment ;  but 
the  best  preventive  and  also  remedy 
is  great  cleanliness.  The  rooms  should 
be  frequently  washed,  and  the  bed- 
clothes exposed  to  the  free  action  of 
the  outer  air.  A  bit  of  camphor  in 
the  bed,  or  camphor  sprinkled  in  the 
bed  in  powder — which  is  made  by 
dropping  upon  a  lump  of  camphor  a 
few  drops  of  spirit,  and  then  reducing 
it  by  the  hand  to  powder — will  pre- 
vent fleas  from  coming  near  the  per- 
son. Another  Reinedy. — Sprinkle  the 
floor  ♦ith  a  decoction  of  wormwood  ; 
hang  near  the  bed  a  bag  filled  with 
dry  moss,  or  lay  therein  «ome  fresh 
leaves  of  pennyroyal  sewn  up  in  linen. 
As  dogs  and  cats  harbour  fleas  very 
much,  they  should  not  be  allowed  to 
come  into  bedrooms. 

FUet  may  be  expelled  by  fumigation, 
and  by  vaxiooi  prepaiaiions  of  fly- 


paper and  fly-water.  But  as  these  an 
poisonous,  they  are  dangerous  where 
children  are  about.  The  following  i* 
ef&cacious,  and  witCout  risk  :— Put  a 
handful  of  quassia  chips  into  a  basin, 
and  pour  a  pint  of  boiling  water  over 
them  ;  let  them  infuse  for  a  time,  then 
strain  off  the  liquor,  and  add  to  it  two 
ounces  of  ground  black  pepper,  and  a 
quarter  of  a  pound  of  brown  sugar. 
Put  tliis  mixture  in  plates  or  saucers, 
in  places  where  the  flies  are  most  nume- 
rous.— Another  efectval  meihod  ia  :— 
Take  a  common  drinking-glnss  and  • 
slice  of  bread ;  wet  the  lattor,  and 
turn  down  the  glass  upon  it,  so  that 
the  rim  makes  a  deep  groove.  Make 
a  hole  with  your  finger  through  the 
bread,  trim  off  the  waste,  and 
spread  one  side  of  it  with  treacle 
or  sugar;  half  fill  the  glass  with 
water,  and  fit  on  the  cover  of  bread 
with  the  treacle  side  beneath.  The 
bread-trap  is  now  ready  to  be  placed 
on  the  placps  frequented  by  flies.  At- 
tracted by  the  sweet  treacle,  they  vill 
swarm  down  the  hole  and  get  caught ; 
others  following  will  force  them  uto 
the  water,  and  thus,  in  the  course  of 
the  day,  the  glass  will  get  full.  Tha 
curious  fact  is  that  the  flies  cannot 
return  through  the  hole.  Throw  tho 
doomed  flies  on  the  fire,  or  otherwise 
effectually  destroy  them ;  if  thrown 
on  the  dust-heap  they  will  soon  r»> 
cover.  The  ordinary  house-fly  breeds 
year  after  year  in  the  same  dwelling} 
and  if,  in  the  early  spring,  its  egits 
were  carefully  souent  and  destroyed, 
the  nuisance  of  flies  would  soon  be 
mitigated,  if  not  abolished.  The  great 
meat-flies,  or  blue-bottles,  are  of  a  dif* 
ferent  species.  They  breed  principally 
in  the  yard  or  garden,  live  on  decaying 
flesh  and  garbage,  and  come  into  the 
house  in  search  of  food.  Whenever 
they  alight  on  a  piece  of  meat,  they 
leave  behind  them  an  egg,  whi(j>  ia  A 
few  hours  developes  into  a  disgusting 
maggot.  Meat  flies  should,  therefore^ 
be  aestroyed  without  mercy ;  a  simple 
netting  of  black  thread  will  prereol 
them  entoring  an  open  window. 

Cockroadies  and  CiickeU: — Cuonm* 
ber  peeling!)  are  said  to  destroy  cock* 
roacnei.    aUnw  the  Cuor  ia  tut  part 


'ir^''T^-'^^>7rv?fp^^^'^'f^-i^^*f7^^^  . 


:K'^''^!f^W'W^. 


800 


TAKE  MT  ADVICE. 


of  the  house  most  infested  with  the 
▼ermia  with  the  green  peei  cut  pretty 
thick.  Try  it  for  several  nights,  and 
it  will  not  fail  to  rid  the  house  of 
them. 

Or,  take  »  teacnpful  of  well 
bruised  plaster  of  Paris,  mixed  with 
double  the  quantity  of  oatmeal,  to 
which  add  a  little  sugar  ;  then  strew 
it  on  the  floor  or  in  the  chinks  where 
thev  frequent,  and  it  will  destroy 
theui. 

cs-itchens  invested  with  cockroaches 
may  be  c!eai-ed  by  employing  a  hedge- 
hog;, which  requires  oniy  bread  and 
uilk,  and  an  occasional  piece  of  raw 
meat  or  a  dead  bird. 

Beetles  ma/  be  got  rid  of  by  half 
filling  a  basiu  or  pie-dish  with  linseed 
oil,  sweetened  beer,  or  treacle,  and 
letting  it  ia  such  places  as  they  are 
accustomed  to  frequent.  Place  two  or 
three  strips  of  wood  slantingly  from 
the  dish  or  basin  to  the  floor.  At- 
tracted by  the  smell,,  the  insects  will 
Tentore  up  and  be  drowned  on  the 
other  side.  The  drowned  insects 
■hoald  be  burned  or  crushed.  An 
omin^nt  naturalist  tells  us  that  his 
•ervant  having  removed  one  morning 
from  the  trap  about  two  hundred 
cockroaches  seemingly  drowned,  to 
make  assurance  doubly  sure,  poured 
over  them  boiling  water,  and  then 
threw  them  in  f  rout  of  the  house  ;  in 
leas  than  three  hours  the  influence  of 
the  enn  had  revived  nearly  the  whole 
of  th3m,  and  they  were  ac;ain  crawling 
about  in  full  vii;uur.  The  tenacity  of 
life  in  the  beetle  tribe  is  very  great. 
Many  cats  will  eat  cf)ckroaches,  but 
they  do  not  thrive  on  them  but  become 
thin  and  languid,  and  sometimes  die — 
poisoned  1 

Or,  flace  quicklime  in  the  holes  of 
the  wall  whence  they  issue,  or  scatter 
it  on  the  groiiiii.  For  trapping  them 
the  beetle- wa!°ers  sold  in  the  shops  to 
poison  "black-beetles"  are  made  by 
mixing  equal  weights  of  flour,  sugar, 
and  red  lead  ;  but  as  these  wafers  are 
liable  to  be  picked  up  and  sucked  by 
children,  they  are  objectionable. 

AnU. — Houses  infested  with  ants, 
black  or  nd,  may  be  dmofected  by  a 


little  attention.  A  sponge  is  one  of 
the  best  things.  Sprinkle  it  with  dry 
white  sugar :  the  sponge  being  slightly 
moist,  it  will  adhere.  The  ants  will 
go  into  the  celLi  of  the  sponge  after 
Uke  sugar  in  large  numbers,  and  can  be 
destroyed  in  hot  water,  and  the  sponge 
squeezed  out  and  sugared  again,  and 
returned  to  the  closet  for  another 
haul,  until  all  are  caught. 

ChiaU. — These  troublesome  insects, 
which  are  closely  allied  to  the  terrible 
mosquito.  Both  belong  to  the  class  of 
creatures  whose  months  ^re  furnished 
with  bristly  stings,  included  in  flexile 
sheaths.  They  pierce  the  skin  by 
means  of  the  proboscis,  in  order  to  feed 
upon  the  blood,  and,  at  the  same  time, 
inject  a  poisonous  fluid,  producing 
considerable  inflammation  and  swell- 
ing. Their  activity  usually  com- 
mences towards  evening,  or  after 
sunset.  The  Laplanders  use  tar-cream 
to  prevent  the  insects  biting  them,  but 
that  could  scarcely  be  used  in  this 
country.  The  common  Goulard  water, 
scented  with  Eau  de  Cologne,  is  a 
good  remedy  in  allaying  the  irritation, 
as  also  preventing  the  attacks.  Gnats 
seldom  or  never  frequent  rooms  or 
houses  where  chloride  qf  lime  has  been 
exposed. 

Stvig  of  Beet. — Although  the  poison 
a  bee  emits  when  it  inserts  its  sting,  is 
proved  to  be  a  highly  concentrated 
acid,  the  application  of  all  alkalies 
will  not  neutralize  the  acid.  The  more 
gentle  alkalies — chalk,  or  the  "blue 
bag,"  are  much  more  likely  to  effect  a 
cure,  and  cannot  injure.  The  same 
person  will  be  Tariously  affected  by 
the  sting  of  a  bee;  at  one  time,  scarcely 
any  inconvenience  will  attend  it ;  at 
another,  much  swelling  ;  again,  but 
littleenlargemcat,  although  great  pain, 
ka.  The  eye  suffers  considerably, 
though  in  general  the  uneasinesa  is 
local ;  but  if  the  back  of  the  ear  bo 
stung,  there  is  frequently  a  general 
affection  of  the  system  ;  sickness,  gid- 
diness, numbness,  nervous  tremblin  x, 
&c.,  &c.,  which  willsometimes  continue 
for  hours.  A  draught  of  camphor 
jalaT),  and  total  repose,  has  beeaknos'n 
to  bo  bi>ii.:licial.  .     ilum '''jioj 


^1f!?ff'*!!!f'»^'''^^^!53???^^^ 


To  ■>,-.- 

fl!j  ;i  1. 


Xm.    ETIQUETTE  AND  MANNERS. 


What  h  Eliquettf  f—Etiqn«ttti  m%y 
be  defined  as  a  code  of  unwritten  laws 
vhich  govern  the  manners  of  people 
living  in  polite  society  one  towards 
Another,  instituted  in  the  days  of 
chivalry,  the  etiquette  of  gentle  man- 
Berg  has  descended  to  us,  and  all  who 
claim  a  right  to  be  considered  ladies 
and  gentlemen  have  a  direct  interest 
in  nfholding  the  acknowledged  rules 


of  courtesy  and  good  taste,  Mid  pre- 
venting so  far  as  they  can,  the  en- 
croachment* ot  vulgarity  and  ill- 
breeding. 

The  Engliuh,  like  the  French,  Ger- 
mans and  others,  living  under  a  mo- 
narchical form  of  government,  study 
and  observe  carefiUly  what  is  called 
the  Prece<lency  of  Kanks,  which  wa 
here  give  for  information  : — 


English  Table  of  Precedency. 


Among  3ftn. 

The  King. 
Prince  of  Wales. 
Other  sons  of  the  Sovereign. 
King's  Brothers,  Nephews,  and  Con- 
sins. 
Archbishop  of  Canterbury. 
Lord  High  Chancellor. 
Archbishop  of  York. 
Archbishops  of  Ireland. 

Lord  Privy  Seal. 

Lord  Great  Chamberlain. 

Lord  Hi^'h  Constable. 

Earl  Marshal. 

Dukes    according    to  date    of 

Patent. 

Marquesses  „  „ 

Eldest  Sons  of  Dukes. 

Earls  according  to  creation. 

Toonger  sons  of  Dukes  of  Royal 

Blood. 

Viscounts  according  to  date. 

Eldest  sons  of  Earls. 
Younger  sons  of  Marquesses. 
Bishops  of  London,  Durham,  and  Win- 
chester and theother Bishops  according 
to  Seniority  of  Consecration. 
Bishop  of  Meath,  and  then  aU 
ether  Bishops  of  Ireland  according  to 
their  Seniority  of  Consecration. 
Barona  according  to  their  Patents. 
Speaker    of     the  House    of 
Commons. 
Lord  Commissioner  of  the  Great  Seal, 
(when  existing). 


Among  JFomoi, 


•  :1 


The  Queen. 

Princess  of  Wales. 

Daughters  of  the  Sovereign. 

Queen's    bisters,    Nieces,    ana    Ooa> 

sins. 

Wives  of  Dukes  of  Blood  RoyaL 

Wives  of  Dukes.       .       "'  ^ 

Duchesses.  ■-■=?'- 

Marchionesses. 

Dannhters  of  Dukes. 

Wives  of  kldest  Sons  of  Dukes. 

Countesses. 

Wives  of  Younger  Sons  of  Dukes  of 

Blood  Royal. 

Wives  of  Eldest  Sons  of  Marqnessea. 

Daughters  of  Mai-quesses. 

Wives  of  Younger  Sons  of  Dukea. 

Viscountesses. 

Wives  of  Eldest  Sons  of  Earls. 

Daughters  of  Earls. 

Daughters  of  Viscounts. 

Wives  of  Younger  Sons  of  E!ar1s. 

Wives  of  Eldest  Sons  of  Barons. 

Daughters  of  Barons. 

Wives  of  Knights  of  the  Gartsr. 

Wives  of   ^nnerets  BoysL 

Maids  of  Honour. 

Wives    of  the  Younger  Sons  of 

Viscounts. 

Wires  of  the  Younger  Sons  of  Barona. 

Wives  of  Baronets. 

Wives  of  Bannerets  (if  not  Bannerets 

Royal). 

WiFSS  of  KnighU  of  the  Thistls^ 


!'^fm^?P^^955^<?."-'^=^?;s^|^-;|!S^ 


^m^. 


TAKE  MT  ADVICE. 


Among  Men, 
Treasnrer 

Mwte  "?the  Horse  !  of  the  Household 

.    Secretaries  of  State  being  under  the 

degree  of  Baron. 

Eldest  Sons  of  Viscounts. 

Younger  Sons  of  Earls. 

Eldest  Sons  of  Barons. 

Knights  of  the  Garter,  the  Thistle, 

•nd  St.  Patrick  (being  Peers) . 

Privy  Councillors. 

Chancellor  of  the  Exchequer. 

«  Chancellor  of  the  Duchy  of  Lancaster. 

Lord  Chief  Justice   of    the    Queen's 

Bench. 

Master  of  the  Rolls. 

Lord  Chief  Justice   of  the  Conunon 

Pleas. 

Lm^  Chief  Baron  of  the  Exchequer. 

Lords  Justices  of  Chancery. 

Vice  Chancellors, 
/ndges  of  the  Queen's  Bench. 
Judges  of  the  Common  Pleas. 
Judge  Ordinary. 
Buona  of  the  Exchequer  (if  of  the  de- 
gree of  Ooif). 
Judge  of  the.  Court  of  Probate. 
Bannerets,  made  by  the  Sovei  eign  in 
person  under  the  Ruyal  Staudarti,  dia- 
played  in  an  Army  Poyal  in   open 
war. 
Younger  Sous  of  Vieconnta. 
Younger  Sons  of  Baruus. 
Baronets. 
Banneret*  not  made  by  the  Sovereign 
in  person. 
Knighti  Grand  Crosses  of  the 
Bath. 
Knights  of  the  Star  of  India. 
Knights  Grand  Crosses  of  St.  Michael 

and  St.  George. 

Knights  Commanders  of  the  Bath,  and 

other  Orders. 

Knights. 

Companions  of  the  Order  of  the  Bath, 

and  other  Orders. 

Esquires  (those  of  the  Bath  and  by 

Creation,  are  allowed  precedence   of 

all  others). 
Gentlemen  (entitled  to  bear  Arms). 


Amony  Women.  '"* 

Wives  of  Knight  Grand  Crosses  of  the 

Bath. 

Wives  of  Knights  of  St.  Patrick. 

Wives  of  Knights  Grand  Crosses  of  St. 

Michael  and  St.  George. 
Wives  of  Knights  Commanuers  of  the 

Bath. 

Wives  of  Knights  Commanders  of  St. 

Michael  and  St.  George. 

Wives  of  Knights  Bachelors.        ' 

Wives  of  Companions  of  the  Bath. 

Wives  of  Companions  of  St.  Michael 

and  St.  George. 

Wives  and  Daughters  of  Esquires  ;  vi«. 

Wives   of  the  Eldest   Sons  of  the 

Younger  Sons  of  Peers. 

Daughters  of  the  Eldest  Sons  of  ths 

Younger  Sons  of  Peers. 

Wives  of  Baronets'  Eldest  Sons. 

Daughters  of  Baronets. 

Wives  of  Bannerets'  Eldest  Sons. 

Daughters  of  Bannerets. 

Wives  of  iUdcst  Sona  of  Knights  of 

the  Carter. 
Daughters  of  Knights  of  the  Garter. 
Wives  of  the  Eldest  Sons  of  Knight* 

Grand  Crosses  of  the  Bath,  and  of 

St.  Michael  and  St.  George,  and  Wive* 

of  the  Eldest  Sons  of  other  Knights 

of   the  said  Orders,  respectively. 

Daughters  of  saiil  Knights. 

Wives  of  the  Eldest  Sons  of  Knights, 

Bachelors. 

Daughters  of  Knights  Bachelors. 

Wives  of  the  Younger  Sons  of  the 

Younger  Sons  of  Peers. 
Daughters  of  Younger  Sons  of  the 

Younger  Sons  of  Peers. 

Wives  of  Baronets'  'N'ounger  Sons 

Wives  of  Bannerets'  Younger  Sons. 

Wives  of  the  Younger  Sons  of  Knights 

of  the  Bath,  and  St.  Michael  and  St. 

George  respectively. 

Wives  of  the  Younger  Sons  of  Knights 

Bachelors. 

Wives  of  Gentlemen. 

Daughters  of  Gentlemeik 

W  ives  of  Esquires. 
Daughters  of  Esqniiot. 


Members  of  Parliament,  Officers  of 
the  Army  and  Navy,  Esquires,  Doctors 
of  Divinity,  Law  and  Medicine,  An- 
thony Arti3t«k  Merchants,  and  others 


not  engaged  in  retail  trade,  with  th«ir 
wives,  sons,  and  daughters.     In  pnblio 
ceremonials  —  such    as    Coronation%i^ 
Weddings,  Fosciab^  tke  petsooa  aa><^ 


ETIQUETTE  AJUD  MAXXfUS. 


80S 


fa^ed  are  ran.!;ed  in  the  above  order  of 
pAtfoedenoy ;  the  actual  rank  being  often 
reckoned  by  the  office  held  rather  than 
by  birth.  The  ' '  untitled  nobility"  in- 
clude aome  of  the  oldest  of  the  county 
families,  esquires,  yeomen,  and  landed 
proprietors  ;  after  them  come  farmers, 
traders,  operatives,  and  servant!. 

For  the  information  of  those  de<iir- 
ing  to  visit  or  to  write  to  persons  of 
rank  in  England  we  give  the  !Dfl[od6l 
of  Address  employed. 

To  the  Queen.  —  Commence  your 
letter  : — May  it  please  your  Majesty ; 
or,  Most  Gracious  Sovereign ;  or, 
M^dam.  Throughout  the  letter  say 
"  iour  Majesty,"  or  "Your  Ma- 
jesty's," instead  of  "you"  or  "yours." 
Conclude  with  the  words  : — I  am, 
Madam,  your  Majesty's  most  faithful 
and  most  devoted  subject,  &c.  The 
superscription  is,  "To  the  Queen's 
Most  Excellent  Majesty." 

To  the  Prince  of  Walet. — May  it 
please  your  Royal  Highness  ;  or,  Sir. 
Conclude. — With  the  greatest  respect, 
your  Royal  Highness's  most  dutiful 
and  devoted  servant.  Supertcription. 
— To  his  Royal  Highness  the  Prince 
of  Wales. 

Otk^  Boyl  Prineet  and  Prineeuet 
are  addressed  in  the  same  form. 

Princes  of  the    B'ood  RoyaX. — His 

Royal  Hiijhnessthe  D.ikeof ;  Sir; 

or,  more  formally.  May  it  please  yonr 
Ro.i  .1  Highness. 

ArcktAtkoM. — The  Most  Rev.   His 

Grace  the  Lord  Archbishop  of  ; 

My  Lord  Archbishop  ;  or,  Your 
Uraoe. 

Dukes. — His  Grace   the    Dnke    of 

.     Addretted  as,  My  Lord  Duke ; 

or.  Your  Grace.  The  eldest  sons  of 
Dokea  and  Marquesses  take,  by  conr- 
tosy,  their  father's  second  title.  The 
other  sons  and  the  daughters  are 
•tyl*d  Lord  Kdward,  Lady  Caroline, 
ftc. 

ifirqwts'e*. — The  Most  Hon.   the 

M  irquess  of .     Audretted  as,  My 

Lord  Marquess. 

*^r;».— A'he  Right  Hon.  the  Earl 

of  .      Addressed   an.    My   lx>rd. 

Tha  eldest  sons  of  Earls  take,  by 
caoi'&Ny,  their  fatae:-  s  second  title  ; 


but  the  younc;er  sons  are  only  styled 
the  Hon.  William,  kc.  The  dangli- 
ters,  like  those  of  Dukes  and  Mar- 
quesses,  are  known  asXady  Mary,  &o., 
and  are  addressed  as  My  Lady. 

Vigcounts.  —  The   Right  Hon.    the 

Viscount  Addressed  as.    My 

Lord.     The  eldest  sons  of  Viscounts 
and  Barons  have  no  distinctive  titles ; 
they,  as  well  as  the  younger  and  the 
female   branches  of  the   family,   are^ 
styled  the  Hon.  Robert,   Hon.  Isa-* 
bella,  Sco. 

Duchess.— Tha  Right  Hon.  Lady 
,  Duchess  of .     My  Lady. 

Bishops.—  The  Right  Rev.  the  Lord 
Bishop  of  »     Addressed  us.  My 

Lord. 

Barons.  —  The  Right  Hon.  Lord 
.     Addressed  as.  My  Ijord. 

Baroness. — The  Right  Hon.  Lady 
.     Addressed,  Madam. 

Privy  Councillors. — The  Right  Hon. 
Sir  Henry .     Sir. 

Ministers  (/  State.— Tb«  Right  Hon. 
W.  Ewart  Gladstone,  M.P.,  Fint 
Lord  of  the  Treasury,  &o.     Sir. 

Coin>nissioners. — To  the  Right  Hon. 
the  Lords  Commisaionera  of  Her  Ma- 
jesty's Customs,  to. 

Clergvvien. — The  Rer.  Josenh  — — , 
D.D.,  M.A.,  &c.  Rev.  and  Dear  Sir; 
Rev.  Sir ;  or  simply.  Sir. 

Legal  Officials.  —The  Right  Boa. 
the  Lord  ('hancellor.     My  Lord. 

Hia  Honour  the  Master  of  the  Rolli. 
Sir. 

The  Right  Hon.  the  Lord  Chief 
Justice  of  the My  Lord. 

To  His  Honour  the  Vice-Ohancellor 

of  ;  or  to  the   Right  Hou.   tha 

Vice-Chancellor .     Sir. 

Puisne  Judges. — On  the  bench  only 
they  »re  styled  My  Lord.  Addressed 
as.  The  Hon.  Mr.  Justice .    Sir. 

Navii  and  Army. — The  Right  Hon. 
Lord  Viscount  ^  Admiral  of  the 
Blue.     My  Lord. 

Vice- Admiral  Sir  Edward  ^—v  8iiv 
Rear- Admiral         ■■     Sir. 

Commodore  Sir  Henry ,  K.O.B., 

ka.     Sir. 
Captain  John  ,  RN.,  Ac.  Sip, 

Lieut.  Alex. »  R.  N.,  *o.     Sir, 

Field-  Marshal  Sir  Lopot ,  K.Q, 

■to.     bir. 


•W^^'  ■•r'^-^J^tff-:?:f:r  y;-,\  ■  ^;V».  -'"r*^  s''"  'b.ijS 


■^m 


SM 


TARE  MY  ADVICE. 


General  Sir  WiUiam ,  6.C.B., 

to.     Sir. 

Major-General  Robert .    Sir. 

Colonel  the  Kigbt  Hon.  Earl  of . 

My  liO^d. 

Colonel   R.  W  ,  H.M.    Regi- 

nent  of .     Sir. 

To  Major ,  H.M.  20th  Foot, 

kc.     Sir. 

Captain  E ,   H.M.  32nd  Foot, 

&c.     Sir. 

CapUin  W.  R ,  H.M.  —  Dra- 
goons.    Sir. 

Lieut.   Waiiam  ,  H.M.   42nd 

Foot.     Sir. 

Ambassadors  and  their  Wives. — To 

Hia  Excellency  the  Prince ,  Am- 

iMssador  Extraordinary  and  Plenipo- 
tentiary from  H.M.  the  Emperor 
of .     Sir. 

To  His  Excellency  the  Count  de 

,  Envoy  Extraordinary  and  Mi- 

ninter  Plenipotentiary  from  H.M.  the 
E!mperor  of Sir. 

To  Her  Excellency  the  Countess 
de .     Madam. 

To  Hia  Excellency  the  Honourable 

,  Envoy  Extraordinary  and 

Minister  Plenipotentiary  from  the 
United  States  of  America.     Sir. 

To  the  Honourable  Mrs. Ma- 
dam. 

PvhUc  Companies. — To  the  Gover- 
nor, Depnty  Governor,  and  Director* 
of  the  Bank  of  England.     Gentlemen. 

To  the  Chairman  and  Directors  of 
the Bank.     Gentlemen. 

To  the  Directors  of  the  Ix>ndon  and 
North- Western  Railway.  Gentlemen. 

Civic  AiUhor it ie^. "The  Lord  Mayors 
are  thoao  of  Ix>ndo&,  Dublin,  and 
York. 

To  the  Right  Hon.  the  T/ord  Mayor 
of  London  ;  or,  To  the  Right  Hon. 

Sir  R.  Thompson,  Lord  Mayor  of . 

My  Lord. 

To  the  Right  Worshipful  the  Mayor 

Tte    the    Right  Woraliipfnl  J 

B — -i  Sheriff  or  Recorder  of ; 

or,  To  Mr.  Sheriff — — .     Sir. 

To  the  Right  Worshipful  Alderman 
.     Sir. 

In  official  docnmenta,  Aldermen, 
Recorders,  and  Jnstices  of  the  Peace 
are  »t;  ">.'d  Right  ^Vorsh^J  !n- 


To  the  Right  Hon.  the  liord  Fiorort 
of  Edinburgh.     My  Lord. 

To  the  Right  Hon.  the  L6rd  Provost 
of  Glasgow.     Sir. 

To  the  Right  Hon.  the  Lady  Mayor- 
ess.    Madam. 

To  the  Right  Worshipful  the  Mayor- 
ess of  Plymouth.     Madam. 

Esquires. — This  title  is  now  given  to 
all  professional,  legal,  and  other  per- 
sons, aa  authors,  journalists,  artists, 
landed  proprietors,  merchants,  &c.' ; 
but  it  belongs  of  right  to  Qneen's 
counsel,  barristers,  and  attorneys,  and 
others  taking  the  rank  of  gentlemen. 

John  Edward  Lyttleton,  Esq., 
M.D.,  F.L.S.     Sir. 

S —  W— ,  Esq.,  Attomey-at-Tjaw. 

Tt  is  considered  a  mark  of  respect  to 
add  after  the  name  of  the  person  ad- 
dressed the  word  "  Esquire,"  written 
in  full ;  and,  where  he  possesses  other  , 
titles,  to  add  them,  as — 

Edward  Bolton,  Esq.,  C.B.,  ftc.,  fte. 

G.  F.  Paikes,  Esq.,  F.R.S.,  4c. 

Our  own  modes  of  Address- 
ing Persons  of  Distinction.— 

Although  we  live  under  a  Republican 
form  of  government,  there  are  many 
persons  who  have  titles  to  their 
names,  and  not  a  few  who  are  readily 
offended  if  these  be  disregarded  in  ad- 
dressing letters,  Sus. 

A  cUrijyman  should  be  addressed 
Rev.  ,  Rev.  Sir. 

A  bisho}),  Rt.  Rev. »  Rev.  Sir. 

Aphyeician,  Dr. ,  or ,  M.D., 

Sir. 

A  lawyer, ,  Esq.,  Attomey-at- 

law,  Sir. 

A  Governor  of  a  State,  Hia  Excel- 
lency   ,  Sir. 

A  Member  of  the  Cabinet,  a  Chief  qf 
a  Bureau,  a  Member  of  Congresi,  or  a 
member  of  a  state,  senate,  or  houses 
Hon.  Sir. 

Xtiqnette  for  Gentlemen.  —  ■ 

The  true  and  stan<Jard  maxim  of  good 
breeding  is  courtesy;  yon  cannot  De  a 

fentleman  until  you  constant' v  i^racti:* 
in.lneas  and  gent'.eness.  "  rhought- 
fuluess  for  others,  generosity,  modestv, 
an-i  self-T^-gpec-t  are  the  qnalities  which 


ETIQUETTE  AND  MANNEUS. 


8C5 


tnake  a  re»l  gentleman  or  lady,  as  dis- 
tin.'^ished  from  the  veneered  article 
which  commonly  goes  by  that  name." 
A  vulgar  man  has  freedom  withont  ■ 
esse  i  a  gentleman  ease  without  free- 
dom. 

Never  altogether  dispense  with  cere- 
mony, even  among  your  most  intimate 
friends.  A  general  quiet  observance 
of  their  wishes,  and  a  desire  to  earn 
thair  good  opinion — perfectly  distinct 
both  from  stiffness  and  servility — will 
d )  more  to  win  the  respect  and  friend- 
ship of  your  associates,  than  all  the 
lavish  expenditure  and  flattery  too 
often  used  to  the  same  end. 

In  making  a  present  let  it  be  in  ac- 
cordance with  your  known  means  and 
position,  and  otfer  it  quietly  and  %vith- 
out  parade.  Its  value  should  be  its 
usefulness  or  beauty,  and  not  its  mere 
money  worth. 

In  receiving  a  pre.sent  do  to  with- 
out making  extravagant  speeches  of 
thanks,  as  such  would  lead  the  giver 
to  think  a  present  from  him  or  her 
was  the  last  thing  to  be  expected. 
On  the  other  hand,  let  your  acknow- 
ledgment be  cordial  and  gratifying  to 
the  giver. 

Never  keep  your  hat  on  in  a  theatre, 
whatever  part  of  the  house  you  may 
be  sitting  in.  It  incommodes  the  view 
of  tho30  uchind  you,  and  is  a  certain 
sign  of  bad  breeding. 

In  walking  with  a  lady  always  place 
her  on  the  side  nearest  the  wall  ;  and 
in  crossing  any  muddy  road  or  path 
yon  leid  the  way,  except  in  the  case 
of  a  crowde.l  road,  when  you  should 

give  the  lady  your  ai-m  to  conduct 
er  across.  In  such  a  case,  un- 
IsM  yon  were  walking  arm-in-arm  be- 
fore, relinquish  it  when  you  have 
crossed. 

In  walking  alone,  keep  to  the  right. 

If  a  lady  inquire  the  way,  inform 
her,  if  you  can,  in  as  few  and  simple 
words  as  possible  ;  but  do  not,  unless 
the  way  be  di£Bcult  to  find,  or  very 
near,  presume  to  show  her,  as  she 
very  naturally  would  not  like  to  walk 
by  the  side  of  a  stranger.  This  re- 
mark does  nut  apply  to  old  ladies  ur 
»ery  young  girls. 
°.    Avvud  loud  laa|;hter  or  loud  con- 


versation in  all  public  places,  and  in 
the  street. 

Should  you  accidentally  come  h) 
collision — or  jostle  against—  with  any 
person  in  the  street  or  elsewhere,  apo« 
logize  instantly,  even  though  you  were 
the  offended  party.  The  offence  was, 
in  all  probability,  nniutentional,  and 
you  also  may  have  been  in  some  mea- 
sure to  blamo. 

In  speaking  of  one  gentleman  to 
another,  never,  un'ess  you  both  know 
him  very  intim.ite'.y,  speak  of  him  in 

any  other  way  than  as  Mr. ;  and 

never,  on  any  account,  use  the  initi.'U 

of  his  or  her  name,  as  Mr.  C ,  Miss 

J . 

In  introducing  persons  to  each  other, 
present  the  gentleman  to  the  lady  ; 
and,  where  both  are  of  the  same  sex, 
the  infeiior  in  rank  or  position  to  the 
superior  or  elder.  Always,  when 
making  the  introduction,  speak  the 
names  correctly  and  distinctly,  and 
take  care  that  each  comprehends  tlie 
name  of  the  other. 

When  introduced  to  a  lady,  or  « 
superior  in  position  or  age,  do  not 
attempt  to  shake  hands,  but  simply 
bow ;  the  advance,  if  made,  moak 
come  from  the  other  si''e 

In  meeting  a  friend  accompanied  by 
a  lady,  bow  to  him,  and  always  raise 
your  hat. 

Two  gentlemen  walking  together, 
and  meeting  a  lady  known  only  to 
one,  should  both  raise  their  hats. 

When  you  meet  a  lady  in  the  street, 
turn  and  walk  with  her  rather  than 
stand. 

In  morning  calls  it  is  nsnal  to  leave 
your  card  when  the  family  are  m^ 
nounced  as  "Not  at  home." 

The  bearer  of  a  letter  of  introdnc 
tion  should  deliver  it  personally,  ac- 
companied by  his  card.  In  giving  a 
friend  a  lAter  of  introduction,  oe  care- 
ful to  leave  it  unsealed. 

When  prou  receive  a  letter  of  intro- 
duction, if  sent  bv  post,  acknowledge 
it  immediately;  but,  if  the  lady  or 
gentleman  introduced  bring  it  in  j;>er- 
son,  courteously  receive  her  (or  him); 
and  then,  if  yon  wish  to  continue  the 
acquaintance,  ^ivo  an  invitation  for 
another  day. 


■•?is-;^^K^:.^^-. 


.'   TV*-'' 


me 


T i KM  yr  ADVICE. 


In  meeting  a  lady  ia  the  street  you 
aiust  not  uutice  her  uulotis  ehe  tirst 
foowa  This  is  imperative,  except  in 
the  caHb  uf  familiar  acquaintances.  On 
tearing  a  lady  always  bow  and  raise 
yovir  hat 

On  meetini;  a  male  friend,  shake 
handa ;  an  acquaintance,  bow,  or  raise 
the  hat ;  to  one  much  your  superior,  do 
both. 

Always  be  pnnctual  ;  never  make 
an  appointment  yini  cannot  keep  ;  and 
never  break  one  unless  from  positive 
inabiUty  ;  and,  in  the  latter  case,  apo- 
logize. 

At  dinners  never  be  late  ;  at  even- 
ing parties  punctuality  is  not  so  im- 
portant. 

In  paying  a  mere  visit  of  ceremony, 
<lo  not  call l>cf ore  two  or  after  five  in 
Che  afternoon  ;  this  general  rule  must, 
of  course,  be  altered  occasionally  as 
circumstances  dictate;  and,  unless  in- 
vited for  any  particular  purpose  which 
will  detain  you,  take  your  hat  into  the 
room  with  you.  If  any  other  visitor 
is  in  the  room,  the  first  visitor  should 
leave  early. 

On  calling  at  a  house  to  inquire  after 
•  nok  friend  or  acquaintance,  send  in 
yonr  card,  and  wait  till  the  servant 
uifomta  yon  of  the  state  of  his  health ; 
then  immediately  leave. 

On  no  ace  'Unt  enter  a  room — nnleas 
■hown  in  by  the  servant  or  ynur  friend 
■teeta  you  at  the  door — without  Arst 
knocking  and  obtaining  permission  to 
goia. 

In  paying  an  evening  visit,  should 
there  be  other  people  at  the  house,  go 
in,  but  do  not  stay  long,  even  if 
firessed  to  do  so,  unless  ou  intimate 
terms.  ■* 

In  dress  be  quiet,  neat,  and  fashion- 
able, without  going  to  extremes. 
Eonally  avoid  singularity,  staring 
euioura,  and  large  psttemi.  Neither 
dress  above  or  lielow  your  station ;  and 
Always  suitably  to  the  time  of  day. 

Whenever  yon  ai>pear  in  public, 
wear  glove*. 

It  must  l>e  clearly  understood  that 
marriage  puts  a  stop  to  all  former  ac- 
qnaiptanceshipe-a  man  may  have  htui, 
unless  cords  are  xent— exceitt  in  sueh 
I  )i^iittr«  none  are  isaueu. 


be  polite  withont  being  (oppnk, 
conciliatory  without  being  servile, 
considerate  without  being  anxioui^ 
truthful  without  being  indiscreet,  just 
without  being  severe,  and  generou 
without  being  lavish. 

The  Etiquetlt  of  the.  Dinner-talie  is  a 
matter  that  can  scarcely  be  tanght 
Be  punctual  in  arriving,  courteous  and 
quiet  while  dining — moderate  both  in 
speech  and  in  appetite.  Only  partake 
once  of  soup  orhsh  ;  take  no  wine  or 
beer  with  soup ;  do  not  eat  fish  with 
a  knife  (unless  fish-knives  and  forks 
are  provided),  but  use  the  fork  in 
your  right  hand,  and  a  small  piece  of 
crust  (which  leave  on  the  plate  when 
done  with)  in  your  left ;  always  break 
your  bread,  not  cut  or  bite  it ;  when  a 
plate  is  handed  to  yon,  keep  it,  and, 
without  undue  haste,  commence  eat- 
ing without  reference  to  the  others. 
It  is  usual  to  help  the  p^ests  in  regu- 
lar order.  In  the  matters  of  finger- 
classes,  desoe.l,  Alc,  Ac,  "do  at 
Itome  as  the  Ilomans  do." 

In  the  matter  of  giving  dinners,  do 
not  invite  more  than  you  have  com- 
fortable accommodation  for  ;  be  pnne- 
tual  in  having  dinner  serve<l,  as  wait- 
ing long  in  the  drawing-room  is  most 
tedious  ;  be  liberal  without  profusion 
or  crowding  ;  be  cool-tempered  and  at 
your  ease,  tor  nothing  is  more  annoy- 
ing to  the  gnesta  than  to  have  the 
faults  p{  servant*  or  chiltlren  talked 
of,  or  thd  delay — which  even  with  the 
greatest  care  does  sometimes  occur — 
commented  upon. 

The  hostess  must  be  in  the  drawing- 
room  at  the  appointed  hour  to  receive 
her  guests,  and  should,  by  the  exer- 
cise of  tact,  endeavour  to  set  up  a 
perfect  understanding  between  them, 
an<l  alleviate,  as  far  as  poKsible,  the 
tediousness  of  the  * '  drawing-rouui 
conversation. " 

On  going  down  to  dinner  the  boat 
escorts  the  lady  who  is  highest  in  rank 
or  position,  or  to  whom  the  greatest 
deference  is  dne ;  he  then  scats  her  on 
his  riirht  hand,  and  intimates,  quietly 
bn^  distinctly,  where  the  rest  shall 
sit.  He  should  not  seat  relations — 
except  man  and  wife — together,  nor 
two  of  a  sex,  or  prufeasio'-,   except 

ao— 2 


!i^'!^-m!gs!^^^pi^^  i~ 


ETIQUETTB  AND  MANNERS. 


SD3 


whdre  it  is  msvoidaUe.  The  host  and 
bostem  occupy  the  top  and  bottom  of 
the  table,  the  two  most  distinguished 
lady  guests  sitting  on  either  side  of 
the  former,  and  the  hostess  being  sup- 
ported by  the  gentlemen  of  most  con- 
sideration. Gloves  should  be  worn  in 
the  drawing-room,  and  removed  im- 
meiliately  upon  taking  your  seat  at 
tlic  dinner-table. 

Eat  peas,  currant- jelly,  and  all  sorts 
of  thick  sauces  with  your  fork.  Use 
ymir  dessert-spoon  in  eating  curries, 
various  of  the  softer  made-dishes, 
puddings,  and  tarts  ;  the  latter  it  is 
usual  to  eat  with  a  dessert-spoon  and 
fork,  the  latter  being  in  the  left  hand. 
In  Helping  sauce  or  vegetables,  do  not 
put  them  over  the  meat,  but  care- 
fully just  within  the  hollow  of  the 
platn. 

\Vhen  dessert  is  served,  assist  the 
lady  next  you  to  some  of  the  choicest 
of  th«  fruit. 

The  following,  from  a  ve-y  recent 
book  of  etiquette,  is  cnriona,  aad 
hardly  necessary  for  our  readers : — 

"Never  smack  your  lips  nor  chirp 
wth  your  mouth  at  or  after  dinner. 
1  'ou't  pick  your  teeth,  nor  insert  your 
finger  m  your  mouth.  Use  the  butter- 
kuife,  not  your  own,  when  you  help 
yourself  or  ethers  to  butter.  Put  the 
debris  of  fish,  fowl,  or  meat  on  the 
comer  of  your  own  plate,  not  on  any 
other,  nor  on  the  table-cloth.  Do  not 
be  supplied  with  more  than  you  can 
eat ;  yon  will  thereby  avoid  leaving  a 
p  >rtion  on  your  plate.  If  a  junior  in 
the  company,  do  not  speak  much,  nor 
attempt  to  lead  the  conversation.  Do 
nut  carry  anything  to  your  month 
*ith  a  knife.  If  you  cough,  place 
your  handkerchief  to  your  mouth.  If 
vou  have  occasion  to  use  your  hand- 
acrchief,  do  not  look  at  it  afterwards. " 

"  Do  not  ask  anyone  at  table  to  assist 
JOD  if  there  is  a  servant  in  attendance. 

"Never  ask  to  be  helped  twice  to  the 
tame  dish,  nor  make  remarks  on  qual- 
ity or  price  of  the  articles  on  the  table. 

"  Always  nse  the  proper  glass  for 
'feach  particular  wine  yon  drink. 

"Do  not  speak  or  oriuk  with  yonr 
Hi"'  th  full. 
'   "  If  ulud  by  tnj  of  the  compmy 


to  drink  wine,  always  replenish  youi 
glass  from  the  decanter,  and  bow. 
This  custom  is,  however,  almost  out  of 
date.  ■^■ 

"Never  pick  a  bone  with  yon* 
finger." 

In  accepting  invitations,  write  at 
once. 

Always  go  in  evening  dress  to  din- 
ner parties. 

After  a  party  call,  or  leave  your 
card,  within  a  week. 

The  mode  of  serving  dinner — what 
to  give,  how  to  carve  and  help  it,  as 
well  as  how  to  make  and  cook  it — will 
be  found  under  the  section  "Domestic 
Cookery." 

Eiquetle  in  Trawll'vg. — Do  not 
take  a  seat  in  a  railway-carriage  or 
coach  which  you  see  has  been  engaged 
by  any  personal  article  being  placed 
upon  it,  in  conseqnence  of  the  tempo- 
ral y  absence  of  the  occupier. 

Do  not  whistle  or  hum  offensively, 
nor  make  a  noise  with  your  stick,  um- 
brella, or  feet  on  the  floor  of  the  car- 
riage. 

Avoid  smoking,  unless  yon  are  in  a 
smoking  compartment,  and  not  even 
then,  without  permission,  if  a  lady  be 
present.     Avoid  spitting. 

Do  not  put  your  foot  on  the  oj^po- 
site  cushion,  nor  open  or  close  the 
window  if  anainst  the  prevailing 
wishes  of  your  fellow-travellers. 

Do  not  talk  loudly,  especially  for 
any  lengthened  time,  when  others  are 
present.  This  is  a  most  irritating 
habit— most  travellers  prefer  to  travel 
quietly. 

The  weather  side  of  the  carriage  is 
that  on  which  the  rain  beats  or  wind 
blows,  and  you  can  always  claim  to 
have  that  wmdow  shut.  He  who  sits 
with  his  face  to  the  engine,  next  a 
window,  has  usually  the  first  claim  or 
option  of  having  it  shut  or  open,  un- 
less the  latter  interferes  with  the  com- 
fort of  the  other  passengers. 

Always  open  the  door  for  a  lady, 
and  assist  her  in  getting  out  and  in. 

Never  bribe  railway  -  porters  or 
guards. 

Avoid  the  nse  of  the  words  "gent" 
or  "party." 

If  J  ou  have  mere  ncwsrapcrs  than 


■-•*-^r<,r.iif-,'^^^;;jfl^l^~'f:^if^'^_W 


SOS 


TAKE  JIT  ADVICE. 


oiM,  or  having  penued  the  only  one 
yon  have,  oiFer  it  to  your  neighbour. 

Avoid  placing  your  feet  or  legs  in 
the  way  of  your  opposite  fellow-tra- 
veller. 

Never  insist  on  getting  into  a  com- 
partment which  is  full,  but  ask  per- 
mission to  enter,  if  other  parts  of  the 
train  are  fulL 

.  If  you  are  cultivating  a  moustache, 
a^oid  constantly  trimming  it  with 
your  fingers. 

It  need  hardly  be  said,  never  swear 
SOr  use  profane  language. 

Never  insist  on  speaking  to  a  fellow- 

»,veUer  if  he  shows  a  disincliuation 
continue  the  conversation. 

)f  a  lady  enters  a  compartment  that 
it  full,  offer  her  your  seat,  and  stand 
,  vntil  another  passenger  leaver. 

Never  irritate  a  person  who  is  the 
Wprse  for  liquor,  and  avoid  conversa- 
tion with  him.  If  a  lady  is  annoyed, 
yon  «r«  bound  to  interfei-e  for  her 
protection. 

Avoid  interfering  in  the  quarrels  of 
niations  or  of  husbands  and  wives. 

If  on  a  long  journey,  with  one  or 
more  in  the  same  compartment,  better 
to  exchange  a  few  commonplace  obser- 
vations than  preserve  a  demure  silence 
•nd  attitude. 

Do  not  fill  up  the  seats  with  your 
portmanteau  or  carpet-bag,  if  they  are 
nkely  to  be  required. 

Do  not  take  a  dog  into  the  compart- 
ment without  permiuion  of  the  other 
passengers. 

When  you  enter  a  carriage,  do  not 
k>Id  np  your  umbrella  or  stick,  nor 
thrust  it  out — ^ou  are  apt  to  injure 
others.  Carry  it  suspended  in  your 
hand,  and  avoid  placing  it  on  the,f  oot 
ol  any  passenger  when  you  get  seated. 

Make  yourself  always  agreeable  and 
•bilging  ;  this  will  generally  secure 
you  an  immediate  return  of  good  feel- 
ing and  urbanity. 

Etiquette  for  Tonng  GHrls.— 
The  motto  of  William  of  Wycham  is, 
"Manners  make  the  man."  Manners, 
too,  frequently  make  or  destroy  the 
happiuess  of  xvomen  more  than  we  can 
imagine  ;  and  what  the  youne  girl  ia, 
the  woman  is  almost  sure  to  become. 
.  ManiiM  ia,  indeed,  of  infinite  oonae* 


quence,  for  it  is  an  index  of  the  mind. 
The  professor  of  calisthenics  and  the 
dancing-master  may  drill  the  body 
into  easy  and  graceful  movements.  | 
but  what  will  these  be  if  the  actiona 
lack  courtesy,  and  the  words  gentle- 
ness. 

A  polite  child  should  enter  the 
room  with  a  bow  or  courtesy,  which 
is  the  customary  mode  of  showing  re- 
spect to  strangers.  Sho  ought  to  go 
up  to  those  who  speak  to  her,  answer 
their  questions  clearly  and  distinctly, 
and  then  sit  down  quietly.  She  may 
hand  round  cakes,  and  make  hen>eu 
generally  useful  and  agreeable ;  she 
should,  in  fact,  be  seen  but  not  heard, 
and  certainly  never  take  notice  of  aiiy 
peculiarity  in  the  dress,  appearaucj^ 
or  manner  of  the  visitor. 

Young  ladies  should  always  be  civil 
to  servants  or  inferiors,  and  always 
polite  when  asking  anything  of  them. 
Haughtiness  and  ostentation  should 
be  avoided. 

l^adies'  Toilet.— The  hair  should 
be  carefully  atten  Jed  to,  brushed  night 
and  rooming,  and  kept  clean  ;  a  little 
oil  may  be  rubbed  into  the  roots  oc- 
casionally ;  aud  ought  to  be  frequently 
cut,  to  prevent  the  ends  from  spiittin  t. 

The  nails  should  be  kept  clean  wiilt 
a  brush  and  cut  nicely,  the  skin  at  the 
roots  being  ruU>e«l  back  every  time 
the  hands  are  vrashed. 

The  teeth  being  a  great  ornament  to 
the  face,  and  of  unquestionable  value, 
should  be  carefully  attended  to ;  wash 
with  a  brush  after  each  meal  with 
tepid  water,  or  occasionally  rub  with 
annetowel.  Notice  the  first  appear* 
ance  of  decay,  and  have  it  stopped  by 
a  good  dentist. 

Etiquette  for  Ladies.  —  It  ia 

absolutely  cs.seutial  that  a  la<ly  should 
conform  strictly  to  the  usages  and 
rules  of  society,  and  what  in  a  gentle- 
man would  be  a  venial  oil'cnce  against 
food  taste  and  good  breeding,  would 
ring  ridicule  upon  a  lady  moving  ia 
the  same  class. 

Therefore,  it  is  indispensable  that  * 
lady  should  observe  all  propor  forms 
and  rules,  without  being  either  oer^ 
moniooa  or  iastidioua— voiding  alike 


■ww-m 


▼■  -wwv 


ETIQUETTE  AND  MANNERS. 


SM 


•IFectfttion  and  vulgarity,  prudery  and 
insincority. 

Be  moilerate  in  everything,  ond 
never  try  to  appear  auythin-T  but 
what  you  are  ;  bo  gentle  and  affable, 
and  never  seek  to  win  by  any  other 
weapons  than  simplicity,  Loncsty, 
dignity,  and  gentleness. 

Dress  neatly  and  plainly  before  din- 
ner, and,  even  when  luU-dressed, 
avoid  all  extremes  of  fashion  and  or- 
nament. 

On  no  account  appear,  even  to  break- 
fast, in  those  hideous  abominations 
called  curl-papers.  If  you  use  them, 
take  them  out  of  your  hair  before  pre- 
senting yourself. 

Upon  a  first  introduction,  whether 
to  a  lady  or  a  gentleman,  and  even 
until  ths  acquaintance  be  intimate,  a 
graceful  inclination  of  the  head  is  all 
that  etiquette  demands. 

In  travelling,  should  a  gentleman 
address  you  respectfully  and  cour- 
teously, you  may  politely  but  coolly 
reply ;  but  such  acquaintanceships 
must  invaMably  cease  where  thoy 
commence.  If  the  manner  of  speaking 
to  yon  be  in  any  w.iy  wanting  in  con- 
•ideration  aud  respect,  preserve  abso- 
lute silence,  oad,  as  soou  as  po«siblo, 
move  away. 

If  you  are  in  any  difliculty  do  not 
hesitate  to  apply  to  mk  f;cntleman  for 
•ssistanoo,  but  be  canRl  to  word  your 
request  in  the  plainest  and  simplest 
terms,  combining  puliteuess  with  pru- 
dence. 

In  ordinary  friendly  calls,  dispense 
as  far  as  possible  with  ceremony  and 
formality,  without  overstepping  the 
bounds  of  propriety  and  self-respect. 

If  the  person  you  are  visiting  bo 
preparing  to  go  out,  or  to  sit  down  to 
tHble,  leave  quickly,  even  if  invited  to 
r^jinein. 

A  visit  of  ceremony  ahonld  not  last 
more  than  a  nuartcr  of  an  hour,  and 
jrou  should  noi,  •  7move  either  bonnet 
or  shawl.  Yon  sLonld  retire  easily 
•nd  quietly,  as  soon  as  possible  after 
the  arrival  of  other  vi8iu>rfi,  but  do 
not  let  it  appear  that  their  arrival  is 
the  cause.  \Vhen  they  are  heut<><l, 
take  leave  of  yoor  hostess^  and  bow 
tothegnesta. 


Children,  dogs,  and  other  impedi' 
menta  (!)  must  not  be  taken  with  yon 
on  visits  of  ceremony,  though,  ol 
course,  among  intimatfig.this  hard  and 
fast  rule  is  greatly  relaxed. 

In  walking  through  the  street  be 
careful  to  walk  neither  too  fast,  whioh 
is  ungraceful,  nor  too  slowly,  which  ii 
indecorous. 

On  receiving  •  visit  of  ceremony^ 
rise  and  advance,  offering  your  visitiiit', 
or  visitors,  seats,  and  then  give  your 
entire  attention  to  them  until  the 
short  visit  is  at  an  end,  being  careful 
neither  to  flatter  nor  to  neglect  your 
guests.  On  a  ceremonious  visit  i^||l 
not  the  custom,  unless  the  visitor*  are 
from  the  country,  to  offer  refreshment, 
but  this  rule  varies.  When  your  visi- 
tors ris^  to  leave,  ring  thc.bell  for  the  , 
sjrvaut  to  open  the  street-door,  and 
accompany  them  to  the  door  c^  the 
room  and  no  farther. 

Punctuality  in  returning  vin^  ia 
absulutt^ly  necessary. 

A  nianied  laily  had  better  not  speak 

of  "  My  husband,"  but  "  Mr.  ;" 

and  should  observe  the  same  rule  in 
spe.-iking  to  lady  friends  of  their  haa> 
bands.  Never  adilrcss  a  young  lady 
as  "Miss,"  without  the  addition,  of 
the  name ;  but  cay  "  Madam,"  at 
"Miss ." 

In  meeting  a  gentleman  in  the  street 
whom  you  desire  to  recognise,  bow 
slightly,  but  do  not  stop.  He  will 
then,  if  the  acquaintance  warrant  it^ 
turn  and  walk  with  you  for  a  few 
yards.  A  lady  is  not  obliged  by  eti- 
quette to  recognise  a  gentleman  in  the 
street  if  she  does  not  wish  to  do  so. 

If  a  lady  meet  a  gentleman  in  the 
country,  or  in  a  park  or  squ.ire,  she 
may,  however,  stop  and  speak.  The 
run  as  to  this  must,  of  course,  be  re- 
gulated by  the  intimacy  of  the  ao* 
qnaintance. 

Letter  Writin£r<  —  A  letter 
should  be  polite,  courteous,  clear, 
■imple,  and  written  with  appropriate- 
ness to  the  subject.  A  good  legible 
handwriting  ia  an  easential  accom- 
plishment. 

Use  good,  but  plain  and  vndeeo* 
rated  paper  and  envelopes,  avoiding 
tiie  extieaeun  the  aizea  of  enTalopc8> 


■v^??^-j^^;:;r;|ip 


810 


TAKE  MY  ADVICE. 


Do  not  be  more  formal  than  is  abso- 
lutely necessary,  but  keep  stuuiousiy 
;.-;  from  the  vulgarity  of  a  "free-and- 

«My  "  style. 

' ;      Remember  that  a  written  letter  is 

<  /Ut  important  document,  and  a  harsh 

;    word  or  expression  contained  in  it 

"   amy  be  a  lasting  annoyance,  or  worse. 

In  all  cases  put  the  date  and  address 

An  the  letter,  as  well  as  the  name  of 

;,^ihe  person  addressed,   and  let  your 

<;  aiguature  be  plain  and  distinct. 

In  writing  to  a  stranger  on  any 
\  matter  requiring  a  reply,   enclose  a 
•tamped  addressed  envelope. 
'  Do  not  use  wafers — wax  or  adhe- 
sive envelopes  are  more  respectful, 
«nd  in  good  taste. 

Commence  your  letter— "Sir,"  or 
-   "  Madam  ;"    and,    if  more  intimate, 

"Dear  Madam," or  "Dear  Miss ." 

A  lady  should  not  address  a  gentle- 
man other  than  as  "Sir,"  unless  the  ac- 
quaintance is  both  long  and  intimate. 
Conclude — "  I  am.  Sir ;"  or  "  I  am, 
Madam,   yours  sincerely ;"   or,  more 

familiarly,   "I  am,  dear  Mr«.  , 

▼ery  sincerely  yours." 

Ceremonious  notes,  written  in  the 
third  person,  should  be  brief  and  to 
the  purpose.  Do  not  sign  such  notes. 
or  use  the  first  person  anywhere  in 
them. 
Btiqnette  of  the  Ball-room. 

—On  entering  you  must,  in  the  first 
place,  find  your  hostess  and  make 
your  obeisance.  A  gentleman  must 
not  dance  frequently  with  one  lady, 
nor  must  he  engage  her  too  many 
dances  in  advance.  In  private  balls 
where  there  are  no  programmes,  en- 
gagements should  not  be  made  imtil 
the  dance  is  announced.  In  private 
balls,  also,  a  lady  has  no  option  bat  to 
dance  when  asked,  or  sit  out  that 
dance.  When  the  dance  ia  over,  the 
gentlemen  takes  the  lady  to  a  seat,  or 
offers  her  refreshment.  Where  there 
ia  a  regular  supper,  the  gentleman 
must  take  down  his  last  partner,  and 
•it  beside  her ;  or,  if  there  be  only 
room  at  the  table  for  the  ladies,  he 
finds  ^er  a  seat,  and  stands  behind 
ker.  If,  however,  the  hostess  request 
him  to  take  down  another  lady,  he 
must  do  so,  first  finding  an  escort  for 


his  last  partner.  The  time  for  m^Uciiig  '.^ 
your  appearance  at  a  public  ball  varies  "*;  ^ 
according  to  the  faslxion  and  custom  .^ 
of  the  place ;  you  cannot  do  wrong,  -: 

however,   by  presenting  yourself  be-  > 

tween  ten  and  eleven.     For  a  private 
ball,  the  invitations  usually  specify       :  ■., 
the  time.    Your  dress  must  be  simpVe       \ 
but  elegant ;  and  remember,  that  to        ^  .H 
married  ladies  only  belongs  the  privi- 
lege of  attiring  themselves  in  those 
elaborate  ball  costumes  which  are  at 
once  the  delight  and  envy  of  their 
younger  sisters . 

Eveniiif  Parties.— At  these,  as 
well  as  at  balls,  a  room  most  be  jpro- 
vided  by  the  hostess  for  the  unrobing 
of  her  lady  guests.  The  ordinary  but 
delightful  amusements  of  dancine,. 
music,  and  singing  are  proceeded  witn 
under  the  mild  despotism  of  the  host 
and  hostess.  When  private  theatri- 
cals are  given,  the  laidies  invariably 
have  the  front  seats.  The  hostess 
usually  commences  the  dancing  with 
the  greatest  stranger,  or  the  most 
honoured  guest.  In  leaving  make  as 
little  fuss  as  possible,  bowing  slightly, 
if  either  be  close  to  you,  to  the  host 
or  hostess,  but  making  no  other  sign 
of  departure.  When,  however,  there 
is  a  general  break-up,  your  leave- 
taking  may  be  more  mai  ked.  Do  not 
omit  to  call  and  express  your  thanks 
and  gratification  to  your  hostess.  This 
call  should  be  made  some  morning 
within  a  week  after  the  entertainment. 

The  Etiquette  of  Conrtship. 

— It  is  useless  here  to  attempt  auy 
supervision  or  dictation  on  "choice  ' 
and  "selection;"  and  we  can  only  say 
that  careful  but  delicate  and  private 
inquiry  must  be  mutually  made,  and  an 
introduction  obtained  either  through 
some  mutual  friend,  and  a  relative — 
as  brother,  father,  or  uncle— of  the 
lady.  On  no  account  should  the  in- 
troduction be  obtained  in  any  other 
wav.  There  are  hundreds  of  proper 
and  acknowledged  means  of  bringing 
young  people  together, — as  balls,  par- 
ties, pic-nics,  &c. — without  resorting 
to  auy  violent  or  presumptuous  me- 
thods. 

Duuiesticated  habits  personal  aest- 


K'is^r^v'!^  ■'••''^;*:s,'?;T?r'-'xr3!?.'*i55i^E'^ 


;,Bp[y.fAjr!s<n'3  r  jj^?:'  .."J*^ 


BTIQUET'fS  AND  MANNERS. 


Stl 


S'BMS,  a  sound  knowledge  of  cookery 
"fnd  the  other  domestic  axis,  »Bd  good 
-taste  are  above  all  the  merely  urna- 
Hnental  accomplishments. 

And,  as  to  the  conduct  <Jf  one  to- 
wards the  other,  let  the  young  maji 
be  sincere,  gentle,  and  considerate, 
and  the  girl  confiding,  single-hearted, 
kind,  and  discreet ;  and  their  own 
hearts  will  tell  them  beHer  than  any 
set  forms  or  rules  how  to  please  and 
to  be  just  to  each  other.  Let  neither 
be  over-warm  nor  over-cold  ;  let  the 
lady  respond  to  the  gentleman's  ad- 
yancea,  and  do  no  more ;  and  let 
mutual  confidence  grow  with  mutual 
esteem  and  love,  till  the  time  comes 
when  the  man  feels  he  may  with  some 
confidence  plead  his  cause  with  the 
fair  enslaver. 

It  has  been  well  said  that  an  offer  of 
marriage  is  the  highest  and  purest  com- 
pliment a  man  can  pay  to  a  woman  ; 
and,  therefore,  it  should  be  ti-eated 
with  the  greatest  consideration. 

When  a  proposal  is  made  which 
eaanot,  from  any  real  and  sniBcient 
reason,  be  accepted,  let  the  refusal  be 
gentle  but  firm,  and  if  there  be  any 
real  bar — as  a  prior  engagement — let 
it  be  said  delicately,  but  at  the  same 
time  unmistakably.  Where  the  cause 
of  the  refusal  is  simply  on  the  account 
of  "lack  of  love,"  no  definite  reason 
need  be  given,  but  the  refusal  must 
■till  be  most  courteous  and  gentle. 
And  here  a  word  to  the  ladies  : — More 
lives  have  been  wasted,  more  misery 
•ad  heart-ache  caused,  more  despe- 
rately foolish  resolves  made,  and  pro- 
jects carried  out,  through  light  and 
causeless  refusals  than  from  all  the 
ill-assorted  marriages  in  the  world. 
It  is  a  woman's  duty,  when  an  offer 
of  marriage  is  made  to  her,  to  take  all 
the  circumstances  of  the  case  into 
Mrnest  consideration  ;  to  weigh  every 
tittle  of  evidence  for  and  against  her 
lover ;  to  remember  that  his  h.ippi- 
aes*  is  doubtless  resting  on  her  reply ; 
that  of  all  women  he  has  chosen  her  ; 
and  then,  if  she  feel  herself  forced  to 
refase,  let  her  be  brief,  be  candid,  be 
firm,  be  compassionato. 

If  she  can  accept,  lot  her  allow  no 
tain  BoUe*^  tU^  iier  lipi^  but^  witlt 


all  delicacy  and  candour,  avow  her 
Reference.     lt«member— 

"Trim  liivx'a  llie  K't  iiM«h  God  liai  iItm 
To  umn  alonn  beneath  tlie  heaven. 

•  •  «  •  • 

It  Ih  (liA  secret  aympatby, 
Tlie  Hllver  liiik,  the  mlkeii  tl». 
Which  heart  to  heart,  ami  mind  to  mind, 
111  body  and  iu  ajul  can  bind." 

No  man  should  content  himself  with 
simply  an  avowal  of  love,  but  ho 
should  distinctly  and  in  terms  offer 
marriage ;  he  may  be  as  eloquent  as 
he  pleases,  but  there  must  be  no  pos- 
sible doubt  or  misinterpretation  of  hia 
meaning.  A  model  proposal  was  that 
of  Verdant  Green  :  —  "  Patty  —  my 
dear  Miss  Honeywood — I  love  yon  I 
Do  you  love  me  V  followed  directly 
by  a  confidential  and  loving  talk  of 
marriage  and  future  arrangements. 

Long  engagements  are  most  nndo* 
sirable,  aa  oftentimes  the  lady  gets 
weary  of  the  monotonous  dnlness  of 
her  life,  shut  out,  as  she  must  be,  from 
a  great  deal  of  the  amusement  in  which 
her  sisters  and  friends  indulge.  Sha 
is  like  a  picture  in  a  gallery  with  tho 
ominous  word  "Sold"  upon  it;  people 
admire  it  with  a  sort  of  envious  re- 
straint, tbinkin;;  all  the  time  the  par* 
chaser  had  better  take  it  away  to  grace 
his  own  home. 

When  an  engagement  hat  fairly 
commenced,  the  gentleman  should,  by 
every  means  in  his  power — avoiding 
fussiness  and  conspicuous  attention^ 
endeavour  to  stren  then  in  the  lady's 
heart  the  love  and  respect  for  him 
which  caused  her  to  accept  his  prof- 
fered hand.  He  should  let  every  one 
see,  by  his  manly  and  chivalric  de- 
ference to  her  lightest  wish  or  inclin*- 
tion,  their  relative  positions ;  and,  at 
the  same  time,  avoid  all  appearance  of 
"  possession,"  or  of  monopolizing  ber 
time  or  thoughts.  No  woman  likes  to 
seem  constrained  to  devote  all  her  at- 
tention to  her  lover,  no  matter  how 
much  she  really  cares  fur  him.  Let 
there,  however,  be  no  neglect,  no 
broken  appointments,  no  nnpuncto- 
ality,  no  paltry  excuses :  reyicmbel 
that,  whatever  is  apparent,  an  en< 
gaged  girl  is  constantly  thinking  ol 
her  future.     And  it  ia  natural  ah* 


ns 


TAKE  MY  ADVICE. 


should  do  so,  for,  notwithstanding  all 
that  is  said  of  "  woman's  rights,  heii 
position  in  lifs  is  clear  and  evident ; 
and  what  higher  honour  is  possible  in 
this  world  than  to  be  man's  helper,  to 
whom  he  turns  at  every  trouble,  whose 
smile  is  his  best  reward,  whose  kiss 
his  greatest  incentive  ?  What  brighter 
prospect  is  possible  than  to  possess 
the  power  to  win  over  by  a  kind  word, 
and  to  establish  a  man  wavering  be- 
tween right  and  wrong  ? 

It  is  the  gentleman's  prerogative  to 
«rge  on  the  time  for  the  marriage, 
but  to  the  lady  exclusively  belongs 
the  right  of  fixing  the  exact  day. 
This  important  point  being  settled, 
the  domestic  arrangements  as  to  the 
future  home  of  the  young  couple,  &c., 
•re  made ;  and  it  is  usual  for  the  lady's 
mother  to  provide  the  table-linen, 
honse-linen,  &c.,  and  the  future  hus- 
t>and  the  house  and  its  furniture. 

Choice  of  %  Husband.— As 
few  ladies  are  privileged  to  initiate 
proposals  in  reference  to  spouses,  di- 
rections may  only  be  given  with  respect 
to  th«  acceptance  of  offers.  Do  not  en- 
courage the  advances  of  a  gentleman 
who  is  believed  to  have  jilted  a  lady  ; 
yoa  owe  this  to  your  sex  and  to  society. 
Never  believe  any  one  whose  protesta- 
tions of  love  are  intense  at  first  sight; 
yon  may  better  judge  the  sentiments  of 
the  man  who  loves  you  by  his  manner 
than  br  his  words.  Should  a  gentle- 
man select  yon  for  attentions  in  pre- 
ference to  others,  ynu  are  justified  in 
reoognisinghis  kindlydisposition;  with 
a  little  encouragement  he  is  likely  to 
become  your  lover.  Do  not  coldly  re- 
ject the  advances  of  any  respectable 
person  who  honours  you  with  nis  pro- 
posals; the  timid  suitor  may  prove  a 
most  worthy  one,  and  anyhow  yon  owe 
aa  acknowledgment  of  courtesy  to  all 
who  indicate  towards  yon  respect,  or 
friendship,  or  affection.  Your  good 
sense  will  teach  you  to  prevent  any  one 
whom  yon  do  not  intend  to  marry  pro- 
secuting his  advances  so  far  as  to  neces- 
sitate your  giving  him  a  repulse.  If  a 
handsome  present  is  sent  yon  by  a  gen- 
tleman whom  you  cannot  accept  as  a 
luver,  retara  it  at  once,  with  a  frauk 


expression  of  yonr  appreciation,  aeogpk* 
panied  by  a  regret  that  you  cannot  re« 
tain  so  valuable  a  gift.  In  general  yoa 
may  look  with  favour  on  those  gentle- 
men whom  yourpapainvitesfrequently 
to  his  table,  and  mamma  rejoices  to 
introduce  to  her  evening  parties.  If 
a  suitor  is  known  to  be  intemperate, 
or  is  understood  to  be  fast  in  his  liabits,  ,< 
reject  his  offers,  and  on  no  account  be 
entrapped  by  his  prof&isions  of  refor* 
mation.  He  is  not  a  hopeful  lover 
whose  ta.<)tc8  even  verge  on  dissipation. 
His  habits  may  improve,  but  do  not 
stake  your  happiness  upon  the  chance. 
Do  not  despise  a  lover  because  he  ia 
poor, — but  if  he  is  poor  and  lacks  ap- 

Elication,  he  will  not  suit  you  as  a 
usband.  "I  propose  to  marry  your 
daughter,"  said  a  young  medical  prac- 
titioner to  a  citizen  who  ba.l  amassed 
a  fortune  by  industry.  "Marry  my 
daughter,  sir  ?  what  have  yon  got  to 
keep  her  with  f '  "  My  lancet  only," 
said  the  young  physician,  "but  I  mean 
to  use  it."  "You  shall  have  her," 
said  the  father,  struck  by  the  young 
man's  expression  of  decision. 

Let  our  young  lady  readers  attend 
to  these  parting  bints.  1.  Let  yonr 
accepted  lover  be  some  years  yonr  se 
nior  ;  you  will  respect  him  all  the  more 
hereafter.  2.  Do  not  marry  a  vnlgar 
rich  man  ;  he  will  not  elevate  yon 
much  in  the  social  world,  and  any  little 
advantage  in  this  way  will  be  mor8tb.an 
negatived  by  your  having  to  endure 
manners  which  are  unpleasant  to  yon. 
3.  Break  off  an  engagement  with  a 
suitor  who  proves  of  ntful  humours — 
cheerful  to-day,  and  moody  or  morose 
to-morrow.  How  could  you  spend  a 
lifetime  with  one  of  moods  so  variable  1 
These  are  too  often  premonitory  of 
chronic  ailment,  some  disease  of  the 
brain. 

Clioico   of  a  Wife. -Marriage 
is  the  most  important  step  in  life.    An 
imprudent  union  is  the  cause  of  lif^  ,. 
long  misery,  while  a  judicious  alliancs  - 
is  the  greatest  of  temporal  blessingiw. ;} 
He  who  marries  rashly  is  afook  Ear^^ 
man-iap«s    are    to    be    recommendea 
where  the  parents  of  both  parties  an 
satisfied,  «  here  there  are  piuper  i 


xrrQ 


'ftr 


TK  ANt>  MANNERS. 


31S 


of  rapport,  snd  where  th«  yonng  lady 
is  ^.  pradmt  and  «oonomioal  habits. 
JkB  iralak  •  >n*n  under  twenty-one 
■hovld  not  Tontare  upon  matrimony, 
and  ao  tinu  haa  been  lost  should  he 
not  marry  till  thirty.  In  choosing  a 
wife,  erery  man  should  be  guided  by 
each  ooonaels  as  these : — 1.  Remark 
the  lady's  temper.  No  extent  of  ac- 
oompliMiments  will  compensate  for  the 
laek  d  amiability.  A  lady  who  an- 
Bwen  bar  mother  petulantly  will  prove 
■  thorn  in  her  husband's  pillow.  If 
she  quarrels  with  her  companions  at 
aehool,  she  will  certainly  scold  her 
servants  and  vex  her  children.  If  she 
is  susceptible  of  slishts  before  marriage 
she  will  after  it  be  liable  to  jealous 
humours  and  other  unpleasant  freaks. 
S.  Beware  of  flirts.  A  girl  who  bids 
for  admiration,  and  has  smiles  for 
•rery  one,  should  be  met  upon  her 
own  terms.  Marriage  with  the  heart- 
less is  not  to  be  thought  of.  3.  Never 
dream  of  marriage  with  one  of  extra- 
vagant habits.  A  olerffyman  bent 
on  marriage  dined  witF  a  friend 
who  possessed  'three  marriageable 
daughters.  Before  dinner  he  had  been 
at  a  loss  as  to  which  of  the  young 
ladies  he  should  propose  to.  Towards 
the  close  of  the  meal  cheese  was  pro- 
duced, and  each  of  the  three  sisters 
took  a  portion.  Before  eating,  the  first 
pared  ner  morsel,  the  second  scraped 
neia,  and  the  third  took  the  cheese 
just  as  it  was.  The  visitor  was  no 
loager  at  a  loss  :  he  proposed  to  the 
lady  who,  cleanly  without  being  extra- 
Taoat,  scraped  her  cheese.  Let  every 
snitor  carefully  remark  as  to  his  ad- 
Btired  one's  views  concerning  domestic 
ozpenses  and  personal  attire  ;  if  in  the 
twrental  home  she  is  heedless  of  out- 
lay, he  may  be  satisfied  that  her  pro- 
fusion will  be  boundless  when  she  is 
admitted  into  her  own.  4.  The  lady 
who  exhibits  sordid  inclinations  is  on- 
snitable  as  a  wife ;  she  would  introduce 
lesnnsss  at  your  family  hearth,  and 
Toor  friends  would  not  invite  her  to 
ihair  hoBMs.  It  the  objeot  of  yoar 
afiiwiions  has  a  wise  father  and  a  dis- 
«(Ml  Mother,  you  may  make  your 
propssals  with  fall  ooufidenoe  that, 
U 


should  your  suit  prevail,  your  fnturs 
partner  will  be  "  a  crown  to  her  hga* 
band." 

Dra*  of  the  Bride.  -=^his  is  of  course, 
much  regulated  by  fashion ;  but  whita 
or  light-coloured  material,  with  laco 
veil  and  orange  flowers,  is  considered 
the  most  appropriate. 

Drew  of  the  Bridegroom. — Ordinarr 
morning  costume,  or  black  coat  and 
trousers,  and  white  waistcoat  and 
neckcloth.  Satin  waistcoats  and  ti«a 
are  not  thought  proper  on  the  ocoa^ 
sion.  The  groomsman  should  be  simi* 
larly  attired. 

Drest  qf  the  Bridesmaids. — ^Unmap* 
ried  ladies  usually  act  as  bridesmaids  ; 
they  should  be  costumed  ia  light  silk, 
with  flowers  and  ribbons  to  match. 
To  them  is  assigned  the  duty  of  cut- 
ting up  the  bride-cake,  and  generally 
takmg  charge  of  ths  wedding  break- 
fast and  the  guests. 

Weddinrj  Quest*  generally  appear  ill 
the  morning  costume  worn  at  concert^ 
Ac.  It  is  usual  for  some  (A.  then  to 
attend  the  church,  but  they  seldom 
go  except  by  invitation. 

Bright  and  gay  morning  eostume  is 
the  most  suitable  style  for  trentlemen, 
and  white  or  very  light  dresses  for 
lady  guests.  The  customary  evening 
dress  for  gentlemen  is,  however,  per- 
fectly  admissible. 

Weddrng  Cards. —Tiiongh  fashiona 
are  continually  changing  with  regard 
to  wedding-cards,  the  plainer  they  aia 
the  better.  Silver-edged  cards,  or 
cards  tied  together  with  a  silver  cprd, 
are  quiet  and  pretty.  Sometimes 
one  card  only  is  used,  with  the  names 

Mr.   and  Mrs.    on    it,    or  the 

lady's  card,  with  her  maiden  name,  is 
also  placed  in  the  envelope. 

The  bridesmaids  are  entrusted  with 
the  forwarding  of  the  cards  and  bride* 
cake  to  the  friends  of  the  young  couple^ 
and  a  day  is  usually  named  on  tbo 
card  on  which  to  receive  their  Ooa> 
gratulations  "At  Homa." 

A  mncb-to-be-commended  faahioa 
has  of  late  years  been  largely  adopted 
of  dispensing  with  the  use  of  wedoiaff- 
oarda.     When  this  is  so,  the  frisau 


W'^ 


814 


TAKE  MT  ADVICE. 


are  at  liberty  to  call  as  soon  its  they 
please  after  the  return  from  the  honey- 
moon. These  yarioua  calls,  whether 
by  invitation,  or  simply  as  morning 
calls,  must  be  returned  by  the  bride 


and  bridegroom ;  or,  if  that  is  not 
possible,  by  the  bride  and  her  chief 
bridesmaid ;  and,  with  the  return  of 
these  visits,  the  ceremonial  congratu- 
lations and  thanks  come  to  an  end. 


THE  KAnrOVAGE  OF  FLOWEBS. 

In  Tarions  countries  the  language  of  flowers — or  rather,  intimations  eonp^ 
Toyed  from  person  to  person  by  means  of  combination  of  flowers — ^ia  W«ll 
understood, 

"  Id  Esntnrn  l&nds  they  talk  in  flowerfl. 

And  thej  tell  in  a  garland  their  lovea  and  earea; 
Each  blOKtion)  that  blooms  in  their  Kardeii  bowers, 
Ou  its  leavea  a  mjbtic  language  beari*.*' 

The  following  list  of  flowers  and  their  sentiments  will  ensbl«  anyone  to 
undeistand  the  system  : — 


Flo%oeTt. 
Acacia,  Kose 

„      WliiteorlMnk 

„      rello* 
Acanthna 
Amaranth 
Aniaryllia 
Anemone 
Apple  HlosROm 
Arbor  Vitn 
A  rune  (Wake  Robin) 
Anricula 

„         Scarlet 
Bachelors'  buttooa 
Balm 

Dnai],  Sweat 
Bay  Leaf 
Bay  Tiee 
Bay  Wreath 
i^etf  Orchia 
Belladonna 
Be  tony 
Jtindweed 
Birch 

Birdafnot,  Trefoil 
Bittr.  S>wt.  Nigtatahade  Trnth 
Black 'lioru«  Difflcnlty 

Blue  Bell  Conntancy 

Miie  Bottle  (Centanry)  Delicacy 


SmtimenU. 
Platonic  affection 
Kiesance 
Sxcret  Hffection 
Arlitice 
Uncliangeable 
Pride 
Sickness 
Temptarion 
Unclianging  friendship 
Ardour  in  pursuit 
Painting 
Avarice 

Single  blessedness 
Sympathy 
Hatreil 

I  change  but  in  dying 
G  lory 

Keoard  of  merit 
InduMtry 
Silence 
Surprise 
Humility 
Gracetnlueas 
Kevt-n^e 


Box 

bramble 

Broom 

Kryony 

Bulruah 

Bur 

Buttercup 

Butterfly  Orcltll 

Cactua 

Camellia 

Candy  loft 

Canterbury  BeH 

Cardaniima 

Caroation 

.,       Striped 
„        Yellow 

Centanry 

Cli«in«ini>> 


Stoicism 

Envy,  Rcmora* 

Meatneaa 

Prosperity 

Docility 

Importunity 

Childishneaa,  riches 

Gwiety 

Warmth 

Unpreteiided  excellence 

Arcliilerlure 

Acknoaleiigment 

Paternal  error 

Woman's  love 

Refusal 

l>l^daia 

Felicity 

luieigy  in  advanitjr 


FtoiBtn. 
Cherry  Tree 
t:iierry,  WhiU 
Chestnut 
Cliickweed 


SmtimmU, 
Educaiiou 
Deception 
Luxury 
Reiidtzvoat 


Chiysanlliemum,  Red  I  love 
„         „         V\  hite    i'ruth 

Yellow  Slighted  love 


Cinquefoll 

Cixius,  or  Red  Rose 

Clematis 

„        evergreen 
Clover,  Red 
Cloves 
Cockscomb 
Columbine 

„        Purple 
Red 
Coriander 
Cow>lip 
('ranberry 
Cresses 
Crocus 
Crow  Foot 
Currants,  Bunch  of 
Cypress 
Dahlia 
Daisy 

„    Ijouhle 

„    Michaelmas 

„     ked 
Dandelion 
Dittany 
Dock 

l>)g'N  Bane 
Disgon  Plants 
Ebony 


EKiantine  (Sweet  Briar)l'oeiry 


Beloved  dauchtet 

Popular  favi;ur 

M  entai  beauty 

Poverty 

Industry 

Dignity 

Snigularity 

Folly 

Resolute 

Anxious  and  trembling 

Concealed  merit 

Penaiveneas 

<:iire  for  heart-aelie 

Stability 

Abuse  not 

loKratitude 

Y«il  please  all 

Hnnrning,<<e8palr,desth 

Instability 

lieauty,  ionocence 

Participation 

CheerfulDesa  in  oM  ag« 

Beimty 

Oracle,  coquetry 

Birth 

Patiene* 

Deceit 

Snare 

Darkness 


Elder 

Elm 

Endive 

Everlasting  Pea 

Kverla:itiug  Thorn 

Fennel 

Fern 

„   Fiowerlng 
Flax 


Zt^alousness 

Dignity 

Frugality 

Lasting  pleanm 

Solace  la  adveatsitf 

Force 

Sincerity 

Fascination 

Itomealis  iadsslr/ 


y:?*r*7"t 


•^^;i«fle)» 


:"'?7^ 


ETIQUETTE  AlfD  MAN  NEKS. 


Slf 


PArc*t'iii<i-iiot 

FoiKlovtt 

Gentian 

H*wkve«d 

Uavthorn 

llmrt'i  EiM.  Piirpl* 
.  Wild 

Hmth 

Heliolrop* 

Hellebore 

Hemlock 

Hemp 

H0II7 

HaiieTSDcltle 

Hop  Blussom 

Horse  ClieiilDal 

Hyaelnth 

Indian  Creu 

Irii,  Yellov 

Ivy 

Jawnlne,  or  JesiamliM 

Jonquil 

King  Cup 

Lebiiruum 

L»rrh 

Larkspur,  Donbl* 
..  P'nk 

Laurel,  Mountata 

Lavender 

l^mon  RIoiinoiB 

Lilac,  Purple 
,      White 

Lily,  White 

Lily  of  the  Valley 

Lime,  or  Linden  TrM 

Lion  Wort 

Lobelia 

London  Prtda 

Lotus  Klower 

l^ve  In  a  Miit 

\Mot  Lie*  Bleediaf 

Lueeni 

Lupine 

Lychnii 

Madder 

Maid  Wort 

Maf;nolia 

tl  aiden  Hair  (Fern) 

Maiae 

Mai  In* 

Mandrak* 

Maple 

MarJ'iram 

Mamh  Mallov 

JlaryxoU 

,         Afrleaa 
„         OardM 

MignoMtU 

Mint 
MiatletM 

Moes 

Mountain  Ask 

Mulberry  Trea 

Mualard  Seed 

Myrtle 

NarelMua 

Maatertium 

Mattl* 

a     •tiBUi« 


SentimenU. 
Forget-ine-uot.ti'ii«  love 
InHincerity,  a  uUh 
Virgin  pride 

Suickfiglitednesa 
ope 
You  oeenpyniythottgbtii 
Live  In  Idieueu 
Solitude 
Devoted  to  yon 
Calueany 

You  vill  cause  mydeatb 
Fata 

Foresight 
Bond  of  loT« 
Injimtiee 
Luxuriance 
Sport,  amuHemeot 
Resignation 
Passion,  fir* 
FrieudNliip 
Amiability 
AtTictlon 
Wixh  to  be  rich 
Forsaken 
Audacity 
Ilaugiitinesa 
Fickleness 
Ambition,  glory 
Distrust,  aatidulty 
Fidelity  In  love 
Fln>t  e:iiotions  of  lore 
Modesty 

Purity  and  Bw4*4>tneBS 
Return  of  happiness 
ConjuKsl  fidelity 
Conlldeiice 
Arrogance 
Frivolity 

Estranged  love,  sllenee 
Perplexity 

Uopeleax,  not  heartless 
Life 

Voraclonsn^es 
Religious  enthusiasm 
Calumny 
Tranquillity 
Love  of  naiora 
Discretion 
Plenty 

Mild  dispositloa 
Rarity 
Reserve 
Hlu^hes 
Humanity 
ChsKriii,  pals 
Vulgar-tuinded 
Jealousy  A  uneasiness 
Your  quslitles  surpass 

your  beauty 
Virtue 
Obitaclea  to  b«  over' 

come 
Ennui,  Tedmm 
Pi  udeiice 
Wi«dom 
IndilTereaM 
Lo%e 

Sf  If-esteem 
Patriotism 
Cruelty, 


Nightshade 
Oak  Leaf 
Oau 
Olive 

Orange  Tree 
Orange  Blosioa 

Ox  Eya 

Osier 

Pansy  (Heart's  Eaaa) 

Parsley 

Passion  Flower 
Pea,  sweet 
Peach  Blosaoa 
Pesr  Tree 
Penny  Royal 
Peony 

Periwinkle.  Blue 
Peruvian  Hellotropa 

Pheasant's  Eya 

Phlox 

Pimpernel 

Pink 
„    Carnation 
^     Indian  l>onbla 
„    Variegated 

Plane  Tree 

Plum  Tree 

Polyanthus 

Lilae 

Pomegranate,  Flowar 

Poppy,  Red 
,       Scarlet 

Prlmroaa 

,        Evaniog 

.        K«l 

Privet 

Queen's  Rockat 

Ragged  Kobin 

Kanunculos,  Uardea 

Rocket 

Rose,  Cabbage 

„     CItampioa 

„      Christmaa 

„     Damank 

.      I>Mp  Ked 

„     Oiielder 

,      Moss 

.      Musk 

„     Cluster  of 

„      Red  fhod) 

„       ,,     (full) 

„     Th^riileaa 

,      White 

„         „    (withered) 

„     York  A  Lancaster 
Rue 
Rush 
-affi-ea 
Sage 

Saint  John's  Wort 
Scabious,  8«eet 
iiearlet  l.yclinia 
Shamrock 
Snap  Uragea 
Snowdrop 
Sorrel,  Wild 
Southernwood 
Spearmint 

Sfcadaali 


S«itfai«*l«. 
Sorcery,  wiicUcratt 
Bravery 
ViTsie 
Peace 
Generosity 
Your     t>urlty     aqntls 

your  lovelioaaa 
Patience 
Frankneaa 

You  oecupyajthovgbts 
Feasting 
Belief 
Respect 

1  am  yoor  captlv* 
A  fTectloQ 
Flee  away 
Anger, a  frowa 
Pleasure  of  memory 
Intoxicated  with   pleas 

aure 
Sorrowful  remembrane* 
Uoaaimity 
Change,  aaalgaattas 
Boldness 
Woman's  lovt 
Always  lovely 
Refusal 
Serious 

Perform  yonr  priflwS 
Pride  of  ncbes 
Confidence 
Mature  elegaiwa 
Consolstioii 

yantastic  extra  vagaaM 
Early  yoiillt 
Incon'4tancy 
UDpatmolMd  aactt 
Defence 
Fashlooabla 
Wit 

Rich  In  attraatkM 
Rivalry 

Love's  smbaasador 
Deserve  my  love 
Relieve  my  aaxlatx 
Youthful  Lot* 
BaHhfulneas 
Touch  of  lifii 
Confession  of  leva 
Capricious  beauty 
You  chsrra  nie 
Youth  snd  tieauty 
Beauty 
Ingratitude 
Heedless  of  lovt 
Porgelfiilnesa 
Union  of  seatiaMa* 
DisdslB 
Docility 
Marriaga 
Eateeai 

Animoatty,<nipantltlaa 
Widowhood 
Sunbeamed  eyea 
LIgh  t-beartsdueM 
Praaumptioa 
Refinement 
Wit  III  timed 
Jest,  bantering 
Warmth  of  1 

lUaliiy 


■'  -i 


Sl« 


TAKE  M7  ADVICE. 


Star  flf  HethlttiioDi 

Sur  Wort 

auir  Wort  (UiebMlnas 

D»llT) 

Stock  (aiMj  Flowai) 
Sl»»(  broken) 

»     (•hoto) 
Suiifloiror 
SvMt  BmII 
Street  Briar(Etlantliie) 
-  0*t  Siittmn  (CeDUUTT) 
Sweet  WiUUm 
Syeunore 
Twuy 

Ten-week  Stoek 
TliletJe,  Cemraoa 

„        Scotch 
TlforD,  Bi-knch  at 
Throat  Won 
Tkyme 


SmuimtMtt 
Gnidanca 
AI'ier-ttaouKht 

Welcome  to  e  strancvT 

Luting  bewitj 

Rupture 

Union 

Haughtlneii 

Good  Wishes 

I  wotiod  to  heal 

Felicity 

GalUntrr 

Carloaltjr 

Bealataoee 

Promptltada 

Austerity 

Retaliatioo 

Sererity 

N«Kleet«d  baaaty 

Aetifitj 

The  first  principle  to  be  observed  in 
the  construction  of  the  floral  love-letter 
is  that  the  pronoun  /or  me  is  expressed 
by  inclining  the  flower  to  the  left,  and 
the  pronoun  thou  or  thee  by  sloping  it 
to  the  right ;  but  when  represented  by 
drawings  on  paper,  those  positions 
•hould  be  reversed,  as  the  flower 
•hould  lean  to  the  heart  of  the  person 
whom  it  is  to  signify.  The  articles  a, 
on,  and  the  may  be  expressed  by 
tendrils — the  first  by  a  single  ten- 
dril, the  second  by  a  double  tendril, 
•nd  the  third  by  one  with  three 
branches. 

The  second  rule  is  that,  if  a  flower 
vreaented  upright  expresses  a  partica- 
ur  sentiment,  when  reversed  it  has  a 
eontrarv  meaning.  Thus,  for  example, 
ft  roee-bud  upright,  with  its  thorns 
and  its  leaves,  means,  "I  fear,  but  I 
bone."  If  the  same  bud  is  returned, 
betd  downwards,  it  signifies,  "  Yon 
must  neither  hope  nor  tear."  But,  if 
the  thorns  be  stripped  off,  it  expresses, 
"Thnre  ia  every  thing  to  hope."    De- 


Flowert. 
TravellBr'a  Joy 
Tree  of  Lite 
Tulip,  Red 

.      Variegated 

„     Yellow 
Venus's  Looking-glass 
Venus'a  Fly-tiay 
Verbena 
Vine  l.«af 
Violet 
Wallflower 
Wheat 
Willow 

„      Weeping 
Woodbine 
WoodBerrel 
Wormwood 
Xaiithium 
yew 
Zinnia 


Safety 

Old  age 

Declaration  of  loM     . 

Beautiful  eyes 

Hopelew  lovs  " 

Flattery 

Deceit 

Sensibility 

Intoxication 

Faithfulneas 

Fidelity  In  mbfortoas 

Prosperity 

Freedom 

Forsaken 

Paternal  affeetlee 

Soy  in  absence 

Borrow  in  abseoee 

Rudeness 

Badness 

Absenos 


prived  of  its  leaves  it  signifies,  "There 
IB  everything  to  fear."  Thus  the  ex- 
pression may  be  varied  of  almost  all 
the  flowers  by  changing  their  position. 
The  flower  of  the  marygold,  for  ex- 
ample, placed  on  the  head,  signifies 
"  Trouble  of  spirits ;"  on  the  heart, 
"  Trouble  of  love ;"  on  the  bosom, 
"  Weariness."  The  pansy,  held  up- 
right, denotes  "  fieart's  ease  ;"  re- 
versed, it  speaks  the  contrary  ;  when 
presented  upright  it  is  understood  to 
say,  "Think  of  me ;"  but  when  offered 
pendant,  it  means,  "Forget  me."  And 
thus  the  amaryllis,  which  is  the  em- 
blem of  pride,  may  be  made  to  express 
"My  pride  is  humbled,"  or  "Your 
pride  is  checked,"  by  holding  it  down- 
wards, either  to  the  left  or  the  right, 
as  the  sense  requires.  In  the  same 
manner,  the  wallflower,  which  is  made 
the  emblem  of  fidelity  in  misfortune, 
if  presented  with  the  stalk  upwards, 
would  insinuate  that  the  person  was 
considered  no  iriend  to  Vam  unfwtu- 
nate. 


ooMBisxD  AND  ooMPOuiTD  snrmmriB. 


fUmtrt, 

Aniou  aad  treabllag  Red  Columbine 
Bsleem  and  tore  Strawberry  Tree 

Oraee  aad  alaquenae      Yellow  Jaamia* 
Usasare  and  |>aln  Dog  Roes 

gerttyaadawntniM    WhUa  Lily 


SmtiaumU. 
Beautiful  eyea 
BeloTed  daughtar 
Good  wisbes 
Rejected  addresses 
Retiremaat  enjoyed 


I  «kaM*  >NU  lir<lrtat  Bar  Leaf 
I  deiire  to  pleara  Maai 

I M  all  BToblisaUses  List 


PXKSONAI.  BXNTUONTS, 


I  lore 

I  wound  to  heal 

I  am  tor  erer  thine 

I  am  poor  but  happy     Vamal  gnat 


flomtn. 
Variegated  Tulip 
Cinquefoil 
Sweet  BuU 
Ice  Plant 
lUcsorBlaa 


Red  Chiyi 
Eglantine 
Dahlia 


■}m: 


"o!!''^  '*'-  vr^^  ~  •  ° -^^^ 


ETIQUETTE  AND  MANNERS. 


m. 


.         SmtintftHt.  Flower*. 

laa  rcHiilved  to  wIb      Piirpli-  (Joluinblaa 
\%m  your  captive  Pettcti  lUoNsom 

II jr  laiMl  my  «ntidot»I  Whilo  Poppy 
My  compliments  Iris 

YuuoccupyiuTiboughta  Purple  Vinlet,  Ptniy 
You  plFKNf  all  A  Hnncli  of  ('iirmnts 

Touue  alwajit lovely    Double  Indian  Pink 


Youaniall  tuatiitioTeW  Aaatriau  Uoaa 
I  Yuu     are     intoxicated 
I      with  plfaxurw  PernvUn  Heliotrops 

You  have  no  claim*       ilA«<|UH  Kluwer 
,  Your  qnalitte'*  Hurpaaa 
I     y^ur  toToliuewt  lUtnunetia 


HATXcnsta. 


The  dance*  mo^t  popnlar  in  America 
•re  quadrilles,  of  four,  eight,  or  six- 
teen ;  and  round  dances,  as  waltzes, 
polkas,  mazourkas,  varsovianas,  ga- 
ippades,  schottisches,  and  country 
dances — of  which  last  there  are  many 
yarieties,  including  the  Highland  reel 
»nd  Roger  de  Coverley.'  It  is  impos- 
sible to  properly  teach  the  steps  of 
these  dances  on  paper.  They  must  be 
learned  by  seeing  them  performed  by 
»  dancing-master,  and  regularly  prac- 
tised with  a  partner,  before  a  lady  or 
gentleman  becomes  perfect  enough  to 
take  part  in  a  round  dance  at  a  party 
or  public  ball. 

French  Terms  used  in 
Dancing. 

.ila;la.-Attbi;flaii<h. 

J  vot  place*. ~To  your  places. 

ItataHcet.  — Set  to  partners. 

Ba^neeg  en  mtntlmKt  —The  gvntlemen  join 
right  hand*  with  partners,  and  set  in  the  form 
of  a  cross. 

Baittueet  en  rofui— All  Join  hands  and  set  in  a 
elt«le. 

BalaneeM  quatre  en  /i^s.— The  four  dancers 
sat  in  K  llnt^,  holUiuir  both  hands. 

Ckaine  Anjflaiee  —  Riiebt  snd  left. 

Chain*'  Angiaiee  double. — The  right  and  left 
double. 

Chttint  dre  <Iirawf.— l<adi«a'  ebaln. 

Okaine  des  damea  douhU.  —  Double  Isdles* 
•lialD,  which  is  prrfoniied  by  all  tha  ladies 
ecmmenelni?  at  the  Ksnie  lime. 

OkawiB  t  trails  *t  A  fovcib.— Have  to  Iha 
right  and  left. 

Ctaws  crou  s,  tmu  let  huit,  et  deehattr.i.~ 
Ointlenien  all  ehaug*  plaoaa  with  paituars, 
■ad  back  again. 

Vmtre  jtartU  prmr  Ut  mnlra.  —  Tb*  othtr 
4aaeers  do  the  nsnie. 

l)tmi^^ame  ^»0/«im.— Half  right  and  left. 

Demi  maUbut.  -The  ladies  all  advance  to 
the  centra,  giving  right  bands,  and  latum  to 
plaeaa. 

Xhml  pnmfnade.—f1^^(  pronecada. 

Dtmi  toMT  d  jvalrs.— Four  hnnds  half  ronrd. 

Dot-it'doe  —The  two  opposite  person*  pass 
fiHMtfl  each  other. 

iii  emiM  Jfx,  or  em  om*!  «  <■  arriir*.— Ths 


first  lady  and  oppnslta  gm>'«Tnan  advaiwo  sai 
retire. 

£•  avmit  qiiatre  el  en  amVre. —Tb*  fearopp^ 
site  persoMH  HitvHucH  mu<I  i>''ire. 

£n  avaxt  troie  d^nx  foit.  —  SiitLve%  thrao 
twice. 

Grande  promenade  toue  lef  kmit.  —  All  tiM 
eipht  dnncer.  pron>*'>>adH. 

Le  gnmi  rond.  -All  Join  hand*  and  *»t  in  a 
eircis 

Lee  damfe  en  mo»linH.  —  \ .nMf^n  riffht  bsnd* 
SCri>K«,  Imtl  roiiiut.  HttO  Imcll  nifitln  with  left. 

La  ffrattde  tovr  de  rond. — All  }f>ln  hand*  and 
dsiit^  quite  roiinrt  to  plHre<«. 

La  mime  pour  lea  ccuialiera, — The  gentlemen 
do  fliM  KM  me. 

filed' AtUma»de.-Th»  gontlemea  turn  their 
parinerR  iintter  their  arras. 

Paa  de  Ais^ax.— Tiiis  step  I*  peculiar  to 
Soutliem  Krsiice.  and  boar^  a  sirutig  rebfqa* 
biMiice  to  tl'e  step  of  llie  redowa. 

Hetraverees.  —  R»»tuni  to  place*. 

H^trayeraet  en  dfrnnant  la  main  fanek,~-Thim 
two  «>^p4Mire  recio)<?«,  iciving  leti  li«hds. 

7*oar  d  coia. -Turn  the  ciiritrrs. 

Ttmr  dee  maisf.— 't'lirn  partner*. 

Traverare.—'i'U*  two  opp<>sit*  peniODS  •>• 
eliHiige  (ilNces 

Travfraea  drta  en  dnnnani  la  main  dnilt  — ThO 
two  uppoaite  sxcbauge  pUues,  giving  rigiiB 
hand*. 

Quadrilles.— The  Firtt  Set. 

Vigim  1.  I.B  Pi«T*ix>«.— KiKhl  and  laflf 
set  and  mm  partner- ;  ladles'  chain;  half  pt^ 
mensde,  and  half  right  and  left. 

KIgnre  2.  I.'Ets  —  Leadini:  lady  and  oppo- 
Nile  Keiilleiuaii  advance  and  retire;  chassea 
ri^lit  and  left;  croaa  over  to  each  other's 
places;  chaKHea  rixht  end  left;  re.cros*.  and 
turn  partiiam.— £«aMe  L'SU  Both  rmiploa  ad> 
Vance  and  retire,  aud  crons  over;  advanca  and 
relir*  again:  emm,  ehauMS  to  right  and  lof^ 
iMlatices  ana  turn  parttwrx. 

Figures.  La  Piiui.b  —First  lady  and  opp» 
Kite  nentleman  croes  over  slvir.g  right  ksndi^ 
back  with  the  left ;  balshces  fnur  in  s  Hoe,  snd 
half  promenade;  two  ad  vatice  and  retire  twioa{ 
four  advance  and  retire  ;  half  rigtit  and  lefL 

Figur*  4.  I. a  Tiik«i*i  — Firat  cnopl*  ad> 
vatic«  twice,  leaving  tlie  lao  y  at  left  of  oppofiito 
gentleman,  and  Stat  gentleman  rotim;  two 
ladies  cross  ov**r  and  ehntiKe  aide.-*,  vbile  first 
gentlenian  pasnej*  between  them  np  the  contra; 
the  came  repeated  to  place*;  sot  and  turn  parW 
ners. 
Or,  Figaro  4.    La   PoCTMUlia,  -  TMs  to 


'^'V^^W' 


tis 


TAKE  MY  ADVIOB. 


«flUKllyBnbstUnti>d  forTr«nlBfl,  hntthetwoare 
never  danc«d  fn  the  HHmis  quadrille.  The  first 
•ouple  advance  twice,  leaving  the  lady  oppo- 
site; the  three  advance  and  retire  twice  ;  flrMt 
centleman  advaocea  twice,  and  set;  hand:* 
four  half  round,  and  half  right  and  left. 

Pi  KM  IV  5  La  Klvalk.— AltchatiKeifideHand 
back  ;  leading  lady  and  onpnsite  gentleman  ad- 
wance  and  retire;  chaaveK  right  and  left;  cross 
•vor ;  chaHHes  ri<ht  and  It* ft ;  re-cr<>8M  an^t  tiiri^ 
^rtiien;  ladies'  chain;  all  set  in  a  crosH.goii- 
tlenian  ontMide;  all  turn  partner;!  to  placea ; 
flnish  with  grand  promenadii. —  &r,  all  pmnie- 
Made  or  galop;  advance  to  centre,  and  retire; 
half  promenade ;  advauoe  roiir.  retii-f,  and  TVi- 
taro  to  placea;  ladies*  chain,  and  grand  prome- 


Kaeh  of  the  flgnres  Is  repented  by  eaeh  net 

~  '      •f  partners.    TreniHe«nd  Piistorale  are  MuhMtl- 

tuted  one  for  the  other  at  the  pteaMure  of  the 

•>-4Ai*c«:rM.  but  both  are  not  danced,  tlie  First  Set 

':    I.  OftDwistingof  fiveand  not  Mil  Akui^**'  The  beat 

^" :    iknown  qtiadrille  la  Payne's  First  Set,  but  the 

^.-  MsaHicof^ery  quadrille  Is  arraitged  io  precise 

tiiiia.  so  that  no  contusion  ariH«a;  the  mu»ic, 

Indewd,  greatly  aKsiatiug  the  dancers. 

^J  The  Lancers, 

.FlK<ire  1.  La  RoSK.—Firat  lady  and  opposite 
gvntlrman  advance  and  retire;  advance  a  se- 
•ond  lime  and  turn  In  the  centre;  tup  couple 
IsAd  between  the  opposite  couple,  raturmng 
•ntside;  net  to  corners,  and  turn. 
y  '■  Figure  S.  IjA  Loimiikka.— First  conpl*  ad- 
▼an0«  and  retire;  advance  a  second  time,  leave 
iiie  lady  tn  the  CHntre  and  retire ;  <«et  and  turn 
Mrinert;  advance  and  retire  in  two  lioes,  and 
iitm  partners  tn  places. 

FiK'ire  8.  La  Durset.— First  lady  advances 
and  Htopa  oppoaite  geiitloman;  salute  and  re- 
tini  to  places,  turning  to  the  right, four  ladiaa' 
liandH  across;  turn  oppmtite  gentleman;  re- 
CfottH  with  right  hands  and  turn  partners. 

Fl;;ure  4.  C'Etuilr. — First  couple  ailvance 
to  the  iMMiplw  on  the  right  and   salute;  turn 
round  to  the  couple  on  the  left  and  ^ame  ;  Ihen 
cbasHes  eroiaex,  leading    couple    returning  to 
plarev,  right  and  left  wiib  op(K>6)te  couplcK. 
t.\.  ''        Figures.  Lbs  LAirciaaa. — Grand  chain,  flrat 
^T^~  •ouple  promenade  in  the  centre  and  fac«*  off  the 
flgiirv,  the  side  couples  falling  in  behind;  all 
chxat^s  acronH  and   d*^hassei;    all  cast  off. 
ladiet  to  tJie  right,  gentlemen  to  the  left ;  meet 
portiiers  aad  leid  up  the  eentrn ;  fall  iiack  in 
two  lines,  advance  and   retire  in  two  kooa; 
turn  partners  to  placea. 
Gri«nd  promenade  at  the  end. 
The  Caledonians. 

Figure  1.  The  two  leading  eooplea  bands 
Across  and  back ;  aet  to  partnora  and  turn ; 
ladies'  ebaln;  half  promenade  half  right  and 
laft.    The  other  two  couploa  repeat  thia 

Figaro  t.  First  gentleman  advancea  and  re- 
tires twice;  all  set  at  comers  and  turn,  each 
lady  pasaing  into  the  next  lad y'a  place  ;  having 
ehaoged  partnera  all  promenade  round.  The 
— eood,  third,  and. fourth  gentlemen  repeat  this 
•giire;  thoa  aU  will  bawo  ragalaod  thoir 
place*. 

Figuro  8  First  lady  and  opposlto  gonlleman 
•rfvanre  and  retire  twioe,  turning  in  centre,  top 
•miple  leading  between  the  opposite  couple,  ro- 
tvrulug  outaido;  sot  at  oomon  and  turn;  all 


advance  and  retire  twteo.  fn  a  eireto,  witlh 
handa  joined ;  repeated  by  the  other  oouples  la 
auccesrtion. 

Figure  4.  First  lady  and  opposite  geatleroaa 
advance  and  stop;  their  partners  Iramedlately 
do  the  same;  both  couples  turn  partners  to 
places;  Udies  to  the  right,  each  into  the 
other's  place;  gentlemen  to  the  left,  each  into 
the  other's  placn ;  repeat ;  promenade  to  placea 
and  turn  partners;  other  couples  repeat  tbo 
figure  In  auccea>ii<*n. 

Figure  6.  leading  eonple  promenade  round 
inHidii  the  figure;  the  four  ladies  advance  and 
retire:  the  four  gentleniien  do  likewise;  all  set 
to  partners  aud  turn;  k''«"<1  chain,  half  round; 
all  promenade  to  places,  and  turn  nartners; 
all  chasiiez  croi<«es;  repeated  by  tM  other 
couplet  in  aucceaHlon. 

Prnroeiiade  for  finale. 

Parisian  Quadrille. — Danced  u  in 
First  Set  by  any  number  of  ladies  and 
gentlemen,  arranged,  couple  by  couple, 
in  two  lines. 

Double  QuadrUle, — Danced  by  four 
couples,  double  sides  and  ends. 

Figure  1.  I.k  Pantauik— Top  and  bottom 
couples  ri^ht  aud  left,  while  the  side  eouples 
dance  chaine  Anglalse  outside  th^-m.  All  four 
balancez  to  partnera.  The  four  ladies  baoda 
across,  aud  back  to  places.  Half  promenade, 
top  and  bottom  c<>npleachatne  Anglalse,  whilst 
side  couples  graude  cualne  round  there. 

Figure  2.  L'Etr.— Top  lady,  aud  lady  on  ber 
rii^t,  with  their  oppOHite  partners,  perform 
L'Ete  (each  forming  a  aemictrcle  to  the  left  in 
croibing  over  to  opposite  places).  Tbo  sido 
couples  repeat  ibo  figure. 

Figure  S.  La  Poulb— The  top  lady,  and 
lady  on  her  right,  with  opposite  gentleineo, 
let  in  two  eross  Hues.  Side  eouples  do  liko- 
wise. 

Figure  4.  La  PASTOtALB.— Top  and  bottom 
couples  dance  La  Pastorale  with  tbo  two 
couplea  on  their  right.  The  latter  do  Ukawlaa 
with  top  and  hottoro  couples. 

Figure  5.  La  Fimali. — All  galopade  rousd. 
The  top  and  bottom  couploa  galopade  forwards; 
and,  whiUt  they  are  retiring,  the  Nide  eouples 
advance,  and  as  they  retire,  lop  and  bottom 
couples  galopade  to  oppoaite  placea.  Bide 
couples  do  the  same.  Top  and  U>ttora  couples 
re^dvance;  and,  while  they  retire,  the  aide 
couples  re-advance,  and  aa  they  retire,  top  and 
bottom  galopade  t»ack  to  placea.  Side  oouplea 
do  likewise.  I>4>uble  ladies'  chain,  and  galop- 
ade ronnd.  Side  oouplea  repeat  the  ftgure, 
which  flnisbas  with  a  galop  all  round. 

Spaaisli  Daao^. — All  stand  in 
two  lines,  as  for  a  ooontry  danoa^  ex- 
cept that — 

The  flntt  gentleman  Is  on  the  ladlos*  tide, 
and  the  flrat  lady  on  the  gentlemen's  etde. 
First  gentleman  and  iwcood  lady  dance  tooaeh 
other,  and  change  places,  while  Arat  lady  and 
second  gentleman  do  Hamo;  first  gantlemaB 
and  lady  dance  to  each  other,  and  change 
plaeoa,  while  second  gentleman  and  lady  do 
aaroe  ;  first  gentleman  and  second  lady  donee 
to  each  otbar,  aad  cbsngo  pUoeo»  wbUs  Ant 


s^^ra^ps^^w^!^?;-' 


'^^•m^' 


ETIQUETTE  AND  MAXNERS. 


319 


,  Indx  and  second  gentleman  do  uani« ;  firKt  iren- 
tluinnn  and  iiKcoad  lady  dance  to  each  other, 
mud  chanije  plamii :  all  four  then  join  hands  In 
the  centre,  and  ehani;e  placea,  in  the  name 
order  as  twfore,  four  times;  all  four  pousette. 
loavlng  the  second  lady  and  gentleman  at  the 
top,  aa  In  a  coimrry  dance;  the  first  cuple  re- 
pvat  the  same  figure  (rith, every  uncceediug 
C'>t<pln  to  the  end  of  the  itance.  When  there 
»ns  many  couples  in  thl«  dance  It  can  l>«  coni- 
inen'ed  in  several  places  by  reversitii:  the  po- 
titiou  of  the  lady  audKeuUem^in  at  (aay;  every 
fuiirtb  couple. 

The  Polka.  —  The  step  of  the 
polka  is  simple  enough  when  once 
learned. 

It  consists  merely  of  three  stepn  and  one 
rent.  The  gentleman  cuniiiieni-ert  wl  h  a  blight 
•pring  on  hin  rii;ht  l\>oi,  at  the  same  •irnc 
aliding  the  left  food  forward.  This  in  the  first 
inoveiueDi  (the  toe  of  ilie  left  foot  being  poiutf  d 
outward,  and  the  ht^ei  p<».nted  towa'ds  tlie 
riglit  foot).  Tlie  right  foot  is  then  bn.nght  up 
to  the  left  with  a  nlight  Kpring.  the  left  foot 
bein!{  at  the  Ka:oe  time  rnist^d.  Tliis  in  the  se- 
coitd  inovenieut.  Tlien  fall  on  the  left  f<Htt, 
ra'.King  the  rl^ht  foot  behind,  whicii  is  the 
loird  movement  After  a  rent  of  one  quaver, 
apring  with  the  left  foot,  and  slide  ti.e  right 
forward,  thus  reversing  the  movement.  The 
|hdk«  it  danced  in  coiiplen  all  round,  acrosh, 
and  up  and  down  the  bill-n>oni.  the  getiilemaii 
h'ddiug  liiM  partner  by  the  iian>t  Miid  wawi,  and 
thu  lady  re>tiug  her  left  baud  on  her  partner's 
niAuulUer. 


The  SohottiBche  is 

loiiud  Jstice. 


popular 


Tlie  couples  stand  as  In  the  noilca.  Tlie  e»n- 
tleinao  couiiitenceh  with  Ins  lift  t'<N>t,  Aiiti  htides 
It  forward;  brings  np  the  ri|;lit  l<Mit  to  llie 
|ilaee  of  the  left  'o<it,  agstii  sliding  the  left  tor- 
ward  ;  Kpriiii(H  or  h'ips  on  the  left  or  forward 
fuot;  repents  this  luovemeni  to  the  ri<;iii,  be- 
icmniiig  wiih  the  riulit  foot,  sliding  it  forward. 
bringing  up  the  left  f.Kit  to  the  place  of  the 
right,  and  sliding  the  righrforward  again,  then 
hupping  on  tile  right.  The  laily  makes  her 
cnrresponilinit  hteps  in  time  to  the  music  The 
movement  then  change-*  into  a  series  of  double 
tiopn  and  a  double  rotation.  Spring  twice  i>u 
the  left  foot,  turning  half  ronnd ;  twic  on  the 
right  foot,  turning  hsif  round  ;  twice  again  on 
the  left  foot,  turning  half  round  ;  and  then 
twice  again  on  the  right  foot,  turning  half 
routid.  Tlien  begin  as  before,  and  so  proceed 
Id  a  series  of  circles  right  round  the  room. 

The  Walts. — All  the  waltz  steps 
—  valse  a  deux  temps;  redowa,  valse  a 
krois  temps,  Ac, — must  be  learned  of  a 
master ;  or,  better  still,  of  a  partner 
who  will  patiently  waltz  with  you  till 
you  are  sufficiently  au  fait  to  waltz 
with  a  stranger.  The  things  to  be 
avoided  are  hurry,  anxiety,  and  awk- 
wardness. 


Waltz  Cotillon.  -Take  placea  M 
for  a  quadrille. 

li'irst  couple  waits  inside;  first  and  second 
ladies  advance  and  cross,  and  cross  with  a 
waltz  step;  tiist  ani  ■eeond  gentlemen  tb* 
same;  third  and  fourth  couples  fallow;  and 
firr-t  and  second  couples  wal'z  to  places,  as 
also  do  the  third  and  fourth.  The  side  couples 
sep.irate  Slid  join  hands  with  top  and  bottom 
couples,  foniiing  four  in  a  line;  all  advanco 
alio  retire  twice;  tii<-n  all  cross  and  turn;  ro» 
a-ivsiice  Hod  retire  twice,  and  re-cross  over  .to 
pluces.  1'lte  four  couples  thuu  *altx  round  to 
places,  tirsiid  chain;  gentlenien  remaining  In 
their  places,  ladies  passing  under  the  arm  Of 
ench  gentleman  till  tliey  have  regained  their 
places.  'I'his  completes  the  figure,  which  is 
ri'p-ated  four  times,  each  couple  in  succession 
taking  ttie  lead. 

Circassian  Circle  is  danced  ia 

couples  round  the  ball-room,  the  ladies 
at  the  right  of  the  gentlemen ;  the  first 
and  second  couples  leading  off  thus  :— • 
Right  and  left  dancers  set  and  turn 
partners  ;  ladies'  chain  ;  waltz  ;  and 
so  on  right  round  the  circle,  Th« 
dance  may  be  commenced  at  seyerkl 
places. 

^e  Galop. — Thegalopade  is  Kene> 
rally  danceil  towards  the  end  of  the 
evening,  or  as  the  conclusion  to  a 
waltz,  by  any  number  of  couples. 
The  gentleman  commences  with  hia 
left  foot,  and  the  lady  with  her  right ; 
each  making  eight  short  sliding  steps, 
and  then  half  turn  ;  again  advance 
and  half  turn,  varied  with  a  valse  a 
deux  temp  step. 

Conntry  Dances  are  nearly  all 
danced,  without  any  particular  step, 
to  quick  music.  The  following  is  one 
of  the  easiest  and  most  popular  :— 

Merrie  England. — 

Four  lilies  of  sizes— three  ladies  and  thfM 
gentlemen;  the  ladies  on  the  nghtof  the  gen* 
tieraen  ;  three  sets  of  four,  bauds  across  and 
Imck  again,  baUiicez  to  partners,  and  turn  t> 
places.  Rig'itand  left  and  back  again;  ladies' 
chiiin  and  trnck  again;  all  advance  and  retire, 
advance  a  secmd  time,  and  the  leading  couples 
pass  through  to  fsce  the  third  line;  then  begin 
again  until  first  couple  arrive  at  the  bottom  of 
the  dance. 

Polka  Country  Danee,  —  Dancem 
form  two  lines— ladies  on  the  right, 
gentlemen  on  the  left.  Top  lady  and 
second  gentleman  set  a  polka  step, 
and  cross  into  each  other's  places  ; 
second  lady  and  tup  gentleman  repeat 


IM 


TAKE  MY  ADVICE. 


to  places.  The  two  couples 
polka  down  the  middle  and  back  again. 
Svne  repeated  till  bottom  couple  are 
•k  top,  and  ao  on  at  pleasure. 

Tht  Triumph.  —  This  good  old- 
fitshioned  country  dance  is  at  once 
graceful  and  attractive. 

The  dancers  attnd  in  two  row*— ladles  on 
MM  ^ide,  gentlemen  on  the  other.  Pint  lad; 
and  gentleman  dane«  down  the  middle  and  up 
again;  than  the  lady  pasaea  down  the  dance 
with  the  next  Kenlleman,  followed  by  her 
partner.  The  two  gentlxnien  now  lead  the  lady 
up  between  them,  each  taking  berby  one  hand, 
and  boIdinK  their  other  hands  aboTe  her  head  ; 
pousette  all  round,  ami  repeat  fi^itre  till  all  the 
ladieB  have  been  taken  in  triumph  through  the 
Atnca. 

H'ighlcmd  Red. — This,  more  or  less, 
la  the  general  reel  of  the  English, 
Irish,  and  Scots ;  except  that  the 
latter  adopt  the  Highland  step,  which 
cannot  be  taught  on  paper.  The 
dancers,  in  parties  of  three  or  four — a 
bidy,  or  twv  ladies  back  to  back,  be- 


tween two  gentlemen,  in  line  to  form 
one  reel— chassez  and  form  the  fignra 
eight,  the  gentlemen  changing  places 
at  each  turn  of  the  figure  eight,  and 
dance  to  partners ;  and  continue  the 
figure  according  to  the  tiioa  of  ths 
music. 

Sir  Roger  de  Coeerley. — This,  ths 
merriest  of  the  old  English  country 
dances,  is  usually  the  Lut  dance  of 
the  evening. 

All  the  eoiiipany,  yonng  aadold, form  la  tv» 
lines ;  la<i1n«  on  the  left  from  the  top,  and  gvn* 
lemen  on  the  right.  Top  lady  and  bottom  gen- 
tleman advanee  to  centre,  give  right  hand, 
turn  round,  and  retire;  top  gentleman  and  lady 
do  the  KSroe.  Top  lady  and  bottom  gentleman 
advance  and  turn  with  left  hand ;  other  couple 
do  the  Kame.  Then  the  ume  is  repeated  witk 
both  handa,  and  again  with  a  bow  to  aaek 
other;  the  other  eonpla  always  repeating 
aame.  l.adiM  then  turn  to  right  and  gentle- 
men to  left,  promenade  to  bottom  of  the  room, 
meet  partners,  the  first  ix>Hple  Joining  bands 
and  allowing  the  otiier  couples  to  pass  under; 
the  first  couple  remaiutng  at  Ik*  I  ~ 

p**t  ad  KMcaa. 


■•*!ri>  f' 
.1  .i-,  . 


■"•rwrrf^T^,  '^T*  ■' 


■7-^-^:r»*.  i$J}Ff^.^!^^y%^.m!^'*^C^^^r^}r^:.  i.!  T7.rr--- 


.*.nyiW|HJ,4fl|  - 


-S  •     7 


XIV.    LADIES' WORK. 


;  S^tellWQTk. — This  is  a  nice  w»y 
of  using  up  scraps  of  silk,  satin,  and 
T«lv«t,  which  would  otherwise  be  too 
•mall  to  convert  to  any  useful  purpose. 
Pin-cushions,  sofa-cushions,  and  many 
•^ilar  things  are  done  in  this  way; 
and  when  calico  and  cambric  are  used, 
'juilts  are  made.  Rich  materials  look 
very  handsome  in  mosaic  patterns, 
Stars,  diamonds,  and  other  fancy 
•hapea,  which  should  be  cut  from  card- 
board or  tin  plates.  Old  envelopes,  or 
other  waste  writing-paper,  cut  from 
the  shapes,  may  be  used  in  backing  up 
tiie  pieces.  The  satin  or  othormateriiil 
is  then  tacked  on  the  paper,  and  the 
Tarious  pieces  are  sewn  together.  It 
requires  care  to  arrange  the  colours 
well.  The  study  of  any  mosaic  wood- 
work will  greatly  aid  in  this,  as  far  as 
the  effects  of  light  and  shade  are  con- 
cerned. 

C/o<A  PofeAtoot.— For  this  kind  of 
patchwork  a  pattern  should  be  chosen 
of  rather  large-shapetl  pieces,  each 
piece  bound  with  galloon  of  decided 
colour.  Handsome  borders  for  table- 
covers  can  be  made  by  this  means. 
The  pieces  of  cloth  are  to  be  selected 
of  as  many  bright  and  decided  hues 
M  can  be  obtained.  Each  piece  may 
be  about  the  size  of  an  ordinary  play- 
ing-card, and  have  a  pattern  braided 
upon  it  with  gold-coloured  worsted 
Sraid.  A  lady  with  taste  would  make 
every  design  different,  and,  this  being 
doue,  the  outline  of  each  piece  should 
be  made  correct,  and  the  binding,  of 
the  same  shade  as  the  braid,  put  all 
round.  It  should  be  placed  on  the 
right  side,  and  neatly  sown  down  with 
the  same  coloured  silk,  and  then 
turned  over  the  edges,  and  secured  on 
the  reverse  side  ;  the  pieces  are  then 
seamed  together,  with  due  regard  to  a 
symmetrical  arrangement. 

Patchwoi  k  Quilts  are  formed  in  the 
same  way  with  pief.es  of  silk,  plain 


aad  flowered,  or  mtb  pieces  of  printad 
cotton,  arranged  into  regular  circles, 
squares,  and  diamonds,  so  as  to  pro* 
duce  a  harmonious  design. 

ITeedle-Boolca  are  usually  oumI* 
with  a  pin-cushiunon  one  side—  that  is, 
instead  of  two  thin  covers  merely,  one 
side  consists  of  two  pieces  of  past*> 
board,  with  a  margin  of  ribbon  be- 
tween,  and  stuffed  with  flannel.  The 
flannel  leaves  for  needles  should  be  of 
different  sizes,  neatly  cut  in  delicate 
points  around  the  edge,  or  worked 
with  coloured  silk.  These  books  can 
be  round,  or  square,  or  oblong.  Some 
make  butterfly  needle-books ;  the  out- 
side wings  of  embroidered  velvet,  the 
inside  of  silk,  and  flannel,  for  needles, 
between.  The  body  is  stuffed  with 
emery.  Needle-books  tfe  made  in 
many  &ncy  shapes — a  pair  of  bellows 
is  one  of  the  most  popular.  Each  side 
forms  a  pin-cushion,  with  a  piece  of 
kerseymere  for  needles  between  them, 
and  a  bodkin  for  the  nozzle. 

Emery  Ba^B  are  made  in  rarions 
forms.  iSome  are  merely  little  square 
bags,  stuffed  hard  with  emery ;  othem 
are  made  round,  and  painted  like  an 
apple,  plum,  or  peach ;  others  imitate 
a  little  barrel,  with  coloured  cord  for 
hoops.  But  the  prettiest  are  imita- 
tions of  strawberries,  made  of  crimsoa 
merino,  worked  with  green  and  brown 
silk  to  represent  the  calyx  and  spots 
of  the  strawberry.  Unless  these  Sage 
are  made  of  very  firm  stuff,  they 
should  be  lined,  for  the  emery  is  apt 
to  sift  out. 

Slnittinjf.  —  Persons  with  weak 
sight,  and  even  those  who  are  ^uite 
blind,  can  produce  delicate  knitted 
articles.  Great  attention  must  be  paid 
to  the  position  of  the  hands  and  fingers 
in  knitting.  The  implements  sre  either 
two,  four,  or  five  iieetllcs,  sometimes 
called  pins.  The  one  on  which  the 
stitches  are  to  be  transferret)  is  held 

21 


^22 


TAKE  MY  ADVICE. 


in  the  right  hand ;  the  work  itself,  and  the  other  needle,  or  needles,  in  the 
^Jt.  The  work  being  held  in  the  left  hand,  the  needle  in  the  lame  haiid  must 
De  held  closely  pressed  between  the  palm  and  the  third  and  fourth  fingers, 
while  the  foremost  stitches  are  kept  near  the  point  by  the  thumb  and  the 
second  finger  ;  the  first  is  thus  left  free  to  assist  in  knitting,  slipping  the 
stitches  forward,  shortening  the  point  of  the  needle,  &c.  The  other  needle  is 
held  between  the  thumb  and  first  finger  of  the  right  hand,  and  rests  on  the 
palm.  If  four  or  five  needles  be  employed,  the  two  absolutely  in  use  must  be 
held  as  described  ;  the  others  naturally  fall  below  the  left  hand.  Now  look 
to  the  following  instructions  and  the  ^grams. 

To  Cast  on  tckh  Tico  Pins. 
— Make  a  loop  at  the  end  of 
the  thread,  and  put  it  on 
the  left-hand  pin  ;  take  the 
other  pin  in  the  right  hand, 
and  slip  it  intQ  the  loop . . 
pass  the  thread  between  the 
two  pins,  and  bring  the 
point  of  the  right-hand  pir. 
in  front ;  pass  the  threat 
through  the  loop  on  the  lef . 
pin;  there  will  then  be  ;■■ 
loop  on  each  pin  (see  dia- 
gram). The  loop  must  the» 
be  slipped  on  to  the  left- 
hand  pin.  Bfpeat,  by  put 
ting  the  rignt-hand  pi» 
through  the  loop,  and  pass- 
ing the  thread  between  tlM 
pins  as  before. 

Plain  Kvittinp.—'When  yon  have  cast  on  the  stitches,  the  pin  with  tht 
ctitches  on  it  must  be  held  in  the  left  hand;  turn  the  thread  round  ihr 

little  finger  of  the 
right  hand,  and  pass 
it  under  the  second 
and  third  fingers,  and 
over  the  fore-finger ; 
with  the  right  hand 
put  the  other  pin  into 
the  first  loop  on  the 
left  pin  ;  with  the  fore- 
finger of  the  right 
hand  the  thread  must 
be  passed  between  the 
pins,  and,  by  bring- 
ing the  head  through, 
one  stitch  is  formed  | 
then  take  the  loop  of 
the  left  pin  and  re- 
peat. 

To  Slip  a  Stitch  is  to  transfer  a  stitch  from  the  left  pin  to  the  right  withou* 
knitting  it.  In  all  knitting  the  fimt  stitch  of  every  row  should  be  slipped  to 
make  the  edge  firm  and  even.  T^is  is  not  given  in  the  directions  to  work  the 
patterns,  as  it  would  much  lengthen  tho  dercription,  but  is  to  be  observed  v.- 
a  fixed  rule  ;  for  example,  when  a  row  commences  thus,  knit  two  together,  work 


Wji' 


'•■r.-*.s'i'Sjf' 


LADIES'  WORK. 


828 


u  follows  : — Slip  the  first  stitch,  knit  the  second,  and  turn  the  slipped  stitch 
over  the  knitted  one. 

To  Ma^  Two,  Three,  or 
More  StUches.  —  Turn  the 
thread  as  many  times  round 
the  pin  as  £  F  G,  and  in  the 
next  row ;  pearl  a  stitch  and 
knit  a  stitch  alternately,  tak- 
ing off  one  turn  of  the  thread 
each  time,  foras  many  stitches 
as  were  made  in  the  row  be- 
fore. 

To  Make  a  Stitch. — Bring- 
ing the  thread  forward  be- 
tween the  pins.  When  this 
stitch  is  worked  in  the  next 
row,  it  will  form  an  op«a 
stitch. 

To  Knit  Two  Stitches  together. — Take  two  stitches  with  the  right-hand  pin, 

and  knit  as  one  stitch. 

To  Knit  Three  Stitches  together.— Slip  one  stitch,  knit  two  stitches  together, 

and  with  the  point  of  the  left-hand  pin  turn  the  slipped  stitch  over  the  two 

knitted  together,  leaving  but  one  stitch. 

Peart,  also  called  Seam, 
Back,  or  Hib-StUch. -Be- 
gin the  row  with  the 
thread  in  front  of  the  pin, 
pass  the  point  of  the  pin 
doum  the  st  tch,  turn  the 
thread  round  the  pin,  and 
take  it  off  as  in  plain  knit- 
ting ;  repeat,  always  keep- 
ing the  thread  in  front. 

Pearl  and  Plain  Stitche* 
in  the  Same  Mow.—FtMt 
the  thread  to  the  b<ick 
of  the  work  before  knit- 
ting plain  stitches,  and  to 
the  front  before  pearling 
stitches. 

To  Pearl  Two  or  Tliree  Slttchet  together.  — Keep  the  thread  in  front  of  the  pin, 
pa'<8  t':e  point  of  the  right  pin  down  two  or  three  stitches,  and  pearl  them  to- 
gether. 

To  Make  a  Stitch  in  Pearl  Knitting. — Having  the  thread  in  front  of  the  pin* 
turn  the  thread  round  the  pin  so  as  to  bring  it  in  front  again. 

To  Raise  Stitchet.  Hold 
the  work  on  the  right  side. 
Put  the  pin  in  the  side  of 
the  work.  (See  diagram. ) 
Pass  the  thread  round  the 
pin  and  bring  it  thronghso 
as  to  form  a  stitch  of  plain 
knitting.  Bepeat  it  to  Hm 
«nd  of  the  row. 

21— a 


SM 


TAKE  MT  ADVICE. 


To  Catt-off.  — Knit  two,  pass  the  one  1 
first  knitted  ovor  the  other ;  knit  one, 
pass  the  preceding  one  over  it,  and 
Continue.      The  number  passed  over 
'kre  reckoned  as  cast  off. 

Ladiei  Knitted  Spencer  or  Jacket. 
— Materials  :  Four  hanks  Scotch  scar- 
let wool,  and  one  black ;  two  bone 
knitting  pins. 

Cast  on  for  back  24  stitches  ;  work 
back  and  forward  ;  increase  to  64  by 
flasttng  ap  the  wool  in  front  of  the  pin, 
before  the  last  stitch  of  each  row  ;   12 

gM  pIVni  decrease  to  26  by  taking  two 
gether  before  the  last  stitch  of  each 
yow,  cast  off,  lift  for  shoulder,  where 

rm  finish  casting  off,  26  stitches,  knit 
ribs  plain,  increase  to  60  for  neck, 
knit  24  ribs  plain,*  knit  from  the  front 
20  stitches,  take  two  together,  then 
knit  to  the  end  of  the  row,  casting  up 
ihe  wool  before  the  last  stitch  so  as  to 
form  the  front  and  the  back  at  the 
«am«  time,  plain  row,  then  repeat 
from  *,  till  20  intakes  have  been  made 


To  Form  a  Bound. 
»"  Four  or  five  pins 
are  required.  Cast  on 
the  required  number 
of  stitches  on  one  of 
the  pins,  and  divide 
them  equally  between 
the  other  pina,  keep- 
ing the  fourth  or  fifth 
pin  to  knit  with,  and 
with  this  pin  knit  the 
first  stitch  that  was 
cast  off.  On  knitting 
ofi^  the  three  or  fonr 
pins  form  one  round. 
To  Join  Ttoo  Pieces 
of  Kmitting  toy<Uher.  — 
Put  the  two  pins  con- 
taining the  work  to- 
gether, the  deepest  at 
the  back,  and  with 
a  third  pin  put  it 
through  one  stitch  of 
each  pin  (seediagram), 
and  knit  the  two  to- 
gether as  one  stitch. 

Deereatinq,  or  Knit- 
tintj  TvDO  Stitchtt  to- 
gether. Merely  knit 
two  stitches  aa  if  they 
.  were  one. 
in  the  middle  of  the  work,  and  20 
stitches  have  been  added  at  one  side  ; 
sew  this  to  the  back,  then  begin  at 
the  other  shoulder,  and  do  thu  side 
the  same,  sew  to  the  back,  knit  three 
ribs  across  the  bottom,  join  on  the 
black  wool,  *  work  two  ribs  and  a  row 
of  holes  by  casting  up  the  wool  and 
taking  two  together,  two  ribe  plain, 
cast  off,  lift  the  stitches  all  roand  the 
front  with  black  wool,  and  repeat  from 
* ;  draw  a  narrow  ribbon  through  the 
holes,  top  and  bottom.  Sleeves  may 
be  knitted  for  this  jacket  by  casting 
on  74  stitches,  knit  3  ribs,  then  de- 
crease to  SO  stitches  by  taking  two  to- 
gether at  the  end  of  each  row,  knit  50 
ribs,  join  on  the  black  wool  and  knit 
two  plain,  two  purl,  till  the  black  is 
two  mohes  deep,  cast  ofi^  sew  up  the 
sleeve,  and  sew  into  the  jacket.  A 
rib  means  two  rows. 

Ladies'  Knitted  Body-Flannel.  -Ma- 
terials :  Fivs  hanks  white  Scotch  wool, 
two  bone  pina. 


LADIES'  WORK. 


Cut  on  90  stitches ;  plain  first  row, 
second  row  three  plain,  two  purl,  re- 
peat to  end  of  the  row ;  repeat  second 
row  again,  which  forma  a  plain  and 
purl  stripe  alternately ;  work  the 
leneth  of  fire-eighths,  and  at  the  end 
of  tne  back  row  cast  on  24  stitches,  to 
form  the  arm-hole,  knit  three  rows 
plain,  then  make  a  row  of  holes  by 
casting  up  the  wool  to  make  one  stitch, 
take  two  together — this  last  row  is 
purled — knit  two  plain  rows,  cast  off ; 
this  forms  the  one  side,  knit  the  other 
side  in  the  same  way,  then  sew  up  the 
sides  till  within  two  inches  of  the  top, 
which  is  left  for  the  sleeve ;  join  the 
row  of  holes  together,  and  run  a  blue 
ribbon  through  them,  knotted  in  front. 
For  sleeve,  cast  on  72  stitches,  knit 
two  rows  plain,  decrease  to  60  by 
taking  two  together  at  the  end  of  each 
row,  work  14  rows,  a  row  of  holes 
•ame  as  round  the  top,  two  plain  rows, 
cast  off,  sew  up  the  sleeve,  and  put  it 
in  the  jacket. 

Zjodies'  KuUUd  Stocking.  —  Mate- 
rials :  Six  hanks  Scotch  flngerine  wool, 
white  or  scarlet,  or,  when  worked  in 
•tripes,  any  two  colours  may  be  used — 
a  French  wool,  "Bonna  Mara,"  is  very 
•uitable ;  four  needles,  No.  13,  or  finer 
if  the  French  wool  is  used. 

Cast  on  32  stitches  on  each  of  two 
needles,  and  33  on  the  third,  which 
will  make  97,  join  together  and  work 
round,  first  row  plain,  second  row  two 
plain,  two  purl  all  round ;  repeat  till 
the  work  is  an  inch  deep ;  the  plain 
stitches  being  always  worked  over  the 
plain,  this  foi-ma  the  top  of  the  stock- 
ing ;  work  plain  all  round,  except  one 
•titch  purl  for  the  seam  ;  continue  to 
do  so  till  it  is  eight  inches  long,  then 
begin  the  intakes  at  the  third  stitch 
from  the  seam,  slip  one,  knit  one,  pass 
the  slipped  one  over  the  knitted  one, 
work  oue  plain,  purl  the  se&m-stitch, 
one  plain,  then  take  two  to^^'ether ;  do 
this  every  fifth  row  eight  tunes,  then 
dx  intakes,  having  six  rows  between 
each — this  shapes  the  stocking  ;  work 
plain  round;  except  the  seam-stitch, 
4i  inches  long,  yon  have  then  69 
•titches  on  the  needles  ;  put  on  one 
needle  16  stitches  on  each  side  of  the 
■MiB-atitoh,  then  leave  the  wmainin^ 


84  on  two  needles,  this  divides  the 
stitches  for  the  heel ;  the  part  where 
the  seam-stitch  ix^iorms  the  heel,  and 
is  worked  back  and  forward,  one  purl 
and  plun  row  alternately,  slipping  al« 
ways  the  first  stitch  without  workino, 
keeping  the  seam-stitch  purled ;  work 
m  this  manner  34  rows,  which  foru 
the  length  of  the  heel.  To  close  it, 
purl  two  stitches  past  the  seam-stitch 
on  the  purl  side,  take  two  together. 

Enrl  one,  then  turn  the  stocking  and 
egin  on  the  right  side,  knit  tin  two 
past  the  seam-stitch,  then  take  two 
together,   knit  one,   turn  again  and 
purl  till  three  past  the  seam-stitch; 
take  two  together,  purl  one,  turn  agaia 
and  knit  tiU  three  past  the   <eam« 
stitch ;  take  two  together,  knit  one, 
turn  again  and  work  as  before,  always 
knitting  one  stitch  beyond  tiie  last^ 
till  there  are  only  three  stitches  left ; 
each  aide  inworkcd,  then  knit  two  to- 
gether, and  turn  without  knitting  one 
after,  repeat  plain  and  purl  side  till 
the  stitches   are  all  worked  on  one 
needle — this  forms  a  gusset ;  the  seam- 
stitch  need  not  be  continued  in  the 
gusset      AVith  the  needle  on  whi9h      '} 
the  gusset  is  on,  lift  17  stitches  down    > 
the  side  of  the  heel,  and  on  oue  needle     .  (i 
knit  the  34  stitches  that  were  left  for      ''\ 
the  front,  then  lift  17  stitches  on  the    .  l- 
other  side  of  the  heel,   and  on  that 
needle  knit  the  half  of  the  gusset,  one 
plain  row  all  round,  and  do  wn  the  side  of  ■  J^ 
the  heel  that  was  first  lifted  to  the  last 
three  stitches,  knit  two  together,  knit  ~ 
one,  knit  the  front  across,  and,  at  the       ^ 
beginning  of  the  next  needle,  knit  one,    ' 
take  two  together,  work  round  and 
repeat  these  intakes  every  alternate 
row  10  times  at  each  side  of  the  heel ; 
work  plain  round  four  inches  in  length, 
keeping  the  needles  in  the  same  posi- 
tion as  when  the  heel  was  finished ;  the 
front  of  the   stocking  being  on  osie 
needle,  there  should  be  the  same  num- 
ber of  stitches  on  this  needle  as  on  the 
two  back  needles  i  begin  the  intakes 
at  the  same  side  of  the  ^tockiug  as  at 
the  heel,  three  switches  from  the  end  of 
the  neeille  on  the  under  side  of  the 
foot,  take  two  together,  knit  one,  then 
on  the  next  needle  knit  one,  taketwoto- 
gether,  work  to  the  laat  three  stitchsi^ 


TAKE  MT  ADVTOM. 


take  two  together,  knit  one,  next  needle  knit  one,  take  two  together,  repeat 
these  four  intakes  every  alternate  row  till  there  are  24  stitishes  in  all,  being 
12  on  the  front  needle  and  12  on  the  two  back ;  place  them  together,  and  knit 
one  front  and  one  back  stitch  together,  slip  the  one  stitoh  over  the  last  worked 
one,  and  so  close  the  toe. 

Oentleman's  Comforter.— Materiait :  Six-thread  fleecy  wool,  blue  and  whiter 
or  any  two  colours  ;  needles.  No.  9. 

Cast  on  68  stitches,  knit  five  plain  rows,  6th  row  knit  five  stitches,  make 
one,  take  two  together  to  the  end  but  five,  knit  them  plain.  Three  rows  plain 
knitting.  Repeat  from  the  6th  row,  and  knit  three  patterns  in  each  colonr 
until  long  enough  ;  cast  off,  and  finish  with  a  fringe. 

Oroohet  is,  perhaps,  the  most  popular  kind  of  fancy  needlework.  By  at- 
tending to  the  following  instructions,  any  lady  may  acquire  a  knowledgis  of 
the  mMe  of  proceeding. 

STITCHBS   USED   IN   CROCHET. 

[-  Chain  Stiteh  is  the  foundation  atitch  in  aU  crochet.    Make  a  loop  on  the 

hook  and  draw  the  cotton  through  it. 
This  forms  the  first  chain  stitch.  By 
drawing  the  cotton  through  this  one, 
a  second  stitch  is  formed ;  and  so  con- 
tinue. 

Plain  or  Single  Crochet. — Insert 
the  hook  in  the  foundation  loop, 
and  draw  the  thread  through  the 
two  loops. 

Double  Crochet. — Insert  the  hook 
in  the  loop,  and  draw  the  cotton 
through  it,  which  will  leave  two 
loops  on  the  hook ;  draw  the  cotton 
through  the  two  loops,  which  leave* 
one  loop  on  the  hook. 

TrMe  Slitch. — Twist  the  cotton  once  over  the  hook  ;  insert  the  hook  in 

the  loop  and  draw  the  cotton 
through,  there  will  then  be 
three  loops  on  the  hook ;  draw 
the  cotton  throueh  two  loops, 
there  will  then  oe  two  loo{>« 
on  the  hook  ;  draw  the  cotton 
through  the  two  loops,  there 
will  then  be  one  loop. 

Long  Stitch.  — Twist  the  cotton  twice 
over  the  hook,  insert  the  hook  in  the  loop, 
and  draw  the  cotton  through,  there  will 
then  be  four  loops  on  the  hook  ;  draw  the 
thread  through  two  loops,  which  leave* 
three  loops ;  again  draw  the  thread  through 
two  loops,  there  will  be  two  loops ;  once 
more  draw  the  thread  through  two  loops, 
there  will  be  one  loop.  If  a  longer  stitch  is  re- 
quired, twist  the  cotton  again  over  the  hook. 
In  working  the  patterns  be  careful  to  observe  the  difference  between  the 
^words  "into"  ana  "under;"  the  former  means  "into  the  loop,"  while  the 
latter  is  worked  into  the  space  "  under  the  loop."  This  plan  i*  adopted  ia 
all  the  crochet-book*. 


LADIES'  WORK. 


327 


Crochet  Anti-macaisar  of  Fingering 
Wool. — Materials :  Two  hanks  scarlet 
wool,  two  white,  one  yeUow,  ooe 
black,  and  a  bone  crochet-hook. 

Work  with  the  scarlet  wool  5  chain 
stitches,  then  3  treble,  patting  them 
in  the  second  chain-stitch,  then  3  chain 
and  3  treble,  putting  them  in  the  same 
chain-stitch  as  the  other  3.  This  is 
the  1st  row.  Turn  the  work  round, 
make  3  chain,  work  3  treble  into  the 
centre  chain  of  last  row,  then  3  chain 
and  3  treble  into  the  same  centre  hole, 
turn,  and  repeat  till  you  have  25  points 
in  the  stri[>e.  Work  4  stripes  ot  scar- 
let and  3  of  white.  Join  the  yellow 
wool  at  the  beginning  of  the  1st  stripe, 
and  work  round  it  thus  —  make  7 
chain-stitches,  work  I  double-stitch 
in  the  3  chain-stitches  which  form 
the  point,  then  repeat  till  it  is  worked 
round.  Do  so  to  the  other  6  stripes. 
When  this  is  done,  they  are  joined  to- 
gether with  the  black  wool,  scarlet  and 
white  stripe  alternately.  Join  the 
black  to  the  scarlet  stripe  at  the  be- 
ffinning,  make  5  chain,  work  it  by  a 
aouble-stitch  into  the  yellow  chain  of 
the  white  stripe,  then  5  chain  and  a 
double-stitch  into  the  yellow  of  the 
scarlet  stripe,  repeat  till  you  get  to 
the  end  of  the  row,  join  on  the  other 
stripes  in  the  same  manner.  Finish 
by  making  of  the  wool  left  14  tassels, 
two  inches  ia  length,  to  be  fastened 
to  the  top  and  bottom  of  the  anti- 
macassar 

Crochet  Cushion  in  Wool. — Make  a 
chain  the  length  of  the  cushion  with 
the  darkest  shade  cf  red,  and  work  2 
rows  of  double  crochet,  each  row  be- 
Kinning  at  the  same  end.  3rd  row. — 
With  2nd  shade  4th  row.— With 
Srd  shade  work  3  stitches.  •  2  of  gold, 
7.  Repeat  from  •  to  the  end.  6th 
row— With  4th  shade,  2  stitches,  •] 
gold,  2  red,  I  gold,  1  red,  3  gold,  1 
red.  Repeat  from  *.  6th  row. — 1 
lightest  red,  '2  gold,  2  red,  2  gold,  3 
rod.  Repeat  from  *.  7th  row. — ITie 
same  colour  and  pattern  as  the  last. 
8th  row. — The  same  as  5th.  9th  row. 
— Same  as  4th.  10th  row. — Same  as 
3rd.  11th  row.— Same  as  2nd.  12th 
row. — 1  darkest  red  and  1  lightest 
gt«en  1  atemately  to    he  end  of  the 


row.  13th  row. — With  lightest  green 
work  1  long,  1  chain,  miss  1,  and  re> 
peat  to  the  end.  In  the  14th,  15th, 
16th,  and  17th  rows  use  the  2nd,  3rd, 
2nd,  and  1st  shade  of  green,  being 
dark  in  the  centre  and  light  on  eacE 
side.  A  narrow  ribbon  velvet  can  be 
run  in  the  centre  row  of  green. 

Crochet  Edging.  — Commence  witb 
12  chain.     Work  1  single  in  4  doable 


chain-stitch,  1  chain  to  cross  the  stem, 
1  single  in  roand  loop,  3  treble,  I 
single.  Repeat  these  5  stitches  twice 
more  in  round  loop,  4  single  on  stem, 
9  chain,  1  single  in  Srd  chain  back  to 
form  a  dot ;  3  chain,  join  to  3rd  divi- 
sion of  leaf,  9  chain,  make  a  dot,  3 
chain,  join  to  2nd  division  of  leaf,  10 
chain,  turn  back.  2nd  row. — 1  single 
m  1st  chain  stitch.  After  last  dot 
turn  back  3  chain,  2  treble  3  times  in 
loop  formed  by  10  chain  ;  3  chain,  1 
single  in  same  loop ;  turn  back  4  chain, 
1  single  in  each  3  chain  of  last  row,  9 
chain,  make  a  dot,  3  chain,  1  single  in 
Srd  chain-stitch  from  last  dot  in  2nd 
row.  9  chain,  make  a  dot,  3  chain,  1 
single  in  1st  chain-stitch  after  1st  dot 
in  2nd  row.  Repeat  from  the  com- 
mencement, making  19  chain  instead 
of  12,  and  4  chain  joining  to  the  last 
dot  of  last  row  ;  then  10  chain ;  before 
turning  back,  work  1  single  in  Srd 
chain-stitch  after  1st  dot  in  last  row, 
and  join  1st  division  of  leaf  to  the  S 
chain  before  last  dot  in  last  row. 

If ettinff.  —  The  first  preparation 
for  this  kind  of  work  is  a  piece  of  fine 
string  or  strong  thread.  Tie  it  in  » 
knot  to  go  over  one  foot,  and  come  np 
to  a  convenient  distance  from  theeyes; 
or  a  shorter  string  may  be  fastened  to 
the  knee  or  to  a  heavy  cushion.   Bar- 


TAKB  Ur  ADVICE. 


ing  filled  your  needle,  fasten  the  end 
of  the  thread  in  a  slip-knot  on  the 
■tirrap,  and  yon  are  ready  to  begin. 

Plam  Ketttng.  —  Pass  the  thread 
titna  joined  to  the  stirmp  over  the 
fare^  second,  and  third  fingers  of  the 
left  hand,  the  fore-finger  being  close  to 
the  knot,  and  the  mesh  held  under 
the  thread,  and  straight  along  the 
finger.  Paaa  the  threM  under  these 
fingers,  and  catch  it  np  with  the 
thumb.  Leave  it  to  hang  over  the 
hand  in  a  loop,  pass  the  needle  np 
fhroogh  the  loop  over  the  fingers, 
•nder  the  mesh,  and  under  the  founda- 
tion-thread or  the  stitch  to  be  worked. 
Praw  the  needle  through,  in  doing 
which  yoo  form  a  loop,  which  catch 
over  tiM  fourth  finger  of  the  left  hand. 
Ondually  let  the  ttiread  off  the  three 
finger^  And  tighten  it  into  a  knot,  to 
form  itself  close  to  the  mesh.  Then 
mtdnally  tighten  the  loop,  still  over 
Uie  fourth  finger,  toMng  care  not  to  let  U 
do  mUUU  i*  drawn  nearly  Rghl.  This  is 
the  elementary  stitch  in  Netting — the 
6nly  one^from  which  every  p.ittem 
\»  compounded.  If  well  done,  the 
tlUch  will  just  be  tight  enough  to  aUow 
the  mesh  to  sUp  from  it,  and  the  knot 
will  be  quite  close  to  the  mesh.  It 
forms  a  diamond. 
.  Square  Netting. — To  produce  a  piece 
(fit  netting  which  shall  be  square,  and 
la  which  the  holes  shall  be  of  the  same 
Ibape,  begin  on  one  stitch ;  in  this  net 
two.  Turn,  and  do  one  stitch  in  the 
first,  and  two  in  the  last.  Turn  again, 
ted  work  a  stitch  on  every  stitch  but 
%he  last ;  in  this  do  two.  Continue 
iintil  yon  have,  along  one  side,  as 
many  holes  but  one  as  you  require. 
Tor  instance,  if  in  your  pattern  yon 
lukve  thirty-six,  yon  want  thirty-five 
only.  Now  do  a  row,  stitch  for  stitch, 
without  any  increase.  This  makes  the 
'ourner  square.  After  this,  net  the  last 
two  stitches  of  every  row  together, 
'antil  you  have  but  one. 

Fancy  Stiteke».  —  Round  Netting.  — 
Tliis  stitch  is  particularly  strong,  there- 
Tore  especially  suitable  for  purses,  mit- 
tens, kc.  From  the  mode  of  working 
it  contracts  considerably,  and  will  re- 
ouire  at  least  a  fifth  more  stitches 
VUti  pUin  netting  with  the  same  mesh 


to  make  any  given  length.  Begin  aa 
for  plain  netting,  but  draw  the  needle 
completely  out  from  under  the  mesh, 
without  inserting  it  in  the  stitch ;  then 
pass  it  through  the  loop  on  which  yon 
are  to  work,  turning  the  needle  up- 
wards and  towards  yon.  Tighten  the 
stitch,  aa  in  common  netting. 

Honeycomb  Netting. — This  requires 
four  rows  for  a  perfect  pattern,  and 
must  have  an  even  number  of  stitchos. 
1st  row. — Miss  the  first  stitch,  and 
net,  instead  of  it,  the  second,  then  the 
first ;  now  net  the  fourth,  and  after- 
wards the  third.  Repeat  to  the  epd 
of  the  row.  2nd  row. — Plain  netting. 
3rd  row. — Net  the  first  stitch  plain, 
then  miss  one  ;  net  the  next ;  net  the 
missed  stitch ;  repeat,  until  yon  come 
to  the  last  stitch,  which  net  plain. 
(This  row,  it  will  be  observed,  is 
exactly  like  the  first,  but  with  a  plaiA 
stitch  at  the  beginning  and  ending  ot 
the  row,  to  throw  the  holes  into  the 
proper  places. )  4th  row. — Plain  net- 
ting. Repeat  these  four  rows  alter- 
nately. 

Long  Trcifled  Stitch. — Do  a  row  of 
round  netting  with  a  fine  mesh ;  a 
plain  row,  with  a  mesh  double  the 
size ;  and  then  another  row  like  the 
first.    (Useful  for  purses.) 

Embroidering  on  Netting  is  done 
either  in  simple  tlaming,  which  only 
permits  such  geometrical  patterns  aa 
can  be  worked  by  counting  threads  ; 
or  by  real  embroidering  of  flowers, 
leaves,  and  other  designs,  in  chain- 
stitch.  To  do  this,  have  the  pattern 
drnM'n  on  light-coloured  crape,  which 
tack  over  the  surface  of  the  netting, 
and  put  the  latter  into  a  small  hana- 
frame.  The  instrument  ssed  for  the 
work  is  a  tambour-needk,  and  it  is  to 
be  done  in  the  ordinary  tambour- 
stitch.  Generally,  in  this  sort  of  work, 
the  flowers,  leaves,  stems — in  short, 
every  part  of  the  design — are  edged 
with  a  line  of  chain-stitch  in  the  finest 
^oKl  thread.  When  all  the  embroidery 
IS  done,  draw  out  the  thread  of  crape, 
•a  yon  would  those  of  canvas  in  work- 
ing on  canvas  and  cluth. 

Netitd  Ned-tie.— Six  shsdesof  bl«fl 
Berlin  wool ;  mesh  small ;  hot  eighty 
ititdhes ;  aet  six  rows  id  ««eb  abada^ 


LADTE!?  WOBK 


S2» 


repeat  the  ehades  until  of  the  width 
required ;    cast  off,   and  tinish  with 
daisy  tassels. 
Herring    bone   Stitches.  — 

Theee  stitches  are  used  in  such  a  large 
rariety  of  work  that  some  explanation 
of  them  is  necessary.  Both  the  plain 
and  fancy  stitches  are  much  used  as 
trimmings  for  children's  and  ladies' 
dresses.  The  various  stitches  make 
cheap  and  pretty  additions  or  headings 
to  embroidery  in  place  of  insertion. 
This  work  is  alsO  suitable  for  dresses 
and  jackets  made  of  washing;  materials. 
In  using  coarse  silk,  twist,  or  tine  cord, 
allowance  must  be  made  fur  the  difl'er- 
ence  in  the  size  of  the  stitches. 

Chain  Stitch. — Make  a  knot  in  the 
thread,  and  draw  the  needle  through 


Continue  the  stitch,  and  it  will  form 

a  chain  resembling  crochet  or  tambour. 

Simple  Hfi-ring-hone  Stitch.      This 

may  be  worked  by  closely  observing 


to  the  right  side  of  the  material  ;  in- 
sert the  needle  again  in  the  same  place, 
and  draw  it  out  a  little  nearer  to  you ; 
the  thread  should  form  a  loop  under 
the  needle ;  do  not  draw  it  too  tightly. 


ii 

:p:^tt^t4i^:^':t:i^^M^ 

n'.mv^^:^^\^Xi^-. 

^m 

E 

the  diagram  better  than  by  any  expla- 
nation we  can  give.  Place  the  needle 
straight  in  the  material,  keeping  the 
thread  always  underneath  the  needle. 
Coral  Stitch.    Place  the  needle  dia- 


jOeMAliMMiMiiMMMMAtiBAifcBiiliiii 

iitiiiHiMmBBiiiieaaftcs&iiS'.sSi 

gunally  in  the  work  instead  of  straight, 
as  in  the  one  above. 

Double  Coral  StUch.  This  stitch  ia 
worked  in  the  same  manner  as  the 
preceding  one ;  the  only  difference  is 
that  it  has  two  branches  instead  of  one. 


70IHT-LACE  WOBK. 

Before  commencing  to  work  the  patterns,  they  should  be  rendered  strong 
by  being  pasted  or  gummed  on  coloured  caUco.  The  outline  of  the  de- 
sijp  is  formed  by  tacking  Hawthorn's  braid  over  the  broad  hnes,  the 
stitches  being  taken  rather  close,  and  across  the  braid,  to  prevent  it  from 
stretching.  When  fastening  on  or  off,  a  small  piece  of  the  braid  is  turned  in 
neatly.  When  the  outUne  has  been  formed  by  the  braid,  the  lace  stitches  are 
worked  in  with  Mecklenburg  thread,  the  sizes  varying  according  to  the  de- 
gree of  coarseness  required.  In  fastening  off  the  thread,  greait  care  should  be 
taken  to  do  it  securely.  When  the  whole  design  is  worked,  the  tackings  of 
the  braid  should  be  carefully  cut,  and  the  pattern  preserv'ed  for  after  use. 
Poinl  de  Brvxeliet.  This  is  the  most  simple  of  tne  stitches  used  in  Point- 
lace,  and  is  the  foundation  of 
all  the  others.  It  is  produced  by 
making  a  succession  of  button-, 
hole  stitches,  distant  from  each 
other  about  the  sixteenth  part  of 
an  inch,  leaving  the  loops  loose, 
and  all  the  same  length.  Hay- 
thorn's  braid  has  an  imitation 
of  the  Brussels  eilging  attached, 
which  saves  the  necessity  of 
working  it. 

Brussels  Lace.  This  is  a  repe- 
tition of  the  former  stitch,  and  is 
carried  backwards  and  forwards 
uatil  the  whi/le  E^pace  is  filled  ng.' 


TAKS  MY  ADVreB. 


c 

f 

•/^wLiu-^ 

''<Cv 

1^ 


Pwnt  cTAUnfon  it  &  use- 
ful stitch  for  the  veins  of 
le&ves,  or  for  the  boundary 
of  a  pattern  which  haa  a 
Btraignt  line  on  one  or  both 
•ides.  It  forms  a  pattern 
like  a  hem-ititch,  beii  g 
worked  with  im  alternate 
stitch  on  one  of  the  two 
lines  which  ar«  to  be  the 
boundaries,  care  bqing 
taken  that  the  thmds 
come  over  and  under  each 
other  at  every  alternate 
•titch. 

Double  Point  de  BnueU 
let. — Commence  bv  draw- 
ing the  needle  and  thread 
through  the  braid  ;  then 
make  a  loop  of  the  thread 
from  right  to  left,  bringing 
it  under  the  thumb  of  the 
left  hand  ;  then  pass  the 
needle  through  the  braid 
and  through  the  loop,  leaT> 
ing  a  short  length  of  the 
thread  to  work  the  next 
row  on ;  draw  the  needle 
through,  and  a  sort  of 
double  stitch,  secure  and 
li^t,  is  formed.  The  distance  of  the  stitches  mnst  be  regulated  by  the  fine- 
ness of  the  work  and  the  size  of  the  thread  used.  The  tecond  row  is  worked 
in  a  similar  manner,  only  the  needle  is  passed  through  the  loops  of  the  first 
row,  and  then  inserted  into  the  second  row  of  loops,  working  from  right  to 
left 

Guipure  Dart,  or  Raleigh 
Lace.  This  illustration  r^ 
presents  one  of  the  most  q!«- 
tul  varieties  of  this  branch  of 
needlework,  because  it  is  ap- 
plicable to  many  other  kinds 
of  work  as  well  as  to  the  point 
lace.  The  bars  may  be  car- 
ried from  one  point  to  another 
in  any  irregular  manner,  as 'it 
is  not  necessary  to  preserire 
onifonnity,  which  would  give 
_  .__     _  „  ...  ,  the  work  a  formal  appearance. 

groundwork  are  filled  in  with  this  looping  backwards  and  forwards,  every  line 
U  Worked  in  solid  button-hole  stitch  with  very  fine  thread,  introducing  the 
dot  according  to  taste  The  dot,  which  is  generally  introduced  in  the  centre 
of  each  bar,  is  formed  as  follows  :  After  working  three  or  four  stitches  in  the 
button-hole  or  Point  dc  Bnixclles  rtitch.  tnrn  the  thraad  roi'nd  from  right  to 
left,  put  the  needle  iutu  ihe  last  close  stitch,  bringing  it  inside  the  loop;  thea 


Donbl*  Point  de  Bnusllss. 


Vv^  '^f. 


fSfRSW 


LAJHES"  WaSK. 


sn 


iske  the  thread  -which  forms  the  left  aide  of  the  loop,  and  tum  the  thread 
ihne  tiines  rotmd  the  needle ;  dmr  onMbe  needle,  and  coBtinae  to  finish  the 
lin^  with  the  close  stitchet. 

Point  ek-  Vemte,  This 
stitch  is  the  same  as  the 
Point  d'e  Bmxelles,  except 
that  four  bntton-hole  stitches 
must  be  worked  in  each  loop 
instead  of  one. 

Point  (I'AngUterre.      This 
is  a  useful  stitch,  and  has  a 
pretty  effect.     The  ground- 
work is  formed  by  passing 
the  thread  across  the  space 
to  be  filled  up,  and  fastening 
it  by  a  stitch  at  the  o{^>osite 
side  to  keep  it  in  its  place ; 
then    pass    the    needle    on 
througn  a  space  according  to 
the    size    required    for   the 
squares,  and  carry  the  thread  back  to 
the  other  side.     When  a  sufficient  num- 
ber of  threads  are  inserted  to  fill  up  the 
space,  they  must  be  crossed  in  the  same 
manner,  taking  care  to  carry  the  thread, 
as  in  darning,  under  and  over  the  first 
row  of  lines.     A  spot  is  then  worked  in 
each  point,  where  the  threads  cross  each 
other,  by  passing  the  needle  under  and 
over  the  four  threads,  five  or  six  times 
round,  carrying  the  thread  to  the  next 
'mint   by  twisting  it  twice  round  the 
cross  line. 

Bosftte  of  Point  cFAngtflfrrt  is  siteikr 
in  character  to  the  preceding  stitch,  bnt 
Comn.ence  by  carriiing  a  line  across  the 


Pgint  da  Tsidsa^ 


ToiDt  d'Ai>t(i«Mm. 


M  used  for  filling  up  smaller  spaces. 

space,  and  return  by  twisting  the  thread  eight 
or  ten  times  round  the  first,  thus  making  a 
double  twisted  line ;  pass  the  needle  on  to  a 
space  which  will  divide  the  opening  into  eight 
divisions,  and  carry  the  thread  backwards  and 
forwards  in  the  same  manner  as  the  first. 
When  eight  of  these  twisted  lines  are  made, 
fasten  them  together  with  a  stitch  in  the 
centre  ;  then  commence  the  spot  in  a  similar 
manner  to  the  previous  stitch,  bnt  work  more 
rounds— eight  or  ten  will  be  required,  and 
finish  by  carrying  the  thread  back  to  the  edge 
by  twisting  it  twice  round  the  first  foundation 
SoirtU  of  Point  d'ApgUUm.       line- 

Dotted  Venetian  Bart.  Pass  the  thread  across  the  space 
two  or  three  times  ;  work  four  or  five  button-hole  stitches 
over  them,  then  leave  one  loose,  and  upon  it  work  three  or 
four  button-hole  stitches.  Repeat  this  to  the  end  rf  the 
bar. 


TAKE  MT  ADVICE. 


fir  ■ 

if,. 


LUtie  Venetian  Edging. — To  form  this  make  one  etitch, 
as  ia  Point  de  Bruxelles,  and  in  the  loop  thus  formed 
work  one  tight  button-hole  stitch  before  making  the  next 
loop. 

Sorrento  Edging. — Commence  by  working  a  stitch  tho 
same  as  in  the  Little  Venetian  Edging,  and  then  another 
about  half  the  length,  and  continue  a  long  and  a  short 
stitch  alternately  ;  the  length  of  the  stitches  depending  on 
the  space  to  be  filled,  but  the  usual  sizes  would  be  about  an 
eighth  and  a  sixteenth  of  an  inch. 

Raleigh  Bars. — Commence  as  iu  the  Dotted  Venetian  Bars, 
bymaking  a  bar  of  twoorthree  threads,  andworking  on  them 
a  few  button-hole  stitches ;  then  pass  the  needle  over  the  bar 
instead  of  passing  it  through  the  loop,  and  bring  it  out  to  the 
right  of  the  new  loop,  leaving  a  loop  of  thread  about  an 
inch  and  a  half  long,  which  hold  beneath  the  left  thumb, 
and  pass  the  needle  eight  times  round  the  right-hand  side 
of  the  loop.  Now  remove  the  thumb,  and  draw  it  up, 
which  will  form  a  knot ;  slip  the  needle  up  between  the 
threads  which  form  the  bar,  and  continue  the  button-hole 
stitches  and  knots  to  the  end. 

Spanish  Point. — Make  an  underlay  of  soft  cotton,  over 
which  work,  very  closely  together,  even  and  smooth,  a  suc- 
cession of  button-bole  stitches.  The  edge  is  sometimes 
finished  with  dotted  Venetian  or  Raleigh  bars. 

Open  English  Lace. — Make  a  number  of  diagonal  bars 
rather  more  than  an  eighth  of  an  inch  apart,  then  add  a 
line  of  perpendicular  and  one  of  horizontal  threads,  and 
work  a  spot  where  the  bars  cross  each  other,  as  in  the  Eng- 
hsh  lace.  The  effect  is  improved  if  the  horizontal  and  up- 
right threads  are  made  coarser  than  the  other  two. 

Barcelona  Lace.  — The  first  row  is  worked  the  same  as  the 
Sorrento  edging,  but  the  second  row  has  four  tight  etitches 
worked  in  the  wide  space ;  the  third  is  the  same  as  the  first, 
and  repeated. 

GXTEFimE  D'AST. 

Point  d'Esprit.  —  This  effectiT« 
stitch  forms  a  light  and  elegant 
grounding  where  heavy  stitches  are 
mtroduced  into  the  pattern.  As 
will  be  seen,  it  is  simply  a  very 
loose  button-hole  stitch,  or  "Point 
de  Bruxelles,"  as  it  is  termed  in 
point-lace  work.  The  stitches  are 
taken  from  centre  to  centre  of  the 
squares  of  netting ;  and,  when  a 
row  is  worked  the  distance  required, 
turn  the  frame  and  proceed  to  work 
backwards,  icterlacmg  the  stitches 
with  the  other  row  by  passing  the 
needle  under  the  upright  bars  of 
netting  just  above  the  bottoms  of 


LADIES  WORK. 


sat 


Point  de  Reprise. 


Wheel. 


th«  loops  already  worked,  which 
Becares  them  in  their  places.  It  ia 
this  interlacing  whicn  gives  the 
effect  to  the  worfcr- 

Poiiit  de  Reprise. — This  stitoh  ia 
nseful  for  forming  stars,  flowen, 
&c.,  and  is  darned  over  and  under 
the  netting  to  form  the  flower  de* 
sired;  but  this  illustration  is  adapted 
to  a  fan-like  pattern.  A  twisted 
thread  is  taken  across  two  aquarea 
and  darned  over  and  unrler. 

Wheel. — This  is  used  to  fill  up  ona 
or  four  holes  of  the''netting.  It  haa 
picots  attached,  and  an  examination 
of  the  previous  diagrams  will  indi* 
cate  the  mode  of  working. 

Tatting,  or  Frivolita.— ba 
this  fashionable  and  easy  work  ther« 
are  only  two  stitches,  the  English 
and  the  French  stitch  ;  and  tneaa 
are  generally  used  alternately. 

PoMkm  of  tlie  Hands. — The  shut- 
tle being  tilled  with  cotton,  Ieav« 
about  half  a  yard  at  the  end.  Hold 
the  shuttle  between  the  thuDib  and 
the  first  and  seconl  fingers  of  the 
right  hand,  and  tho  thread,  an  inch 
or  two  from  the  end,  between  the 
thumb  and  first  finger  of  the  left. 
Pass  the  thread  round  the  fingers  of 
the  left  hand  (holding  them  rather 
apart),  and  bring  it  up  again  lietwcen 
the  thumb  and  fore-tiuger,  thua 
making  a  circle. 

English  Stitch.  Let  the  thread  be- 
tween the  left  hand  and  the  shuttle 
fall  towards  yon.  Slip  the  shuttle 
downwards  under  the  loop,  between 
the  first  and   second  fingers,    and 


draw  it  ont  with  a  slight  jerk  towards  the  right,  in  a  horizont  al  position,  when 
a  loop  will  be  formed  on  it  with  the  thread  which  was  passed  ro\ind  the  fingera 
of  the  left  hand.  Hold  the  shuttle  steadily,  with  the  thread  stretched  out 
tightly,  for,  if  you  slacken  it,  the  loop  instantly  transfers  itself  to  this  thread, 
and  becomes  a  tight  instead  of  a  slip-knot.  While  holding  it  thus  stretched 
out,  work  up  the  knot  with  the  second  finger,  till  it  comes  close  up  to  the 
thumb. 

French  Stitch. — Instead  of  letting  the  thread  fall  forward,  throw  it  beck  in 
a  loop  over  the  finger  of  the  left  hand,  and  pass  the  shuttle  up  between  the 
thread  round  the  fingers  and  this  loop.  Draw  it  up,  and  complete  it  as  the  other. 

Double  Stitch. — These  two  stitches,  worked  alternately. 

Picot. — This  is  the  little  loop,  or  purling,  ornamenting  the  edge.  It  is  made 
with  a  gilt  purling-pin.  Lay  the  point  of  the  pin  parallel  trith  and  close  to 
the  edge  of  the  stitches.  Pass  the  thread  which  iroes  round  the  fingers  over 
the  pin  before  miking  the  next  stitches.  All  the  picots  on  one  loop  of  tatting 
ought  to  be  aiaue  without  withdrawing  th*  pin. 


m 


TAKE  MT  ADViaS. 


To  Join  Loops. — They  are  always  united  by  the  picotg,  which  should  be  on 
tite  first  of  any  two  to  be  joined.  lu  it  draw.the  cotton  which  goes' round  the 
fingers  of  the  left  hand,  and  slip  the  shuttle  throuch  this  loop  ;  tighten  the 
cotton  again  ovt  r  the  fingers,  and  continue.  Sometimes  a  needle  and  thread 
are  used  in  joining  patterns.  In  this  cale,  leave  a  longer  thread  to  begita 
with,  and  then  thread  the  needle  on  it. 
'  To  Wcsh  Tatting. ~Co\ct  a  bottle  with  flannel,  on  which  tack  the  tatting; 
rub  it  with  a  lather  of  white  soap,  and  boil  it ;  rinse  it  out,  and  pull  it  very 
carefully  out  before  ironing.  A  piece  of  clean  linen  should  be  laid  over  it, 
between  it  and  the  iron.  Anotlir  tray. — Put  the  lace  in  cold  water  and  soap 
in  an  enamelled  saucepan,  and  place  it  on  the  fire  until  it  boils,  rinse  in  luke- 
warm blue  water,  roll  in  clean  cloth,  and,  when  nearly  dry,  carefully  stretch 
i%  out  and  straighten  all  loops  with  a  fine  pin. 

Pattebns  in  Tattin'o. 
£</yii({7.— Materials :  Boar's  head  cotton  No.  14,  a  small   shuttle,    steel 
crochet  needle. 

Make  a  loop,  work  2  double  stitches,  1  purl  stitch,  7  times,  2  double,  draw 

close.  Commence  another  loop  close 
to  the  first,  work  2  double,  1  purl, 
2  double,  1  purl,  2  double ;  draw 
the  thread  through  the  4th  purl  of 
the  first  loop ;  pass  the  shnttle 
through ;  2  double,  1  purl,  2  double, 
1  pari,  2  double,  1  purl,  2  double.  Draw  close,  and  commence  another  loop. 
Work  in  the  same  way  as  the  last,  draw  close,  tie  firmly,  and  break  off  the 
tluread.  Commence  another  leaf  in  the  aame  way,  joining  them  at  the  Sth 
pnzL  V 


gtAX,  CX)LIJLIU 

UltrllB  Wool-work.— The  following  are  the  ititchei  most  commonly 
nsed  in  wool-work  on  canvas  : — 

Tent  Stitch.— Bring  the  needle  from  the  back,  and  put  it  through  the  hole 
to  the  right  above  it.  Th's  stitch  is  used  in  putting  beads  on  to  wool-work, 
M  in  slippers,  &c. 


lADIKS  WORK.  Vtk 


CroM  Stiteh. — ^A  ititch  orossing  two  threads,  both  in  height  and  width. 
When  a  line  of  it  has  to  be  done,  all  the  half  stitches  should  be  done,  and 
then  all  crossed. 

Taputry  Stitch. — A  single  stitch  oyer  ooo  thread  in  width,  and  two  in 
hekht. 

Raised  Berlin  Work. — Done  over  meshes  made  for  the  purpose,  sharp  on 
one  edge,  so  as  to  cut  the  wool  when  drawn  out.  Thread  the  needles  with  aa 
many  colours  as  you  have  shades  ;  and  do  each  line  in  the  flower  or  other  de- 
sign as  you  go  on,  beginning  at  the  bottom.  Every  stitch  in  this  is  across  one 
thread  m  length  aud  two  in  width.  Make  a  knot  at  the  end  of  your  needle- 
ful, and  bring  the  needle  up  in  front  of  the  mesh.  Take  a  tfnt-ntUch  to  the 
left  Put  the  wool  round  the  mesh,  and  take  another  teut-stitch  to  the  right. 
Put  the  wool  round  the  me^jh,  and  proceed  with  the  next  stitch,  taken  to  the 
left.  Sew  a  thread  of  canvas  between  every  two  rows.  Do  not  withdraw 
one  mesh  until  the  i  ext  row  is  worked.  liaised  work  requires  to  be  cut  by 
such  experienced  hands  that  it  is  always  best  to  send  it  to  a  warehouse  to  be 
done  ;  and  the  Berlin  pattern  from  which  it  was  worked  must  accompany  it, 
M  a  guide  to  the  cutter. 

Working  on  canvas  with  a  cloth  gronnd  requires  them  both  to  be  put  in  • 
frame,  allowing  for  the  cloth  stretching  considerably  more  than  the  canvas. 
The  usual  way,  when  the  design  is  worked,  is  to  draw  ouc  the  threads,  but  it 
is  better  to  cut  them  off  as  closely  as  possible.  Any  parts  in  the  interior  of 
a  group  in  which  the  ground  is  Keen  should  be  worked  in  Berlin  wool  exactly 
to  match  the  cloth.  The  work  has  Uius  a  raised  appearance  ;  if  the  threads 
•re  drawn  out,  on  the  contrary,  the  stitches  appear  loose. 

7'o  Stretch  and  Prepare  Needlework,  previous  to  being  mounted.  — Nail  the 
piece  of  work  on  a  board,  or  stretch  it  in  a  ueedlework-framc ;  then  put  itaste 
on  the  back,  and  dry  either  before  the  tiie,  or  with  a  very  hot  iron.  When 
there  are  beads  in  the  work,  care  should  be  takeu  to  prevent  them  coming  ia 
Oontaot  with  the  paste. 

WOOIrWORX  TUaWEBM 

Are  niitable  for  ornamenting  foot-stools,  cushions,  antimaoassars,  work* 
baaketa,  itaats,  tea-cose  vs,  &c. 

Primrose. — Materials  :  Two  shades  of  yellow,  and  two  of  green 
■ingle  Berlin  wool ;  some  fine  wire,  and  a  wool  needle. 

The  Pistil. — Take  a  small  piece  of  wire  and  form  a  loop  on  one  end, 
M  shown  in  Fig.  1.     Cover  the  wire  with  dark  yellow  wool. 

The  Petals.  Bend  a  piece  of  wire  to  the  shape  and  size  of  Fi^.  S. 
Take  a  piece  of  light  yellow  wool,  twelve  inches  in  length,  join  it  to 
the  top  of  this  frame,  taking  it  down  the  centre  and  np  again  ;  pass  it 
three  or  four  times  round  the  top  of  the  wire,  and  commence  darning 
alternately  o/er  and  under  the  wire  and  the  wool  that  passes  down 
Plf.  1.  the  centre  (aa  shown  in  Fig.  4),  till  the  space  is  entirely  tilled  (see 
Fig.  6.)    Tbe  petals  of  which  live  are  required  fur  each  bloasom, 

?mnat  be  arranged  round  the  pistil,  and  fastened  with  green  wool. 
The  Bud  is  maile  in  the  same  way  as  the  pistil,  but  somewhat 
larger,  and  the  lightest  shade  of  maise  wool  must  be  used  instead 
of  the  dark. 
Th4i  Clusters  are  fonaod  of  five  blossoms,  one  bad,  and  two  leave*. 
The  stem  of  each  should  be  covered  with  green  wool,  using  the 
darker  shade  to  join  them  together. 
The  Leaf.     Bend  a  piece  of  wire  the  sise  and  shape  of  engraving 
(Fig.  3.),  and  dam  in  same  manner  as  the  petal. 
^      ^  rig.  5  shows  the  up|>er  aad  Fig.  7  the  under  p»rt  of  the  prim 

rose  eoin^lote. 


fl. 


TAKE  ^r  ADVICE. 


I' 


I 


rif  ux 


LADlEl?  WORK. 


i37 


Oeranium.  Materials  :  The  gera- 
nium is  made  in  the  same  way  as  the 
primrose,  except  that  the  petals  ai-e 
not  indented  at  the  top. 

lAly  of  the  Valley.  Materials: 
White  aiuzle  Berlin  woolforthe  petals, 
ft  deep  ycflow  for  the  pistils,  a  deep 
gas-green  for  the  leaves ;  some  fine  and 
medium  size  wire,  and  a  wool  needle. 

The  Petals  are  four  in  number  ;  the 
wire  must  be  very  fine,  and  bent  to 
the  exact  shape  of  Fig.  9,  care  being 
taken  to  have  it  nicely  pointed.  The 
mode  of  working  is  the  same  as  in 
the  primrose,  white  wool  being  used. 
When  the  petals  are  worked,  the  tops 
should  be  in<lented,  and  bent  slightly 
backwards,  to  give  them  the  natural 
form. 

The  PittU  is  simply  a  loop  of  yellow, 
round  which  the  four  petals  must  be 
placed,  and  fastened  to  the  stems. 

7'he  Stem  is  of  wire,  covered  with 
green  wool,  which  ia  done  in  fastening 
on  the  flowers. 

J'he  Leaf  is  worked  in  the  same  way 
•a  that  of  the  primrose,  the  wire  being 
bent  the  size  and  shape  of  engraving 
(Fi".  10). 

The  Oluslera.  Mount  eight  flowers, 
three  bnds,  and  two  leave*  in  the 
manner  shown  in  Fig.  8. 

Mat  uith  above  F.'oieert.  Materials : 
Two  circular  pieces  of  cardboard  ten 
inches  across  ;  three-eighths  black  al- 
paca ;  three-eighths  black  velvet ; 
three  dozen  skeins  of  gas-green  single 
Berlin  woo),  in  shades,  for  the  moss  ; 
for  the  flowers,  four  skeins  ;  five  of 
primrose,  two  of  gas-gieeu,  seven  of 
white,  four  of  scarlet. 

The  flowers  consist  of  two  sprays  of 
geraniums,  two  sprays  of  primroses, 
and  two  sprays  of  lihes-of-the-valley. 
1'l;e  velvet  must  be  stretched  over  one 
piece  of  cardboard,  then  tack  the 
ttuwers  and  moss  round  the  edge, 
cover  the  second  round  of  cardboard 
with  alpaca,  and  aew  the  two  to- 
gether. • 


*  CnmpleU  Inirtmetlona  *11I  be  ronnd  in 
"The  Prutienl  Puint-LaM  Book"  and  "Tlie 
Royal  Wool-Flowar  Book,"  piibliahed  by  J. 
beilford  and  Co.,  IH6,  Rraent  Btreai,  and  M, 
OocM)|pi  Sucet,  W.,  o('  a  honi  pmitarua  and  oia- 
leriala  ibs;  alao  b«  bad. 


Ijaee-Paper  CTittm|:s.      For 

Fire-paper  and  Stove  Ornaments,  lace- 
paper  cuttings  serve  mnch  better  than 
the  ordinary  paper  or^illow  shavinus. 
The  tissue-paper  should  be  in  fold* 
three  or  four  inches  wide.  Mark  the 
outside  of  the  fold  over  in  little  dia- 
monds with  pencil  and  ruler ;  then 
sketch  with  a  pencil  any  pattern  yoa 
fancy ;  perhaps  •  bunch  of  grapes  at 
the  bottom,  and  a  wreath  of  roses  and 
leaves  running  up  through  the  centre. 
Between  the  figures  cut  out  all  the  dia- 
monds, butbe  careful  not  to  cut  themtis 
the  figures.  Three  or  four  leaves,  arran- 
ged in  a  circle,  and  cut  in  some  pretty 
pattern,  form  tasteful  ornaments  for 
candlesticks.  The  beauty  of  out-paper 
flower*  and  lace-paper  cnttinga  de- 
pends very  mnch  upon  the.  tast*  and 
ingenuity  of  the  designer. 

Paper  Flowers  may  be  easily 
made.  They  serve  admirably  to  orna- 
ment a  bail-room,  to  add  to  evergreens 
for  Christmas  decorations,  &«.  Jio»e* 
are  simple  in  construction ;  a  few 
sheets  of  pink,  yellow,  and  crimson 
paper,  a  little  green  moss,  iron  wir«^ 
and  green  cotton  being  all  the  mate* 
rials  necessary.  Fold  the  paper  into 
strips  of  an  mch  and  a  half  to  two 
inches  wide.  Then  fold  baok  each 
strip,  and  slightly  scollop  one  edge: 
then  with  your  scissors,  which  should 
have  round  ends,  press  out  the  edge  so 
as  to  round  and  slightly  crimp  it. 
Cut  a  piece  of  « ire,  and  begin  to  wind 
the  paper  round  the  end.  Wind  strip 
after  strip  loosely,  so  as  gradually  to 
form  a  flower ;  then  tie  it  round  the 
stem.  A\  hite  roses,  pink,  and  crim- 
son, with  blujih  roses,  having  a  littla 
pale  pink  in  the  centre,  may  be  mad* 
so  ;  a  calyx  of  moss  should  be  added 
to  some.  Make  buds  half-blown,  and 
full-blown  flowers,  hyacintkt  are  also 
pretty  and  easily,  made.  Cut  tbo 
paper  in  inch-wide  strips,  and  notch 
the  edges.  Curl  the  strips  with  the 
blunt  edge  of  a  knife  or  scissors,  and 
roll  round  each  strip,  with  the  curled 
edge  outward.  Roll  each  piece  up  to 
form  a  flower,  and  then  secure  the 
whole  on  a  wire,  placing  them  gradu- 
ally down  it,  and  winding  a  little 
gieoa  wooi  round  the  eieui.  Add  .ung 


■J:%r-'^J^^^ 


TAKE  ilT  AD  VICE. 


thin  green  leaves  of  atouter  paper. 
Dahlias  require  more  careful  cutting, 
•nd  a  paper  pattern.  The  real  flower 
■hould  be  carefully  imitated. 

Feather  Ornaments.  —  Fire- 
wreens,  composed  of  the  wings  of 
pheasants  or  other  birds,  are  both 
pretty  and  useful,  and,  when  hung  at 
the  fire-side,  below  the  bell-pull,  form 
k  nice  addition  to  the  decorations  of  a 
drawing-room.  The  wings  must  be 
ont  o£f  when  the  bird  is  fresh  killed, 
and  as  near  the  body  as  possible,  being 
careful  not  to  ruffle  the  fe.-tthers. 
When  the  wing  is  cut  off,  place  the 
inner  edges  together,  and  sew  them  up 
till  near  the  top  feathers.  When 
Mwed,  lay  the  screen  on  a  table  right 
side  down,  and,  having  placed  a  double 
paper  over  the  sewing,  press  it  with  a 
hot  iron.  When  that  side  is  done. 
turn  the  screen,  and  place  a  weight 
on  the  right  side  to  give  it  a  flat  back  ; 
it  is  then  fit  to  .attach  to  the  handle 
— a  gilt  one  looks  best.  Form  rosettes 
of  scarlet  chenille,  and  seW  one  on 
each  side,  so  as  to  cover  where  the 
handle  joins.  A  pair  of  scarlet  chenille 
tassels  and  silk  cord  are  required ;  the 
■oreen  is  hung  by  the  loop  of  cord. 

Potichomanie.— This  is  an  ex- 
cellent imitation  of  every  sort  of  por- 
celain— Sevres,  Etnucan,  Japanese, 
Anyrian,  &c. 

The  mattrialt  required  for  poticho- 
manie are  : — Glass  vases,  sheets  of 
paper  printed  in  various  designs,  var 
nish,  dissolved  gum-arabic,  prepared 
colours,  paint-brushes,  essence  of  lav- 
•nder,  or  turpentine,  and  fine  sciESors. 

The  vases  are  of  plain  glass,  in 
TarioQS  forms ;  but,  from  the  nature 
of  the  work,  it  is  necessary  to  have 
the  neck  large  enough  to  admit  the 
hand.  The  graceful  shape  of  the 
Etruscan  vase  is,  therefore,  not  quite 
convenient  to  display  potichimanie. 

The  sheets  of  paper  are  coloured, 
and  printed  in  various  designs — some 
with  figures  and  other  subjects  in  the 
graceful  Ktriiscan  style  ;  others  have 
dragons,  trees,  flowers,  birds,  ftc,  in 
(^ineoe  design,  or  figures  and  decora- 
tions in  the  Assyrian  style ;  and, 
asain,  thefc  are  m«»dalliuns,  and  other 


subjects  exclusively  French,  beaidea 
borders  of  all  these  different  sort*. 

Cut  out  the  figures,  birds,  &o.,  care- 
fully and  minutely,  throwing  away 
the  ground  part  of  the  paper.  Be- 
ginners should  select  such  subjects  as 
are  tolerably  compact.  Running  pat- 
terns, with  the  various  parts  connect-ed 
only  by  long  stems,  and  flowers  with 
the  pistil  and  stamens  projecting,  are 
considerably  more  difficult  to  arrange 
than  simpler  patterns. 

Lay  all  the  materials  on  the  table, 
including  a  clean  towel,  some  soft  old 
linen,  and  a  small  bason  of  warm 
water. 

Fold  a  sheet  of  blotting-paper  into 
several  thicknesses,  lay  one  of  the  sub- 
jects on  it,  and,  with  one  of  the 
brushes,  cover  the  painted  side  of  it 
entirely  with  gum.  Of  course,  the 
vases  have  been  previously  thoroughly 
waxhed  and  well  dried.  Put  the  paper 
inside  the  glass,  rubbing  down  every 
part  with  your  nail,  so  that  no  air 
may  be  left  between  tLe  paper  and  ILe 
glass.  Proceed  in  this  way  wii.ii  each 
figure,  floM'er,  or  other  design,  until 
sufficient  patterns  are  placed  on  the 
glass  ;  borders  may  be  added  or  not, 
according  to  fancy,  but  they  must 
always  harmonize  with  the  rest  of  tha 
design. 

When  all  these  are  perfectly  dry, 
examine  them  to  see  that  no  air-bubble 
is  left.  Then  add  a  coating  of  gum  at 
the  back  of  the  figures,  and,  when 
dry,  a  coat  of  varnish  ;  in  both  cases 
without  touching  the  yla*a.  After  this 
is  thoroughly  dry,  remove  with  a  wet 
cloth  any  spots  of  gnm  or  varnish  that 
may  have  fallen  on  the  vase,  and  mix 
the  colouring  matter  with  sufficient 
essence  of  lavender  to  make  it  run 
freely.  Pour  the  liquid  into  the  vase, 
and  twist  it  round  and  round  until 
every  i>art  is  completely  coloured. 
Pour  the  remainder  out,  let  the  vase 
dry,  and  then  add  another  coat  of, 
varnish. 

A  vase  so  prepared  may  hold  water, 
but  we  do  not  recoinmend  the  tiisl. 
An  inner  vessel,  filled  with  water, 
might  rea<lily  be  placed  in  the  larfior 
one  for  flowers.  When  the  ground  •>! 
the  npper  and  love"  psrta  is  inteudet! 


!i»^:pfr>s^is?§^j!!f ,f  f-i-f?*^  - ;  ■ 


'T^w^' 


LADIES  WORK. 


SS9 


to  Im  black,  and  that  of  the  centre 
light,  the  colour  mnat  be-appliedwith 
brashes,  and  not  ponred  in  as  directed. 
Each  part  should  also  be  dry  before 
the  next  band  is  applied.  Great  taste 
ia  required  in  the  choice  of  the  ground 
colour^ras  on  it  ereatly  depends  the 
truthful  hue  of  the  china. 

Vitro-manie,  or  Imitation  Stained 
Olass.  —  One  of  the  prettiest  orna- 
mentations for  windows  is  decora- 
tive glais-work.  The  materials  are 
inexpensive  and  at  hand.  The  best 
prints  for  the  purpose  are  the  co- 
loured frontispieces  of  music,  or  co- 
loured groups  of  flowers.  Heads  alone 
look  well ;  but,  whatever  be  the  de- 
sign, it  must  be  coloured.  Ta^e  one 
of  these  frontispieces,  damp  it  through 
with  a  sponge  and  water,  let  it  remain 
on  a  clean  and  smooth  cloth  till  equally 


white  paint ;  with  the  point  of  a  knife 
mix  it  with  a  very  little  turpentine, 
and  a  sufficient  portioA.  of  yamish  to 
render  it  thin.  Paint  over  somewhat 
thickly  a  sheet  of  paper.  Lay  the 
oval,  or  the  square  design  which  has 
been  varnished,  on  to  the  net,  and  cut 
away  the  portion  of  the  Centre  of  the 
net  where  the  design  will  come.  Now 
lay  the  net  from  which  the  centre  has 
been  cut  on  to  the  paper,  so  that  it 
shall  absorb  the  paint  on  one  side  of 
the  net;  let  it  stay  a  few  minutes, 
then  take  it  up  and  lay  it  on  the 
glass,  taking  care  that  it  touches  the 
glass  in  every  part.  Let  it  remain  on 
the  glass  for  a  quarter  of  an  hour, 
then  strip  it  off;  a  perfect  impression 
of  the  net  will  be  left  on  the  glass. 
When  this  is  quite  dry,  varnish  the 
back  of  the  picture  again ;  varnish  also 


damp ;  then  get  a  frame  of  a  slate,  the   the  char  portion  of  the  glass,  which 


full  size  of  the  picture,  or  nearly  so 
ruh  some  paste  on  the  Hat  edge  of  the 
frame,  letting  it  lie  well  on  the  sur- 
face; take  up  the  print,  place  it  on 
the  frame ;  press  the  paper  well  down 
on  it,  let  it  remain  some  hours  till 
dry;  it  will  then,  when  tapped  with 
the  fingers,  sound  like  a  drum.  Then 
procure  some  crystal,  or  white  hard 
varnish,  or  Canada  balsam,  and  varnish 
the  picture  on  both  sides.  When  dry, 
varnish  it  again,  and  perhaps  a  third 
time,  as  the  oftenerit  is  varnished  the 
more  transparent  it  will  be,  but  it 
must  be  perfectly  dry  between  each 
varnishing.  The  picture  parts  of 
masio  frontispieces  are  generally  in- 
closed with  an  oval  or  square ;  take  it 
out  of  the  frame,  and  cut  it  in  either 
of  these  lines,  if  there  are  any,  as  the 
case  may  be.  It  is  now  ready  for 
putting  on  the  window ;  but  first  get 
a  square  of  figured  net,  such  as  is  sold 
for  ladies'  sleeves.  Have  the  net  the 
exact  size  of  the  pane  of  glass ;  get 
8om«  thin  white  paint,  mixed  princi- 
pally with  turpentine,  or  buy  a  tube 
of  flake-white — this  is  already  a  thick  i 


answers  to  the  shape  of  the  piotnre; 
then  place  the  two  varnished  surfaces 
together,  pressing  the  print  well  on 
the  glass,  that  it  may  not  slip.  The 
window-pane  will  now  be  complete^ 
and  will  last  for  years. 

Fainting  on  Silk  or  Satin. — 
Make  an  outnue.  then  lay  on  with  care 
a  wash  of  isinglass,  which  will  remove 
the  glare  and  sleekiness  of  the  silk, 
and  make  the  colours  work  freely; 
melt  the  isinglass  in  clear  water  so  aa 
not  to  be  glutinous,  otherwise  it  would 
spoil  the  colours  and  discolour  the 
silk  ;  make  the  lights  by  a  small  tint 
mixed  with  flake  white,  of  the  colour 
of  the  intended  flower,  just  sufGcient 
to  give  a  degree  from  the  colour  of  the 
silk  ;  for  instanclb,  if  a  blue  flower,  a 
very  small  quantity  of  bice  or  blue 
verditure  mixed  with  white,  using  less 
of  the  white  in  proportion  as  the  shades 
^ow  darker,  indigo  may  be  used  alone 
m  the  darkest.  Take  care  never  to 
lay  the  colours  on  thick,  as  they  will 
crack,  to  prevent  which  mix  a  littla 
white  sugar -candy  with  the  gam* 
water. 


:> u 


XV.  COUNSEL  AND  INFORMATION 

roR 
NURSES  AND  MOTHERS. 


The  Xr-OTsing  of  the  Sick. 

All  wnmen  are  likely,  at  some  period 
of  their  lives,  to  be  called  on  to  per- 
form the  duties  of  a  sick-nurse,  and 
•bonld  prepare  themselves  as  much  as 
poasiblf),  by  observation  and  reading,  for 
the  occasion  when  they  may  be  req  uired 
to  perform  the  office.  The  main  re- 
quirements are  good-temper,  compas- 
sion for  sutferiug,  sympathy  with  suf- 
ferers, which  most  women  worthy  of 
the   name    possess,   neat-handedness, 

Suiet  manners,  love  of  order,  and  clean- 
ness. With  these  qualifications  there 
will  be  very  little  to  be  wished  for ;  the 
desire  to  relieve  suffering  will  inspire  a 
thousand  little  attentions,  and  sur- 
mount the  disgusts  which  some  of  the 
o£Bces  attending  the  sick-room  are  apt 
to  create.  Where  ser  ous  illness  visits 
a  household,  and  protracted  nursing  is 
likely  to  become  necessary,  a  prufes- 
■ional  nurse  will  probably  be  engaged 
who  has  been  trained  tu  her  duties;  but 
ia  some  families,  and  those  not  a  few 
let  ns  hope,  the  ladies  of  the  family 
would  oppose  such  an  arrangement  as 
k  failure  of  duty  on  their  part.  There 
ia,  besides,  even  when  a  professional 
narsa  is  ultimately  called  in,  a  period 
of  doubt  and  hesitation,  while  disease 
has  not  yet  developed  itself,  when  the 
patient  must  be  attended  to  ;  and,  in 
these  cases,  some  of  the  female  servants 
of  the  establishment  must  give  their 
sttendance  in  the  sick-room.  There 
are,  also,  slight  attacks  of  cold,  in- 
fluenza, and  accidents  in  a  thousand 
forms,  to  which  all  are  subject,  where 
domeatio  nursing  becomes  a  necessity ; 
where  disease,  though  unattended  with 
danger,  is  nevertheless  accompanied 
bj'  tlie  nervous  irritation  incident  to 
illness,  and  when  all  the  attention  of 
the  domestic  nurse  becomes  nece&sary. 
In  the  first  stage  of  sickness,  while 
doubt  and  a  little  perplexity  hong  over 


the  household  as  to  the  nature  of  the 
sickness,  there  are  some  things  about 
which  no  doubts  exist :  the  patient's 
room  must  be  kept  in  a  perfectly  pure 
state,  and  arrangements  made  for 
proper  attendance  ;  for  the  first  canon 
of  nursing,  according  to  Florence  Night- 
ingale, its  apostle,  is  to  "keep  the  air 
the  patient  breathes  as  pure  as  the  ex- 
ternal air,  without  chilling  him."  This 
can  be  dune  without  any  preparation 
which  might  alarm  the  patient  ;  with 
proper  windows,  open  fireplaces,  and 
a  supply  of  fuel,  the  room  may  be  as 
fresh  as  it  is  outside,  and  kept  at  a 
temperature  suitable  for  the  patient's 
state. 

Windows,  however,  must  be  opened 
from  above,  and  not  from  below,  and 
draughts  avoided  ;  cool  air  admitted 
beneath  the  patient's  be.-ui  chills  the 
lower  strata  and  the  floor.  The  care- 
ful nurse  will  keep  the  door  shnt  when 
the  window  is  open  ;  she  will  also  take 
care  that  the  patient  is  not  placed  be- 
tween the  door  and  the  open  window, 
nor  between  the  open  fireplace  aud  the 
window.  If  confined  to  bed,  she  will 
see  that  the  bed  is  placed  in  a  thorough- 
ly ventilated  part  of  the  room,  but  out 
of  the  current  of  air  which  is  pro- 
duced by  the  momentary  opening  of 
doors,  as  well  as  out  of  the  line  of 
draught  between  the  window  and  the ' 
open  chimney,  and  that  the  tempera- 
tnre  of  the  room  is  kept  about  64°. 
Where  it  is  necessary  to  admit  air  by 
the  door,  the  window  should  be  dosed ; 
but  there  are  few  circnmstances  in 
which  good  air  can  be  obtained  through 
the  chamber  door  ;  through  it,  on  the 
contrary,  the  gases  generated  in  the 
lower  parts  of  the  house  are  likely  to 
be  drawn  into  the  invalid  chamber. 

These  precautions  taken,  and  plain 
nourishing  diet,  such  aa  the  patient 
desires,  furnished,  probably  little  mora 


NURSING  OF  THE  SICK. 


M 


Mn  be  done,  anlesi  more  serious  cymp- 
toma  present  themselves ;  in  which 
case  medical  advice  will  be  sought. 

Under  no  circumstances  is  ventila- 
tion of  the  «ick-room  so  essential  as  in 
cases  of  febrile  diseases,  usually  con- 
sidered infections ;  snch  as  typhus  and 
puerperal  fevers,  influenza,  hooping- 
cough,  small  and  chicken-pOx,  scarlet 
fever,  measles,  and  erysipelas  :  all 
these  are  considered  communicable 
through  the  air ;  but  there  is  little 
danger  of  infection  being  thus  com- 
municated, provided  the  room  is  kept 
thoroughly  ventilated.  On  the  con- 
trary, if  this  essential  be  neglected, 
the  power  of  infection  is  greatly  in- 
creased and  concentrated,  in  the  con- 
fined and  impure  air ;  it  settles  upon 
the  clothes  of  the  attendants  and 
visitors,  especially  where  they  are  of 
wool,  and  is  frequently  communicated 
to  other  families  in  this  manner.  The 
comfort  of  feverish  patients,  and  in* 
deed  of  most  sick  persons,  is  greatly 
increased  by  being  sponged  with  tepid 
water,  in  which  camphorated  spirit  is 
dropped.  A  teaspoouful  should  be 
poured  into  a  quart  of  water,  and  a 
patient  may  be  sponged  every  two 
hours,  in  warm  weather. 

Under  all  circumstances,  therefore, 
the  sick-room  should  be  kept  as  fresh 
wid  sweet  as  the  open  air,  while  the 
temperature  is  kept  up  by  artificial 
heat,  taking  care  that  the  fire  burns 
clear,  and  gives  out  no  smoke  into  the 
room  ;  that  the  room  Li  perfectly  clean, 
wiped  over  with  a  damp  cloth  every 
day,  if  boarded ;  and  swept,  after 
sprinkling  with  damp  tea-leaves,  or 
other  aromatic  leaves,  if  carpeted ; 
that  all  utensils  are  emptied  and  clean- 
ed as  soon  as  used,  and  not  once  in 
fonr-and-twenty  hours,  aa  is  sometimes 
done.  "  A  slop-pail,"  Miss  Nightin- 
gale says,  "should  never  enter  a  sick- 
room ;  everything  should  be  carried 
direct  to  the  water-closet,  emptied 
there,  and  broueht  up  clean  ;  ia  the 
best  hospitals  the  slop-pail  ia  nn- 
known."  I  do  not  approve,"  says 
Miss  Nightingale,  "  of  making  house- 
maids of  nurses,  —  that  would  be  waste 
of  means  ;  but  I  have  seen  surgical 
BSten,    women   whose    hands    were 


worth  to  them  two  or  three  guineas  a 
week,  down  on  their  knees,  scouring  a 
room  or  hut,  because  they  thought  it 
was  not  tit  for  theit^patients  ;  these 
women  had  the  true  nurse-spirit." 

Bad  smells  are  sometimes  met  by 
sprinklingalittleliquidchlorideof  lime 
on  the  floor;  fumigation  by  burning  pas- 
tiles  is  also  a  common  expedient  for 
the  purification  of  the  sick-room.  They 
are  useful,  but  only  in  the  sense  hinted 
at  by  the  medical  lecturer,  who  com- 
menced his  lecture  thus  : — "Fumiga- 
tions, gentlemen,  are  of  essential  im- 
portance ;  they  make  so  abominable  a 
smell,  that  they  compel  you  to  open 
the  windows  and  admit  fresh  air."  In 
this  sense  they  are  useful,  but  ineffec- 
tual unless  the  cause  be  removed,  and 
fresh  sir  admitted. 

The  sick-room  should  be  quiet ;  no 
talking,  no  gossiping,  and,  above  all, 
no  whispering,  —  this  is  absolute 
cruelty  to  the  patient ;  he  thinks  his 
complaint  the  subject,  and  strains  his 
ear  painfully  to  catch  the  sonnd.  No 
rustling  of  dresses,  nor  creaking  shoes 
either ;  where  the  carpets  are  taken 
up,  the  nurse  should  wear  list  shoes, 
or  some  other  noiseless  material,  and 
her  dress  should  be  of  soft  material 
that  does  not  rustle.  Miss  Nightin- 
gale denounces  crinoline,  and  quotes 
Lord  Melbourne  on  the  subject  of  wo> 
men  in  the  sick-room,  who  said,  "  I 
would  rather  have  men  about  me,  when 
ill,  than  women ;  it  requires  verr 
strong  health  to  put  up  with  women 
Ungrateful  man  !  but  absolute  quiet 
is  necessary  in  the  sick-room. 

Never  let  the  patient  be  waked  out 
of  his  first  sleep  by  noise,  never  ronsed 
by  anything  like  a  surprise.  Ahraya 
sit  in  the  apartment,  so  that  the  pa- 
tient has  you  in  view,  and  that  it  ia 
not  necessary  for  him  to  turn  in  speak- 
ing to  you.  Never  keep  a  patient 
standing ;  never  speak  to  one  while 
moving.  Never  lean  on  the  sick-bed. 
Above  all,  be  calm  and  decisive  with 
the  patient,  and  prevent  all  noises 
overhead. 

A  careful  nnrse,  when  a  patient 
leaves  his  bed,  will  open  the  window 
wide,  and  throw  the  clothes  back  so 
AS  thorough  ly  to  air  the  bed     She  will 


'.<vJ^."rVy>- 


Mi 


ADVICE  ON  NURSING. 


ayoid  drying  or  airing  anything  damp  i  the  utmost  importance ;   and  in  the 


in  the  sick-room 

"It  is  another  fallacy,"  says  Flor- 
ence Nightingale,  "to  suppose  that 
night  air  is  injurious;  a  great  authority 
told  me  that,  in  London,  the  air  is 
never  bo  good  as  after  ten  o'clock, 
when  smoke  has  diminished  ;  but  then 
it  must  be  air  from  without,  not  with- 
in, and  not  air  vitiated  by  gaseous 
air*.  A  grr^t  fallacy  prevails  also," 
•he  says,  m  another  section,  "about 
flowers  poisoning  the  air  of  the  sick- 
room :  no  one  ever  saw  them  over- 
crowding the  sick-room  ;  but,  if  they 
did,  they  actually  absorb  carbonic 
Mid,  and  give  off  oxygen."  Cut  flowers 


case  of  a  young  mother  with  her  first 
child,  it  would  be  well  for  her  to  seek 
advice  and  counsel  from  her  more  ex- 
perienced  relatives  in  this  matter.  In 
the  first  place,  the  engaging  a  monthly 
nurse  in  good  time  is  of  the  utmost 
importance,  as,  if  she  be  competent 
and  clever,  her  services  will  be  80U).<ht 
months  beforehand ;  a  good  nurse 
having  seldom  much  of  her  time 
disengaged.  There  are  some  quali- 
fications wh'ch  it  is  evident  the  nurM 
should  possess :  she  should  be  scrupu- 
lously clean  and  tidy  in  her  person; 
honest,  sober,  and  noise'.ess  in  her  move- 
ments ;  should  possess  a  natural  lovefor 


also  decompose  water,  and  produce  '  children,  and  have  a  strong  nerve  in 
oxygen  gas.  Lilies,  and  some  other  case  of  emergencies.  Snuff-taking  and 
▼ery  odorous  plants,  may  perhaps  give  >  spirit-drinking  must  not  be  included 


out  smells  nusuited  to  a  close  room, 
while  the  atmosphere  of  the  sick-room 
diould  always  be  fresh  and  natural." 
•'Patients,"  says  Miss  Nightingale, 
"are  sometimes  starved  in  the  midst 
dE  plenty,  from  want  of  attention  to  the 
ways  which  alone  make  it  possible  for 
them  to  take  food.  A  spoonful  of  beef- 
tea,  or  arrowroot  and  wine,  or  some 
«ther  Ught  nourishing  diet,  should  be 
giran  every  hour,  for  the  patient's 
■tommch  will  reject  large  supplies.  In 
Tary  weak  patients  there  is  often  a 
nervous  di£Sculty  in  swallowing,  which 
is  much  increased  if  food  is  not  ready 
and  presented  at  the  moment  when  it 


in  her  habits ;  but  these  are  happily 
much  less  frequent  than  they  were  in 
former  days. 

Eeceiving,  as  she  often  will,  instruc- 
tions from  the  doctor,  she  should  bear- 
these  in  mind,  and  carefully  carry 
them  out.  In  those  instances  where 
she  does  not  feel  herself  suflScieutly 
informed,  she  should  ask  advice  from 
the  medical  man,  and  not  take  upon 
herself  to  administer  medicines,  &o., 
without  his  knowledge. 

A  monthly  nurse  should  be  between 
thirty  and  fifty  years  of  age,  suf- 
ficiently old  to  have  a  little  experience, 
■uu  piTsecuvoi  av  luc  luuiucuv  ..  ucu  .v  i  and  yet  not  too  old  or  infirm  to  be 
is  wanted  :  the  nurse  should  be  able  {  able  to  perform  various  duties  requir- 
to  discriminate,  and  know  when  this  |  ing  strength  and  bodily  vigour,  bhe 
moment  is  approaching."  should  be  able  to  wake  the  moment 

Diet  suitable  tor  patients  will  de-  she  is  called,— at  any  hour  of  the 
pend,  in  aome  degree,  on  their  natural  i  night,  that  the  mother  or  child  may 
bkes  and   dislikes,   which  the  nurse   have  theirwauts  immediately  attended 


will  do  well  to  acquaint  herself  with 
Beef-tea  is  useful  and  relishing.  Eggs 
are  not  equivalent  to  the  same  weight 
of  meat.  Arrowroot  ii  less  nourish- 
ing than  flour.  Butter  is  the  lightest 
aiM  most  digestible  kind  of  fat. 
Cream,  in  some  diseases,  cannot  be 
replaced.  Observation  is  the  nurse's 
best  guide,  and  the  patient's  appetite 
the  rule.  Half  a  pint  of  milk  is  equal 
to  a  quarter  of  a  pound  of  meat. 

The  MontUy  ITurse. 


to.  Good  temper,  united  to  a  kind 
and  gentle  disposition,  is  indispensa- 
ble ;  and,  although  the  nurse  will  fre- 
quently have  much  to  endure  from  the 
whims  and  caprices  of  the  invalid,  she 
should  make  allowances  for  these,  and 
command  her  temper,  at  the  same 
time  exerting  her  authority  when,  it  is 
necessary. 

What  the  nurse  has  to  do  in  th« 
wav  of  cleaning  and  dusting  her  lady's 
room,  depends  entirely  on  the  esta- 
blishment that  is  kept.     Where  there 
The  choice  of  a  Buwthly  nurse  is  of  are  plenty  of  servants,  the  none,  at 


'-':■ '  •  ~r^'-  ^''^■^^TjFTir 


DUTIES  OF  THE  MONTHLY  NURSE. 


ooane,  has  nothing  whatever  to  do 
bnt  attend  on  her  patient,  and  ring 
the  bell  for  anything  she  may  require. 
Where  the  number  of  domestics  is 
limited,  she  should  not  mind  keeping 
her  room  in  order;  that  is  to  say, 
sweeping  and  dusting  it  every  morning. 
If  fires  oe  necessary,  the  housemaid 
•hould  always  clean  the  grate,  and  do 
all  that  is  wanted  in  that  way,  as  this, 
being  rather  dirty  work,  would  soil 
the  nurse's  dress,  and  unfit  her  to 
approach  the  bed,  or  take  the  infant, 
without  soiling  its  clothes.  In  small 
establishments,  too,  the  nurse  should 
herself  fetch  things  she  may  require, 
and  not  ring  every  time  she  wants 
anything;  and  she  must,  of  course, 
not  leave  her  invalid  unless  she  sees 
everything  is  comfortable,  and  then 
only  for  a  few  minutes.  When  down 
■tairs,  and  in  the  company  of  the  do- 
mestios,  the  nurse  should  not  repeat 
what  she  may  have  heard  in  her  lady's 
room,  as  much  mischief  may  be  dune 
by  a  gossiping  nurse.  As  in  most 
houses  the  monthly  nurse  is  usually 
sent  for  a  few  days  before  her  services 
may  be  required,  she  should  see  that 
all  is  in  readiness ;  that  there  be  no 
bustle  and  hurry  at  the  time  the  con- 
fiuement  takes  place.  She  should  keep 
two  pairs  of  sheets  thoroughly  aired, 
•s  well  as  night-dresses,  flaunels.  ic, 
&o.  All  the  things  which  will  be  re- 
quired to  dress  the  baby  the  first  time 
should  be  laid  in  the  basket  in  readi- 
ness, in  the  order  in  which  they  are  to 
be  put  on ;  as  well  as  scissors,  thread, 
»  few  pieces  of  soft  linen  rag,  and  two 
or  three  flannel  squares.  If  a  berceau- 
nette  is  to  be  used  immediately,  the 
nnrse  should  ascertain  that  the  mat- 
tresses, pillow,  ftc.  are  all  well  aired; 
and  if  not  already  done  before  she  ar- 
rives, she  should  assist  in  covering 
and  trimming  it,  re.<idy  for  the  little 
occupant.  A  monthly  nnrse  should 
be  handy  at  her  needle,  as,  if  she  is 
in  the  bouse  some  time  before  the 
baby  is  bom,  she  will  require  some 
work  of  this  sort  to  occupy  her  time. 
She  should  also  nnderstand  the  making 
ap  of  little  caps,  although  we  can  ; 
scarcely  say  this  is  one  nf  the  nurse's  \ 
Aaties.     Aa  mo«t   chiUrao  w<Mr  no 


oaps,  except  out  of  doors,  her  power* 
in  this  way  will  not  be  much  taxed. 
I  A  nurse  should  endeavour  to  make 
;  her  room  as  cheerful  ^^  possible,  and 
'  always  keep  it  clean  and  tidy.  She 
should  empty  the  chamber  utensils  as 
soon  as  used,  and  on  no  account  put 
things  under  tiio  bed.  Soiled  baby's 
napkins  should  be  rolled  up  and  put 
into  a  pan,  when  they  should  ha 
washed  out  every  morning,  and  hung 
out  to  dry:  they  are  then  in  a  fit 
state  to  send  to  the  launlress;  and 
should  on  no  account  be  left  dirty, 
but  done  every  morning  in  this  way. 
The  bedroom  should  be  kept  rather 
dark,  particularly  for  the  first  week 
or  ten  days  ;  of  a  regular  temperature, 
and  as  free  as  possible  from  draughts, 
at  the  same  time  well  ventilated  and 
free  from  unpleasant  smells. 

The  infant,  during  the  month,  must 
not  be  exposed  to  strong  light,  or 
much  air;  and,  in  carrying  it  about 
the  passages,  stairs,  &c.,  the  nurse 
should  always  have  its  head-flannel 
on,  to  protect  the  eyes  and  ears  from 
the  currents  of  air.  As  yoUng  mothers 
with  their  first  baby  are  very  often 
much '  troubled  at  first  with  their 
breasts,  the  nurse  sbou'd  understand 
the  art  of  emptying  them  by  suction, 
or  some  other  contrivance.  If  the 
bi-easts  are  kept  well  drawn,  there  will 
be  bnt  little  danger  of  inflammation;  . 
and  as  the  infant  at  first  cannot  take 
all  that  is  necessary,  something  mnst 
be  done  to  keep  the  inflammation 
down.  This  is  one  of  the  greatest 
difficulties  a  nurse  has  to  contend 
with,  and  we  can  only  advise  her  to 
be  very  persevering,  to  mb  the  breaata 
well,  and  to  let  the  infant  suck  as 
soon  and  as  often  as  possible,  ontil 
they  get  in  proper  order. 

The  Wat-NiirBe. 

We  are  aware  that,  accor<Iing  to 
the  opinion  of  aome  ladies,  there  is 
no  domestic  theme,  during  a  certain 
period  of  their  married  lives,  more 
fraught  with  vexation  and  disquietude 
than  that  ever-fruitful  source  of  an> 
noyance,  "The  Wet-Xurse  ;"  bnt, 
also,  we  believe  there  are  thou-iands  of 
excellent  wives  and  mothers  wbo  pass 


■«5»TT«S5r: 


M4 


THE  WET  I/^USSE. 


through  life  withotrt  even  a  temporary 
eiubroglio  in  the  kitchen,  or  suffering 
a  state  of  moral  hectic  the  whole  time 
of  a  nurse's  empire  in  the  nursery  or 
bedroom.  Our  own  observation  goes 
to  prove,  that  although  many  un- 
qnalified  persons  palm  themselves  off 
ou  ladies  as  fully  competent  for  the 
duties  they  so  rashly  and  d'shonestly 
na<lertake  to  perform,  and  thus  expose 
themselves  to  ill-will  and  merited 
censure,  there  are  still  very  many 
fnlly  eijual  to  the  legitimate  exercise 
of  what  they  undertake  ;  and  if  they 
do  not  in  every  case  give  entire  satis- 
faction, some  of  the  fault,  — and  some- 
times a  great  deal  of  it, — may  be 
honestly  placed  to  the  account  of  the 
ladies  themselves,  who,  in  many  in- 
stances, are  so  impressed  with  the 
propriety  of  their  own  method  of 
performing  everything,  as  to  insist 
upon  the  adoption  of  their  system  in 
preference  to  that  of  the  nurse,  whose 
plan  is  probably  based  on  a  compre- 
nensive  forethousht,  and  rendered 
perfect  in  all  its  details  by  an  ample 
exoerience. 

In  all  our  remarks  on  this  subject, 
we  should  remember  with  gentleness 
the  circuinitnnces  from  which  our 
nurses  are  drawn ;  and  that  those 
who  make  their  duty  a  stndy,  and  are 
termed  professional  nurses,  have  much 
toendnre  from  the  caprice  and  egotism 
of  their  employers  ;  while  others  are 
driven  to  the  occupation  from  the 
laudable  motive  of  feeding  their  own 
children,  and  who,  in  fulfilling  that 
nhjeot.  are  too  often  both  selfish  and 
sensual,  performing  without  further 
interest  than  is  consis  ent  with  their 
own  advantage  the  routine  of  cus- 
tomary duties. 

Properly  speaking,  there  are  two 
nurses, — the  nnrse  for  the  mother  and 
the  nurse  for  the  child,  or,  the 
monthly  and  the  wet-nurse.  Of  the 
former  we  have  already  spoken,  and 
will  now  procecl  to  describe  the 
duties  of  the  latter,  and  add  some 
sugeestions  aa  to  her  age,  physical 
health,  and  moral  conduct,  subjects 
of  the  utmost  importance  as  far  as 
the  charge  entruiited  to  her  is  con- 


cerned, and  therefore  demanding  boie« 
special  remarks. 

When  from  illness,  suppression  of 
the  milk,  accident,  or  some  natural 
process,  the  mother  is  deprived  of  the 
pleasure  of  rearing  her  infant,  it  be- 
comes necessary  at  once  to  look 
aronnd  for  a  fitting  substitute,  so  that 
the  child  may  not  suffer,  by  any  need- 
less delay,  a  physical  loss  by  the  de- 
privation of  its  natural  food.  The 
first  consideration  nhonld  be  as  re- 
gards age,  state  of  health,  and  tem- 
per. 

The  age,  if  po^ible,  should  not  be 
less  than  twenty  nor  exceed  thirty 
years,  with  the  health  sound  in  every 
respect,  and  the  body  free  from  all 
eruptive  disease  or  local  blemish. 
The  best  evidence  of  a  sound  state  of 
health  will  be  found  in  the  woman's 
clear  open  countenance,  the  ruddy 
hue  of  the  skin,  the  full,  round,  and 
elastic  state  of  the  breasts,  and  espe- 
cially in  the  erectile,  firm  condition 
of  the  nipple,  which,  in  all  unhealthy 
states  of  the  body,  is  pendulous, 
flabby,  and  relaxed  ;  in  which  case, 
the  milk  is  sure  to  be  imperfect  in 
its  organization,  and,  consequently, 
deficient  in  its  nutrient  qualities. 
Appetite  is  another  indication  of 
health  in  the  suckling  nurse  or  mother; 
for  it  is  impossible  a  woman  can  feed 
her  child  without  having  a  corres- 
ponding appetite ;  and  though  inor- 
dinate craving  for  food  is  neither  de- 
sirable nor  necessary,  anatu'al  vigour 
should  be  experienceil  at  meal-times, 
:  and  the  food  taken  suuold  be  antict- 
i  pated  and  enjoyed. 
I  Besides  her  health,  the  moral  state 
of  the  nurse  is  to  be  taken  into  ao* 
count,  or  that  mental  discipline  or 
principle  of  con<luct  which  would 
deter  the  nurse  from  at  any  time 
'  gratifying  her  own  plea-snres  and  ap- 
petites at  the  cost  or  suilering  of  her 
infant  charge. 

The  conscientiousness  and  good 
faith  that  would  prevent  a  nurse  so 
acting  are,  unfortunately,  very  rare  ; 
and  many  nurses,  rather  than  forego 
the  enjoyment  of  a  favourite  dish, 
though  morally  certain  of  the  effect 


r?^' 


rcit;"Tr;^^«j5! 


yUBSES  AND  THEIR  DUTIES. 


vst 


tt  will  have  on  the  child,  will  on  the 
first  oppurtunity  feed  with  avidity 
on  fried  meats,  cabbage,  cucumbers, 
pickles,  or  other  crude  and  injurious 
aliments,  in  defiance  of  all  orders 
given,  or  confidence  reposed  in  their 
Word,  good  sense,  and  humanity.  And 
when  the  infant  is  afterwards  racked 
with  pain,  and  a  night  of  disquiet 
alarms  the  mother,  the  doctor  is  sent 
for,  and  the  nurse  covering  her  dere- 
Lction  by  a  falsehood,  the  conse'juence 
of  her  gluttony  is  treated  as  a  disease, 
and  the  poor  infant  is  dosed  for  some 
days  with  medicines  that  can  do  it 
but  little  if  any  good,  and,  in  all  pro- 
bability, materially  retard  its  physical 
development.  The  selfish  nurse,  in 
her  ignorance,  believes,  too,  that  as 
long  aa  she  experiences  no  admonitory 
■ymptoms  herself,  the  child  cannot 
suffer  ;  and  is  satisfied  that,  whatever 
is  the  cause  of  its  screams  and 
plunges,  neither  she,  nor  what  she 
bad  eaten,  had  anything  to  do  with 
it ;  with  this  flattering  assurance  at 
her  heart,  she  watches  her  opportu- 
nity, and  has  another  luxurious  feast 
off  the  proscribed  dainties,  till  the 
increasing  disturbance  in  the  child's 
health,  or  treachery  from  the  kitchen, 
opens  the  eyes  of  mother  and  doctor 
to  the  n  arse's  unprincipled  conduct. 
In  all  such  cases  tne  infant  should  be 
•pared  the  infliction  of  medicine,  and, 
as  a  whoiesome  corrective  to  herself, 
and  relief  to  her  charge,  a  good  aonnd 
dose  administered  to  the  nnrse. 

Respecting  the  diet  of  tb«  wet- 
nurse,  the  first  point  of  importance 
is  to  fix  early  ana  definite  hours  for 
every  meal ;  and  the  mother  should 
see  that  no  cause  is  ever  allowed  to 
interfere  with  their  punctuality.  The 
food  itself  should  oe  light,  e.isy  of 
digestion,  and  simple.  Boiled  or  roast 
meat,  with  bread  and  potatoes,  with 
occasionally  a  piece  of  sago,  rice,  or 
tapioca  pudding,  should  constitute 
the  dinner,  the  only  meal  that  re- 
quires special  comment ;  broths,  green 
vegetables,  and  all  aoid  or  salt  foods 
most  be  avoided.    Fresh  fish,  oaoe  or 


twice  a  week,  may  be  taken  ;  but  it 
is  hardly  sufficiently  nutritious  to  be 
often  used  as  a  meal.  If  the  dinner 
is  taken  early — at  0D«t>'elock— there 
will  be  no  occasion  for  luncheon, 
which  too  often,  to  the  injury  of  the 
child,  is  made  the  cover  for  a  fint 
dinner. 

Animal  food  once  in  twenty-four 
hours  is  quite  sufficient.  All  spirits, 
unless  in  extreme  cases,  should  be 
avoided  ;  and  wnne  is  still  more  sel- 
dom needed.  With  a  due  quantity  of 
plain  digestible  food,  with  early  hours, 
and  regularity,  the  nurse  will  not 
only  be  strong  and  healthy  herself, 
but  fully  capable  of  rearing  a  child  in 
health  and  strength.  There  are  two 
points  all  mothers,  who  are  obliged  to 
employ  wet-nurses,  should  remember 
and  be  on  their  guard  against.  The 
first  is,  never  to  allow  a  nurse  to  give 
medicine  to  the  infant  on  her  own 
authority  ;  many  have  such  an  infa- 
tuated idea  of  the  healing  exetUene* 
of  castor-oil,  that  they  would  admin- 
ister a  dose  of  this  disgusting  grease 
twice  a  week,  and  thmk  they  had 
done  a  meritorious  service  to  the 
child.  The  next  point  is,  to  watch 
carefully,  lest,  to  insure  a  night'* 
sleep  for  herself,  she  does  not  doee 
the  infant  with  Godfrey's  cordial,  or 
some  soothing  syrup  or  narcotic  po- 
tion, to  insure  tranquillity  to  th« 
one  and  give  the  opportunity  of  sleep 
to  the  other.  The  fact  that  scores  ot 
nurses  keep  secret  bottles  of  these 
deadly  syrups,  for  the  purpose  of 
stilling  their  charges,  is  notorious  ; 
and  that  many  use  them  to  a  fearful 
extent  is  sufficiently  patent  to  all. 

It  therefore  behoves  the  mother, 
while  obliged  to  trust  to  a  nnrse,  to 
use  her  best  discretion  to  guard  her 
child  from  the  unprincipled  treat- 
ment of  the  person  she  must,  to  a 
certain  extent,  depend  apon  and 
tmst ;  and  to  remember,  in  all  oases^ 
rather  than  resort  to  castor-oil  ot 
sedatives,  to  consult  a  medical  man 
for  her  infant  in  preference  to  foUov- 
ing  the  coonael  of  bar  butm. 


■■l'-<.\t. 


XVI.  THE  REARING  AND  CARE  OF  CHILDRENi 


FhyBioloffy  of  Life,  as  illiutra- 
t«d  by  Ses^iration,  Circnla- 
tioa,  and  Digestiou. 

The  infantine  management  of  chil- 
dren, like  the  mothers  love  for  her 
offspring,  seems  to  be  bom  with  the 
child,  and  to  be  a  direct  intelligence  of 
Nature.  It  may  thus,  at  first  sight, 
appear  as  inconsistent  and  presump- 
taons  to  tell  a  woman  how  to  rear  her 
infant  a*  to  instruct  her  in  the  manner 
of  loving  it.  Yet,  though  Nature  is 
unquestionably  the  best  nurse,  Art 
makes  ao  admirable  a  foster-mother, 
that  no  sensible  woman,  in  her  novi- 
tiate of  parent,  would  refuse  the  ad- 
monitions of  aJt,  or  the  teachings  of 
experience,  to  consummate  her  duties 
of  nurse.  It  is  true  tliat,  in  a  civilized 
state  of  society,  few  young  wives  reach 
the  epoch  that  makes  them  mothers 
without  some  insight,  traditional  or 
practical,  into  the  management  of  in- 
laiits  :  consequently,  the  cases  wherein 
%  woman  is  left  to  her  own  unaided  in- 
telligence, or  what,  in  such  a  case,  may 
be  called  instinct,  and  obliged  to  trust 
to  the  promptings  of  Nature  alone  for 
the  well-being  of  her  child,  are  very 
rare  indeed.  Again,  every  woman  isnot 
gifted  with  the  same  physical  ability 
for  the  harassing  duties  of  a  mother  ; 
and  though  Nature,  as  a  general  rule, 
has  endowed  all  female  creation  with 
the  attributes  necessary  to  that  most 
beautiful  and,  at  the  same  time,  holiest 
function — the  healthy  rearing  of  their 
offspring— the  cases  are  sufficiently 
numerous  to  establish  the  exception, 
where  the  mother  is  either  physi- 
cally or  socially  incapacitated  from 
undertaking  these  most  pleasing  du- 
ties herself,  and  where,  consequently, 
she  is  compelled  to  trust  to  adven- 
titious aid  for  those  natural  benefits 
which  are  at  once  the  mother's  pride 
and  delight  to  render  to  her  chllo. 


In  these  cases,  when  obliged  to  call 
in  the  services  of  hired  assistance,  she 
must  trust  the  dearest  obligation  of 
her  life  to  one  who,  from  her  social 
sphere,  has  probably  notions  of  rear- 
ing children  diametrically  opposed  to 
the  preconceived  ideas  of  the  mother, 
and  at  enmity  with  all  her  sentiments 
of  right  and  prejudices  of  position. 

It  has  justly  been  said — w  e  think  by 
Hood^that  the  children  of  the  poor 
are  not  brought  up,  but  dragged  up. 
However  facetious  this  remark  may 
seem,  there  is  much  truth  in  it ;  and 
that  children,  reared  in  the  reeking 
dens  of  squalor  and  poverty,  live  at 
all,  is  an  apparent  anomaly  in  the 
course  of  things,  that,  at  first  sight, 
would  seem  to  set  the  laws  of  sanitary 
provision  at  defiance,  and  make  it  ap- 
pear a  perfect  waste  of  time  to  insist 
on  pure  air  and  exercise  as  indispens- 
able necessaries  of  life,  and  especially 
so  as  regards  infantine  existence. 

We  see  elaborate  care  bestowed  on  a 
family  of  children,  everythiuK  stndifd  , 
that  can  teed  to  their  personal  cojctf. 
fort — pure    air,   pure  water,   regnlar 
ablution,  a  dietary  prescribed  by  art, 
and  evtry  precaution    adopted    that 
medical  judgment  and  maternal  love 
can  dictate,  lor  the  well-being  of  the 
parent's  hope  ;  and  find,  in  despite  of 
all  this  care  and  vigilance,  dieease  and 
death  invading  the  guarded  treasure.  . 
We   turn  to  the  fetor  and  darknesf 
that,  in  some  oV^Kiure   court,  attend 
the  robust  brood  who,  coated  in  dirt, 
and  with  mud  and  refuse  for  play- 
things, live  and  thrive,  and  grow  into 
manhood,  and,  in  contrast  to  the  pale 
face  and  flabby  flesh  of  the  pampered 
child,   exhibit  strength,   vigour,  and 
well-developed  frames,  and  our  belief 
in  the  potency  of  the  life-giving  ele- 
ments of  air,  light,  and  cleanliness  re-  j 
ceives  a  shock  that,  at  first  sights  , 
I  wonld  appear  faUl  to  the  implied  bea»  J; 


■w 


THE  CARE  OF  INFANT  LIFE. 


HI 


flte  of  these,  in  reality,  all-sufficient 
attributes  of  health  and  life. 

But  as  we  must  enter  more  largely 
on  this  subject  hereafter,  we  shall  leave 
its  consideration  for  the  present,  and 
return  to  what  we  were  about  to  pay  re- 
specting trtisting  to  others'  aid  in  the 
rearing  of  children.  tJ  ere  it  is  that 
the  young  and  probably  inexperienced 
mother  may  find  our  remarks  not  only 
an  assistance  but  a  comfort  to  her,  in 
as  far  as,  knowing  the  simplest  and 
best  system  to  adopt,  she  may  be  able 
to  instruct  another,  and  see  that  her 
directions  are  fully  carried  out. 

The  human  body,  materially  con- 
sidered, is  a  beautiful  piece  of  me- 
chanism, consisting  of  many  parts, 
each  one  being  the  centre  of  a  system, 
and  performing  its  own  vital  function 
irrespectively  of  the  others,  and  yet 
dependent  for  its  vitality  upon  the 
harmony  and  health  of  the  whole.  It 
is,  in  fact,  to  a  certain  extent,  like  » 
watch,  which,  when  once  wound  op 
and  set  in  motion,  will  continue  its 
function  of  recording  true  time  only  so 
long  as  every  wheel,  spring,  and  lever 
peiiorms  its  allotted  duty,  and  at  its 
allotted  time  ;  or  till  the  limit  that 
man's  ingenuity  has  placed  to  its  ex- 
istence as  a  moving  automaton  has 
been  reached,  or,  in  other  words,  till 
it  has  run  down. 

What  the  key  is  to  the  mechanical 
watch,  air  is  to  the  physical  man. 
Once  admit  air  into  the  mouth  and 
nostrils,  and  the  lungs  expand,  the 
heart  beats,  the  blood  rushes  to  the 
remotest  part  of  the  body,  the  mouth 
secretes  saliva,  to  soften  and  macerate 
the  food  ;  the  liver  forms  its  bile,  to 
separate  the  nutriment  from  the  di- 
gested aliment ;  the  kidneys  perform 
their  oflBce ;  the  eye  elaborates  its 
tears,  to  facilitate  motion  and  impart 
that  glistening  to  the  orb  on  which  de- 
pends so  much  of  its  beauty  ;  and  a 
dewy  moisture  exudes  from  the  skin, 
protecting  the  body  from  the  extremes 
of  he»t  and  cold,  and  sharpening  the 
perception  of  touch  and  feeling.  At 
the  same  instant,  and  in  every  part, 
the  arteries,  like  innumerable  bees, 
are  everywhere  laying  down  layers  of 
muscle,  bones,  teeth,  and,  in  fact,  like 


the  coral  zoophyte,  building  up  a  con- 
tinent  of  life  and  matter ;  while  the 
veins,  equally  busy,  are  carrying  away 
the  debris  and  refuse  collected  from 
where  the  zoophyte  artenes  are  build- 
ing— this  refuse,  in  its  turn,  being  con- 
veyed to  the  liver,  there  to  be  conver- 
ted into  bile. 

All  these — and  they  are  but  a  few 
of  the  vital  actions  constantly  taking 
place — -are  the  instant  result  of  one 
gasp  of  life-giving  air.  No  subject 
cau  be  fraught  with  greater  interest 
than  watching  the  first  spark  of  life, 
as  it  courses  with  electric  speed 
"through  all  the  gates  and  alleys"  of 
the  soft,  insensate  body  of  the  infant. 
The  effect  of  air  on  the  new-born  child 
is  as  remarkable  in  its  results  as  it  is 
wonderful  in  its  consequence;  buttoun- 
derstand  this  more  intelligibly,  it  must 
first  be  remembered  that  life  consists 
of  the  performance  of  three  vital  func- 
tions —  ReSPIKATION,     CiRCULATlOSf, 

and  Digestion.  The  lungs  digest  the 
air,  taking  from  it  its  most  nutritious 
element,  the  oxygen,  to  give  to  the 
impoverished  blood  that  circulates 
through  them.  The  stomach  digests 
the  food,  and  separates  the  nutriment 
— chyle — from  the  aliment,  which  it 
gives  to  the  ))lood  for  the  development 
of  the  frame  ;  and  the  blood,  which  is 
understood  by  the  term  circulation, 
digests  in  its  passage  through  the 
lungs  the  nutriment — chyle  —to  give 
it  quantity  and  quality,  and  the  oxjf- 
(ffn  from  the  air  to  give  it  vitality. 
Hence  it  will  be  seen,  that,  speaking 
generally,  the  three  vital  functions  re- 
solve themselves  into  one — Digestion; 
and  that  the  lungs  are  the  primary  and 
the  most  important  of  the  vital  organs; 
and  respiration,  the  first,  in  fact,  as  we 
all  know  it  is  the  last  indeed,  of  all 
the  functions  performed  by  the  living 
body. 

The  Lniitfs— Heapiratioii. 

The  first  effect  of  air  on  the  infant  is 
k  slight  tremor  about  the  lips  and 
angles  of  the  mouth,  increasing  to 
twitchings,  and  finally  to  a  convulsive 
contraction  of  the  lips  and  cheeks,  the 
consequence  of  sudden  cold  to  the 
nerves  of  the  face.     This  spasmodio 


HB 


TffX  PHTSTdLOOr  OF  EARLY  LIFE. 


Mtion  produces  »  gasp,  causing  the 
wit  to  rush  through  the  month  and 
nostrils,  and  enter  the  windpipe  and  up- 
per portion  of  the  flat  and  contracted 
Inngs,  which,  like  a  sponge  partly  im- 
mersed in  water,  immediately  expand. 
Thin  is  succeeded  by  a  few  faint  gobs 
or  pants,  by  which  larger  volumes  of 
«ir  are  djrawn  into  the  chest,  till,  after 
A  few  seconds,  and  when  a  greater  bulk 
of  the  lungs  has  become  inflated,  the 
breastbone  and  ribs  rise,  the  chest  ex- 
pands, and,  with  a  sudden  ^tart,  the 
infant  gives  utterance  to  a  succession 
of  loud,  sharp  cries,  which  have  the 
effect  of  filling  every  cell  of  the  entire 
organ  with  air  and  life.  To  the  anx- 
.  ions  mother,  the  first  voice  of  her 
child  is,  doubtless,  the  sweetest  music 
■he  ever  heard  ;  and  the  more  loudly 
it  peals,  the  ^eater  should  be  her  joy, 
M  it  is  an  indication  of  health  and 
•trength,  and  not  only  shows  the  per- 
fect expansion  of  the  lungs,  but  that 
the  process  of  life  has  set  in  with  vig- 
our. Having  welcomed  in  its  own 
existence,  like  the  morning  bird,  with 
»  shrill  note  of  eladness,  the  infant 
ceases  its  cry,  ana,  after  a  few  short 
■obs,  usually  subsides  into  sleep  or 
quietude. 

At  the  same  instant- that  the  air 
mahea  into  the  lungs,  the  valve,  or 
door  between  the  two  sides  of  the 
heart — and  through  which  the  blood 
had  previously  passed — is  closed  and 
hermetically  sealed,  and  the  blood 
taking  a  new  course,  bounds  into  the 
longs,  now  expanded  with  air,  and 
vhich  we  have  likened  to  a  wetted 
aponge,  to  which  they  bear  a  not  unapt 
affinity,  air  being  substituted  for  water. 
It  here  receives  the  oxygen  from  the 
atmosphere,  and  the  chyle,  or  white 
blood,  from  the  digested  food,  and  b«- 
oomea,  in  an  instant,  arterial  blood,  a 
Yital  principle,  from  which  every  solid 
and  fluid  of  the  body  is  constructed. 
Besides  the  lungs.  Nature  has  provided 
another  respiratory  organ,  a  sort  of 
supplemental  l\mg,  that,  as  well  as  , 
being  a  covering  to  the  body,  inspires  j 
air  and  expires  moisture  ;  this  is  the 
euticle,  or  skin  ;  and  so  intimate  is 
tha  coaaaction  between  the  skin  and 


lungs,  that  whatever  injures  the  first, 
is  certain  to  affect  the  latter. 

Hence  the  difficulty  of  breathing  «c- 
perienced  after  scaldt  or  bums  on  the 
cuticle,  the  cough  that  foUovjg  tlie  ab- 
sorption of  cold  or  damp  by  the  skin, 
the  oppressed  and  laborious  breathing 
experienced  by  children  in  all  eruptive  ' 
diseases,  while  the  ra^h  is  coming  to  the 
surface,  and  the  hot,  dry  skin  that 
always  attends  congestion  of  the  luuys  j 
and  fever. 

The  great  practical  advantage  de- 
rivable from  this  fact  is  the  know- 
ledge that  whatever  relieves  the  one 
benefits  the  other.  Hence,  too,  toe 
great  utility  of  hot  baths  in  all  afiec- 
tions  of  the  lungs  or  diseases  of  the 
skin ;  and  the  reason  why  exposure  to 
cold  or  wet  is,  in  nearly  all  cases,  fol- 
lowed by  tightness  of  the  chest,  soie 
throat,  difficulty  of  breathing,  and 
cough.  These  symptoms  are  the  con- 
sequence of  a  larger  quantity  of  blood 
than  is  natural  remaining  in  the  lungs, 
and  the  cough  is  a  mere  effort  of  I«  f.- 
ture  to  throw  off  the  obstruction 
caused  by  the  presence  of  too  much 
blood  in  the  organ  of  respiration.  The 
hot  bath,  by  causing  a  larger  amount 
of  blood  to  rush  suddenly  to  the  Nkin, 
has  the  effect  of  relieving  the  lunga  of 
their  excess  of  blood,  and  by  equalis- 
ing the  circulation,  and  promoting 
perspiration  from  the  cuticle,  affords 
immediate  and  direct  benefit,  both  to 
the  lungs  and  the  system  at  large. 

The  Stomach.— Bi^esticn. 

The  organs  that  either  directly  or 
indirectly  contribute  to  the  process 
of  digestion  are,  the  mouth,  teeth, 
tongue,  and  gullet,  the  stomach,  small 
intestines,  the  pancreas,  the  salivary 
glands,  and  the  liver.  Next  to  respira- 
tion, digestion  is  the  chief  fuAction  in 
the  economy  of  life,  as,  without  the 
nutritions  fluid  digested  from  the  ail- 
ment, there  would  he  nothing  to 
supply  the  immense  and  constantly 
recurring  waste  of  the  system,  caused 
by  the  activity  with  which  the  ar- 
teries at  all  periods,  hut  especially 
during  infancy  and  youth,  are  btrildjng 
np  the  frame  and  developing  the  body. 


•:.-rr.i^; 


THE  REARING  OP  GBILDREK. 


In  infancy  (the  period  of  which  our  pre- 
sent anbject  treats),  the  series  of  parts 
engaged  in  the  process  of  digestion 
may  l>e  reduced  simply  to  the  stomach 
and  liver,  or  rather  its  secretion — the 
bile.  The  stomach  is  a  thick  muscu- 
lar bag,  connected  above  with  the 
gullet,  and,  at  its  lower  extremity, 
with  the  commencement  of  the  small 
intestines.  The  duty  or  function  of 
the  stomach  is  to  secrete  from  the 
a/teries  spread  over  its  inner  surface, 
a  sharp  acid  liquid  called  the  gastric 
inicf.;  this,  with  a  due  mixture  of 
saliva,  softens,  dissolves,  and  gradually 
digests  the  food  or  contents  of  the 
stomach,  reducing  the  whole  into  a 
soft  pulpy  mass,  which  then  passes 
into  the  first  part  of  the  small  intes- 
tines, where  it  comes  in  contact  with 
the  bile  from  the  gall-bladder,  which 
immediately  separates  the  digested 
food  into  two  parts;  one  ia  a  white 
creamy  fluid  called  ehyle,  and  the 
absolute  concentration  of  all  nourish- 
iiient.  which  is  taken  up  by  proper 
vessels,  and,  as  we  have  before  said, 
ci.ried  directly  to  the  heart,  to  be 
made  blood  of.  and  vitalized  in  the 
luags,  and  thus  provide  for  the  wear 
and  tear  of  the  system.  It  must  be 
here  observed  that  the  stomach  can 
only  digest  m'uit,  for  fluids,  being  in- 
capable of  that  process,  c*n  only  be 
ahaorbed;  and  without  the  result  of 
digestion,  animal,  or  at  least  hunan 
life,  could  not  exist.  Now,  as  Natnie 
has  ordained  that  infantine  life  shall 
be  supported  on  liquid  aliment,  and 
as  without  a  digestion  the  body  would 
perish,  some  provision  was  necessary 
to  meet  this  difficulty,  and  that  pro- 
vision was  found  in  the  nature  of  the 
li^id  itself,  or,  in  other  words,  thb  . 
MILK.  The  process  of  making  cheese, 
or  fresh  curds  and  whey,  is  familiar  ' 
to  most  persons ;  but  as  it  is  necessary 
to  the  elucidation  of  our  subject,  we  ! 
will  briedy  repeat  it.  The  internal  | 
membrane,  or  the  lining  coat  of  a  calf's 
stomach,  having  been  removed  from  ' 
the  organ,  is  hung  up,  like  a  bladder, 
to  dry ;  when  required,  a  piece  ia  cat 
oiT,  put  in  a  jug,  a  litt'o  warm  water 
poured  upon  it,  and  af  Mir  a  few  hours 


it  is.fit  for  use;  the  liquid  so  made 
being  called  rennet.  A  little  of  this 
rennet,  poured  into  a  basin  of  warm 
milk,  at  once  coagulatSk  the  greater 
part,  and  separates  from  it  a  quantity 
of  thin  liquor,  called  whey.  This  u 
precisely  the  action  that  takes  place 
m  the  infant's  stomach  after  every 
supply  from  the  breast.  The  cause  is 
the  same  in  both  cases,  the  acid  of  the 
gastric  juice  in  the  infant's  stomach 
immediately  converting  the  milk  into 
a  soft  cheese.  It  is  gastric  juice  ad- 
hering to  the  calf's  stomach,  and 
drawh  out  by  the  water,  forming  ren- 
net, that  makes  the  curds  in  the  basin. 
The  cheesy  substance,  being  a  solid,  at 
once  undergoes  the  process  of  diges- 
tion, is  separated  into  chyle  by  the 
bile,  and  in  a  few  hours  finds  its  'way 
to  the  infant's  heart,  to  become  blood, 
and  commence  the  architecture  of  its 
little  frame.  This  is  the  simple  pro- 
cess of  a  baby's  digestion : — milk  con- 
verted into  -cheese,  cheese  into  chitfU, 
chyle  into  blood,  and  blood  into  flesh, 
bone,  and  te^inent, — how  simple  is 
the  cause,  but  how  sublime  and  won- 
derful are  the  effects ! 

We  have  described  the  most  im- 
portant of  the  three  functions  that 
take  place  in  the  infuit's  body — re- 
spiration and  digestion;  the  third, 
namely  circulation,  we  hardly  think 
it  necessary  to  enter  on,  not  being 
called  for  by  the  requirements  of  the  ' 
nu4'se  and  mother ;  so  we  shall  omit 
its  notice,  and  proceed  from  theoreti- 
cal to  more  practical  considerations. 
Children  of  weakly  constitutions  are 
just  as  likely  to  be  bom  of  robust 
parents,  and  those  who  earn  their 
bread  by  toil,  as  the  offspring  of  Inxnry 
and  atlluence;  and,  indeed,  it  is 
(tfatnst  the  ordinary  providence  of 
Nature  to  suppose  the  children  of  the 
hardworking  and  necessitous  to  be 
hardier  and  more  vigorous  than  those 
of  parents  blessed  with  ease  and  com- 
petence. 

All  children  come  into  the  world  in 
the  same  imploring  helplessness,  with 
the  same  general  organization  and 
wants,  and  demanding,  either  from 
the  newly -awakenod  mother's  low,  of 


\  S.:^. 


SM 


TITE  NEW-BORN  CHILD. 


from  the  memory  of  motberly  feeling 
in  the  nurse,  or  the  common  appeals 
of  humanity  in  those  who  undertake 
th*  earliest  duties  of  an  infant,  the 
Mme  assistance  and  protoctiou,  and 
the  same  fostering  care. 

The  Infant. 

We  have  already  described  the  phe- 
nomena produced  on  the  new-born 
ehild  by  the  contact  of  air,  which, 
after  a  succession  of  muscular  twitch- 
ings,  becomes  endowed  with  voice, 
and  heralds  its  advent  by  a  loud  but 
brief  succession  of  cries.  But,  though 
this  is  the  general  rule,  it  sometimes 
happens  (from  causes  it  is  unnecessary 
here  to  explain)  that  the  infant  does 
BOt  cry,  or  give  utterance  to  any  audi- 
ble sounds,  or  if  it  does,  they  are  so 
faint  as  scarcely  to  be  distinguished 
M  hnman  accents,  plainly  indicating 
that  life,  as  yet,  to  the  new  visitor,  is 
neither  a  boon  nor  a  blessing ;  the 
infant  being,  in  fact,  in  a  state  of  sus- 
pended or  imperfect  vitality,  — a  state 
of  qwiM  existence,  closely  approximat- 
ing the  condition  of  a  stUl-birth. 

As  soon  as  this  state  of  things  is 
discovered,  the  child  should  be  turned 
on  ita  right  side,  and  the  whole  length 
of  the  spine,  from  the  head  down- 
wards, mbbed  with  all  the  fingers  of 
the  right  hand,  sharply  and  quickly, 
without  intermission,  till  the  quick 
Action  has  not  only  evoked  heat,  but 
•lectricity  in  the  part,  and  till  the 
load  and  sharp  cries  of  the  child  have 
thoroughly  expanded  the  lungs,  and 
■atisfactorily  established  its  life.  The 
operation  will  seldom  require  above  a 
minute  to  effect,  and  less  frequently 
demands  •  repetition.  If  there  is 
brandy  at  hand,  the  fingers  before 
rubbing  may  be  dipped  into  that,  or 
any  other  spirit. 

There  is  another  condition  of  what 
we  may  call  "mute  births,"  where 
the  child  only  makes  short  ineffectual 
gasps,  and  those  at  intervals  of  a  mi- 
nute or  two  apart,  when  the  lips,  eye- 
lids, and  fingers  become  of  a  deep 
purple  or  slate  colour,  sometimes  half 
the  body  remaining  white,  while  the 
other  half,  which  was  at  first  swarthy, 
daepeiu  to  a  livid  hoe.     This  condi- 


fs 


tion   of  the  infant   is  owing  to  tllO; 
valve  between  the  two  sides  of  the 
heart  remaining  open,   and  allowing 
the  unvitalized  venous  blood  to  enter  . 
the  arteries  and  get  into  the  circula- 
tion. 

The  object  in  this  case,  as  in  tha„  '" 
previous  one,  is  to  dilate  the  lunga  r 
as  quickly  as  possible,  so  that,  by  t)ie  ! 
sudden  effect  of  a  vigorous  inspiration, 
the  valve  may  be  hrmly  closed,  and 
the  impure  blood,  losing  this  means 
of  egress,  be  sent  directly  to  the  lungs. 
The  same  treatment  is  therefore  ne- 
cessary as  in  the  previous  case,  with 
the  addition,  if  the  friction  along  the 
spine  has  failed,  of  a  warm  bath  at  a 
temperature  of  about  80  degrees,  in 
which  the  child  is  to  be  plunged  up  to 
the  neck,  first  cleansing  the  mouth 
and  nostrils  of  the  mucus  that  might 
interfere  with  the  free  passage  of  air. 

While  in  the  bath,  the  friction 
along  the  spine  is  to  be  continued,  and 
if  the  lungs  still  remain  unexpauded, 
while  one  person  retains  the  child  in 
an  inclined  position  in  the  water, 
another  should  insert  the  pipe  of  a 
small  pair  of  bellows  into  one  nostril, 
and  while  the  mouth  is  closed  and 
the  other  nostril  compressed  on  the 
pipe  with  the  hand  of  the  assistant, 
the  lungs  are  to  be  slowly  indated  by 
steady  puffs  of  air  from  the  bellows, 
the  hand  being  removed  from  the 
mouth  and  nose  after  each  inflation, 
and  placed  on  the  pit  of  the  stomach, 
and  by  a  steady  pressure  expelling  it 
ont  again  by  the  mouth.  This  pro- 
cess 18  to  be  continued,  steadily  in- 
flating and  expelling  the  air  from  the 
lungs,  till,  with  a  sort  of  tremuloua 
leap.  Nature  takes  up  the  process,  and 
the  infant  begins  to  gasp,  and  finally 
to  cry,  at  first  low  and  faint,  but 
with  every  engulp  of  air  increasing  in 
length  and  strength  of  volume,  wnen 
it  is  to  be  removed  from  the  water, 
and  instantly  wrapped  (all  but  the 
face  and  mouth)  in  a  flannel.  Some- 
times, however,  all  these  means  will 
fail  in  effecting  an  ntterance  from  the 
child,  which  will  lie,  with  livid  lips 
and  a  flaccid  body,  every  few  minutes 
opening  its  mouth  with  a  short  gasp-,- '~ '' 
ing  paut,  and  than  subs.ding  into  $i'"* 


7- T^S^Z-J  V-^-ir '^iif^^SW'- 


THE  MANAGEMENT  OF  INFANTS. 


351 


atate  of  pulseless  inaction,  lingering 
probably  some  hours,  till  the  spas- 
modic pantings  growing  further  apart, 
it  ceases  to  exist. 

The  time  that  this  state  of  negative 
vitality  will  linger  in  the  frame  of  an 
infant  is  remarkable  ;  and  even  when 
all  the  previous  operations,  though 
long-continued,  have  proved  ineffec- 
tual, the  child  will  often  rally  from 
the  simplest  of  means — the  applica- 
tion of  dry  heat.  When  removed 
from  the  bath,  place  three  or  four 
hot  bricks  or  tiles  on  the  hearth,  and 
lay  the  child,  loosely  folded  in  a  flan- 
nel, on  its  back  along  them,  taking 
care  that  there  is  but  one  fold  of  flan- 
ael  between  the  spine  .and  heated 
bricks  or  tiles.  When  neither  of  these 
articles  can  be  procured,  put  a  few 
clear  pieces  of  red  cinder  m  a  warm- 
ing pan,  and  extend  the  child  in  the 
same  manner  along  the  closed  lid. 
ka  the  beat  gradually  diffuses  itself 
over  the  spinal  marrow,  the  child  that 
was  dying,  or  seemingly  dead,  will 
Frequently  give  a  sudden  and  ener- 
getic cry,  succeeded  in  another  minute 
by  a  long  and  vigorotu  peal,  making 
ttp,  in  volume  and  force,  for  the  pre- 
rious  delay,  and  instantly  continuing 
its  existence  by  every  effort  ia  its 
nature. 

With  these  two  exceptions — re- 
itored  by  the  means  we  have  pointed 
Jut  to  the  functions  of  life — we  will 
proceed  to  the  consideration  of  the 
:;hild  healthily  bokn.  Here  the 
Srst  thing  that  meets  us  on  the 
threshold  of  inquiry,  and  what  is 
>ften  between  mother  and  nurse  not 
>nly  a  vexed  question,  but  one  of  vex- 
ktious  import,  is  the  crying  of  the 
;bild ;  the  mother,  in  her  natural 
loxiet}',  maintaining  that  her  infant 
mist  t^  ill  to  cause  it  to  cry  so  much 
>r  so  often,  and  the  nurse  insisting 
that  all  children  cry,  and  that  nothing 
s  the  matter  with  it,  and  that  cry- 
ng  does  good,  and  is,  indeed,  an 
sspecial  benetit  to  infancy.  The 
inxious  and  unfamiliar  mother,  though 
lot  convinced  by  these  abstract  say- 
jQgs  of  the  truth  or  wisdom  of  the 
ixplanation,  takes  both  for  granted  ; 
ind,  giving  the  nurse  credit  for  more 


knowledge  and  experience  on  this 
head  than  she  can  have,  contenteily 
resigns  herself  to  the  infliction,  as  a 
thing  necessary  to  be  eodured  for  the 
good  of  the  baby,  but  thinking  it,  at 
the  same  time,  an  extraordinary  in- 
stance of  the  imperfectibility  of  Na- 
ture as  regards  the  human  infant ; 
for  her  mind  wanders  to  what  she 
has  observed  in  her  childhood  with 
puppies  and  kittens,  who,  except.when 
rudely  torn  from  their  nurse,  seldom 
give  utterance  to  any  complaining. 

We,  undoubtedly,  believe  that  cry- 
ing, to  a  certain  extent,  is  not  only 
conducive  to  health,  but  positively 
necessary  to  the  full  development  and 
physical  economy  of  the  infant's  being. 
But  though  holding  this  opinion,  we 
are  far  from  believing  that  a  child  does 
not  very  often  cry  from  pain,  thirst, 
want  of  food,  and  attention  to  its  per- 
sonal comfort ;  but  there  is  as  much 
difference  in  the  tone  and  expression 
of  a  child's  cry  as  in  the  notes  of  ao 
adult's  voice  ;  and  the  mother's  Mr 
will  not  be  long  in  discriminating  be- 
tween the  sharp  peevish  whine  of  irri- 
tation and  fever,  and  the  louder  inter- 
mitting cry  that  characterizes  the 
want  of  warmth  and  sleep.  All 
these  shades  of  expression  in  the 
child's  inarticulate  voice  every  nurse 
should  understand,  and  every  mother 
will  soon  teach  herself  to  interpret 
them  with  aa  accuraoy  equal  to  lan- 
guage. 

There  is  no  part  of  a  woman's  duty 
to  her  child  that  a  young  mother 
should  so  soon  make  it  her  business 
to  study,  as  the  voice  of  her  in/ant, 
and  the  language  conveyed  in  its  cry. 
The  study  is  neither  hard  nor  ditficult; 
a  c\oie  attention  to  its  tone,  and  the 
expression  of  the  baby's  features,  are 
the  two  most  import.int  points  de- 
manding attention.  The  key  to  both 
the  mother  will  find  in  her  own  heart, 
and  the  knowledge  of  her  success  in 
the  comfort  and  smile  of  her  infant. 
We  have  two  reasons— both  strung 
ones  —for  nrginz  on  mothers  the  im- 
perative necessity  of  early  making 
themselves  acquainted  with  the  na- 
ture and  wants  of  their  child  :  the 
first,  that  when  left  to  th«  entire  r*- 


"ACCIDENTALLY  OVERLAID." 


•ponsibility  of  the  baby,  after  the 
departure  of  the  nurse,  she  may  be 
•ble  to  undertake  her  new  duties  with 
more  confidence  than  if  left  to  her 
own  resources  and  mother's  instinct, 
without  a  clue  to  guide  her  through 
thn  mysteries  of  those  calls  that  vi- 
brat«  through  every  nerve  of  her 
nature ;  and,  secondly,  that  she  may 
be  abit  to  guard  her  ohiUl  from  the 
nefarious  practices  of  unprincipled 
nurses,  who,  while  calming  the  mo- 
*  ther's  mind  with  false  statements  as 
to  the  character  of  the  baby's  cries, 
rather  than  lose  their  rest,  or  devote 
that  time  which  would  remove  the 
cause  of  suffering,  administer,  behind 
the  curtains,  those  deadly  narcotics 
which,  while  stupefying  Nature  into 
sleep,  insure  for  herself  a  night  of 
many  unbroken  hours.  Sueh  nurses 
as  have  not  the  hardihood  to  dose 
their  infant  charges,  are  often  full  of 
other  schemes  to  still  that  constant 
and  reproachful  cry.  The  most  fre- 
quent means  employed  for  this  pur- 
pose is  giving  it  something  to  suck — 
■omethiog  easily  hid  from  the  mother, 
or,  when  that  is  impossible,  under  the 
plea  of  keeping  it  warm,  the  nurse 
oorers  it  in  her  lap  with  a  shawl,  and 
under  this  blind,  surreptitiously  in- 
serts a  finger  between  the  parched 
lip«,  which  possibly  moan  fo»  drink  ; 
and,  under  this  inhuman  cheat  and 
delusion,  the  infant  is  pacified,  till 
Kature,  balked  of  its  desires,  drops 
into  a  troubled  sleep. .  These  are  two 
of  our  reasons  for  impressing  upon 
mothers  the  early,  the  immediate  ne- 
cessity of  putting  themselves  sympa- 
thetically in  comiuanication  with  their 
child,  by  at  once  learning  its  hidden 
language  as  a  delightful  task. 

We  must  strenuously  warn  all 
mothers  on  no  account  to  allow  the 
nurse  to  sleep  with  the  baby,  never 
herself  to  lie  down  with  it  by  her  side 
for  a  night's  rest,  never  to  let  it  sleep 
in  the  parent's  bed,  and  on  no  account 
keep  it  longer  than  absolutely  neces- 
sary, confined  in  an  atmosphere  loaded 
with  the  breath  of  many  adults. 

The  amoiut  of  oxygen  required  by 
•n  infant  is  so  large,  and  the  quantity 
oonaumed   by  mid -life  and  age,  and 


the  proportion  of  carbonic  aoid  thrown 
off  from  both,  so  considerable,  that 
an  infant  breathing  the  same  air  can-, 
not  possibly  carry  on  its  healthy  exis- 
tence while  deriving  its  vitality  from 
so  corrupted  a  medium.  This  objec- 
tion, always  in  force,  is  still  mora 
objectionable  at  night-time,  when 
doors  and  windows  are  closed,  and 
amounts  to  a  condition  of  poison, 
when  placed  between  two  adults  in 
sleep,  and  shut  in  by  bed-curtains  ; 
and  when,  in  addition  to  the  impu- 
rities expired  from  the  lungs,  we 
remember,  in  quiescence  and  sleep, 
how  large  a  portion  of  mephitic  gas 
is  given  off  from  the  skin. 

Mothers,  in  the  fulness  of  their 
affection,  believe  there  is  no  harbour, 
sleeping  or  awake,  whore  their  Infants 
can  be  so  secure  from  all  possible  or 
probable  danger  as  in  their  own  arms; 
yet  we  should  astound  our  readers  if 
we  told  them  the  statistical  number 
of  infants  who,  in  despite  of  their 
motherly  solicitude  and  love,  are 
annually  killed,  unwittingly,  by  such 
parents  themselves,  and  thu  from  the 
persistency  in  the  practice  we  are  so 
strenuously  condemning.  The  mother 
frequently,  on  awaking,  discovers  the 
baby's  face  closely  impacted  between 
her  bosom  and  her  arm,  and  its  body 
rigid  and  lifeless  ;  or  else  so  envel- 
oped in  the  "head -blanket"  and  su- 
perincumbent bed-clothes,  as  to  ren- 
der breathing  a  matter  of  physical 
impossibility.  In  such  cases  the  jury 
in  general  returns  a  verdict  of  "Ac- 
cidentally overlaid;"  but  one  of  "  Care- 
leas  suffocation"  would  be  more  in 
accordance  with  truth  and  justice. 
The  only  possible  excuse  that  can  be 
urged,  either  by  nurse  or  mother,  for 
this  culpable  practice,  is  the  plea  of 
imparting  warmth  to  the  infant.  But 
this  can  always  be  effected  by  an 
extra  blanket  in  the  child's  crib,  or 
an  eider-down  coverlet,  or,  if  the 
weather  is  particularly  cold,  by  a 
bottle  of  hot  water  enveloped  in  flan- 
nel and  placed  at  the  child's  feet ; 
while  all  the  objeotMns  already  ur^ed 
— as  derivable  from  animal  heat  vol- 
parted  by  actual  contact — are  entirely 
obviated.     There  is  another  evil  at* 


.     ^A^^'S^. 


THE  MOTHER'S  MILK. 


853 


ling  the  sleeping  together  of  the 
mother  and  infant,  which,  as  far  as 
regards  the  latter,  ve  consider  quite 
as  formidable,  thongh  not  so  imme- 
diate as  the  others,  and  is  always  fol- 
lowed by  more  or  less  of  mischief  to 
the  mother.  The  evil  we  now  allude 
to  is  that  most  injurious  ]'-ractice  of 
letting  the  child  suck,  after  the  mother 
has  fallen  asleep,  a  custom  that  natu- 
rally results  from  the  former,  and 
which,  as  we  have  already  said,  is 
injurious  to  both  mother  and  child. 
It  is  injurious  to  the  infant  by  allow- 
ing it,  without  control,  to  imbibe  to 
distension,  a  fluid  sluggishly  secreted 
and  deficient  in  those  vital  principles 
which  the  want  of  mental  energy,  and 
of  the  sympathetic  appeals  of  the 
child  on  the  mother,  so  powerfully 
produce  on  the  seci-eted  nutriment, 
while  the  mother  wakes  in  a  state  of 
clammy  exhaustion,  with  giddiness, 
dimness  of  sight,  nausea,  loss  of  appe- 
tite, and  a  dull  aching  pain  through 
the  back  »nd  between  the  shouldei-s. 
In  fact,  she  wakes  languid  and  nnre- 
freshed  from  her  s!eep,  with  febrile 
symptoms  and  hectic  tiuphes,  caused 
by  her  baby  vampire,  who,  while 
dragging  from  her  her  health  and 
strength,  has  excited  in  itself  a  set  of 
symptoms  directly  opposite,  but 
fraught  with  the  same  injurious  cou- 
Mquences  —  "  functional  deiauge- 
ment." 

The  Milk. 

As  Nature  has  placed  in  the  bosom 
of  the  mother  the  natural  food  of 
her  oflfspring,  it  must  be  self-evident 
to  every  r<'tleuting  woman,  that  it 
becomes  her  d.ity  to  study,  as  far  as 
lies  in  her  power,  to  keep  that  reser- 
voir of  nourishment  in  as  pure  and 
invigorating  a  condition  as  possible  ; 
for  she  must  remember  that  the  ^iMin- 
titi/  is  no  'ure  proof  of  the  quality  of 
thiis  aliniei<t 

1'he  mother,  while  suckling,  as  a 
general  rule,  should  avoid  all  seden- 
tary occupations,  take  regular  exer- 
cise, keep  her  mind  as  lively  and 
pleasingly  occupied  as  possible,  espe- 
cially by  music  and  singing.  Her 
diet  should  b«  light  and  nutritious, 
It* 


with  a  proper  sufficiency  of  animal 
food,  and  of  that  kiud  which  yields 
the  largest  amount  of  nourishment ; 
and,  unless  the  digestion  i*  naturally 
strong,  vegetables  and  fruit  should 
form  a  very  small  proportion  of  the 
general  dietary,  and  such  preparations 
as  broths,  gruels,  arrowroot,  ftc.,  still 
less.  Tapioca,  or  ground-rice  pudding, 
made  with  severu  eggs,  may  ue  taken 
freely  ;  but  all  slops  and  thin  pota- 
tions, such  as  that  delusion  called 
chicken-broth,  should  be  avoided,  as 
yielding  a  very  small  amount  of 
nutriment,  and  a  large  proportion 
of  flatulence.  All  purely  stimu- 
lants should  be  avoided  as  much 
as  possible,  especially  spirits,  un- 
less taken  for  some  special  object, 
and  that  medicinally  ;  out  as  a  part 
of  the  dietary  they  should  be  care- 
fully shunned.  I>actation  is  always 
an  exhausting  process,  and  as  the 
child  increases  iu  size  and  strength, 
the  drain  upon  the  mother  becomes 
great  and  depressing,  llien  somo- 
thing  more  even  than  an  abundant 
diet  is  i-equired  to  keep  the  mind  and 
body  up  to  a  standard  sufficiently 
healthy  to  admit  of  a  oonstant  and 
nutritious  secretion  being  performed 
without  detriment  to  the  physical 
integrity  of  the  mother,  or  injury  to 
the  ebild  who  imbibes  it ;  and  as  sti- 
mulants are  inadmissible,  if  not  posi- 
tively injurious,  the  substitute  re- 
quired is  to  be  found  in  a  tonic.  To 
the  la<ly  aocu!=tonied  to  her  Madeir* 
and  sherry,  this  may  api>ear  a  rery 
vuli^ar  potation  for  a  delicate  young 
motiier  to  take  instead  of  the  more 
subtle  and  con<len!<eil  elegance  of 
wine  ;  but  •»  we  are  writmg  from 
experience,  and  with  the  avowed 
object  of  imparting  useful  facta  and 
beneficial  remedies  to  our  readers,  w« 
allow  no  social  distinctions  to  inter- 
fere with  our  legitimate  object. 

We  have  already  said  that  the  suck- 
ling mother  should  avoid  stimulants, 
especially  spirituous  ones  ;  and  when 
something  of  this  sort  is  afa«olutely  no- 
cessary  to  support  her  strength  during 
the  exhausting  process,  it  should  be 
rather  of  a  tonic  than  of  a  stimulating 
character.     Every  mother  should  be 


«M 


RULES  FOR  SUCKLJNO. 


provided  with  a  breast-pump,  or  glass 
tube,  to  draw  oflf  the  superjibundance 
that  ])aa  been  accumulating  in  her  ab- 
sence from  the  child,  or  the  first  gush 
excited  by  undue  exertion  :  the  sub- 
sequent supply  of  milk  will  be  secreted 
under  the  invigorating  influence  of  a 
previous  healtliy  stimulus. 

As  the  first  milk  that  is  secreted 
contains  a  large  amount  of  the  saline 
elements,  and  is  thin  and  innutntious, 
it  is  most  ailmirably  adapted  for 
the  purpose  Nature  designed  it  to  ful- 
fil,— that  of  an  aperient ;  but  which, 
unfortunately,  it  is  seldom  permitted, 
in  our  artificial  mode  of  living,  to  per- 
form. 

So  opposed  are  we  to  the  objection- 
able plan  of  physicking  new-born  chil- 
dren, that,  unless  for  positive  illness, 
we  would  muchrather  ad  vise  that  med- 
icine should  be  administered  throuyh 
the  mother  for  the  first  eii^ht  or  ten 
weeks  of  its  existence.  This  practice, 
which  few  mothers  will  object  to,  is 
easily  effected  by  the  parent,  when 
such  a  course  is  necessary  for  the 
child,  taking  either  a  dose  of  castor- 
oil,  half  an  ounce  of  tasteless  salts  (the 
phosphate  uf  soda),  one  or  two  tea- 
a  loonfnls  of  magnesia,  a  dose  of  leni- 
tive electuai-y,  manna,  or  any  mild 
Mid  simple  ai)erient,  which,  almost 
before  it  can  have  taken  effect  on 
herself,  will  exhibit  its  action  on  her 
ehild. 

One  of  the  most  common  errors  that 
mothers  fall  into  while  suckling  their 
children,  is  that  of  fancying  they  are 
always  hungry,  and  consequently  over- 
feeding them  ;  and  with  this,  the  great 
mistake  of  applying  the  child  to  the 
breast  on  every  occasion  of  its  crying, 
without  investigating  the  cause  of  its 
complaint,  and,  under  the  belief  that 
it  wants  food,  putting  the  nipple  into 
its  crying  mouth,  until  the  infant  turns 
ia  revulsion  and  petulance  from  what 
it  should  accept  with  eagerness  and 
joy.  At  such  times,  a  few  teasponn- 
fnls  of  water,  slightly  chilled,  will 
often  instantly  pacify  a  crying  and 
restless  child,  who  has  turned  in  loath- 
ing from  the  offered  breast ;  or,  after 
imbibing  a  few  drops,  and  finding  it 
tkot  what  natuic  craved,  throws  back 


its  head  in  diseust,  and  cries  mora 
petulantly  than  Before.  In  such  a  case 
as  this,  the  young  mother,  grieved  at 
her  baby's  rejection  of  the  tempting 
present,  and  distressed  at  its  cries,  and 
in  terror  of  some  injury,  over  and  over 
ransacks  its  clothes,  believing  some  in- 
secure pin  can  alone  be  the  cause  of 
such  sharp  complaining,  an  accident 
that,  from  her  own  care  in  dressing, 
is  seldom  or  never  the  case. 

These  abrupt  cries  of  the  child,  if 
they  do  not  proceed  from  thirst,  which 
a  little  water  will  relieve,  not  unfre- 
quently  occur  from  some  unequal 
pressure,  a  fold  or  twist  in  the  "roller," 
or  some  constriction  round  the  tender 
body.  If  this  is  suspected,  the  mother 
must  not  be  content  with  merely 
slackeningthestrings ;  thechild  should 
be  undressed,  and  the  creases  and  folds 
of  the  hot  skin,  especially  those  about 
the  thighs  and  groins,  examined,  to  see 
that  no  powder  has  caked,  and,  becom- 
ing hard,  irritated  the  parts.  The 
violet  powder  should  be  dusted  freely 
over  all,  to  cool  the  skin,  and  every- 
thing put  on  fresh  and  smooth.  If 
such  precautions  have  not  afforded  re- 
lief, and,  in  addition  to  the  crying,  the 
child  plunges  or  draws  up  its  legs,  the 
mother  may  be  assured  some  cause  of 
irritation  exists  in  the  stomach  or 
bowels— either  acidity  in  the  latter  or 
distension  from  overfeeding  in  the 
former ;  but,  from  whichever  cause, 
the  child  should  be  "opened"  before 
the  fire,  and  a  heated  napkin  applied 
all  over  the  abdomen,  the  infant  being 
occasionally  elevated  to  a  sitting  posi- 
tion, and  while  gently  jolted  on  the 
knee,  the  back  should  be  lightly  patted 
with  the  hand. 

Should  the  mother  haye  any  reason 
to  apprehend  that  the  catite  of  incon- 
venience proceeds  from  the  bladder — 
a  not  unfrequent  source  of  pain — the 
napkin  is  to  be  dipped  in  hot  water, 
squeezed  out,  and  immediately  applied 
over  the  part,  and  repeated  every  eight 
or  ten  minutes,  for  several  times  in 
succession,  either  till  the  natural  relief 
is  afforded,  or  a  cessation  of  pain  al- 
lows of  its  discontinuance.  The  pain 
that  young  infants  often  suffer,  and 
the  crying  that  results  from  it,  ia,  aa^^ ' 


»WA- 


THE  FOOD  OF  INFANTS. 


we  have  already  said,  frequently  caused 
by  the  mother  inconsiderately  over- 
feeding her  child,  and  is  produced  by 
the  pain  of  distension,  and  the  mechan- 
ical pressure  of  a  larger  quantity  of 
fluid  in  the  stomach  than  the  gastric 
juico  can  convert  into  cheese  and  di- 
gest. 

Some  children  are  stronger  in  the 
enduring  power  of  the  stomach  than 
others,  and  get  rid  cf  the  excess  by 
vomiting,  concluding  every  process  of 
suckling  by  an  emission  of  milk  and 
curd.  Such  children  are  called  by 
nurses  "  thriving  children  ;"  and  gen- 
erally they  are  so,  simply  because  their 
digestion  is  good,  and  they  have  the 
power  of  expelling  with  impunity  that 
superabundance  of  aliment  which  in 
others  is  a  source  of  distension,  flat- 
ulence, and  pain. 

The  length  of  time  an  infant  should 
be  suckled  must  depend  much  on  the 
health  and  strength  of  the  child,  and 
the  health  of  the  mother,  and  the 
quantity  and  quality  of  her  milk  ; 
though,  when  all  circumstances  are 
favourable,  it  should  never  be  less 
than  nine,  nor  exceed  fifteen  months  : 
but  perhaj>s  the  true  time  will  be  found 
in  the  medium  between  both.  But  of 
this  we  may  be  sure,  that  Nature  never 
ordained  a  child  to  live  on  suction  after 
having  endowed  it  with  teeth  to  bite 
and  to  grind  ;  and  nothing  is  more  out 
of  place  and  unseemly  than  to  hear  a 
child,  with  a  set  of  twenty  teeth,  ask 
for  the  "breast." 

The  practice  of  protracted  wet-nurs- 
ing is  hurtful  to  the  mother,  by  keep- 
ing up  an  uncaUeJ-foi,  and,  after  the 
proper  time,  an  unhealthy  drain  on 
her  system,  while  the  child  either  de 
rives  no  benefit  from  what  it  no  ionge: 
requires,  or  it  produces  a  positive  in- 
jury on  its  constitution.  After  tht 
period  when  Nature  has  ordained  the 
child  shall  live  by  other  means,  the 
Btcretion  of  milk  becomes  thin  and  de- 
teriorated, showing  in  the  flabby  Hesh 
and  puny  features  of  the  child  both  its 
loss  of  nutritious  properties  and  the 
want  of  more  stimulatmg  aliment. 

Though  we  have  said  th*t  twelve 
mouths  is  about  the  medium  time  a 
bkby  ibould  be  suckled,    we   by  no 


means  wish  to  imply  that  a  child 
should  be  fed  exclusively  on  milk  for 
its  first  year ;  quite  the  reverse ;  the  in- 
fant can  hardly  be  too  so<m  made  inde- 
pendent of  the  mother.  Thus,  should 
illness  assail  her,  her  milk  fail,  or  any 
domestic  cause  abruptly  cut  off  the 
natural  supply,  the  child  having  been 
accustomed  to  an  artiricial  diet,  its  life 
might  be  safely  carried  on  without 
eeeKing  for  a  w  et-nurse,  and  without 
the  slightest  daneer  to  its  system. 

Theadvantage  to  the  mother  of  early 
accustoming  the  child  to  aruticial  food 
is  as  considerable  to  herself  as  bene- 
ficial to  her  infant ;  the  demand  on  her 
physical  strength  in  the  first  instance 
will  be  less  severe  and  exhausting,  thA 
child  will  sleep  longer  on  a  less  rapidly 
digestible  aliment,  and  yield  to  bota 
more  quiet  nights,  and  the  motlier 
will  be  more  at  liberty  to  go  out  for 
business  or  pleasure,  another  means  of 
sustenance  being  at  hand  till  her  re- 
turn. Besides  tliese  advantages,  by  a 
judicious  blending  of  the  two  system* 
of  feeding,  the  infant  will  acquire 
greater  constitutional  strength,  so 
that,  if  attacked  by  sickness  or  disease, 
it  will  have  a  much  greater  chance  of 
resisting  its  virulence  than  if  depen- 
dent alone  on  the  mother,  whose  milk, 
affected  by  fatigue  and  the  natural 
anxiety  of  the  parent  for  her  offspring, 
is  at  such  a  time  neither  good  in  it* 
properties,  nor  likely  to  be  beneiiuial 
to  the  patient. 

All  that  we  have  further  to  say  on 
ruckling  is  an  advice  to  mothers,  that 
tf  they  wish  to  keep  a  sound  and  uu- 
jhapped  nipple,  and  possibly  avoid 
what  is  called  a  "broken  breast," 
never  to  put  it  up  with  a  wet  nipple, 
out  always  to  have  a  soft  handkerchief 
in  readiness,  and  the  moment  that 
delicate  part  is  drawn  from  the  child's 
mouth,  to  dry  it  carefully  of  the  milk 
and  saliva  that  moisten  it ;  and,  fur- 
ther, to  make  a  practice  of  anckling 
from  each  breast  alternately. 

SreM,  DreMinjf,  WasMng,  ko. 

As  respects  the  dress  and  dressing  of 
a  new-burn  infant,  ur  of  a  child  in 
arms,  during  any  btage  of  its  nursing, 
there  are  few  wunitui  who  will  require 


HOW  TO  DRESS  INFANTS. 


VM  to  give  them  guidance  or  direc- 
tions for  their  instruction ;  and  though 
t  few  hints  on  the  subject  may  not  be 
out  of  place  here,  yet  most  women  in- 
tuitively "take  to  a  baby,"  and,  with 
■  small  amount  of  experience,  are  able 
to  perform  all  the  little  offices  neces- 
sary to  its  comfort  and  cleanliness 
with  ease  and  completeness.  We  shall, 
therefore,  on  this  delicate  subject  hold 
our  peace  ;  and  only,  from  aiar,  hint 
"  at  what  we  would,"  leaving  our  sug- 
gestions to  be  approved  or  rejected, 
according  as  they  chime  with  the 
judgment  and  the  apprehension  of  our 
motherly  readers. 

In  these  days  of  intelligence,  there 
are  few  ladies  who  have  not,  in  all 
proba'  ility,  seen  the  manner  in  which 
the  Indian  squaw,  the  aborigines  of 
Poljrnesia,  and  even  the  Lapp  and 
Esqaimaux,  strap  down  their  baby  on 
a  board,  and  by  means  of  a  loop  sus- 
pend it  to  the  bough  of  a  tree,  hang 
it  up  to  the  rafters  of  the  hut,  or,  on 
travel,  dandle  it  on  their  backs,  out- 
side the  domestic  imp'.ennents,  which, 
as  the  slave  of  her  master,  man,  the 
wi-onjed  but  nncomjilaining  woman 
carries,  in  order  that  her  lord  may 
march  in  unhampsred freedom  Cruel 
UTid  '".nfinin"  as  this  system  of  "back- 
board" dressing  may  seem  to  our  mo- 
ueru  nutiuud  o.  ireeaoui  ana  exercise, 
it  is  positive'y  less  irkeome,  less  con- 
fining, and  infinitely  less  prejudicia' 
to  health,  than  the  mummying  o'. 
chihiren  by  our  grandmothers  a  hitn 
dred,  aye,  fifty  years  ago  :  for  wlia 
with  chin-stays,  back-stays,  body- 
•t«ys,  forehead-cloths,  rollers,  band 
ai;es,  &c.,  an  infant  had  as  man\ 
girths  and  strings,  to  keep  head, 
fimbs.  and  body  in  one  exact  position, 
u  a  ship  has  halyards. 

Much  p{  this — indeed  we  may  say 
•11 — has  been  abolished  ;  but  still  the 
child  is  far  from  being  dressed  loosely 
enough ;  and  we  shall  never  be  satis- 
fied till  the  abominable  use  of  the  pin 
is  avoided  m  Mo  in  an  infant's  dress- 
ing, and  i|  texti^re  made  for  all  the 
nuder-garments  of  a  child  of  a  cool 
and  elastic  material. 

11ie  manner  in  which  an  infant  is 
f  1  rii'oled   in    a    bauJage  called    the 


"roller,"  as  if  it  had  fractured  ribt, 
compressing  those  organs — that,  living 
on  suction,  must  be,  for  the  health  ol 
the  child,  to  a  certain  degree  distended, 
to  obtain  sufRcient  aliment  from  the 
fluid  imbibed — is  perfectly  prejws- 
terous.  Our  humanity,  as  well  as  our  ^ 
duty,  calls  upon  us  at  once  to  abrogat* 
and  discountenance  it  by  every  means 
in  our  power.  Instead  of  the  process 
of  washing  anl  dressing  being  made, 
as  with  the  adult,  a  refreshment  and 
comfort,  it  is,  by  the  dawdhng  man- 
ner in  which  it  is  performed,  the 
multiplicity  of  things  used,  and  the 
perpetual  change  of  position  of  the 
infant  to  adjust  its  complicated  cloth- 
ing, rendered  an  operation  of  positive 
irritation  and  annoyance.  We  there- 
fore entreat  all  mothers  to  regard  this 
subject  in  its  true  light,  and  study  to 
the  utmost  simplicity  in  dress,  and 
dispatch  in  the  process. 

Children  do  not  so  much  cry  from 
the   washing   as    from   the   irritation 
caused    by   the    freouent    change   of 
jjosition  in  which  they  are  placed,  the 
number  of  times  tbey  are  turnetl  on 
their  face,  on  the'r  back,  and  on  their 
side,  by  the  manipulations  demanded 
by  the  multiplicity  of  articles  to  be 
itteil,  tackcii,  and  carefully  adjusted 
>n  their  bodies.     What  mother  ever 
•'oiind  her  girl  of  six  or  seven  stand 
quiet  while  she  was  cur'iug  her  hair? 
1.0W  many  times  nightly  has  she  not 
o  reprove  her  for  not  stauii^g  still 
lnrin'.r  the   proce'ss?     It   is   the  snme 
with  the  unconscious  infant,  who  can- 
not hear  to  be  moved  about,  and  who 
las  no  sooner  grown  reconciled  to  on« 
)ositiun  than  it  is  forced  re'.uctant'y 
nto  another.     It  is  true,  in  one  in- 
itauce  the  child   has  intelligence  to 
'uide  it,  and  in  the  other  not ;  but 
the  tterresqf  motion,  in  both  instances, 
resent  coercion,  and  a  chilii  cannot  be 
too  little  handled. 

On  this  account  alone,  and  for  the 
moment  setting  health  snd  comfort 
out  of  the  qnestion,  we  beg  mothers 
to  simplify  their  baby's  dress  as  much 
as  possible ;  and  not  only  to  put  on 
as  little  as  is  absolutely  necessary, 
but  to  make  that  as  simple  in  it*  con- 
trivance and   adjustment  aa  it  will 


CARE  OF  INFANT8. 


admit  of ;  to  avoid  belly-bands,  roUera, 
girths,  and  everything  that  can  im- 
pede or  confine  the  natural  expansion 
of  the  digestive  organs,  on  the  dne 
performance  of  whose  functions  the 
child  lives,  thrives,  and  develops  its 
ihvsical  being.  The  following  list  of 
laby-linen  is  the  smallest  quantity 
possible    oonsistent    with  keeping    a 


t 


baby  clean  and  nice : — 6  shirts,  2  belts 
or  4  flannel  strips,  4  pilches,  6  night> 
gowns,  4  long  flannels,  6  white  petti- 
coats, 4  monthly  gaiuui,  6  robes,  4 
head  squares,  (>  bibs,  4  rollers  or 
swathes,  2  waterproof  pilches,  1  hooil, 
1  cloak,  1  jacket,  2  caps,  6  pair  of 
shoes,  4  dozen  napkins. 


BEABIirO  BT  KAVD. 

Artieles  necessary,  and  How  to  nse  them.— Preraration  of 
Foods.— Baths.— Advantages  of  B«aring  by  Hand. 

As  we  do  not  for  a  moment  wish  to 
be  thought  an  advocate  for  an  artificial, 
in  preference  to  the  natural,  course  of 
rearing  children,  we  beg  our  readers 
to  understand  us  perfectly  on  this 
head ;  aU  we  desire  to  prove  is 
the  fact  that  a  child  can  be  brought 
up  as  well  on  a  spoon  dietary  as 
some  examples  to  be  found  of  those 
reared  on  tne  breast ;  when  there  is 
a  necessity  for  substituting  artifi- 
cial for  its  natural  food.  It  will 
not  be  thus  leas  liable  to  infectious 
diseases,  and  more  capable  of  resisting 
the  virulence  of  any  danger  that  may 
attack  it;  but  without  in  any  way 
depreciating  the  nutriment  of  its  natu- 
ral food,  we  wish  to  impress  on  the 
mother's  mind  that  there  are  many 
cases  of  infantine  debility  which  might 
eventuate  in  rickets,  curvature  of  the 
spine,  or  mesenteric  disease,  where  the 
addition  to,  in  proper  quantities,  of 
an  artificial  and  more  stimulating  ali- 
ment, would  not  only  give  tone  and 
strength  to  the  constitution,  but  at 
the  same  time  render  the  employment 
of  mechanical  means  more  benefi- 
*  eial.  And,  finally,  though  we  would 
never — where  the  mother  had  the 
strength  to  suckle  her  chUd— super- 
sede the  breast,  we  would  insist  on 
making  it  a  rule  to  accustom  the  child, 
as  eariy  aa  possible,  to  the  use  of  an 
artificial  diet,  not  only  that  it  may 
aaquire  more  vigonr  to  help  it  over 
the  ills  of  childhood,  but  that,  in  the 
absence  of  the  mother,  it  might  not 
miss  the  maternal  sustenance;  and 
also  for  the  parwnf  •  sake,  that,  idiould 


the  milk,  from  any  cause,  become  vi« 
tiated,  or  suddenly  cease,  the  child 
can  be  made  over  to  the  bottle  and 
the  spoon  without  the  slightest  appre- 
hension of  hurtful  consequences. 

To  those  persons  unacquainted  with 
the  system,  or  who  may  have  been 
erroneously  informed  on  the  matter, 
the  rearing  of  a  child  by  hand  may 
seem  surrounded  by  innumerable  dif- 
ficulties, and  a  large  amount  of  per- 
sonal trouble  and  anxiety  to  the  nurse 
or  mother  who  undertakes  the  duty. 
This,  however,  is  a  fallacy  Jn  every 
respect,  except  as  regards  the  fact  m 
preparing  the  food ;  but  even  this  ex- 
tra amount  of  work,  by  adopting  the 
course  we  shall  lay  down,  may  b« 
reduced  to  a  very  small  sum  of  incon- 
venience ;  and  as  respects  anxiety,  the 
only  thing  calling  for  care  is  the  dis- 
play of  judgment  in  the  preparation 
of  the  food.  The  articles  required  for 
the  purpose  of  feeding  an  infant  are  a 
night-lamp,  with  its  pan  and  lid,  t« 
keep  the  food  warm  ;  a  nursing-bottle, 
and  a  prepared  teat ;  and  a  small  pap 
saucepan,  for  use  by  day.  Of  the 
lamp  we  need  hardly  speak,  most 
motners  being  acquainted  with  its 
operation  :  but  to  those  to  whom  it  is 
unknown  we  may  observe,  that  the 
flame  from  the  floating  rushlight  heats 
the  water  in  the  reservoir  above,  in 
which  the  covered  pan  that  contains 
the  food  floats,  keeping  it  at  such  a 
heat  that,  when  thinned  by  milk,  it 
will  be  of  a  temperature  suitable  foi 
immediate  use.  Though  many  kinds 
of  nundng-bottlaa    have  bean   lately 


S68 


REARING  BY  HAND. 


invented,  and  Rome  icounted  with 
India-rubber  nipples,  the  common 
glnss  bottle,  with  the  calf's  teat,  is 
•qnal  in  cleanliness  and  utility  to  any ; 
besides,  the  nipple  put  in  the  child's 
mouth  is  80  white  and  natural  in  ap- 
pearance, that  no  child  taken  from 
the  breast  will  re'use  it.  The  black 
artificial  ones  of  caoutchouc  or  gutta- 
percha are  unnatural.  The  prepared 
teats  can  be  obtained  at  any  druggist's, 
and  as  they  are  kept  in  spirits,  they 
will  require  a  little  soaking  in  warm 
water,  and  gentle  washing,  before 
being  tied  securely,  by  means  of  fine 
twine,  round  the  neck  of  the  bottle, 

I'nst  sufficient  being  left  projecting  for 
he  child  to  grasp  freely  in  its  Ups; 
for  if  left  the  full  length,  or  over  long,  i 
it  will    be  drawn   too  far  into    the ; 
mouth,  and  possibly  make  the  infant ' 
heave.    When  once  properly  adjusted,  I 
the  nipple  need  never  be  removed  till  , 
replace<i   by  a  new  one,   which  will  I 
hardly  be  necessary  oftener  than  once  a  | 
fortnight,  though  with   care  one  will  i 
last  several  weeks.      The  nursiug-bot- 
t!e  should  be  thoroughly  washed  and 
cleaned  every  day,  and  always  rinsed  i 
out    bef»re  and    after   using  it;   the; 
warm  water  being  squeezed  through  | 
the  nipple,  to  wash  out  any  particles 
of  food  that  might  lodge  in  the  aper- 
tnre,  and  become  sour.     1  he  teat  can 
always   be  kept  white    and   soft   by  i 
turning  the  end  of  the  bottle,  when 
not  in  use,  into  a  narrow  jug  contain- ' 
ing  water,  taking  care  to  dry  it  first,  ; 
and  then  to  warm  it  by  drawing  the 
food  through   before  putting  it  into 
the  child's  mouth. 

Food,  and  its  Preparation. 

The  articles  generally  employed  as 
food  for  infants  consist  of  arrowroot, 
bread,    flour,    baked    flour,    prepared 
groats,  farinaceous  food,  biscnit-pow- ' 
aer,   biscuits,    top«-aad -bottoms,   and  j 
•emolina,   or   manna  croup,   as   it  is . 
otherwise  called,  which,  like  tapioca,  I 
is  the  prepared  pith  of  certain  vegeta-  i 
ble  substances.     Of  this  list  the  least 
efficacious,  though,  perhaps,  the  most 
believed  in,  is  arrowroot,  which  only 
as  a  mere  agent,  for  change,  and  then 
only  for  a  vei-y   short  time,  should 


ever  be  employed  as  a  means  of  diet  w, 
to  infancy  or  childhood.  It  is  a  thin, 
flatulent,  and  innutritions  food,  and 
incapable  of  supporting  infantine  life 
with  energy.  Bread,  though  the  uni- 
versal regime  with  the  labouring  poor, 
where  thie  infant's  stomach  and  digea- 
tive  powe.-^  are  reflex,  in  miniature,  ' 
of  the  father's,  should  never  be  given 
to  an  infant  under  three  months,  and^ 
even  then,  however  finely  beaten  up  f 
and  smoothly  made,  is  a  very  ques- 
tionable diet.  Flour,  when  well  boiled, 
though  infinitely  better  than  arrow- 
root, is  still  only  a  kind  of  fermenta- 
tive paste,  that  counteracts  its  own 
good  by  after-acidity  and  flatulence. 

Baked  flour,  when  cooked  into  a 
pale  brown  mass,  and  finely  powdered, 
makes  a  far  superior  food  to  the 
others,  and  may  be  considered  as  a 
very  useful  diet,  especially  for  a 
change.  Prepared  groats  may  be 
classed  with  arrowroot  and  raw  flour, 
as  being  innutritions.  The  articles 
that  now  follow  in  our  list  are  ail 
good,  and  such  ss  we  could,  with  con- 
science and  safety,  trust  to  for  tLe 
health  and  development  of  any  child 
whatever. 

We  may  observe  in  this  place,  thst 
an  occanional  change  in  the  character 
of  the  food  is  higlily  desirable,  both 
as  re^'ards  the  health  and  benefit  uf 
the  child  ;  and  though  the  iiiteriiiv 
tion  should  only  last  for  a  day,  the 
change  will  be  advantageous. 

The  packets  so'd  as  farinaceous  foorl 
are  unquestionably  the  best  alimeut 
that  can  be  given  from  the  first  to  a 
baby,  and  may  be  continued,  with  the 
exception  of  an  occasional  change, 
without  alteration  of  the  material, 
till  the  child  is  able  to  take  its  regular 
meals  of  animal  and  vegetable  food.* 
Some  infants  are  so  constituted  as  to 
require  a  frequent  and  total  change  in 
their  sj'stem  of  living,  seeming  to 
thrive  for  a  certain  time  on  any  food 
given  to  them,  bat  if  persevered  im  I'i  ■ 
too  long,  declining  in  bnUc  and  appear^  T 
ance  as  rapidly  as  they  bad  previously 
progressed.  In  such  cases  the  food 
should  be  immediately  changed,  and 
when  that  which  appeared  to  agre« 
beat  with  the  child    ia  resumed,  i*  '^'' 


FOOD  FOR  INFANTS. 


«l»eA4 


should  be  altered  in  its  quality,  and  . 
perhaps  in  its  consistency.  * 

For  the  farinaceous  food  there  are 
directions  with  each  packet,  contain- ! 
ing  instructions  for  tne  making ;  but  I 
whatever  the  food  employed  is,  enough  I 
should  be  made  at  once  to  last  the  I 
day  and  night ;  at  first,  about  a  pint  { 
basinful,  but  as  the  child  advances,  a ' 
quart  will  hardly  be  too  much.  In  ail  * 
cases,  let  the  food  boil  a  sufficient  { 
time,  constantly  stirring,  and  taking 
every  precaution  that  it  does  not  get ! 
burnt,  in  which  case  it  is  on  no  ac- 1 
count  to  be  need.  | 

The  food  should  always   be  made  j 
'with  water,   the  whole  sweetened  at  1 
once,  and  of  such  a  consistency  that,  ' 
when  poured  out,  and  it  has  had  time  | 
to  cool,  it  will  cut  with  the  tirinness 
of  a  pudding  or  custard.     One  or  two  , 
spoonfuls  are  to  be  put  into  the  pap  ! 
saucepan,  and  stood  on  the  hob  till 
the  heat  has  softened  it,  when  enough 
milk   is  to   be   added,  and   carefully 
mixed  with  the  food,  till  the  whole 
has  the  consistency  of  ordinary  cream ; 
it  is  then  to  be  poured  into  the  nurs- 
ing-bottle, and  the  food  having  been 
drawn  through  to  warm  the  nipple,  it 
is  to  be  placed  in  the  child's  mouth. 
For  the  first  month   or  moi-e  half  a 
bottleful  will  be  quite  enough  to  give 
the  infant   at  one  time;  but,  as  the 
child  grows,  it  will  be  necessary  not 
only  to  increase  the  quantity  given  at 
each  time,  but  also  gradually  to  make 
its  food  more  consistent,   and,   after 
the  third   month,  to   add  an  egg  to 
every  pint  basin  of  food  made.     At 
night  tne  mother  puts  the  food  into 
the  covered  pan  of  her  lamp,  instead 
of  the  saucepan — that  is,  enough  for 
one  supply,  and,  having  lighted  the 
ruah,  she  will  find,  on  the  waking  of 


her  child,  the  food  sufficiently  hot  to 
bear  the  cooling  addition  of  the  milk. 
But  ^rhether  night  or  day,  the  sam« 
food  should  never  be  bawtiid  twice, 
and  what  the  child  leaves  should  be 
thrown  away. 

The  biscuit-powder  is  used  in  the 
same  manner  as  the  farinaceous  food, 
and  both  prepared  much  after  the 
fashion  of  making  starch.  But  when 
tops-and-bottoms,  or  the  whole  biscuit, 
are  employed,  they  require  soaking  in- 
cold  water  for  some  time  previous  to 
boiling.  The  biecuit  or  biscuits  are 
then  to  be  slowly  boiled  in  as  much 
water  as  will,  when  thorou;^hly  soit,  • 
allow  of  their  being  beaten  with  a 
three-proiigeil  fork  into  a  tine,  siuiwth, 
and  even  pu'p,  and  which,  when 
poured  into  a  banin  and  become  cold, 
will  ont  out  like  a  custard.  If  two 
large  biscuits  have  been  so  treated, 
and  the  child  is  six  or  seven  uioutlis 
old,  beat  up  two  eggs,  sufficient  sugar 
to  properly  sweeten  it,  and  about  a 
pint  of  skim-milk.  Pour  this  on  the 
beaten  biscuit  in  the  saucepan,  stir- 
ring constantly :  boil  for  at>out  five 
minutes,  pour  into  a  basin,  and  use, 
when  cold,  in  the  same  manner  as  the 
other. 

This  makes  an  admirable  food,  at 
once  nutritious  and  strengthening. 
When  tops-and-bottoms  or  rusks  are 
used,  the  quantity  of  the  egg  may  be 
reduced  or  altogether  omitted. 

Many  persons  entertain  a  belief  that 
cow's  milk  is  hurtful  to  infants,  and 
consequently  refrain  from  giving  it; 
but  this  is  a  very  great  mistake,  for 
milk  should  form  a  large  portion  of 
every  meal  an  infant  takes,  but  it 
should  be  mixed  with  a  proper  propor- 
tion of  water,  baing  much  heavier 
than  human  milk. 


TEETHIira  AND  COBITULSIOS'S. 

.Fits,  he.,  tlie  Consequence  of  Dentition,  and  How  to  be 
Treated.— The  Knmber  and  Order  of  the  Teebh,  and  ICanner 
in  which  they  are  out.— First  and  Second  Set. 


About  three  months  after  birth,  thd 
infant's  troubles  may  be  said  to  begin ; 
toeth  conuoeooe  forming  in  the  gums. 


causing  pain  and  irritation  in  the 
mouth,  and  which,  but  for  the  saliva 
it  caubes  to  flow  so  abundantly,  would 


860 


FORMA  TION  OF  THE  TllETII. 


b«  attended  with  very  terioui  conse- 

?[uences.  At  the  same  time  the  mother 
requently  relaxes  in  the  punctuality 
of  the  regimen  imposed  on  her,  and 
taking  some  unusual  or  different  food, 
excites  diarrhoea  or  irritation  in  her 
child's  stomach,  which  not  unfre- 
quentlv  results  in  a  rash  on  the  skin, 
or  slight  febrile  symptoms,  which,  if 
not  subdued  in  their  outset,  superin- 
duce some  more  serious  form  of  infan- 
tine disease.  But,  as  a  general  rule, 
the  teeth  are  the  primary  cause  of 
much  of  the  child's  suflFerings,  in  con- 
sequence of  the  state  of  nervous  and 
functional  irritation  into  which  the 
system  is  thrown  by  their  formation 
and  progress  out  of  the  jaw  and 
through  the  gums.  We  purpose  be- 
ginning this  branch  of  our  subject 
with  that  most  fertile  source  of  an 
infant's  suffering — 

The  Cutting  of  the  Teeth. 

That  this  subject  may  be  better  un- 
derstood by  the  nurse  and  mother, 
end  the  reason  of  the  constitutional 
disturbance  that,  to  a  greater  or  less 
degree,  is  experienced  by  all  infants, 
may  be  made  intelligible  to  those  who 
have  the  care  of  children,  we  shall 
commence  by  giving  a  brief  account 
of  the  formation  of  the  teeth,  the  aue 
at  which  they  appear  in  the  moutn, 
and  the  order  in  u  liich  they  pierce  the 
giima.  The  organs  of  mastication  in 
the  adult  consist  of  3*2  distinct  teeth, 
16  in  either  jaw  ;  being,  in  fact,  a 
double  set.  'I'he  te<)tb  are  divi<le>l 
into  4  incisors,  2  canine,  4  first  and 
second  grinders,  and  6  mo'ars  ;  but 
in  childhood  the  complement,  or  first 
•et,  c  insists  of  only  twenty,  and  these 
only  make  their  a])i<earauce  as  the 
development  of  the  frame  intlicates 
the  requirement  of  a  different  kind  of 
food  for  the  support  of  the  system. 
At  birth  some  of  the  tirst-cnt  teeth 
Are  found  in  the  cavities  of  the  jaw, 
in  a  very  small  and  rudimentary  form, 
but  this  is  by  no  means  universal. 
About  the  third  month,  the  jaws, 
which  are  hollow  and  divided  into 
separate  cells,  begin  to  expand,  mak- 
ing room  for  the  slowly  developing 
tMth,  which,  arranged  for  beauty  and 


economy  of  space  lengthwise,  grada- 
ally  turn  their  tops  upwards,  piercing 
the  gum  by  their  edges,  which,  being 
sharp,  assist  in  cutting  a  passage 
through  the  soft  parts.  There  is  no 
particular  period  at  which  children 
cut  their  teeth,  some  being  rem<vrl|(- . 
ably  early,  and  others  equally  late. 
The  earliest  age  that  we  have  ever 
ourselves  known  as  a  reliable  fact  was 
fix  vjtfk».  Such  peculiarities  are  gene- 
rally hereditary,  and,  as  in  this  case, 
common  to  a  whole  family.  The  two 
extremes  are  probably  represented  by 
six  and  sixteen  months.  Pain  and 
drivelling  are  the  usual,  but  by  no 
means  the  general,  indioations  of 
teething. 

About  the  sixth  month  the  gums 
become  tense  and  swollen,  presenting 
a  red  shiny  appearance,  while  the 
salivary  glands  pour  out  an  unusual 
quantity  of  saliva.  After  a  time,  a 
white  line  ur  round  sjiot  is  observed 
on  the  top  of  one  ]iart  of  the  gums, 
and  the  sharp  edge  of  the  tooth  may 
be  felt  beuc.ith  if  the  linger  is  gently 
]>res8ed  on  the  part  Tlirough  these 
white  spots  the  teeth  burst  their  way 
in  the  following  order : — 

Two  incisors  in  the  lower  jaw  are 
fin^t  cut,  though,  in  general,  some 
weeks  elapse  lietween  the  appearance 
of  the  first  and  the  advent  of  the 
second.  The  next  teeth  are  the  four 
incisors  of  the  upper  jaw.  The  next 
in  order  are  the  remaining  two  incisors 
of  the  liottom,  one  on  each  side,  then 
two  top  and  two  lx)ltom ou each  side, 
but  not  joining  the  incisors ;  and 
lantly,  about  the  eighteenth  or  twen- 
tieth month,  the  four  eye-teeth,  fill- 
ing up  the  space  left  between  the  side 
teeth  and  the  incisors ;  thus  com- 
pleting the  infant's  ret.  of  sixteen. 
Sometimes  at  the  same  period,  but 
more  frequently  some  months  later, 
four  more  double  teeth  slowly  make 
their  appearance,  one  on  each  si<le  of 
each  jaw,  completing  the  entire  series 
of  the  chihl's  first  set  of  twenty  teeth. 
It  is  asserted  that  a  child,  while  cut- 
ting its  teeth,  should  either  dribble 
excessively,  vomit  after  every  meal. 
or  be  greatly  relaxed.  Though  one 
or  othw,  or  all  ol  these  at  once,  ouy 


(:tsr''>*cj'rs:P'»?(:^it 


TREATMENT  OF  PAINFUL  TEST  HI  NO. 


361 


.  attand  »  ease  of  teething,  it  by  no 
meuis  follows  that  any  one  of  them 
diould  accompany  this  process  of 
nature,  though  there  can  be  no  donbt 
that  where  the  pain  c'onaequent  on 
the  unyielding  state  of  the  gums,  and 
the  firmness  of  the  skin  that  covers 
the  tooth,  is  severe,  a  copious  dis- 
diarge  of  saliva  acts  beneficially  in 
■aving  the  head,  and  also  in  guarding 
the  child  from  those  dangerous  at- 
tacks of  fits  to  which  many  children  in 
their  teething  are  liable. 

The  Symptomt  that  generally  indi- 
eate  the  cutting  of  teeth,  in  addition 
to  the  inflamed  and  swollen  state  of 
'  the  gums,  and  increased  flow  of  saliva, 
are  the  restless  and  peevish  state  of 
the  child,  the  hands  being  thrust  into 
the  mouth,  and  the  evident  pleasure 
imparted  by  rubbing  the  finger  or  nail 
gently  along  the  gum  ;  the  lips  are 
often  excoriated,  and  the  functions 
of  the  stomach  or  bowels  are  out  of 
order.  In  severe  cases,  occurring  in 
nnhealthy  or  scrofulous  children, 
there  are,  from  the  first,  considerable 
fever,  disturbed  sleep,  fretfulness, 
diarrhoea,  rolling  of  the  eyes,  convul- 
•ive  startings,  laborious  breathing, 
eoma,  or  unnatural  sleep,  ending,  un- 
less the  head  is  quickly  relieved,  in 
death. 

The  TreeUment  in  all  cases  of  pain- 
ful teething  is  remarkably  simple,  and 
eonsists  in  keeping  the  body  cool  by 
mild  aperient  medicines,  allaying  the 
irritation  in  the  gums  by  friction  with 
a  rough  ivory  ring  or  a  stale  cmst  of 
bread,  and  when  the  head,  lungs,  or 
any  organ  is  overloaded  or  unduly 
•xcited,  to  use  the  hot  bath,  and  by 
throwing  the  body  into  a  perspiration, 
•qnalize  the  circulation,  and  relieve 
the  system  from  the  danger  of  a  fatal 
termination.  {See  remarks  oh  t/iis 
»Meet,p.  159.) 

Besides  these,  there  is  another 
means,  namely,  scarifying  the  i^ms — 
an  operation  always  safe,  and  which, 
when  indiciously  performed,  and  at 
a  critical  opportunity,  will  often 
■latch  the  child  from  the  -grasp  of 
dMth. 
*>■■  There  are  few  subjects  on  which 
tawthets    Imto     often     formed    snoh 


strong  and  mistaken  opinions  as  on 
that  of  lancing  an  infant  s  gums,  some 
rather  seeing  their  child  go  into  fits — 
and  by  the  unrelieved -writation  en- 
dangering inflammation  of  the  brain, 
water  on  the  head,  rickets,  and  other 
lingering  affections — than  permit  the 
doctor  to  afford  instant  relief  by  cut* 
ting  throucrh  the  hard  skin,  which, 
like  a  bladder  over  the  stopper  of  a 
bottle,  effectually  confines  the  tooth 
to  the  socket,  and  prevents  it  piercing 
the  soft,  spungy  substance  of  the  gum. 
This  prejudice  is  a  great  error,  as  wa 
shall  presently  show  ;  for,  so  far  from 
hurting  the  child,  there  is  nothing 
that  will  so  soon  convert  an  inf«mt'a 
tears  into  smiles  as  scarifying  the 
gums  in  painful  teething ;  that  is,  if 
effectually  done,  and  the  akin  of  tl  • 
tooth  be  divided. 

Though  teething  is  a  natural  fnno> 
tion,  and  to  an  infant  in  perfect  health 
should  be  unproductive  of  pain,  yet 
in  general  it  is  not  only  a  fertile  causa 
of  suffering,  but  often  a  source  of 
alarm  and  danger ;  the  former,  from 
irritation  in  the  stomach  and  bowels, 
deranging  the  whole  economy  of  the 
system,  and  the  latter,  from  coma  and 
tits,  that  may  excite  alarm  in  severa 
cases ;  and  the  danger,  that  even- 
tuates in  some  instances,  from  organic 
disease  of  the  head  or  spinal  marrow. 

We  shall  say  nothing  in  this  placa 
of  "  rickets,"  or  "  water  on  the 
bead,"  which  are  frequently  results  of 
dental  irritation,  but  proceed  to  finish 
our  remarks  on  the  treatment  of 
teething.  Though  strongly  advocat- 
ing the  lancing  of  the  gums  in  teeth 
ing,  and  when  there  are  any  severe 
head-symptoms,  yet  it  should  never 
be  needlessly  done,  or  before  being 
satisfied  that  the  tooth  is  fully  formed, 
and  is  out  of  the  socket,  and  under 
the  gum.  When  assured  on  these 
points,  the  gum  should  be  cut  length- 
wise, and  from  the  top  of  the  gum 
downwards  to  the  tooth,  in  a  hori- 
zontal direction,   thus ,    and  for 

about  half  an  inch  in  length.  Tha 
operation  is  then  to  be  repeated  in  a 
transverse  direction,  cutting  across  the 
gum,  in  the  eeutre  of  tiie  first  inci- 
sion, and  forming  a  oroas,  tlitts+ •  Tha 


M2 


HOW  TO  LANCE  THE  QOHa. 


object  of  this  donble  inciiion  ia  to 
insure  a  retraction  of  the  cut  parts, 
and  leave  an  open  way  for  the  tooth 
to  start  from — an  advantage  not  to 
be  obtained  when  only  one  incision 
is  made  ;  for  nnless  the  tooth  imme- 
diately follows  the  lancing,  the  open- 
ing reunites,  and  the  operation  has  to 
be  repeated.  That  this  operation  is 
very  little  or  not  at  all  painful,  is 
evidenced  by  the  suddenness  with 
which  the  infant  falls  asleep  after  the 
lancing,  and  -awakes  in  apparently 
perfect  health,  thongh  immediately 
before  the  use  of  the  giim-lancet,  the 
child  may  have  been  shrieking  or  in 
convulsions. 

The  Diseases  of  Cliildren  and 
their  Treatment. 
Xhs  mort  """"""»  oompUinti  «i 


children,  namely,  weaning  rash,  oon* 
I  ynlsions,  or  fits,  jaundice,  thrush, 
j  croup,  nettle  rash,  summer  rash, 
mumps,  scal^  head,  worms,  measles, 
scarlet  fever,  whooping-cough  and 
chicken-pox,  will  be  found  treated  on 
p.  159  and  the  subsequent  pages. 

For  the  treatment  of  diarrhea*  in 
children  see  p.  155. 

A  very  excellent  carminative  ■pow- 
der  for  flatulent  infants  may  be  kept 
in  the  house,  and  employed  with  ad- 
vantage whenever  the  child  is  in  pain 
or  griped,  by  dropping  6  grains  of  oil 
of  amseed  and  2  of  peppermint  on 
half  an  ounce  of  lump  sugar,  and 
rubbing  it  in  a  mortar,  with  a  drachm 
of  magnesia,  into  a  fine  powder.  A 
small  quantity  of  this  may  be  given 
in  a  little  water  at  any  time,  and 
tXmt^  with  benefit. 


XVII.   HINTS  ON 
CORRECT  SPEAKING  AND  WRITING. 


-Are  yon  measuring  Ijy 

... 


It  !•  readily  acknowledged,    by  all   of  this  mle 

well  educated  foreignera,  that  English  I  a   plurality  of   spoons?     If  so,    "so 

frammar  is  very  ewy  to  learn,  the  many  «TW07M/u/r'  must  be  the  correct 
ifliculties  of  the  language  lying  in  term;  but  if  the  process  of  measuring 
the  numberless  variations  and  licenses  be  effected  by  re-filling  the  same  spoon, 
of  its  pronunciation.    Since  to  us  then,  |  then  it  becomes  evident  that  the  pre- 


children  of  the  soil,  pronunciation  has 
no  difficulties  to  offer,   is  it  not  a  re- 

E roach  that  so  many  speak  their  own 
inguage  in  an  inelegant  and  slatternly 
manner — either  through  an  inexcus- 
able ignorance  of  grammatical  rules, 
or  a  wanton  violation  of  them  ?  There 
•re  two  sorts  of  bad  speakers  in  Amer- 
ican society; — the  educated,  and  the 
uneducated.  The  former  should  be 
dealt  with  the  less  leniently,  because 
"  where  much  is  given,  much  will  be 
expected."  Ay,  and  where  much 
has  been  achieved  too,  and  intellec- 
tual laurels  have  been  gathered,  is  it 
not  a  reproach  that  a  slatternly  mode 
of  expression  should  sometimes  de- 
teriorate from  the  eloquence  of  the 
scholar,  and  place  the  accomplished 
man  or  woman,  in  thui  respect,  on  a 
level  with  the  half-educated  or  the 
illiterate  ? 

Some  one  has  wisely  said,  "What- 
ever is  worth  doing,  is  worth  doing 
well."  Then,  if  our  native  language 
is  worth  studying,  surely  it  is  worth 
tpeakmg  well,  and  as  there  is  no  stAnd- 
ing  still  in  excellence  of  any  kind,  so, 
even  in  language,  in  ao  simple  a  thing 
M  the  expression  of  our  thoughts  by 
words,  if  we  do  not  improve  we  shall 
retrograde. 

Some  people  speak  t/l  "to  many 
$poons/uU,"  instead  of  "so  many 
spoonfuls."  The  rule  on  this  subject 
■ays,  "Compounds  ending  in /u/,  and 
all  Uiose  in  which  the  principal  word 
is  put  last,  form  the  plural  in  the  same 
manner  as  othernouns ;  aa  "handfols, 
■poonfuls,  mouthfuls,"  etc.,  etc. 

Logic  will  denu>nstrate  the  propriety 


cise  idea  meant  to  be  conveyed  ia,  the 
quantity  contained  in  the  vessel  by 
which  it  is  measured,  which  is  • 
"spoonful." 

It  is  a  common  mistake  to  speak  of 
"  a  disagreeable  effluvia."  This  word 
is  eJHuvium  in  the  singular,  and  effluvia 
in  the  plural.  The  same  rule  should 
be  observed  with  automaton,  arcanutn, 
erratum,  phenomenon,  memorandum, 
and  several  others  which  are  less  fre- 
quently used,  and  which  change  th« 
urn  or  on  into  a,  to  form  the  plural. 
It  is  so  common  a  thing,  however,  to 
say  memorandums,  that  it  would  sound 
a  little  pedantic,  in  colloquial  style,  to 
use  the  word  memoranda;  and  it  ia 
desirable,  perhaps,  that  custom  should 
make  an  exception  of  this  word,  as 
well  as  of  encomium,  and  allow  two 
terminations  to  it,  according  to  the 
taste  of  the  speaker  and  the  style  of 
the  discourse  :  memorandums  or  mem- 
oranda, like  encomiums  or  encomia. 

We  have  heard  pulse  and  patienee 
treated  aa  pluralitiea,  much  to  our 
•stoniahment. 

It  seems  to  be  a  position  assumed 
by  all  grammarians,  that  their  readers 
already  understand  the  meaning  of  the 
word  "case,"  aa  applied  to  nouns  and 
pronouns  ;  hence  they  never  enter  in- 
to a  clear  explanation  of  the  aimpla 
term,  bnt  proceed  at  once  to  a  oia- 
cussion  of  its  grammatical  distinctiona, 
in  which  it  frequently  happens  that 
the  student,  for  want  of  a  uttle  intro- 
ductory explanation,  ia  nnable  to  ao> 
company  tnem.  It  is  not  necessary 
to  repeat  to  the  scholar  how  the  term 
"  caae"  ia  derived  from  a  Latin  wor4 


m' 


864 


COMMON  Ennons  of  speech: 


■ignifying  "to  fall,"  and  io  so  named 
because  ^1  the  other  cases  fall  or  de- 
cline from  the  nominative,  in  order  to 
express  the  various  relations  of  nouns 
to  each  other— which  in  Latin  they 
do  by  a  difference  of  termination,  in 
English  by  the  aid  of  prepositions ; 
*nd  that  an  orderly  arrangement  of  all 
these  different  terminations  is  called 
the  declension  of  a  noun,  etc.,  etc., 
It  is  not  necessary  to  repeat  to  the 
scholar  the  things  he  already  kno-vvs; 
but  to  you,  my  gentle  readers,  to 
whom  Latin  is  still  an  unknown 
tongue,  to  whom  grammars  are  becouie 
obsolete  things,  and  grammatical  i^e- 
finitiona  would  be  bewildering  prelim- 1 
inaries,  "  more  honoured  in  the  breach  ' 
than  in  the  observance"  —  to  you  ; 
we  will  try  to  explain,  in  the  clearest 
manner  practicable,  all  the  mysteries 
of  this  case.  We  will  be  as  brief! 
and  clear  as  possible,  requesting  you  | 
to  bear  in  mind  that  no  knowledge 
ia  to  be  acquired  without  a  little  \ 
trouble  ;  and  that  whosoever  may  con- 
aider  it  too  irksome  a  task  to  exert  the 
understanding  for  a  «/tor<  period,  must 
be  content  to  remain  in  inexcusable 
and  irremediable  ignorance.  When 
yon  come  to  perceive  how  great  the 
errors  are  which  you  daily  commit, 
you  will  not  regret  having  sat  down 
quietly,  for  half  an  hour,  to  read  an 
unscholastic  exposition  of  them. 

We  all  understand  the  meaning  of 
fhe  word  "  case"  as  it  is  applied  to 
the  common  affairs  of  life ;  but  when 
we  meet  with  it  in  our  grammars,  we 
Tiew  it  as  an  abstruse  term  ;  we  won't 
consent  to  believe  that  it  means  more 
than  potion  of  affairs,  condition  or 
tiremnstancet,  any  one  of  which  words 
might  be  substituted  for  it  with  equal 

ripriety,  if  it  were  not  indispensable 
grammar  to  adhere  itrictly  to  the 
same  term  when  we  wish  to  direct  the 
Attention  unerringly  to  the  same  thing, 
and  to  keep  the  understanding  alive  to 
de' justness  of  its  application ;  whilst 
•  multiplicitv  of  names  to  one  thing 
wonld  De  likely  to  create  confusion. 
That,  if  one  were  to  say,  "  This  ia  a 
'  very  hard  case;"  or  "A  singular  case 
occurred theotherday;"  or  "Thatpoor 
■laa'aoaMis  a  very  deplorable  one;  we 


should  readily  comprehend  that  by 
the  word  "  case"  was  meant  "circum- 
stance" or  "situation;"  and  when  wa 
speak,  in  the  language  of  the  grammar, 
of  "a  noun  in  the  nominative  case," 
we  only  mean  a  person  or  thing  placed 
in  such  circumstances  as  to  becoma 
merely  named,  or  named  as  the  per- 
former  of  some  action ;  aa  "the  man;'* 
or  "the  man  walks."    In  both  these 
sentences,  "  man"  is  in  the  nominative 
case  ;  because,  in  the  first  he  ia  simply 
named,  without  reference  to  any  cir- 
cumstance respecting  him  ;  and  in  the 
second  he  is  named  as  the  performer  of 
the  act  of  tcalking  mentioned.     When 
we  speak  of  a  noun  in  the  possessive 
case,  we  simply  mean  a  pei-son  or  thing 
placed  under  such   circumstances  as 
to  become  named  aa  the  potsestor  of 
something ;  and  when  we  speak  of  a 
noon  in  the  objective  case,  we  only 
intend  to  express  a  person  or  thing 
standing  in  such  a  situation  as  to  be, 
in  some  way  or  other,  affected  by  the 
act  of  some  other   person   or  thing ; 
as    "  Henry  teaches  Charles."     Here 
Henrv  is,  by  an  abbreviation  of  terma, 
callea  the  nominative  ease  (instead  of 
the  noun  in  the  nominative  case)  be- 
cause he  stands  in  that  situation  in 
which  it  is  incumbent  on  us  to  name 
him  as  the  performer  of  the  act  of 
teaching  ;  and  Charles  is,  by  the  same 
abbreviating  license,  called  the  o^>«- 
live  case,  because  he  is  in  such  a  posi- 
tion of  affairs  as  to  receive,  the  act  of 
teaching  which  Henry  performs .   You 
may  always  distinguish  the  three  casea 
thus  :  read  the  sentence  attentively, 
and  understand  accurately  what  the 
nouns  are  represented  as  doing  :  if  any 
person  or  thing  be  represented  as  per- 
forming  an  action,  that  person  or  thing 
is  a  noun  in  the  nominative  case  ;  u 
any  person  or  thing  be  represented  aa 
possesnng  something,    that  person  or 
thing  is  a  noun  iirthe  poesesaive  case  ; 
and  if  any  person  or  thing  be  represen- 
ted as  neither  performing  nor  possess- 
ing, it  ia  a  noun  in  the  objective  (.aae^ 
whether  directly  or  indirectly  affected 
by  the  actionof  thenominative,  becansa 
we  have  in  English  but  three  cases, 
which  contain  the  substance  of  the  six 
Latin  eate*.  Whatever  i*  neither  nomin 


COMMON  ERRORS  OF  SPEECH. 


M5 


«Uve  nor  possessive  must  be  objective. 
It   is    icArcely  possible    to    commit 
•ay  inaccuracy  in  the  use  of  these 
oases  when  restricted  to  nouns,  but  in 
the  application  of  them  to  pronouns  a. 
woful  confusion  often  arises;  though 
•Ten  in  this  confusion  exists  a  marked 
distinction  between  the  errors  of  the 
ill-bred  and  those  of  the  well-bred 
man.     To  use  the  objective  instead  of 
the  nominative  is  a  vulgar  error;  to 
nse  the  nominative  instead  of  the  ob- 
jective is  a  yenleel  error.     No  person 
of  decent  education  would  think  of 
•aying  "  Him  and  me  are  going  to  the 
play.       Yet  how  often  do  we  hear 
even  well  educated  people  say,  "  They 
were  coming  to  see  my  brother  and 
/;"  "The  sugar  will   be  packed  in 
♦wo  boxes  for   Mr.    Smith  and  /;" 
"Let  yon  and   /  try  to  move  it:" 
"  Let  him  and  /  go  up  and  speak  to 
them;"  "Between  you  and/,"  Ac, 
fto. — all  faults  as  heinous  as  that  of 
the  vulgarian  who  says,  "Him  and  me 
•re  going  to  the  play,"— and  with  less 
•souse.     Two  minutes'  reflection  will 
enable  the  scholar  to  correct  himself, 
and  a  little  exercise  of  memory  will 
•hield  bim  from  a  repetition  of  the 
fault;  but,  for  the  benefit  of  those 
who  may  wit  be  scholars,  we  will  ac- 
company him  through  the  mazes  of 
his  reflections.     Who  are  the  persons 
who  are  performing  the  act  of  "  com- 
ing to  see?"       "They."     Then  the 
pronoun  they  must  stand  in  the  nomi- 
native case.     Who  are  the  persons  U) 
whom  the  aot  of  "  coming  to  see  "  ex- 
tends ?     "  My  brother  and  I."    Then 
"my  brother  and  I,"  being  the  objects 
tweeted  by  the  aot  of  the  nominative, 
must  be  a  noun  and  pronoun  standing 
in  the  objective  case;  and  as  nouns 
•re  not  susceptible  of  change  on  ao- 
ooant  of  cases,  it  is  only  the  pronoun 
which  requires  alteration  to  render 
the  sentence  correct;  "They  were  com- 
ing to  see  my  brother  and  me."    The 
•am*  argument  is  applicable  to  the 
other,  examples  given.    In  the  English 
language,  the  imperative  mood  of  a 
Tero  is  never  conjugated    with   the 
pronoun  in  the  nominative  case,  there- 
tore  "  Let  yon  and  I  try  to  move  it," 
"  Let  him  and  I  go  up  and  speak  to 


them,"  are  manifest  improprieties.  A 
very  simple  test  may  be  formed  by 
taking  away  the  iirst  noun  or  pronoun 
from  the  sentence  altogether,  and 
bringing  the  verb  or  pr^^sition  right 
against  that  pronoun  which  you  use 
to  designate  yourself:  thus,  "They 
were  coming  to  see  /,•"  "The  sugar 
will  be  packed  in  two  boxes  for  /,-" 
"Let  /  try  to  move  it,"  4.0.  By  this 
means  your  own  ear  will  correct  yon 
without  any  reference  to  grammatical 
rules.  And  bear  in  mind  that  the 
number  of  nouns  it  may  be  necessary 
to  press  into  a  sentence  will  not  alter 
the  cftse  respecting  the  prunouns. 

"Between  you  and  I,"  is  as  er> 
roneous  an  expression  as  any  :  change 
the  position  of  the  pronouns,  and  say, 
"  Between  I  and  vou ; "  or  change  the 
sentence  altogether,  and  say  "  Be- 
tween I  and  the  wall  there  was  a  great 
gap;"  and  you  will  soon  see  in  what 
case  the  first  person  should  be  ren- 
dered. "  Prepositions  govern  the  ob- 
jective case,"  therefore  it  is  impossible 
to  put  a  nominative  after  a  preposition 
without  a  gross  violation  of  a  rule 
wliich  ought  to  be  familiar  to  every- 
body. 

The  same  mistake  extends  to  the  re- 
lative pronouns  "who"  and  "  whom :" 
we  seldom  hear  the  objective  case  used 
either  by  vulgar  or  refined  speakers. 
"  ^Vho  did  yon  give  it  to  T  "  "  Who 
if  this  for?"  are  solecisms  of  daily 
occurrence;  and  when  the  objective 
"  whom"  is  used,  it  is  generally  put  in 
the  wrong  place;  an  "The  person 
whom  I  expected  would  purchase  that 
estate ;"  "The  man  whom  they  intend 
shall  execute  that  work."  This  inter- 
vening verb  in  each  sentence,  "I 
expected,"  and  "they  intend,"  coming 
between  the  last  verb  and  its  own 
nominative  (the  relative  pronoun),  haa 
no  power  to  alter  the  rule,  and  no 
ri^'ht  to  violate  it :  but  as  the  intro- 
duction of  an  intervening  verb,  in  such 
situations,  is  likely  to  beguile  the  ear 
and  confuse  the  judj^nent,  it  would 
be  better  to  avoid  such  constructiona 
altogether,  and  turn  the  sentence  • 
different  way;  as  "The  person  whom 
I  expected  to  be  the  purchaser  of  that 
•state;"    "The  man  whom  they  io* 


<.,«" 


CORRECT  SPEAK  WO  ANt>  "Wj^IfmO. 


iend  to  execute  that  work."  If  the 
leader  will  cut  off  the  intervening 
verb,  which  haa  nothing  to  do  with 
tiie  constmction  of  the  sentence  ex- 
cept to  mystify  it,  he  will  perceive  at 
•  glance  the  error  and  its  remedy  ; 
"The  person  ic.om  would  purchase 
that  estate;"  "The  man  whom  shall 
•secute  that  work." 

This  fault  is  wholly  chargeable  upon 
the  shoulders  of  the  educated  idU  ; 
for,  except  in  interrogative  sentences, 
Tttlgar  people  generally  use  the  re- 
lative "which  in  both  cases,  and 
My,  "The  man  which  paid  me  the 
money  ;"  "  The  man  which  the  money 
was  paid  to." 

But  though  illiterate  people  may 
•ay  which  instead  of  who  and  w?uym 
with  impunity,  there  is  something  too 
repugnant  to  good  taste,  too  deroga- 
tory to  understanding,  in  the  use  of  a 
superfluous  "which,"  in  such  sen- 
tences as  the  following,  from  the  lipe 
of  persons  of  respectable  education : 
"  I  know  a  lady  living  at  Richmond, 
who  had  two  daughters,  which  the 
•Idest  married  a  captain  in  the  navy ;" 
"  I  was  going  to  the  booksellers'  when 
I  met  Edward,  which  I  had  no  idea  he 
had  returned  to  town."  Will  anybody 
have  the  kindness  to  explain  the 
utility  of  this  gratuitous  "which?" 
When  people  have  not  had  the  oppor- 
tunity of  learning,  ignorance  is  excus- 
able ;  but  in  ladies  and  gentlemen  who 
■*  sin  with  their  eyes  open — "Oh  !  the 
offence  is  rank." 

It  is  very  easy  to  mistake  the  nomi- 
native when  another  noun  comes 
between  it  and  the  verb,  which  is 
frequently  the  case  in  the  use  of  the 
indefinite  and  distributive  pronouns, 
—as  "One  of  those  houses  were  sold 
last  week  ;"  "  Each  of  the  daughters 
tare  to  have  a  separate  share ;"  "  Every 
tree  in  those  plantations  have  been 
injured  by  the  storm;"  "Either  of 
the  children  are  at  liberty  to  claim  it." 
Here  it  will  be  perceived  that  the 
pronouns  "one,"  "each,"  "every," 
"either,"  are  the  true  nominatives  to 
the  verbs;  but  the  intervening  noun 
in  the  plural  number,  in  each  sentence, 
delndes  the  ear,  and  the  speaker, 
without  redection,  renders  the  verb 


in  the  plural  instead  of  the  singula! 
number.  The  same  error  is  often 
committed  when  no  second  noun  ap- 
pears to  plead  an  apology  for  the 
jault;  as  "Each  city  liave  tAnr  pecu- 
liar privileges;"  "Everybody  has  a 
right  to  look  after  thetr  own  interest ;" 
"Either  are  at  liberty  to  claim  it." 
This  is  the  effect  of  pure  carelessness. 

There  is  another  very  common  error, 
thb  reverse  of  the  last-mentioned, 
which  is  that  of  rendering  the  a<ljec- 
tive  pronoun  in  the  plural  number 
instead  of  the  singular  in  such  sen- 
tences as  the  following:  "  Thete  kind 
of  entertainments  are  not  conducive 
to  general  improvement ; "  "  Those 
sort  of  experiments  are  often  danger- 
ous." This  error  seems  to  originate 
in  the  habit  which  people  insensibly 
acquire  of  supposing  the  prominent 
noun  in  the  sentence  (such  as  "enter- 
tainments" or  "experiments"  to  be 
the  noun  qualified  oy  the  adjective 
"these"  or  "those;"  instead  of  which 
it  is  "kind,"  "sort,"  or  any  word  of 
that  description  immediate.ly  following 
the  adjective,  which  should  be  so 
qualified,  and  the  adjective  must  be 
made  to  agree  with  it  in  the  singular 
number.  We  confess,  it  is  not  so 
agreeable  to  the  ear  to  say,  "  Thit 
kind  of  entertainments,"  "  That  sort 
of  experiments ; "  but  it  would  be 
easy  to  give  the  sentence  a  different 
form,  and  say  "Entertainments  of 
this  kind;"  "Experiments  of  that 
sart;"  by  which  the  requisitions  of 
grammar  would  be  satisfied,  and  those 
of  euphony  too. 

But  the  grand  fault,  the  glaring  im- 
propriety, committed  by  "all  ranks 
and  conditions  of  men, "  rich  and  poor, 
high  and  low,  illiterate  and  learned — 
except,  perhaps,  one  in  twenty— and 
from  which  not  even  the  pnlnit  or  the 
bar  is  totally  free  -is,  the  substitntion 
of  the  active  verb  lay  for  the  neutral 
verb  Ue  (to  lie  down).  The  scholar 
bnoxBt  that  "active  verbs  govern  the 
objective  case,"  and  therefore  demand 
an  objective  case  after  them  ;  and  that 
neuter  verbs  wiUiiot  admit  an  objective 
case  after  them  except  through  the  me- 
liium  of  a  preposition  :  he,  therefor*, 
has  no  excuse  fur  his  eri-or,  it  ia  a  wil« 


ERRORS  OF  SPEKCH. 


S67 


fnl  one — for  him  the  following  it  not 
written. 

Marr»y  has  nicely  divided  active 
verbs  into  active-transitive,  and  ac- 
tive-intransitive, leaving  the  term 
neuter  to  comprise  those  verbs,  which 
■ignify  a  state  of  existence  without  ac- 
tion :  as  "I sleep,"  "I sit,"  "I  grow," 
"I  lie,"  "I  die,"  etc.  The  words 
transitive  and  intransitive  seem  to  us 
to  explain  themselves,  for  it  is  natural 
to  suppose  that  "  transitive"  or  tran- 
titory,  means  passing  away;  and  that 
"intransitive"  means  not  passing  atcay. 
The  term  active-transitive  is  applied 
only  to  such  verbs  as  describe  an  ac- 
tion taking  place  in  one  person  or  thing 
upon  or  towards  another  person  or 
thing,  without  requiring  the  aid  of  a 
preposition  to  explain  it,  as  "I  love 
George."  Here  the  act  of  loving  is 
performed  hy  me  ;  but  its  effect  is  not 
confined  to  me,  because  it  passes  over 
to  or  concerns  George,  who  thereby 
stands  in  the  objective  case  because 
he  is  the  obje^  affected  by  another 
person's  act.  Ton  perceive,  therefore, 
that  "to  love"  is  an  active  verb,  re- 
quiring an  objective  case  after  it ;  and 
will  now  know  the  meaning  of  the  ex- 
pression "active  verbs  govern  the  ob- 
iective  case,"  because,  if  I  love  at  all, 
'.  must  love  something  or  somebody,  I 
cannot  love  nothing. 

An  active  intransitive  verb  is  the 
very  reverse  of  this,  because,  not  ad- 
mitting an  objective  case  after  it,  un- 
less preceded  by  a  preposition,  the 
action  which  the  verb  describes  has 
no  ofiject  on  which  immediately  to  fall 
or  b^me  transferred  to  (keep  in  mind 
the  connection  between  this  word  and 
transitive),  as  "I  laugh."  Here  the 
act  is  confined  to  the  source  in  which 
it  originate*  ;  I  cannot  say  "I  langh 
George  ;"  or  "  I  laugh  yon  ;"  I  am  not 
obliged  to  find  an  objective  case  for  it 
at  all.  I  may  laugh  from  an  emotion  of 
the  mind,  or  I  may  laugh,  as  thousands 
daily  do,  and  not  know  why.  Bnt  if 
I  am  disposed  to  find  an  objective  case 
(or  it^  I  cannot  do  h  without  the  in- 
tervention of  a  preposition,  an  adverb, 
or  some  other  part  of  speech,  aa  "  I 
laugh  at  such  thisja,"  "  1  laugh  heart- 
fly/'  etc. 


The  neuter  verb  obeys  the  same  law 
as  the  active  intransitive,  as  "I  sit," 
or  "  I  sit  on  a  chair  ;"  "  I  sleep,"  or 
"  I  sleep  uneasili/ ;"  "  Igrow,"  or  "  I 
gcow  very  shwly  ;"  "  life,"  or  "  I  lie 
dovm  ;"  "  I  lie  on  a  sofa." 

"To  lay"  is  an  active  transitivo 
verb,  like  to  love,  demanding  an  ob- 
jective case  after  it,  without  the  inter' 
ventlon  of  a  preposit  on.  "To  lie"  ia 
a  neuter  verb,  not  admUting-  an  ob- 
jective case  after  U,  except  through  (Ae 
intervention  of  a  preposition  ;  yet  this 
"  perverse  generation"  vnll  go  on  sub- 
stituting the  former  for  the  latter. 
Nothing  can  be  more  erroneous  than 
to  say,  as  people  constantly  do,  "  I 
shall  go  and  lay  down."  The  question 
which  naturally  arises  in  the  mind  of 
the  discriminating  hearer,  is  "  What 
are  you  going  to  lay  down — money,  car- 
pets, plans,  or  what  f  for,  as  a  transi- 
tive verb  is  used,  an  object  is  wanted 
to  complete  the  sense.  The  speaker 
means,  in  fact,  to  tell  us  that  he  (him- 
self) is  going  to  lie  dovm,  instead  of 
which  he  gives  us  to  nnderstand  that 
he  is  going  to  lay  down  or  put  down, 
something  which  he  has  not  named, 
but  which  it  is  necessary  to  name  be- 
fore we  can  understand  the  sentence ; 
and  this  sentence,  when  completed 
according  to  the  rules  of  grammar, 
will  never  convey  the  meaning  he  in- 
tends. One  might  as  well  use  the 
verb  "to  put"  in  this  situation,  as  the 
verb  "to  lay,"  for  each  is  a  transitive 
verb  requiring  an  objective  case  im- 
mediately after  it.  If  yon  were  to 
enter  a  room,  and,  finding  a  person 
lying  on  the  sofa,  were  to  siddress  him 
with  such  a  question  as  "  What  ara 
you  doing  there  ?"  you  would  think  it 
ludicrous  if  he  were  to  replv,  "  I  am 
putting  down ;"  yet  it  would  not  be 
more  absurd  than  to  say  "  I  am  laying 
down  ;"  but  custom,  whilst  it  fails  to 
reconcile  us  to  the  error,  has  so  famil- 
iarised us  with  it,  that  we  hear  it 
without  surprise,  and  good  breeding 
forbids  our  noticing  it  to  the  speaker. 
The  same  mistake  i«  committed 
through  all  the  tenses  of  the  verb  i 
how  often  are  nice  ears  wounded  by 
the  following  expressions,  "My  bro- 
ther lays  ill  of  a  fever  ;"   "  The  ve 


sm 


CO Jf SECT  SPEAKING  AND  WRITINO. 


fajwin  St  Katherine's  Docks  j"  "The 
books  were  laying  on  the  floor ;"  "  He 
laid  on  a  sofa  three  weeks  ;"  "  After 
1  had  laid  down,  I  remembered  that  I 
had  left  my  pistols  tayingon  the  tablet" 
Yon  must  perceive  that,  in  every  cue 
of  these  instances,  the  wrong  verb  is 
used  ;  correct  it,  therefore,  according 
to  the  explanation  given  :  thus,  "  My 
brother  lie*  ill  of  a  fever ;"  "The  vessel 
Ue»  in  St.  Katherine's  Docks  ;"  "  The 
books  were  lying  on  the  floor  ;"  "He 
lay  on  a  sofa  three  weeks  ;"  "  After  I 
bad  lain  down,  I  remembered  that  I 
had  left  my  pistols  lying  on  the  table." 

The  same  confusion  often  arises  in 
the  use  -of  the  verbs  nt  and  set,  rise 
and  raise.  Sit  is  a  neuter  verb,  set  an 
active  one  ;  yet  how  often  do  people 
moat  improperly  say,  "  I  have«e<  with 
him  for  hours  ;"  "  He  set  on  the  beach 
till  the  sun  went  down;"  "She 
iet  three  nights  by  the  patient's  bed- 
aide."  What  did  they  set— potatoes, 
traps,  or  what  ?  for,  as  an  objective 
ease  is  evidently  implied  by  the  use  of 
An  active  verb,  an  object  is  indispens- 
able to  complete  the  sense.  No  tense 
whatever  of  the  verb  "to  sit"  is  ren- 
dered "  set,"  which  has  but  one  word 
throughout  the  whole  verb,  except  the 
active  participle  "setting;"  and  "sit" 
haa  but  two  words,  "sit,"  and  "sat," 
except  the  active  participle  "sitting;" 
therefore  it  is  very  easy  to  correct  this 
error  by  the  help  of  a  little  attention. 

Jiaise  is  the  same  kind  of  verb  as 
M( .'  active-transitive,  requiring  an  ob- 
jective case  after  it ;  and  it  contains 
only  two  words,  raise  and  raised,  be- 
sides the  active  participle  raising. 
Hise  is  a  neater  verb,  not  admitting  an 
objective  case  ;  it  contains  two  words, 
rise  and  rote,  besides  the  two  parti- 
ciples, rising  and  risen.  It  is  improper, 
therefore,  to  say,  "  He  rose  the  books 
from  the  floor ;  "  He  rises  the  fruit  as 
it  falls  ;"  "  After  she  had  risen  the 
basket  on  her  head,"  etc.  In  all  such 
eases  use  the  other  verb  raise.  It 
occurs  to  us,  that  if  people  would 
take  the  trouble  to  reckon  now  many 
different  words  a  verb  contains,  they 
would  be  in  less  danger  of  mistaking 
them:  "lay"  contains  two  words, 
"lay"  and  "laid,"  besides  the  active  ' 


participle    "lajdng;"- "lie"  has 
two  words,  "he"  and  "lay,"  beside* 
the     two    participles     "lying"     and 
"  lain  ;"  and  from  this  second  word 
"  lay"  arises  all  the  confusion  we  have 
had  to  lament  in  the  foregoing  pages. 
To  the  scholar,  it  may  be  remarked 
the  prevalent  impropriety  of  adopting 
the  subjunctive  instead  of  the  indica- 
tive mood,  in  sentences  where  doubt 
or  uncertainty  is  expressed,  although 
the  former  can  only  be  used  in  situa- 
tions in  which  "contingency  and  fu- 
turity" are  combined.    'Thus,  a  gentle- 
man giving  an  order  to  his  tailor,  may 
say,  "Make  me  a  coat  of  a  certain 
description,  if  it^  me  well  I  will  give 
you  another  order, "  because  the  ' '  fit" 
alluded  to  is  a  thing  which  the  future 
has  to  determine  ;  but  when  the  coat 
is  made  and  brought  home,  he  cannot 
say,  "  If  this  cloth  be  good  I  will  give 
you  another  order,"  for  the  quality  of 
the  cloth  is  already  determined  ;  the 
future  will  not  alter  it;  it  may  be  good, 
it  may  be  bad,  but  whatever  it  muy  be 
it  already  is,  therefore,  as  contingency 
only   is  implied,    teithoyt  futurity,  it 
must  be  rendered  in  the  indicative 
mood,    "If  this  cloth  is  good,"  etc. 
We  may  with  propriety  say,    "  If  the 
book  be  sent  in  time,  I  shall  be  able 
to  read  it  to-night,"  because  the  send- 
ing of  the  book  is  an  event  which  the 
future  must  produce  ;  but  we  must  not 
say,    "  If  this  book  be  sent  for  me,  it 
is  a  mistake,"  because  here  the  act  al- 
luded  to  is  already  performed — the 
book  is  come. 

Some  people  use  the  imperfect  tense 
of  the  verb  "to  go,"  instead  of  the 
past  participle,  and  say,  "  I  shonld 
have  went,"  instead  of  "  I  should  have 
gone."  This  is  not  a  very  commoa 
error  ;  but  it  is  a  very  great  one ;  one 
might  as  well  say,  "I  should  have  was 
at  the  theatre  last  night,"  instead  of 
"  I  should  have  been  at  the  theatre," 
etc.,  as  say,  "I  should  have  vent," 
instead  of  "  I  should  have  gone." 

Others  there  are  who  invert  this 
error,  and  nse  the  past  participle  of  the 
verb,  "to  do, "  instead  of  a  tense  of  the 
verb,  saying  " I  done"  instead  of  "I 
did."  This  is  inadmissible.  "I  did 
it,"  or  "I  have  done  it,"  ia  a  phrase 


ERRORS  OF  SPXXCff. 


eorrect  in  its  formation,  its  application 
being,  of  course,  dependent  on  other 
circumstances. 

There  are  speakers  who  are  too  re- 
Jlned  to  ns«  the  past  (or  perfect)  par- 
ticiple of  the  verbs  "to  drink,"  "to 
run,"  "to  begin,"  etc.,  and  substitute 
the  imperfect  tense,  as  in  the  verb  "to 
go  ;"  thus,  instead  of  saying,  "  I  have 
drunk,"  "he  has  run,  "  they  have 
begun,"  they  say,  "I  have  drank," 
"he  has  ran,"  "they  have  began," 
etc.  These  are  minor  errors ;  still, 
nice  ears  detect  them. 

It  is  unnecessary  to  warn  any  of  the 
readers  of  this  book  against  adopting 
the  flagrant  vulgarity  of  saying  "don't 
ought,"  and  "  Aat/n't  ought,"  instead 
of  "  ought  »io<."  It  is  also  incorrect 
to  employ  no  for  not  in  such  phrases 
as  "  If  it  is  true  or  no  (not),"  "  Is  it  so 
or  (not)  no?" 

Many  people  have  an  odd  way  of 
saying  "  I  expect,"  when  they  only 
mean  "  I  think,"  or  "  I  conclude  ;"  as, 
*'  I  Axpect  my  brother  is  gone  to  Rich- 
mond to-day  ;"  "I  expect  those  books 
were  sent  to  Paris  last  year."  This  is 
wrong  :  expect  can  only  relate  to  ftUure 
time,  and  must  be  followed  by  a  future 
tense,  or  a  verb  in  the  infinitive  mood, 
as,  "I  expect  my  brother  vnll  go  to 
Richmond  to-day  ;"  "  I  expect  to  find 
those  books  were  sent  to  Paris  last 
year."  Here  the  introduction  of  a 
Mature  tense  or  of  a  verb  in  the  in- 
tuitive mood,  rectiKes  the  grammar 
without  altering  the  sense  ;  but  such 
a  portion  of  the  sentence  must  not  be 
omitted  in  expression,  as  no  such  el- 
lipsis is  allowable. 

The  majority  of  speakers  use  the 
imperfect  tense  and  the  perfect  tense 
together,  in  such  sentences  as  the  fol- 
lowing :  "I  intended  to  have  called  on 
him  last  night ; "  "I  meant  to  have 
purchased  one  yesterday  ; "  or  a  plu- 
perfect tense  and  a  perfect  tense  to- 
gether, I  have  sometimes  heard,  aa, 
*'  You  should  have  tcriltn  to  have  told 
her."  These  expressions  are  illogical, 
becanse  as  the  intention  to  perform  an 
act  mvst  be  ^ior  to  the  act  contem- 
plated, the  act  itself  cannot  with 
Sropriety  be  expressed  by  a  tense  in- 
icatuig  a  periiAl  of  time  prccivus  to 


the  intention.  The  three  sentences 
should  be  corrected  thus,  placing  th* 
second  verb  in  the  infinitive  mood,  "I 
intended  to  ca//  on  him  last  night;" 
"  I  meant  to  purchase  one  yesterday;" 
'VYou  should  have  M'ritten  to  tell  her." 

But  the  imperfect  tense  and  the 
perfect  tense  are  to  be  combined  in 
such  sentences  as  the  following :  "  I 
remarked,  that  they  appeared  to  have 
undergone  great  fatigue ; "  because 
here  the  act  of  "  undergoing  fatigue  " 
muj<t  have  taken  place  previous  to  the 
period  in  which  you  have  had  the 
opportunity  of  remarking  its  effect  on 
their  appearance ;  the  sentence,  there- 
fore, is  both  grammatical  and  logicaL 

Another  strange  perversion  of  gram* 
matical  propriety  is  to  be  heard  occ*- 
sionally  in  the  adoption  of  the  present 
tense  of  the  verb  "to  have,  most 
probably  instead  of  the  past  participle^ 
but  in  situations  in  which  the  ps[rti- 
ciple  itself  would  be  a  redundance ; 
such  as,  "  If  I  had  have  known ; "  "If 
he  had  have  come  according  to  ap- 
pointment;" "If  you  had  have  sent 
me  that  intelligence,"  to.  Of  what 
utility  is  the  word  "have"  in  the 
sentence  at  all  ?  What  office  does  it 
perform  ?  If  it  stands  in  the  place  of 
any  other  word,  that  other  wora  would 
still  be  an  incumbrance ;  but  the  sen- 
tence being  complete  without  it,  it 
be<-omes  an  illiterate  superfluity.  "If 
I  had  have  known  that  yon  would 
have  been  there  before  me,  I  would 
have  written  to  you  to  have  i»«ited 
till  I  had  have  come."  What  a  con- 
struction from  the  lipi  of  an  educated 
person !  and  yet  we  <!o  sometimes  hear 
this  slip-shp  uttered  by  persons  who 
are  considered  to  "speak  French  and 
Italian  tvell,"  and  who  enjoy  the  re- 
putation of  being  "accomplished!" 

Though  not  at  all  disuosed  to  be 
malicious,  one  cannot  avoid  being  often 
forcibly  reminded  of  Byron's  descrip- 
tion of  a  Spanish  Blue : — 

"She   kn«w    the    Lmia— that    is,    'The 
Lord'*  PrsTrr;' 
And  Orerk — tbr  Alphabet — I'm  nearly 
tare; 
She  real  som*  French  romaoee*  here  and 
Iherr, 

24 


no 


HINTS  ON  CORRSXIT  8PEAKIN0. 


Although  her  mode  of  (peakiiiK  waa  not 
pure; 
Wot  nativ*  SpanM  the  had  no  grtat  eare, 
At  leaat  her  conrematiou  waa  obscure." 
It  is  amusing  to  obMrve  the  broad 
line  of  demarcation  which  exists  be- 
tween vulgar  bad  grammar,  and  genteel 
bad  grammar,  and  which  characterises 
the  violation  of  almost  every  ride  of 
■ynta&  The  vulgar  speaker  uses  ad- 
jectives instead  of  adverbs,  and  says 
"This  letter  is  written  shocking;" 
the  genteel  speaker  uses  adverbs  in- 
stead of  adjectives,  and  says,  "This 
wi-iting  looks  ihockingly."  The  per- 
petrators of  the  latter  offence  may 
fancy  they  can  shield  themselves 
behind  the  grammatical  law  which 
compels  the  employment  of  an  adverb, 
not  an  adjective,  to  qualify  a  verb  ; — 
»nd  behind  the  first  rule  of  syntax, 
which  says  "a  verb  must  agree  with 
its  nominative  ; " — but  which  is  the 
nominative  in  the  expression  alluded 
to  ?  Wkieh  performs  the  act  of  look- 
ing —the  writing  or  the  speaker  ?  To 
■ay  that  a  thing  looks  when  we  look  at 
it,  is  an  idiom  peculiar  to  our  lan- 
guage, and  some  idioms  are  not  re- 
ducible to  rules ;  they  are  conventional 
terms  which  pass  current,  like  bank 
notes,  for  the  dollars  they  represent, 
bat  must  not  be  submitted  to  the  test 
of  grammatical   alchymy.     It  is  im- 

{>roper,  therefore,  to  say  "The  Queen 
ooks  beautifully;"  "The  flowers 
•mell  sweetly  ;"  "  This  writing  looks 
•hockingly  ; "  because  it  is  the  speaker 
that  performs  the  act  of  looking,  smel- 
ling, etc.,  not  the  noun  looked  of  y  and 
though,  by  an  idiomatical  construc- 
tion necessary  to  avoid  circumlocution, 
the  sentence  imputes  the  act  to  the 
OUng  beheld,  the  qualifying  word  must 
express  the  quality  of  the  thing  spoken 
ot,  adjectively,  instead  of  qualifying 
the  act  of  the  nominative  understood, 
tidverbially.  What  an  adjective  is  to 
•  Aonn,  an  adverb  is  to  a  verb ;  an 
adjective  expresses  the  quality  of  a 
thing,  and  an  adverb  the  manner  of 
■n  action.  Consider  what  it  is  you 
wish  to  express,  the  quality  of  a  thing, 
or  the  manner  of  an  action,  and  use  an 
adjective  or  adverb  accordingly.  But 
b«ware  that  you  discriminate  justly; 


for  though  you  cannot  say,  '"H* 
Queen  looked  majestically  in  her 
robes,"  because  here  the  act  of  looking 
is  performed  by  the  spectator,  who 
looks  at  her ;  you  can  and  must  say, 
"The  Queen  looked  graciously  on  the 
petitioner; "  "  The  Queen  looked  mer- 
cifully on  his  prayer ; "  because  here 
the  act  of  looking  is  performed  by  the 
Queen.  You  cannot  say,  "Thes© 
flowers  smell  sweetly,"  because  it  is 
you  that  smell,  and  not  the  flowers  ; 
but  you  can  say,  "These  flowers  per- 
fume the  air  deliciously,"  because  it  is 
they  which  impart  the  fragrance,  not 
you.  You  cannot  say,  "This  dress 
looks  badly,"  because  it  is  you  that 
look,  not  the  dtess  ;  but  you  can  say, 
"This  dress  Jits  badly,"  because  it  is 
the  dress  that  performs  the  act  of 
fitting,  either  well  or  ill.  There  are 
some  peculiar  idioms  which  it  would 
be  better  to  avoid  altogether,  if  possi- 
ble ;  but  if  you  feel  compelled  to  use 
them,  take  them  as  they  are  :  you 
cannot  prune  and  refine  them  by  the 
rules  of  syntax ;  and  to  attempt  to  do 
so,  shows  ignorance  as  well  as  affecta- 
tion. 

There  is  a  mistake  often  committed 
in  the  use  of  the  adverbs  of  place, 
he  ce,  thence,  whence.  People  are  apt 
to  say,  "He  will  go  from  thence  to- 
morrow," etc.  The  preposition  "from" 
is  included  in  these  adverbs,  therefore 
it  becomes  tautology  in  sense  when 
prefixed  to  them. 

"Equally  as  well,"  is  a  very  com- 
,  mon  expression,  and  a  very  incorrect 
one  ;  the  adverb  of  comparison  "as  " 
has  no  right  in  the  sentence.  "Equally 
well,"  "Equally  high,"  "Equally 
dear,"  should  be  the  construction ; 
and  if  a  complement  be  necessary  in 
the  phrase,  it  should  be  preceded  by 
the  preposition  "with,"  as  "The  wall 
was  equally  high  with  the  former 
one ;"  "  The  goods  at  Smith's  are 
equally  dear  with  those  sold  at  the 
shop  next  door,"  etc.,  eto.  "  Equally 
the  same  "  is  tautology. 

"Whether,"  sometimes  an  adverb, 
sometimes  a  conjunction,  is  a  word 
that  plainly  indicates  a  choice  of 
things ;  it  is  highly  improper,  there- 
fore, to  place  it^  u  many  do,  at  the 


e?^\:rr-" 


■T-.K)-'- 


ERRORS  OFBPEECir. 


«n 


hwtd  of  each  part  of  a  sentence,  as 
"  I  have  not  yet  made  up  my  mind 
whether  I  shall  go  to  France,  or 
whether  I  shall  remain  in  America." 
The  conjunction  should  not  be  re- 
peated, as  it  is  evident  the  alternative 
U  expressed  only  in  the  combination  of 
the  tiDO  parts  of  the  sentence,  not  in 
either  of  them  taken  separately,  and 
the  phrase  shmild  stand  thus  :  "  I 
liaye  not  yet  made  up  my  mind  whether 
1  shall  go  to  i<'rauco,  w  remain  in 
America." 

There  is  an  awkwardness  prevalent 
amongst  all  classes  of  society  in  sucb 
sentences  as  the  following:  "He 
quitted  his  horse,  and  got  on  'o  a  stage 
conch  ;"  "He  jumped  on  to  the  floor  ;" 
" She  laid  it  on  <o  a  dish  ;"  "I  threw 
it  on  to  the  fire."  \\  by  use  two  pre- 
positions where  one  would  be  quite  as 
explicit,  and  far  more  elegant!  No- 
body, in  the  present  day,  would  think 
of  saying,  "  He  caa.e  up  to  New 
York /or  to  go  to  the  exhibition,"  be- 
cause the  prejiosition  "for"  would  be 
an  awkward  superfluity  ;  so  is  "to" 
in  the  examples  given ;  in  each  of 
which  there  is  an  nn  wield  iness  of  con- 
struction which  reminds  one  of  the 
process  of  gluing,  or  fastening  one 
thing  "on  to" another.  Expunge  the 
redundant  preposition,  and  be  assured, 
gentle  reader,  the  sentence  will  still 
be  found  "an  elegant  suflBciency." 
There  are  some  situations,  however, 
in  which  the  two  prepositions  may 
with  propriety  be  employed,  though 
they  are  never  indispensable,  as  "I 
accompanied  such-a-one  to  Islington, 
and  then  walked  on  to  Kingsland." 
But  here  txco  notions  are  implied,  the 
walking  onward,  and  the  reaching  of 
a  certain  point.  More  might  be  said 
to  illustrate  the  distinction,  but  we 
consider  it  will  not  be  deemed  neces- 
sary. 

There  seems  to  be  a  natural  ten- 
dency to  deal  in  a  redun<Unce  of  pre- 
positions :  many  )  eople  tolk  of  "  con- 
tinuing on."  Pray  in  what  other  di- 
rection is  it  possible  to  continue  ?  ' 

It  is  most  illiterate  to  put  the  pre-  ' 
position  o/"  after  the  adverb  o/f,  as  "The 
satin  measured  twelve  yards  before  1  ] 
cut  this  piece  o/ o/ it ;"  "The  fruit 


was  gathered  off  of  that  tree. "  ManT 
readers  wUl  consider  such  a  remark 
quite  unnecessary  in  this  volume  ;  but 
many  others,  who  ought  to  know 
better,  must  stand  seif^ondemned  on 
reading  it. 

Some  people  have  the  bad  habit  of 
substituting  one  preposition  for  ano- 
ther," saying  "  He  has  had  porridge 
to  his  supper,"  "  Will  you  hare  an 
egg  to  your  tea  ?"  In  the  first  case 
meaning/or  ;  in  the  eecond  with. 

There  is  a  false  taste  extant  for  the 
preposition  "on"  instead  of  ''of"  in 
songs,  poetry,  and  many  other  situa- 
tions in  which  there  is  still  less  ex- 
cuse for  borrowing  the  poetic  licence  ; 
such  as,  "Wilt  thou  think  on  me, 
love  ?"  "  I  will  think  on  thee,  love," 
"  Then  think  on  the  friend  who  once 
welcomed  it  too,"  etc.,  etc.,  etc.  But 
this  is  an  error  chiefly  to  be  met  with 
among  poetasters,  and  melo-dramatio 
speakers. 

Some  people  add  a  tnperflnons  prv 
position  at  the  end  of  a  sentence— 
"  More  than  you  think /o»'."  This, 
however,  is  an  awkwardness  rarely 
committed  by  persons  of  educa- 
tion. 

Never  speak  of  a  thing  looking  well 
or  ill  at  candle-light  ;  by  candle-light 
is  the  proper  conctruction.  By  day 
or  night,  or  any  kind  of  light. 

That  "  Prepositions  govern  the  ob- 
jective case"  is  a  golden  rule  in  gram- 
mar ;  and  if  it  were  only  veil  remem- 
hrred,  it  would  effectually  correct 
that  mistake  of  substituting  the  no- 
Oiinative  for  the  objective  pronoun 
which  has  been  complained  of  in  th* 
preceding  pages.  In  using  a  relative 
pronoun  in  the  objective  case,  it  is 
more  elegant  to  j)nt  the  preposition 
before  than  after  it,  thus,  '  To  whom 
was  the  order  given  T"  instead  of 
"Whom  was  the  order  given  to?" 
Indeed,  if  this  practice  were  to  be 
invariably  adopted,  it  would  obviate 
the  possibility  of  confounding  tha 
nominative  with  the  objective  case, 
because  no  man  would  ever  find  him- 
self able  to  utter  such  a  sentence  as 
"To  who  was  this  pro)>osal  madef. 
though  he  mi);ht  very  unconsciously 
say,   "  Who  was  this  proposal  made 


«t 


HINT8  Oir  CORRECT  SPEAKING. 


to?"  and  the  error  would  b«  equally 
flagrant  in  both  instances. 

There  is  a  great  inaccuracy  con- 
nected with  the  use  of  the  disjunctive 
conjunctions  or  and  nor,  which  seem 
to  be  either  not  clearly  understood 
or  treated  with  undue  contempt  by 
persons  who  speak  in  the  following 
manner  :  "  Henry  or  John  are  to  go 
there  to-night ;  "  His  son  or  his 
nephew  have  since  put  in  (A«tr  claim;" 
*'  Neither  one  nor  the  other  have  the 
least  chance  of  success."  The  con- 
junctions disjunctive  "  or"  and  "  nor" 
■eparate  the  objects  in  sense,  as  the 
conjunction  copulative  unites  them  ; 
and  as,  by  the  use  of  the  former,  the 
things  stand  forth  separately  and 
singly  to  the  comprehension,  the  verb 
or  pronoun  must  be  rendered  in  the 
■ingularnumber also  ;  as,  "Henry or 
John  i«  to  go  there  to-night;"  "His 
•on  or  his  nephew  has  since  put  in  hit 
daini,"  etc.  If  you  look  over  the 
■entence,  you  will  perceive  that  only 
one  is  to  do  the  act,  therefore  only  orie 
can  be  the  nominative  to  the  verb. 

Many  people  improperly  substitute 
tiie  disjunctive  "but"  for  the  com- 
Itarative  "than,"  as,  "The  mind  no 
■ooner  entertains  any  proposition,  InU 
it  presently  hastens  to  some  hypothe- 
sis to  bottom  it  on." — Locke.  "No 
other  resource  but  this  was  allowed 
lum ;"  "My  behaviour,"  says  he, 
"  has,  I  fear,  been  the  death  of  a  man 
who  had  no  other  fault  but  that  of 
loving  me  too  much." — Spectator. 

Sometimes  a  i-elative  pronoun  is 
tued  instead  of  a  conjunction,  in  such 
acntences  as  the  following  :  "  I  don't 
^ow  but  what  I  shall  go  to  Chicago 
to-morrow  ;"  instead  of  "  I  don't 
know  but  iJuU,"  etc. 

Sometimes  the  disjunctive  hut  is 
•abstituted  for  the  conjunction  tliat, 
■a  "  J  have  no  doubt  btit  he  will  be 
here  to-night."  Sometimes  for  the 
conjunction  j/",  as  "I  shouldn't  won- 
der but  that  was  the  case."  And 
sometimes  tieo  conjunctions  are  used 
instead  of  one,  »»  "  If  that  I  have 
offended  him ;"  "  J/ter  that  he  had 
B«en  the  parties,"  etc.  All  this  is 
Twy  awkward  indeed,  and  ought  to 


be  avoided,  and  might  be  so  by  a  little 
attention. 

It  is  obsolete  now  to  nse  the  article 
an  before  words  beginning  with  a  long 
u,  or  with  eu,  and  it  has  become  more 
elegant,  in  modem  style,  to  say  "a 
University,"  "a  useful  article,  "a 
European,"  "a  euphonious  combina-^ 
tion  of  sentences,"  etc.,  etc.,  etc.  It 
is  also  proper  to  say  "such  a  one," 
not  "such  an  one." 

Some  people  pronounce  the  plnral  of 
handkerchief,  scarf,  wharf,  dwarf,  hatid- 
ktrchifvet,  scarvet,  vharvet,  dwarves. 
This  is  an  error,  as  these  words,  and 
perhaps  a  few  others,  are  exceptions 
to  the  rule  laid  down,  that  nouns 
ending  in  /  or  fe,  shall  change  these 
terminations  into  ve»  to  form  the 
plural. 

There  is  an  illiterate  mode  of  pro- 
nouncing the  atlverb  too,  which  is  that 
of  contracting  it  into  the  sound  of  the 
preposition  to,  thus  :— "  I  think  I  paid 
to  much  for  this  gun  ;"  "This  line  is 
to  long  by  half."  The  adverb  too 
should  be  pronounced  like  the  numeral 
adjective  ttco,  and  have  the  same' full 
distinct  sound  in  delivery,  as  "  I  think 
I  paid  two  much  for  this  gun  ;"  "This 
line  is  two  long  by  half." 

One  does  not  expect  to  hear  snch 
words  as  "necessi'ated,"  "preventa* 
tive,"  etc.,  from  people  who  profess  to 
be  educated,  but  one  doe»  hear  them, 
nevertheless,  and  many  others  of  the 
same  genus,  of  which  the  following 
list  is  a  specimen,  not  a  collection. 

"Febnary"  and    "Febiwerry"  in- 
stead of  February. 
"  Seckaterry"  instead  of  secretary. 
"Gover'ment"         „         government. 
"  Eve'min"  ^         evening. 

"  Sev'm"  „         seven. 

"  HoUadis"  „         holidays. 

"  Hotting"  „         heating. 

"  Mossle"  ,,         morsel. 

"Chapped"  according  to  orthogra- 
phy, instead  of  chopped  according  U 
polite  usage. 

And  we  have  even  heard  "  contin- 
ental" pronounced  continential,  though 
upon  what  authority  we  know  not 
Besides  these,  a  multitude  of  others 
might  be  quoted,  which  we  ooosider 


'  a  i^-yf^vijl 


ERRORS  OF  SPEECH. 


37S 


too  familiar  to  particularise,  and  "too 
numeroas  to  mention." 

There  is  an  old  jest  on  record  of  • 
person  hearing  another  pronounce  the 
word  curiosity  "  curosity"  and  re- 
marking to  a  by-stander,  "That  man 
murders  the  English  language ;" 
"Nay,"  replies  the  person  addressed, 
"  he  only  knocks  an  eye  (i)  out." 
And  I  am  invariably  reminded  of  this 
old  jest  whenever  I  hear  such  pronun- 
ciations as  the  following: — "  Lat'n" 
for  Latin,  "sat'n"  for  satin,  and  Britain 
pronounced  so  as  to  rhyme  with  writ- 
ten; of  which  a  few  examples  will  be 
given  below,  not  with  the  wild 
ope  of  comprising  in  so  short  a 
■pace  cM  the  perversions  of  prosody 
which  are  constantly  taking  place,  but 
simply  with  the  intention  ol  remind- 
ing careless  speakers  of  some  general 
principles  they  seem  to  have  forgotten, 
and  of  the  vast  accumulation  o?  error 
they  may  engraft  upon  themselves  by 
a  lazy  adherence  to  the  custom  of  the 
crowd.  Before,  however,  proceeding 
to  the  words  in  question,  it  may  be 
■Uisfactory  to  our  readers  to  recall 
to  their  memory  the  observations  of 
Lindley  Murray  on  the  subject.  He 
says,  "There  is  scarcely  anything 
whieb  more  distinguishes  a  person  of 
poor  education  from  a  person  of  a  good 
one,  than  the  pronunciation  of  the  un- 
accerUed  tiowelt.  When  vowels  are 
under  the  accent,  the  best  speakers, 
and  the  lowest  of  the  people,  with 
very  few  exceptions,  pronounce  them 
in  the  same  manner ;  but  the  unac- 
cented vowels  in  the  mouths  of  the 
former,  have  a  distinct,  open,  and 
specific  sound  ;  while  the  latter  often 
totally  sink  them,  or  change  them  into 
some  other  sound." 

Brit'n    instead  of  Britaia. 
Lat'n  „         Latin. 

Sat'n  M         Satin. 

Patt'n  M         Patten. 

Curfn  ff         CnrtaiiL 

Cert'n  „         Certain. 

Bridle  „         BridaL 

Idle  M         IdeL 

Meddle        „         MedaL 
Moddle        M         ModeL 
Mentle         „         MentaL 
MortU         ..         MortiO. 


Fatle    instead  of  Fatal. 

Gravle         „         GraveL  ,« 

Travle         „         TraveL  '■ 

Sudd'u        „        Sn^ea. 

Iniidle         „         Inlidel. 

i$croou-lous  „        8cru-pu-\oiiM, 

And  a  long  train  of  et  ceteras,  of* 
which  the  above  examples  do  not  fur- 
nish a  tithe. 

Note. — That  to  sound  the  e  in  gar-  , 

den  and  often,  and  the  t  in  evil  and 
devil,  is  a  decided  error  ;  they  should 
always  be  pronounced  ^ar<2'n  and  (fft'n; 
ev'l  and  dev'l. 

Some  people  pronounce  the  /  in  Irish 
and  its  concomitants,  so  as  to  make 
the  words  Ireland,  Irishmen,  Irish- 
linen,  etc.,  sound  as  if  they  were 
written  Arland,  A-rishman,  AritK' 
linen,  etc.  This  is  literally  "knock- 
ing an  tout." 

It  is  satisfactoi^  to  perceive  that 
the  e  in  Derbyshire,  Berkshire,   and  -; 

Berkeley,  is  recovering  its  legitimate  ,: 

functions  ;  and  that  the  affectation  of 
pronouncing  these  words  i>ar&2/shire, 
Barirshire,  and  Barkdy  is  fast  passing  i 

away. 

It  is  affected,  and  contrary  to  an>  ^^ 

thority,  to  deprive  the  s  of  its  sharp  t 

hissing  sound  in  the  words  preciae, 
deKoUUe,  design,  and  their  derivatives. 

Never  say  "Cut  it  in  ha{f;"  for 
this  you  cannot  do,  unless  you  could 
annihUute  one  half  ;  you  may  "  cut  it 
in  two,"  or  "cut  it  in  halves,"  or 
"cut  it  through,"  or  "divide  it," 
but  no  human  ability  will  enable  yon 
to  cxU  it  in  half. 

Never  speak  of  "  lota"  and  "  loads"  ^ 

of  things.  Young  men  allow  them* 
selves  a  diffusive  licence  of  epeeoh, 
and  of  quotation,  which  has  intro- 
duced many  words  into  colloqnial 
style  that  do  not  at  all  tend  to  im- 
prove or  dignify  the  language,  bat 
which,  when  heard  from  ladietf 
lips,  become  absolutely  vulgarism.  A 
young  man  may  talk  recklessly  of 
"  lots  of  bargains,"  "  lots  of  money," 
"  loto  of  fellow^"  "loUof  fun,"  etc, 
but  a  lady  mav  not.  Man  may  in- 
dulge in  any  latitude  of  expression 
within  the  bounds  of  sense  and  deo<^ 
rum,  but  woman  has  a  narrower  rang* 
—even  her  mirth  most  be  sabjeoted 


t74 


HINTS  OK  CORRECT  SPEARINO. 


to  rale  :  it  may  be  naive,  but  must 
never  be  grotesque.  It  is  not  that  we 
wuald  have  prirrmuii  in  the  sex,  bat 
we  would  have  retinement.  Women 
are  the  purer  and  the  more  ornamental 
^part  of  life  ;  and  when  tlieii  degene- 
rate, the  Poetry  of  Life  is  gone. 

"Loads,"  is  a  word  quite  as  objec- 
tionable as  "lots,"  unless  it  can  be 
reduced  to  a  load  of  something,  such 
M  a  sAip-load,  a  wagyon-losKi,  a  cart- 
load, a  Aor»e-load,  etc.  We  often 
hear  such  expressions  as  "loads  of 
ahopa,"  "loads  of  authors,"  "loads 
of  compliments, "  but  as  shops,  authors, 
compliments,  are  things  not  usually 
piled  up  in  loads,  either  for  ships  or 
Ikorses,  we  cannot  discover  the  pro- 
priety of  the  application. 

Some  people,  guiltless  of  those  ab- 
•nrdities,  commit  a  great  error  in  the 
nse  of  the  word  quantity,  applying 
H  to  things  of  number  as  "  a  quantity 
of  friends,"  "a  quantity  of  ships," 
"a  quantity  of  houses,"  etc.  Quan- 
tity can  only  be  applied  where  bulk  is 
indicated,  as  "a  quantity  of  land," 
"  a  quantity  of  timoer  :"  but  we  can- 
not say  "a  quantity  of  fields,"  "a 
qnantity  of  trees, "  because  trees  and 
Jtelds  are  specific  individualities.  Or 
we  may  apply  it  where  individualities 
are  taken  in  the  gross,  without  re- 
ference to  modes,  as  "a  quantity  of 
Inggage,"  "a  quantity  of  furniture  ;" 
kint  we  cannot  say  "quantity  of 
boxes,"  a  "  quantity  of  chairs  and 
tables,"  for  the  same  reason  which  is 
given  in  the  former  instances.  We 
•Iso  apply  the  term  iiiuinlity  to  those 
things  of  number  which  are  too  mi- 
BaU  to  b*  taken  separately,  •■  "• 


quantity  of  bean%"  "a  quantity  ol 
oats,"  etc.,  etc.,  etc. 

Avoid  favourite  words  and  phrases: 
they  betray  a  poverty  of  language,  or 
of  imagination,  not  creditable  to  a 
cultivated  intellect.  Some  people  are 
so  unfortunate  as  to  find  all  thingpi 
vulgar  that  come  "  betwixt  the  wind 
and  their  nobility  ;"  others  find  them 
disgusting.  Some  are  always  antici- 
pating;  others  are  always  appreciat- 
ing. Multitudes  are  aristocratic  in  all 
their  relations  ;  other  multitudes  are 
as  (/i«<tn^t(^— these  two  words  are 
chiefly  patronised  by  those  whose  pre- 
tensions in  such  respects  are  the  most 
questionable.  To  some  timid  spirits, 
born  under  malignant  influences  no 
doubt,  most  things  present  an  aut/ul 
appearance,  even  though  they  come 
in  shapes  so  insignificant  as  a  cold  day 
or  an  aching  finger.  But,  thanks  to 
that  happy  diversity  of  Nature  which 
throws  light  as  well  as  shadow  into 
the  human  character,  there  are  minds 
of  brighter  vision  and  more  cheerful 
temperament,  who  behold  all  things 
splendid,  magnijicent,  down  to  a  cup 
of  small  beer,  or  a  halfpenny  orange. 

Some  people  have  a  grandiloquent 
force  of  expression,  thereby  imparting 
a  tremendous  or  thundering  character 
even  to  little  things ;  this  is  truly 
carrying  their  conceptions  into  the 
sublime — sometime*  a  step  beyond. 

We  have,  however,  no  intention  of 
particularising  all  the  "pet"  phrases 
which  salute  the  ear  ;  but  the  enume- 
ration of  a  few  of  them  may  make 
the  candid  culprit  smile,  and  avoid 
those  trifling  absurditiM  for  the 
fatoni. 


XVIII.  VETERINARY  MEDICINE,  AND  THE  DISEASES 
OF  DOMESTIC  ANIMALS. 


Wk  ahkll  commence  this  section  of 
the  "Household  Cyclopaedia"  by 
calling  the  attention  of  farmers  and 
others  who  keep  horses  to  tome  prac- 
tical obaervatiom  and  auggtgtion*  rela- 
tive to  ike  diseases  of  horses. 

It  is  the  usual  practice,  when  treat- 
ing of  the  diseases  to  which  horses 
«re  subject,  to  give  a  long  list  of 
disorders,  the  bare  perusal  of  which 
might  induce  a  belief  that  the  stable 
would  be  little  else  than  a  hospital, 
and  the  groom  totally  inadequate  to 
the  performance  of  his  proper  duties, 
unless  skilled  in  a  knowledge  of  vete- 
rinary practice.  We  shall  avoid  this, 
by  showing  the  cause  of  disease,  and 
means  of  prevention,  and  treat  the 
subject  in  a  manner  so  as  to  enable 
the  horsekeeper  readily  to  recognise 
the  nature  rather  than  the  mere  name 
of  the  disease,  and  instruct  him  in 
the  use  of  such  medicines  as  may  in 
many  instances  be  sufficient  to  arrest 
the  complaint,  and  tend  to  restore 
the  healthful  fuiLctiona  of    the  ani- 


Diseases  mainly  arise  from  obstruct- 
ed or  impaired  digestion.  So  long  as 
the  several  organs  of  the  animal  body 
continue  to  perform  their  due  and 
proper  parts,  so  long  may  health  and 
strength  be  calculated  upon  ;  but  so 
■oon  as  the  animal  economy  is  dis- 
arranged, and  the  action  of  any  one 
or  more  of  the  organs  rendered  less 
capable  of  its  proper  energy,  a  predis- 
position to  disease  ia  engendered, 
which  the  slightest  exciting  cause  may 
bring  into  active  operation. 

By  predispo»Uion  to  disease,  we  mean 
that  state  of  the  animal  systiem  which 
is  induced  by  bad  or  improper  food, 
by  want  of  proper  attention,  impurity 
or  foulness  of  the  stable,  exposure  to 
variations  in  the  atmosphere,  or  other 
causes,  which  affect  some  organic  and 
internal  part  of  the  animal  structure, 


or  impair  the  parity  of  the  blood : 
in  such  a  case,  actual  disease  may  not 
be  present,  or  at  least  not  perceptibA 
by  any  outward  indication ;  yet  the 
slightest  exciting  cause,  as  sudden 
exposure  to  weather,  checked  perspi* 
ration  or  the  like,  may  cause  a  seriooa 
indisposition,  that,  under  a  mor« 
favourable  state  of  the  horse's  consti- 
tution, might  probably  have  passed 
over  without  leaving  any  sehous  proof 
of  its  existence. 

Pure  dry  air  in  the  stable  ia  essen- 
tial  to  a  healthy  state  of  the  blood  ; 
we  need  scarcely  add  that  good  nou- 
rishing food  is  equally  essential  to 
the  well-being  of  the  animal. 

Catarrh,  Cold,  or  Chill. — A  large 
class  of  diseases  may  be  included 
under  these  general  terms,  for  al- 
though the  horse  may  have  what  ia 
called  a  cold  or  chill,  yet  if  this  cold 
or  chill  be  neglected  or  improperly 
treated,  fever  or  inflammation  suo* 
ceeds,  which  may  terminate  fatally, 
or  leave  behind  a  chronic  coogh,  a« 
evil  that  should  be  anxiously  guarded 
against. 

The  first  observable  tymplomt  of  • 
horse  being  thus  attacked,  are- 
slight  shiverings  ;  a  discharge,  chiefly 
watery,  from  the  nose  ;  the  eyes  b»i 
come  similarly  afiGpcted ;  and,  a*  th* 
disease  progresses,  a  cough  more  o> 
less  violent,  with  quick  pulse,  cornel 
on,  followed  by  sore  throat  and  evi- 
dent di£Bculty  of  swallowing ;  tha 
discharge  from  the  noae  thickens, 
increases  in  quantity,  and  assumes  • 
yellow  appearance. 

Treatment. — This  complaint  is  am* 
ally  cored  in  a  few  days.  Confine 
the  horse  in  a  stable  of  a  mean  tem- 
perature, say  of  from  60  to  60  degree*, 
and  clothe  him  warmly.  If  he  be  ia 
good  condition,  take  from  him  two 
to  three  quarts  of  blood,  and  than 
give  him  iixD  following  mixtura  i 


«76 


VETERINARY  MEDICINE. 


Frosh  powdered  aniseeds  and 

carratvay -seeds,  one  ounce  each ; 
Dover's  powders  •  •  •  two  drachms  ; 
Balsam  of  sulphur  •  •  two  oances  : 

Beat  the  bidsam  of  sulphur  into 
the  yolk  of  a  hen's  egg,  and  then  add 
the  powders,  mixing  all  well.  When 
you  give  it  to  the  horse,  give  it  in  a 
pint  of  warm  gruel  in  which  two 
table-spoonsful  of  treacle  have  been 
•tirred.  Kepeat  it  every  night,  or  on 
alternate  nights,  for  three  times. 
About  an  hour  after  the  drink  has 
been,  administered,  give  the  horse  a 
warm  bran  mash ;  and  repeat  the 
mash  two  or  three  times  a  day. 

If  the  cough  be  troublesome,  give 
him  a  pectoral  mixture,  made  as  fol- 
lows :  ci-eam  of  tartar,  and  nitre,  each 
one  ounce;  tincture  of  opium,  half  an 
ounce.  Beat  up,  as  in  the  former  case, 
two  ounces  of  balsam  of  sulphur  into 
the  yolk  of  a  hen's  egg,  and  then  add 
the  other  ingredients,  mixed  up  all 
together  as  a  Kind  of  electuary. — Dis- 
solve it  in  a  pint  of  warm  gruel,  and 
£°ve  it  to  the  horse  in  the  morning, 
sting  :  do  not  giv«  him  any  food  for 
two  hours,  and  then  let  him  have  a 
mash  of  scalded  bran  and  bruised  oats, 
and  warm  water.  Kepeat  this  every 
alternate  day  for  three  times.  Clothe 
bim  warmly,  give  him  warm  mashes 
and  warm  water  two  or  three  times  a 
day;  and  use  him  to  a  little  gentle 
exercise  by  walking  him  out  for  a  short 
time  in  the  middle  of  the  day. 

Ftvtr  and  Inflammation. —  In  our 
•ocount  of  the  preceding  disease,  we 
■tated  that  a  oold  or  chill  was  usually 
attended  with  a  (ever  or  inflammation; 
but  that  which  we  are  now  about  to 
describe  mostly  arises  from  excess  of 
blood,  and  is  usually  produced  by  re- 
moving a  horse  from  grass  and  putting 
him  too  suddenly  into  a  stable,  where 
he  is  fed  upon  oats  and  hay;  or  by 
feeding  him  too  high,  with  U^tle  or  no 
exercise. 

Fever,  when  thus  induced,  does  not 
require  medicine ;  a  copious  and  early 
bleeding  is  the  best  means  of  cure. 
Bleed  tul  faintness  is  produced ;  from 
one  to  two  gallons  of  blood  should  be 
taken.  A  light  and  moderate  diet 
■hoold  be  given  for  a  few  days,  by 


which  time  he  will  have  recovered.  A 
dose  °of  eight  ounces  of  Epsom,  or 
Glauber's,  salts  may  be  given  with 
advantage  the  day  after  the  blood- 
letting, and  repeated,  if  thought  use- 
ful, on  the  fourth  day.  Let  the  horse 
be  kept  cool,  not  warmly  clothed,  nor_ 
in  a  stable  where  the  warmth  is  any 
higher  than  temperate  :  if  he  be  turned 
out  into  a  field,  when  the  weather  is 
favourable,  it  will  be  as  well. 

Inflammation. — When  to  the  first 
symptoms  of  this  disease,  nsnallv  ex- 
hibited in  a  heaviness,  redness  of  the 
membranes  under  the  eyelids,  want  of 
appetite,  and  disinclination  to  motion, 
that  of  delirium  or  madness  is  added, 
when  the  horse  becomes  violent, 
plunges  about,  and  endeavours  to  bite 
everything,  inflammation  is  then  very 
active  in  operation,  and  must  be 
checked.  In  this  case  a  horse,  after 
a  fit  of  delirium,  sometimes  falls  down, 
as  if  exhausted,  and  after  lying  for  a 
time,  gets  up  suddenly,  and  become* 
as  violent  as  ever.  The  treatment  in 
this  is  the  same  as  in  the  previous 
case,  early  and  copious  bleeding,  but 
to  a  greater  extent ;  he  must  now  be 
bled  until  pej-fectly  free  from  delirium, 
and  at  least  two  to  three  gallons  of 
blood  must  be  taken.  In  other  respects 
the  remedial  treatment  may  be  the 
same  as  in  the  preceding  case. 

Staggers. — This  is  also  an  inflam- 
matory disease,  but  is  produced  by 
different  causes  to  either  of  the  pre- 
ceding :  staggers  are  usually  the  con- 
sequence 01  improper  feeding,  or 
rather  of  unwholesome  food,  as  bad  or 
foul  hay,  or  rank  grass ;  and  are  evi- 
dently induced  by  a  cause  which  im- 
pairs the  digestive  system,  and  leaves 
the  stomach  distended  with  undigestM 
food.  This  disease  is  called  by  a 
variety  of  names,  as  lethargy,  apo- 
plexy, epilepsy,  vertigo,  convulsions, 
etc. ;  it  presents  itself  under  two  dis- 
tinct forms,  which  may  be  described 
as  sleeping  staggers,  and  mad  stag- 
gers. 

When  the  tleepmg  itaggers  attack  a 
horse,  he  hangs  his  head,  as  if  unable 
to  hold  it  up ;  is  dull  and  inactive, 
and  frequently  falls  asleep,  even  while 
eating,  and   with   the   food   in   hia 


''W 


TETBRmART  MEDICINE. 


m 


month  :  h»  real*,  or  staggers  about,  as 
if  intoxicated,  and  sometimes  falls 
down  insensible ;  the  eyes  appear  wa- 
tery and  inflamed,  and  often,  as  well 
as  the  mouth,  have  a  yellow  cast  about 
them :  the  pulse  is  very  unequal,  now 
slow,  and  then  quicker  than  usual. — 
When,  to  the  watery  running  of  the 
eyes  and  the  deep  stupor  which  attacks 
the  horse,  these  are  succeeded  by 
paroxysms  of  violence  and  delirium, 
the  animal  plunging  about,  and  beat- 
ing himself  against  whatever  stands  in 
his  way,  a  wUd  and  unconscious  look 
in  his  countenance,  the  disease  may 
iihen  be  termed  mad  staggers,  inflam- 
mation of  the  brain  being  now  pre- 
sent. 

As  soon  as  the  fit  or  attack  of  mad 
staggers  is  over,  the  horse  falls  down 
as  if  quite  inactive  for  a  few  minutes ; 
his  eyes  become  dim,  and  his  limbs 
stretch  out,  as  if  dying  :  his  fits,  how- 
ever, soon  resume  their  impetuosity, 
and  he  becomes  more  furious  than 
ever.  In  this  state  it  is  dangerous  to 
approach  him ;  while,  if  nothing  be 
done  to  alleviate  the  disease,  it  termi- 
nates fatally. 

The  best  remedial  treatment  for  this 
disease  in  either  state,  is  early  and 
copious  bleeding,  taking  from  four  to 
six  quarts  of  blood  at  once,  and  again 
in  five  or  six  hours,  if  necessary. 
Beat  up  into  a  ball  the  following  in- 
gredients, and  give  it  inlmediately 
after  bleeding :  Castile  soap,  two 
drachms;  calomel  and assafcetida, each, 
two  drachms.  The  following  purgative 
mixture  should  be  given  immediately 
after  the  ball :  aloes,  seven  drachms ; 
Castile  soap  and  ginger,  each,  two 
drachms;  Epsom  salt8,four  ounces:  the 
Aloes  and  ginger  should  be  powdered 
together,  and  then  well  mixed  with 
the  other  ingredients,  in  a  pint-and-a- 
half  of  rue-tea ;  simmer  the  whole 
•bout  ten  minutes,  and  give  it  milk 
warm. 

The  mixture  will  assist  the  opera- 
tion of  the  ball,  and  clear  the  stomach 
of  the  undigested  mass  by  which  it  is 
clogged.  If  the  medicme  fails  to 
operate  briskly  within  ten  or  twelve 
hours,  the  rectum,  or  List  bowel  from 
which  the  dung  is  voided,  should  be 
•16 


emptied  by  a  smali  hand,  and  the 
following  clyster  administered :  water, 
warm,  one  gallon ;  Glauber'a  salts  and 
treacle,  each,  four  ounces ;  sweet  oil, 
half  a  pint.  The  treacle  and  salts 
should  be  dissolved  in  the  warm 
water,  and  the  oil  then  added. 

Before  this  clyster  is  administered, 
the  lump  of  undigested  matter,  or 
hardened  dung,  the  chief  cause  of  the 
disease,  should  be  taken  away :  to  do 
this,  let  a  small  hand  be  dipped  in  the 
clyster,  or  rubbed  with  sweet  oil,  and 
gently  passed  up  the  fundament,  till 
it  feels  the  dung,  which  it  should  then 
bring  away.  Then  administer  the 
clyster  with  a  pipe  about  twelve 
inches  long,  and  a  strong  bladder,  with 
the  clyster  in  it,  fixed  at  one  end, 
through  which  the  clyster  should  be 
forced  by  twisting  the  bladder  with 
your  hands.  As  soon  as  it  is  passed 
into  the  horse,  take  away  the  pipe, 
and  instantly  hold  a  wisp  of  straw 
to  the  fundament  for  about  ten  mi- 
nutes. This  is  a  better  way  of  ad- 
ministering a  clyster  than  when  given 
by  a  syringe. 

Inflammation  of  ihe  Botoels. — Like 
the  preceding,  this  is  an  inflammatory 
complaint,  and  has  a  number  of  names, 
as  ententes,  gripes,  inflammatory  colic, 
&c. — Over  exertion,  sudden  change  of 
temperature,  drinking  cold  water  while 
heated,  or  greedily  eating  of  new  hay, 
grass,  or  new  corn,  may  induce  it ;  but 
as  it  impairs  the  healthy  action  of  the 
intestines,  it  must  be  removed,  or  it 
increases  in  virulence  and  often  ter- 
minates fatally. 

The  presence  of  the  complaint,  nsu- 
ally  first  exhibiting  only  toindy  colic, 
is  mdicated  by  the  horse  often  lying 
down,  and  suddenly  springing  up 
again;  he  refuses  his  food,  stamps  with 
his  fore  feet,  and  strikes  his  belly  with 
his  hind  feet :  his  body  is  convulsed, 
his  eyes  turn  up,  and  his  limbs  stretch 
out  with  a  spasmodic  motion  ;  hia  ears 
and  feet  are  sometimes  hot  and  again 
cold  ;  he  falls  into  a  profuse  perspira- 
tion, which  is  succeeded  by  shivering 
fits  ;  his  endeavours  to  stale,  evidently 
painful,  are  without  success  ;  he  con- 
tinuaUy  turns  his  head  towards  his 
flank,  as  if  pointing  out  the  seat  ol 


J 


f» 


VETXRINARY  MEDJCINB. 


I 


p*in ;  he  then  falls  down,  roUa  over,« 
and  tarns  on  his  back.  1 

The  more  advanced  stage  of  the 
oomplaint  is  attended  with  fever, 
heat  and  dryness  of  the  mouth,  tongue 
white,  skin  hot  and  dry,  except  about 
the  ears,  which  are  mostly  cold  ;  con- 
tinned  pain  in  the  belly :  he  lies  down, 
•nd  rises  again  suddenly,  but,  in  this 
stage  of  the  disease,  he  does  not  turn 
on  his  back ;  pulse  quick  and  small ; 
and  breathing  short  and  quick. 

If  the  pulse  be  quick,   hard,   and 
■mall,    ana  any  fever  exhibit  itself, 
then  the  inflammation  has  attacked 
the  intestines,  and  the  reme<lial  means 
mnst  be  immediately  applied :  of  these, 
copious  bleeding  is  the  tirst  and  most 
efBcacions  :  five  or  six  quarts  of  blood 
should  be  taken  at  once  ;  and  if  the 
symptoms  do  not  abate,  the  bleeding 
mould  be  repeated  a  second,  third,  and 
even  a  fourth  time;  but  not  su  copiously  ' 
•■  at  first,  the  quantity  being  reduced  ' 
to  quarts,  and  at  last  to  as  many  pints.  I 
After  the  first  bleeding,  give  him  a ' 
clyster,  in  the  very  same  manner  as 
recommended  in  th«  preceding  com- ' 
plaint,  the  small  hand  being  lued  to 
remove  the  hardened  duns,  which  is 


almost  always  present  in  these  cases. 
Repeat  the  clyster  every  three  hours, 
for  two  or  three  times,  tiU  successful. 

As  soon  as  the  first  clyster  is  given, 
prejMre  and  give  the  following  drink  : 
—Castor-oil  (by  weight),  24  ounces  ; 
tincture  of  opium,  half  an  ounce ; 
warm  gruel,  one  quart.  Repeat  this 
in  about  twelve  hours,  if  a  passage 
through  the  intestines  be  not  pre- 
viously obtained, 

When  the  feverish  heat  has  abated, 
the  appetite  partially  returned,  and 
the  hurse  in  a  fair  way  of  recovery, 
the  foUowing  restorative  drink,  given 
milk  warm,  will  b«  useful : — Aniseeds 
and  caraway-seeds,  each,  half  an 
onnce ;  ginger  and  Castile  soap,  each, 
half  an  ounce ;  nitre  and  Peruvian 
bark,  each,  1  ounce ;  tincture  of 
opinm,  2  drachms  ;  lenitive  electuary, 
4  oonces.  Mix  these  ingredients  in  a 
quart  of  warm  gruel,  and  give  it  every 
morning,  or  every  other  morning,  fast- 
ing, for  three  or  four  times. 

Tha  YtUow,  or  jMindict,  ia  a  dia- 


eaae  which  rarely  appears  by  itself ; 
it  is  usually  accompanied,  by  some 
disease  of  the  internal  organs,  its  prin- 
cipal symptoms  are — a  yellowness  in 
and  about  the  mouth,  and  the  inner       , 
parts  of  the  eyes  and  eye-lids ;  the       ) 
urinary  fluid  is  of  a  similar  colour,  and 
the  dung  generally  hard  ;  the  animal     '' 
is  dull  and  heavy,  loses  his  appetite, 
has  usually  a  low  fever,  and  becomes 
weak  and  spiritless. 

To  cure  this  disease,  first  bleed  the 
horse,  more  or  less,  according  to  the 
fulness  of  blood  in  the  animsJ,  or  ex- 
tent of  the  fever  ;  but  not  copiously, 
unless  inflammation  be  indicated  by 
the  pulse  being  quick  and  strong,  and 
the  extremities  be  unusually  cold ; 
in  such  cases,  bleed  more  copiously, 
and  afterwards  inject  the  clyster  in 
the  way  prescribed  on  a  previous  page, 
repeating  it  once  or  twice  in  the  same 
day.  Abouttwohoursafter  the  bleed-  ;' 
ing,  give  a  ball  made  up  of  the  follow  ' 
ing  ingredients  :—6arba(loe8  aloes,  2 
drachms ;  powdered  myrrh  and  Castile 
soap,  each,  2  drachms  ;  calomel,  hidf 
a  drachm  ;  Tartar  emetic,  1  drachm. 
Make  it  up  into  a  ball  with  honey,  and 
repeat  it  once  a  day  until  it  purges  ; 
after  which,  if  fever  still  exists,  give 
the  following  fever  ball :— Antimonial 
powder,  2  drachms  ;  Castile  soap  and 
camomile  powder,  each,  2  drachms ; 
camphor  and  honey,  each,  1  drachm  ; 
nitre,  half  an  ounce.  Mix  the  several 
ingredients  into  a  ball  with  honey,  and 
give  it,  repeating  it  a  second  or  third 
time,  which  will  generally  be  found 
sufiio'eut. 

Should  the  bowels  have  been  re- 
laxed from  the  beginning,  do  not  give 
the  ball  with  the  aloes,  but  substitute 
the  following  instead  : —  Cascarilla, 
powdered,  2  drachms  ;  Tartarised  an- 
timony, 1  j  drachm;  opium,  1  drachm; 
Calomel,  half  a  drachm.  Form  it  into 
a  ball  with  honey,  and  repeat  it,  daily, 
till  the  bowels  are  restored,  when  yon 
ma^  give  the  fever  ball  above  pre- 
scribed. 

Inflammation  of  the  Lvngt.  —  The 
term  by  which  this  disease  is  known 
among  medical  men,  is  Pneumonia. 
Its  first  appearances  ate— a  shivering 
fit,  extreme  dulness,  nnwillingneaa  to 


V 


DISEASES  OF  HORSES. 


m 


in6ve,_  loss  of  appetite,  and  quickened 
breathing.  If  not  removed,  more  de- 
tided  aymptomB  succeed,  as,  coldness 
<?f  extremities,  oppressed  pulse,  ei- 
ptuided  nostrils,  considerable  heaving 
of  the  flanks,  purple  tinge  of  the  nasal 
membrane,  redness  about  the  eye,  a 
fixed  wide  position  of  the  fore  quarters; 
should  he  attempt  to  lie  down,  a  great 
difficulty  of  breathing  ;  countenance 
betokening  pain,  and  mouth  hot  and 
dry. 

ITie  catHes  of  this  disease  are,  usn- 
»lly — immoderate  exertion,  and  sud- 
denly-suppressed perspiration,  induc- 
ed by  sudden  changes  from  heat  to 
cold,  or  the  contrary.  The  best  me- 
thod of  cure  is  to  bleed  freely,  from 
one  to  two  gallons,  taken  quickly  from 
a  large  orifice,  to  give  immediate  relief 
to  the  head  and  arteries  :  in  six  or  eight 
hours  bleed  again,  but  in  less  degree. 
If  the  horse  faint  before  you  take  the 
quantity  of  blood,  pin  up  the  orifice, 
luid  give  a  clyster  (see  page  378),  re- 
|>eating  it  once  or  twice,  if  necessary  ; 
and  if  the  bowels  be  not  opened  soon, 
give  also  the  following  drink  : — Epsom 
■alts,  6  ounces  ;  castor-oil,  4  ounces  ; 
coarse  sugar,  3  ounces.  Beat  up  the 
yolk  of  an  egg  into  a  pint  and  a  half 
of  tea,  then  well  mix  up  the  above 
ingredients  into  it,  and  give  it  milk 
warm.  But  if  the  bowels  be  not  bound, 
then  instead  of  the  above,  give  the 
following  : —  Nitre,  half  a  drachm  ; 
digitalis,  1  drachm  ;  emetic  tartar,  2 
drachms.  Made  into  a  ball  with  aro-  , 
matic  confection.  The  horse,  especi-  I 
ally  in  winter,  must  be  kept  warm,  j 
not  by  hot  air,  bat  by  a  body  cloth 
and  hood,  and  his  legs  should  also  be 
bandaged, — hot  air  acts  as  a  kind  of 
poison  on  fevers  or  inflammations,  and 
increases  every  kind  of  inflammation  ; 
pure,  cool,  dry  air  will  assist ;  and  in 
the  course  of  a  day  or  two  the  symp- 
toms will  abate,  and  the  appetite  will 
return. 

Fevers. — This  disease,  or  rather  the 
diseases  known  by  this  name,  are  of 
two  kinds,  the  symptomatic,  fever,  and 
the  hw  /ever,  and  they  differ  essen- 
tially in  symptoms  as  well  as  treat- 
ment, from  the  intlanuustory  class  of 


diseases,  which  arise  mostly  from 
plethora,  or  fulness  of  blood  ;  fevers, 
on  the  contrary,  are  as  likely  to  at- 
tack horses  in  low  ctHtdition  as  those 
in  a  better  state.  In  most  inflamma- 
toi-y  disea.'es,  blood  letting-is  the 
first  and  principal  means  of  cure,  and 
that  is  followed  up  by  a  course  of 
medicine  which  has  the  effect  of  re- 
ducing the  plethoric  habit,  or  ten- 
dency to  over-fulness  of  blood ;  in 
fevers,  on  the  contrary,  blood-letting 
is  to  be  more  spnringly  had  recourse 
to,  and  sometimes  its  omission  is  pre- 
ferable ;  and  the  other  means  of  cure 
are  usually  of  a  mor«  invigorating 
kind,  cordials,  rather  than  laxatives, 
being  then  mostly  administered. 

tiympftymatic  Fever.  — The  first  symp- 
toms of  this  disease,  which  is  so  gra- 
dual in  its  early  stage  as  sometimes  to, 
escape  notice  for  a  time,  are  dnlnebs 
and  heaviness,  the  head  hanging 
down,  and  a  disinclination  to  move 
about,  followed  usually  by  chillinesF, 
a  staring  coat,  coldness  equally  on 
the  surface  as  at  the  extremities,  and 
often  accompanied  by  a  shivering  fit  : 
to  these  earlier  symptoms  succeed  a 
warm  skin  ;  mouth  hot  and  dry  ;  ej  es 
and  inner  membrane  of  the  nose  of  a 
reddish  appearance  ;  pnls^  quick,  full, 
and  hard  ;  respiration  irregular  and 
laborious,  but  rapid  ;  loss  of  appetite, 
costiveness,  urine  high-coloureid  but 
diminished  in  quantity.  This  disea^e 
sometimes  appears  as  an  epidemic, 
affecting  great  nymbers  of  horses,  and 
leaving  traces,  after  the  best  treat- 
ment, of  the  severity  of  its  attacks  ; 
at  other  times,  its  appearance  is  more 
partial,  and  confined  to  particular  dis- 
tricts, and^even  to  particular  horses. 

C«re.— The  first  means  of  cure,  in 
this  disease,  is  a  partial  blood-letting, 
not  taking  much  blood  at  a  time,  nor 
repeating  the  operation  too  often  ; 
this  should  be  followed  by  a  mild 
laxative  ball,  prepared  as  follows  : 

Mild  Laxative  Ball.  —  Barbadoea 
a^oes,  4  drachms  ;  Antimonial  pow- 
der and  Castile  soap,  each  2  drachms; 
]in«eed  meal.  2  drachms.  Mix  it  np 
with  honey  into  two  balls,  and  give 
one  immediately  after  the  bleeding ; 


VETERINART  MEDICINE. 


the  other  not  tOI  after  fotir  and  twenty 
or  thirty  hours,  and  not  at  all  if  the 
horse  be  purged  to  any  extent. 

If  a  draught  be  preferred,  the  fol- 
lowing is  a  good  one  in  this  case  : 

Laxative  Jh-int. — Barbadoes  aloes, 
powdered,  three  drachms;  carbonate 
of  soda,  two  drachms.  Dissolve  these 
in  rather  more  than  one-third  of  a 
pint  of  hot  water,  and  add  eight 
ounces  of  castor  oil. 

After  either  of  the  above  has  been 
administered,  the  feyer  may  be  re- 
duced by  the  following 

Fever  Ball. — Nitre,  two  ounces  ; 
Antimonial  powder,  half  an  ounce ; 
liquorice  powder,  one  ounce ;  cam- 
phor, two  drachms.  Form  these  into 
two  equal  sized  balls,  with  honey,  and 

give  the  second  about  eight  or  twelve 
ours  after  the  first. 
This  treatment  is  usually  effective, 
if  warm  mashes  and  warm  water  is 
given  as  soon  as  the  disease  is  detected, 
and  proper  attention  be  paid  to  the 
■table  managfcment,  particularly  by 
making  the  stable  itself  clean,  sweet, 
dry,  and  temperate  in  warmth,  but 
not  close  and  hot. 

The  following  is  an  excellent  resto- 
rative medicine,  where  much  debility 
remains  after  the  fever  has  subsided  : 
JifMorative  Ball. — Camomile  pow- 
der, one  ounce  ;  carbonate  of  iron, 
and  gentian,  each  one  ounce  ;  Anti- 
monial powder,  two  drachms;  opium, 
powdered,  one  scruple  ;  oil  of  aniseed, 
two  scmples.  Mix  with  honey  into 
two  balls,  and  give  one  each  day. 

Lots  Fever. — The  disease  has  often 
been  mistaken  for  snd  confounded 
with  other  and  more  decided  com- 
plaints ;  and  this,  perhapajs  scarcely 
to  be  wondered  at  when  it  is  consi- 
dered that  it  is  the  very  disease  which, 
under  the  name  of  murrain,  and  a 
heat  of  other  appellations,  in  former 
days,  was  looked  upon  as  little  less 
than  a  plague,  and  whose  ravage* 
were  attended  with  such  fatal  conse- 
quences to  the  agriculturist ;  nineteen 
out  of  every  score  attacked  having 
fallen  victims  to  its  virulence.  The 
progress  of  the  disease  is  rapid,  and 
the  result  too  often  fatal.  In  some 
I  the  longs  and  heart  are  attacked; 


in  others,  the  liver  and  bowels ;  whilo 
in  some  cases  the  disease  exhibits  it- 
self on    some    external   part  of  the  , 
body. 

From  the  preceding  statement  it 
will  be  seen  that  the  symptoms  vary 
materially ;  they,  however,  usually 
take  something  like  the  following  ap- 
pearances :  a  general  alteration  in  the 
circulation,  and  feeble,  rapid  pnlse  ; 
weakness,  prostration  of  strength,  and 
determination  of  blood  to  particular 
but  very  different  parts  of  the  animal, 
by  which  pain  is  produced,  with  a 
tendency  to  inflammation,  but  not  of 
any  decided  character.  When  this 
disease  attacks  neat  cattle,  it  becomes 
quarter-ill,  blaek-quarter,  or  joint- 
felon  ;  and  in  the  horse,  it  is  not  un- 
common for  the  feet,  particularly  the 
hinder,  to  be  affected. 

Mode  of  treatment  and  ettre. — Local 
bleeding,  but  not  to  any  great  extent, 
from  the  vein  nearest  to  the  apparent 
seat  of  disease  ;  but  if  the  symptoms 
appear  to  be  more  general,  then  bleed- 
ing should  be  more  in  quantity,  and 
may  be  taken  from  the  neck  vein  ; 
after  bleeding,  put  the  horse  in  a  per- 
fectly sweet,  cool  stable,  if  in  sum- 
mer ;  or  in  one  of  only  a  temperate 
atmosphere,  if  in  winter  :  too  much 
warmth  is  more  likely  to  retard  than 
to  accelerate  a  cure,  but  cold  draughts 
or  cold  stables  must  be  very  carefully 
avoided.  If  feverish  symptoms  ap- 
pear, the  mouth  becoming  hot  and 
dry,  and  the  eyes  and  nostrus  affected, 
give  the/ever  ball,  as  directed  in  opposite 
column,  and  afterwards,  or  when  from 
the  non-appearance  of  the  feverish 
symptoms  the  /ever  ball  is  not  neces- 
■*>7>  give  at  each  dose,  half  an  ounce 
of  nitrate  of  potash  three  times  in 
the  day,  early  in  the  morning,  at 
noon,  and  again  at  night.  A  clyster, 
composed  of  water,  four  quarts  ;  rait, 
one  large  handfiil  ;  with  a  little  hog's 
lard  or  sweet  oil  added,  should  be  ap- 
plied, and  repeated  if  the  bowels  be 
not  open.  The  horse's  diet  should 
consist  of  either  green  food  and  a  little 
sweet  hay,  or  bran  mashes  and  a  little 
sweet  hay  ;  com  moat  not,  on  any 
account,  be  given. 

When    the    disorder    is   eabdned, 


DISEASES  OF  HORSES. 


there  will  be  fonnd  •  oonsiderable  de- 
sree  of  weakness  and  debility  left 
behind  :  to  restore  a  healthy  tone,  the 
rttlorative  ball  may  be  given  ;  but  the 
food  must  be  light,  and  easy  of  diges- 
tion, very  little  com  must  be  given 
for  some  time,  and  then  with  caution; 
for  until  the  digestive  organs  have 
recovered  their  tone,  corn  will  rather 
oppress  the  stomach,  and  prove  a 
fresh  source  of  evil :  the  nitrate  of 
potash  should  be  continued  to  be 
given,  buU  in  reduced  quantity,  say 
Half  an  ounce  at  each  dose  twice  a 
day,  and  after  a  week  or  two,  only 
once  a  day,  until  the  horse  is  restored 
to  health :  it  is  the  best  and  most 
innocent  diuretic  medicine  that  can 
be  given  to  a  horse. 

Diteaset  of  the  Digestive  Organs. 
Cottiveness. — We  call  this  a  disease, 
but  it  is  rather  the  source  of  disease. 
All  domestic  animals  are  subject  to 
it,  and  persons  having  the  charge  of 
domesticated  animals  should  endea- 
Toar,  by  proper,  regular  feeding,  to 
preserve  health,  of  the  presence  or 
absence  of  which  the  well-regulated 
appetite  and  due  performance  of  the 
digestive  process  afford  proof  not 
likely  to  deceive. 

A  loss  of  appetite  is  one  of  the  usual 
early  evidences  by  which  indigestion 
is  detected;  but  this  cannot  always 
be  depended  upon.  We  must,  there- 
fore, rather  judge  of  the  symptoms  by 
the  effects,  and,  by  these  means,  the 
real  cause  of  the  obstruction — for  such 
it  is — of  the  digestive  process  may  be 
better  ascertained,  and  the  more  eligi- 
ble and  appropriate  remedy  applied. 

Anything  which  interferes  with 
mastication,  or  properly  chewing  the 
food,  is  injurious — hence,  eating  too 
fast,  or  the  stomach  bein^  overloaded, 
it  likely  to  produce  indigestion.  In 
eating  too  fast,  the  important  office 
which  the  teeth  have  to  perform,  that 
of  toell  chetciag  the  food,  and  thereby 
intimately  mixing  it  with  the  saliva, 
or  spittle,  is  very  imperfectly  done, 
and  the  food  it  consequently  swal- 
lowed in  a  crude  unprepared  state  for 
the  further  processes  of  digestion. 
When  the  stomach  is  overloaded,  par- 
ticaiarly  if  the  horse  haa  previously 


endured  a  longer  fast  than  usual,  the 
powers  of  some  of  the  vital  organs 
are  exhausted,  and  a  «ui/eit  takes 
place.  ~- 

Over  drinking  is  another  canae ;  ge- 
nerally, horses  nave  not  water  enough 
given  them,  but  are  allowed  to  get 
very  thirsty,  and  they  are  then  likely 
to  drink  too  largely  when  they  feed  ; 
in  which  case  it  is  apt  to  force  the 
food  from  the  stomach  before  it  has  had 
time  to  undergo  the  proper  prepara- 
tive process  required  to  fit  it  for  di* 
festion,  s,n^  fermentation  often  ensues, 
'utting  a  horse  to  hard  work  on  a  too 
full  stomach  will  produce  indigestion; 
as  in  this  case  the  weakened  organs 
are  oppressed;  and  the  food,  not  under- 
going the  necessary  digestive  change, 
forms  a  load  dangerous  to  the  animal, 
and  produces  the  wor:it  symptoms  of 
fermentation.  One  of  the  frequent 
consequences  of  this  stage  of  the  com- 
plaint is  acvle  foot  founder.  Another 
cause,  somewhat  similar  in  its  results, 
is  that  of  horses  feeding  on  impure  hay 
or  old  high-grown  grass  :  the  fibrous 
particles  mat  together,  and  accumulate 
in  the  rectum,  or  that  hinder  part  of 
the  bowels  of  the  horse  into  which 
clysters  are  injected;  and  unless  re^ 
moved,  and  the  digestive  procee* 
restored,  the  worst  results  may  be 
anticipated.  And,  lastly,  we  may  no- 
tice sourness  of  the  stomach,  and  im- 
purity of  the  stable,  that  is,  either  a 
neglected,  dirty,  or  wet  stable. 

Having  thus  detailed  the  principle 
causes  of  indigestion,  we  shall  now 
give  the  more  immediate  symptoms 
arising  from  the  several  cansej,  sdding 
the  means  of  cure  in  each  case. 

In  cases  of  overloaded  stomach, 
when  fermentation  ensues,  the  most 
fearful  consequences  may  be  produced. 
The  horse  may  be  seized  on  the  road, 
and  if  pushed  too  fast,  it  ma^  cans* 
certain  death.  He  slackens  his  pace, 
wishes  to  stop,  and  attempts  to  lie 
down ;  or  faUs  as  if  knocked  down  the 
moment  he  stops.  If  at  slow  work, 
he  seems  unwilbng  to  stand,  and  some- 
times he  quickens  his  pace.  In  the 
stable  he  paws  with  his  fore  feet,  lies 
down,  rolls  over,  or  lies  on  his  back. 
If  the  stomach  be  not  much  distended. 


8n 


rBTERTNART  ItBDIClNE. 


y»  may  be  rather  still  for  two  or  three 
uiuntea ;  but  when  it  is,  he  is  pirticu- 
larly  restlese,  no  sooner  down  than  he 
rises  again,  starting  all  at  once,  and 
wain  throwing  himself  down  violently. 
He  strikes  at  his  belly  with  his  hind 
feet,  taming  his  eyes  towards  his 
flanks,  as  if  conscious  that  there  was 
the  cause  of  his  pain.  If  not  relieved, 
the  symptoms  increase  in  violence, 
the  pain  becomes  more  intense,  the 
perspiration  is  profuse,  the  belly  is 
swollen,  and  the  agony  of  the  animal's 
sufferings  appears  extreme  ;  till  death 
puts  an  end  to  the  animal  and  its 
•nfferings  together. 

Remedy. — The  means  of  cure  are 
first  to  arrest  the  fermentation,  and 
then  to  restore  the  digestion  to  a 
healthy  state ;  to  do  this,  give  a  drench 
composed  of  powerful  stimulants  and 
carminatives,  as  either  of  the  follow- 
ing :  Linseed  oil  (raw),  one  pound  in 
weight;  oil  of  turpentine,  two  or  three 
ounces ;  or,  hartshorn,  ten  or  twelve 
dram^;  or  chlorate  of  lime,  eight  drams, 
given  in  a  little  warm  water.  A  clys- 
ter may  be  given  if  the  symptoms  do 
not  abate,  or  if  the  medicine  does  not 
operate  beneficially.  Let  the  clyster 
be  composed  of  weak,  warm  gruel,  one 
gallon  ;  soft  soap,  two  ounces, — (if 
•oft  soap  cannot  be  readily  obtained, 
substitute  two  handfnls  of  salt) — aloes, 
two  ounces.  Inject  this  by  means  of 
a  bladder  and  pipe,  taking  care  to  oil 
the  pipe  well,  and  gently  insinuate  it, 
before  you  force  up  the  fluid. 

If  this  clyster  does  not  speedily 
produce  the  desired  effect,  yon  may 
conclude  that  the  rectnm  is  clogged 
with  some  hard  indigestible  mass, 
which  can  only  be  removed  by  the 
hand,  and  the  aoouer  this  is  done  the 
better. 

In  half  an  hour,  or  a  little  more,  if 
no  relief  has  been  affected,  a  second 
dose  may  be  given,  and  if  that  fail,  in 
another  half  hour  a  third  dose  may  be 
adm'nistered. 

Where  the  S3rmptoms  are  not  vio- 
lent, and  loss  of  appetite  is  the  prin- 
ciple indication,  the  following  tincture 
(which  should  be  kept  ready  prepared 
for  use)  may  be  given,  and  will  u'jually 
prove  snificient,  with    a  few   warm 


mashes  and  proper  stable  attention. 
Tinctwrefor  indii^egtion. — Good  spirit^ 
whisky  or  brandy,  one  quart ;  ginger 
and  cloves,  of  each,  three  ounces ; 
put  them  in  a  stone  bottle,  and  let 
them  stand  at  least  eight  days,  that 
the  spirit  may  extract  all  the  virtus 
from  the  ginger  and  cloves  ;  then  add 
of  sweet  spirits  of  nitre,  four  onnces.  • 
Half  a  pint  of  this  tincture  is  a  dose^ 
given  in  two  pints  of  warm  water. 

If  you  have  not  prepared  the  above^ 
and  the  case  be  urgent,  give  of  spirits, 
whisky  or  brandy,  half  a  pint  diluted 
with  a  pint  of  warm  water,  adding 
thereto  one  to  two  ounces  of  tar. 

But  observe., — in  both  these  oases, 
when  the  drink  or  tincture  has  been 
given,  the  abdomen  or  belly  of  the 
horse  should  be  well  bnt  gently 
rubbed,  the  animal  walked  slowly  for 
a  time,  and  then  be  allowed  the  bene- 
fit of  a  good  bed,  so  that  he  may  have 
room  to  roll  about. 

AVircy.— This  is  a  disease  of  the  ab- 
sorbents— th6se  internal  organs,  the 
S roper  action  of  which  carry  on  the 
igestive  process,  and  promote  the 
animal's  health ;  but  which,  when  im- 
paired or  diseased,  produce  a  derange- 
ment of  the  healthy  functions,  and 
terminate  in  some  chronic  disease,  ot 
end  in  death.  The  peculiar  charac- 
teristic of  farcy  is,  that  it  is  the  first 
symptoms  of  a  disease,  which  if  not 
the  same  as  glanders,  is  marked  in 
several  respects  as  very  aimilar,  and 
ultimately  terminates  in  that  con- 
tagious  and  incurable  scourge  of  the 
stable. 

The  first  appearance  of  farcy  is  in- 
dicated by  small  tumours,  or  hard 
lumps,  with  a  sort  of  communication 
like  corded  veins ;  these  lumps  usually 
appear  on  the  inside  of  the  thigh  and 
fore  legs,  bnt  are  not  necessarily  con- 
fined to  these  parts,  sometimes  appear- 
ing  upon  the  shoulders,  about  the 
ribs,  on  the  cheeks,  and  other  parts 
of  the  body.  These  lumps  somewhat 
resemble  what  are  termed  lur/iU 
lumps,  but  differ  from  them  when  they 
break,  in  not  gradually  drying  up  and 
getting  well ;  the  farcy  bniis,  when 
ti!  /  burst,  forming  a  small  peculiar 
kind  of  ulcer,  which,  if  not  removed 


DISEASES  OF  HORSE^. 


by  the  proper  meant,  become  larger, 
more  numerous,  and  vary  offenaive, 
until  the  horM  is  glandered — the  too 
general  result  of  this  pestilential  dia* 
«ase. 

This  disorder  rarely  yields  to  medi- 
cinal treatment,  from  the  reason,  per- 
haps, that  its  real  seat  is  internal,  and 
has  taken  hold  of  the  system  even 
before  its  external  appearance  is  indi- 
cated. However,  as  it  has  been  suc- 
cessfully treated,  we  will  suggest  that, 
if  the  horse  be  worth  the  expense  of  a 
cure,  the  attempt  be  made;  but  it 
•hould  be  under  the  advice  of  a  veteri- 
nary surgeon,  as  requiring  more  skill 
and  experience  than  usually  fall  to  the 
■hare  of  the  groom. 

Olanders. — This  is  the  most  malig- 
nant, most  pestilential,  and  most  in- 
curable disorder  to  which  horses  are 
•ubject,  and  is  as  fatal  to  them  as  hy- 
drophobia to  dogs  ;  it  is  also  highly 
dangerous  to  the  stable  helpers,  being, 
like  canine  madness,  communicable  to 
the  human  subject,  and  equally  fatal 
to  them  aa  to  the  animal  by  whose 
deadly  bite  the  inoculation  takes 
place.  Its  contagious  character  is  an- 
other of  its  fearful  accompaniments, 
rendering  it  the  bane  of  society,  the 
scourge  of  the  stables,  and  the  ruin  of 
many  a  horse  proprietor. 

Our  sugeestions  in  reference  to  this 
pestilential  disease,  will  be  as  to  the 
means  of  prevention  or  detection ; 
for  as  to  cure,  all  attempts  would  be 
useless,  and  any  advice,  would  there- 
fore be  superfluous. 

The  principal  means  by  which  this 
disease  is  communicated  is  by  conta- 
gion. Hot,  impure,  and  dirty  stables 
may  no  doubt  nave  induced  it ;  and 
excessive  work,  with  poor  living,  may 
also  so  impair  the  animal's  constitution 
as  to  predispose  it  to  receive  this  or 
any  other  infectious  disease.  Suppos- 
ing, however,  the  horse  to  be  sound, 
and  moderately  well  kept  and  attend- 
ed to,  and  his  stable  clean  and  well 
ventilated,  we  may  then  assert  that, 
although  a  horse  be  brought  into  im- 
mediate neighbourship  (as  in  a  teazp 
together),  but  not  into  actual  contact, 
with  another  attacked  with  glanders. 
the  ^iwrnw  will  not  b«  communicated 


to  the  healthy  horse,  except  by  poai> 
tive  contagion,  or  rather  inoculation. 

Most  persons  understand  that  in- 
oculation means  the  oaaveying  into  the 
blood,  or  some  other  of  the  intemid 
vessels  or  organs,  the  virus  or  matter 
taken  from  some  other  animal  of  sub- 
ject. Now,  in  the  case  under  con- 
sideration, we  will  suppose  that  the 
infectious  matter  exists,  and  may  have 
tainted  the  water-pail,  the  manger,  or 
other  part  of  the  stall,  or  the  like,  par- 
ticularly as  the  running  from  the  nose 
of  the  glandered  horse  is  very  conta- 
gious. A  sound  horse  is  introduced 
mto  the  stable,  and  drinks  out  of  the 
same  pail,  or  trough,  or  eats  from  the 
same  manger,  or  hi*  nose  touches  or 
he  rubs  himself  against  some  part  of 
the  stall  which  has  been  in  contact 
with  the  diseased  horse  ;  the  moment 
the  contact  takes  place,  the  absorbent 
or  sponge-like  action  ensues,  either  by 
means  of  the  nostril  receiving  the  in- 
fectious virus,  or  some  part  of  the  skin 
being  injured,  the  inoculation  is  made, 
and  the  sound  horse  will,  in  a  very 
short  time,  exhibit  ample  evidence 
that  the  contagious  characteristics  of 
this  fell  disease  have  been  conununi- 
cated. 

This  disease,  incurable  as  it  it  aa- 
certained  to  be,  is  not  however  equally 
rapid  in  its  progress  in  all  horses  ;  in 
some  its  deleterious  poison  is  speedily 
conveyed  over  the  wnole  system  in  s 
very  few  weeks,  and  the  result  if 
speedily  fatal ;  while  in  others  it  pro- 
gresses so  tardily,  that  the  animal  ap- 
pears scarcely  to  suffer  by  it  for  a  con- 
siderable space  of  time ;  its  result, 
however,  even  in  these  cases,  is  equally 
certain,  although  more  remote,  and 
after  underminmg  the  constitution  of 
the  animal,  will  eventually  cause  itt 
premature  dissolution. 

The  moment  that  glanders  is  belier- 
ed  to  have  made  its  appearanc^  be 
careful  to  separate  the  suspected  horae 
from  the  rest,  and  under  no  circum- 
stances permit  any  of  the  others  to 
come  into  contact  with  him  :  the 
manger  he  eats  from,  the  pail  he 
drinks  from,  the  brush  or  eomb  used 
in  dressing  him,  must  all  be  kept  from 
touching  any  other  horse.     In  •  few 


t84 


VETERINARr  MEDICINE. 


days,  perhaps  a  week  or  two,  your 
■uspiciona  will  be  removed  or  oonhrm- 
ed.  If  it  be  glanders,  a  perceptible 
prostration  of  constitutional  vigour 
will  be  apparent,  the  membrane  of  the 
nose  will  be  ulcerated,  and  will  have 
a  elutinous  discharge,  and  the'  lungs 
wul  subsequently  be  ulcerated  :  little 
if  any  fever  appears  in  this  disease ; 
and  in  this  respect  it  dififers  from  other 
diseases  in  which  the  nostrils  discharge 
a  mucous  (not  glutinous)  discharge.  A 
test  is  recommended,  to  prove  the  fact 
of  glanders,  or  not,  wbicn  is  to  let  the 
matter  from  the  nose  drop  into  a  pail 
of  water — if  it  be  glanderous,  but  not 
without,  it  will  sink  to  the  bottom. 
This,  though  not  an  infallible  test,  is 
a  very  good  one.  However,  as  soon 
as  yon  have  good  reason  to  believe 
that  glanders  really  does  exist,  call  in 
the  veterinary  surgeon,  and  act  under 
his  advice ;  or  if  the  animal  be  not 
worth  the  expense  likely  to  be  incur- 
red (a  cure  cannot  be  for  a  moment 
calculated  upon),  let  the  next  con- 
■ideration  be  to  terminate  the  glan- 
ders and  its  existence  together. 

Wound*. — Having  treated  of  the 
principal  internal  diseases  of  horses, 
we  shall  now  say  a  few  wor<ls  on 
wounds :  here  cause  and  symptoms 
are  not  necessary,  the  wound  furnish- 
ing evident  proof  of  its  nature  and  ez- 
iatence ;  our  remarks  will,  therefore, 
have  only  reference  to  the  means  of 
eure. 

Wounds  are — rimple,  as  cuts,  or  the 
like ;  or  compound,  as  broken  and 
lacerated  :  the  first  are  easily  treated ; 
little  else  being  generally  necessary 
than  to  bring  the  divided  parts  to- 
gether carefully  by  means  of  the  needle 
and  thread,  and  a  few  stitches  through 
the  skin  only :  an  adhesive  plaster 
•honld  thin  be  fixed  on  the  sides  of 
the  wound  near  its  edges,  after  which 
it  should  be  dressed  with  a  soothing 
hftlTWPt  or  tincture  of  aloes,  and  the 
whole  secured  by  a  bandage. 

Where  the  ends  of  the  wounded  skin 
•re  BO  far  apart  as  not  to  admit  of  bring- 
ing them  together  by  the  needle  and 
thread,  apply  a  poultice  or  fermenta- 
tion ;  and  if  the  part  form  into  a  swell- 
ing, and  be  about  to  break,  you  may 


accelerate  this  by  using  the  following 
digestive  liniment  : — Olive  oil,  fresh 
and  good,  4  ounces  ;  spirits  of  turpen- 
tine, 1^  ounce  ;  tincture  of  camphor, 

1  ounce ;  tincture  of  opium,  1  ounce. 
When  you  make  this,  mix  the  whole 
well  together  with  the  yolk  of  a  fresh 
egg,  and  bottle  it  for  use.  Apply  it 
freely,  warm,  to  the  wound,  but  do 
not  touch  the  surrounding  swelluig-T- 
that  must  be  bathed  with  evaporating 
lotion.  When  the  wound  has  broken, 
wash  the  part  clean  with  warm  water, 
and  dress  it  daily  with  a  soothing  bal- 
sam. If  proud  flesh  appear,  it  must 
be  kept  down  by  a  careful  application 
of  some  caustic,  which  you  had  better 
purchase  where  you  can  ask  advice 
how  to  use  it. 

Compound  or  fractured  wounds  re- 
quire a  dififerent  and  more  careful 
treatment ;  and  the  aid  of  the  experi- 
enced farrier  or  veterinary  surgeon 
ought,  in  these  cases,  to  be  called  in  — 
it  is  generally  the  cheapest,  and  alwa^a 
the  safest  mode  of  proceeding. 

If  the  horse  be  slightly  bruised  at 
anv  time,  the  following  application 
will  be  found  useful,  if  well  mixed 
together  and  applied  : — Vinegar  and 
spring  water,  each,  6  ounces  ;  sal  am- 
moniac, 2  ounces;  tincture  of  camphor, 

2  ounces  ;  tincture  of  aloes,  I  ounce. 
Wounds   are  often   attended   with 

local  inflammation  ;  that  is,  the  part 
injured  becomes  hot,  swollen,  and 
painful ;  it  is,  in  this  case,  said  to  be 
inflamed.  When  inflammation  is  thus 
local,  and  external,  warm  fomenta 
tions,  or  poultices  (which  is  a  kind  of 
fomentation),  or  cold  applications,  may 
be  applied  with  lulvantage,  according 
to  circumstances.  Fomentations,  by 
opening  the  pores  of  the  skin,  promote 
perspiration,  and  so  decrease  the  swell- 
ing, and  lessen  pain  ;  while  cold  appli- 
cations promote  evaporation,  and  so 
assist  in  restoring  health  to  the  pai-t 
affected. 

Clean  hot  water  is  the  best  Fomkk* 
TATION  :  it  should  be  used  as  hot  as 
can  be  without  paining  the  horse  ; 
continue  to  foment  the  part  affected 
for  some  time,  having  a  fresh  supply 
of  hot  water ;  half  an  hour  is  the  least 
time  a  fomentation   should   be  ooo- 


DISEASES  OF  DOMESTIC  FO  WLS. 


tinned.  A  sponge  is  useful  to  foment 
with,  especiallv  if  the  leg  be  the  part 
to  be  fomented. 

The  good  eflfeuts  of  this  fomentation 
will  be  Tost,  if  the  process  be  not  con- 
tinued long  enough,  and  a  continued 
•apply  of  not  water  furnished  :  it  is 
upon  the  continued  warmth  of  the 
water  used  that  the  gooduesa  to  be 
derived  from  the  process  depends ; 
when  sufficiently  fomented,  clothe  the 
part,  so  aa  to  retain  the  warmth  till 
thoroughly  dry  ;  or  the  coldness  that 
will  succeed"will  prove  injurious,  by 
the  check  which  it  will  necessarily 
give  to  perspiration. 

Fomenting  the  legs  of  a  horse,  after 
•  day  of  extraordinary  exertion,  is 
naeful,  and  may  be  used  with  much 
advantage  to  the  animal. 

Poultices. — In  most  kinds  of  wounds 
poultices  are  particularly  useful,  as 
they  reduce  inflammation,  allay  pain, 
and  tend  to  cleanse  and  heal  the  in- 
jured pai-t :  in  broken  knees  thev  are 
especially  good,  as  well  as  in  all  in- 
juries of  the  foot.  Moisture  and 
'warmth  are  the  essential  qualities  of 
poultices,  and  it  is  from  these  quali- 
ties that  the  benefit  is  obtamed. 
Those  articles,  therefore,  which  the 
longest  retain  heat,  are  the  best  for 
the  purpose.  They  should  be  applied 
as  warm  as  they  can  safely  be  borne  ; 
but  not  too  hot,  or  unnecessary  pain 
is  inflicted,  nor  tied  on  too  tight  [a 
too  common  practice]  or  the  circula- 
tion of  blood  may  be  impeded,  and 
the  inflammation  increased  thereby. 

Linseed  meal  longest  retains  both 
heat  and  moisture,  and  therefore 
forms  the  beat  material  for  a  poultice: 
even  when  any  other  ingredient  ia 
preferred,  some  linseed  meal  should 
be  used  with  it.  Mashed  turnips,  I 
erumb  of  bread,  or  thick  oatmeal 
gruel,  are  all  eood.  Warm  bandages,  | 
often  renewed^  act  aomething  in  the 
•ame  manner.  | 

Where  lotions  are  necessary  to 
bathe  a  wound  or  inflamed  part,  the  | 
following  may  be  used  with  good ! 
•fieot : — Super-acetate  of  lead,  two  i 
drama  ;  aalphate  of  eino,  two  drama  ;  i 
water,  half  a  pint.  { 

If  aa  additional  half  dram  of  aupar- 
17 


acetate  of  lead  be  used,  and  the  mix- 
ture well  filtered  through  a  bit  of 
cloth,  or  fine  aieve,  it  makea  a  good 
lotion  for  an  inflamed  eye. 

Or,  very  useful  in  indainmations  : — 
Sal-ammonia,  half  an  ounce  ;  distilled 
vinegar,  two  ounces  ;  apirits  of  wiiMi 
four  ounces ;  spring  water,  eight 
ounces  Cold  water,  with  one  sixth 
its  bulk  of  vinegar,  or  a  similar  quan- 
tity of  brandy,  makes  a  very  good  cool- 
ing lotion 

Diseases  of  Poultry. 

On  this  subject,  the  Poultry-keeper 
should  always  bear  in  mind  the  good 
old  adage,  that  "  Prevention  is  better 
than  cure. "  Turkeys  and  other  fowla 
which  are  properly  housed,  fed,  and 
treated,  will  very  rarely  suffer  from 
illness.  Cases  that  require  peculiar 
treatment  may,  however,  occur  to 
persons  who  are  most  careful  in  the 
management  of  their  feathered  charge; 
and  poultry  may  become  diseased 
from  the  negligence  of  keeping  them 
close,  or  other  incidental  oircum- 
stances  ;  therefore,  a  few  observations 
on  the  diseases  to  which  fowls  are 
liable,  will  be  requisite. 

During  the  period  of  moulting,  or 
casting  their  feathers,  birds  are  not 
so  stout  and  hardy  as  at  other  times, 
and  they  ahould  then  be  kept  com- 
fortably warm,  and  provided  with 
somewhat  stimulant  food,  as  oata, 
hemp-seed,  sunflower-seed,  etc.,  and 
now  and  then  a  few  coriander  seeds. 
Protection  is  particularly  necessary  if 
the  season  should  happen  to  be  unusu- 
ally cold  or  damp.  Birds  naturally 
moult,  or  change  their  feathered 
clothing  ;  but  when  neglected,  they 
sometimes  lose  their  feathers  without 
any  fresh  ones  being  produced  ;  and 
this  is  a  disease  which  require* 
warmth  and  plenty  of  wholesome 
food,  and  good  sweet  water.  Half  a 
dosen  pepper-corns,  or  a  small  tea- 
spoonful  of  caraway-seeds  may  also 
be  given  every  day,  for  a  abort  time. 

Fowls,  sometimes,  when  ill-fed,  and 
kept  in  a  close  damp  place,  ara 
afllicted  with  what  is  called  the  roup^ 
The  symptoms  of  this  disease  ara^ 
aweUinga   about    the    eyes,   numiqg. 


M 


PIP,  OAPm,  ETO. 


from  the  nostrils  and  mouth,  with 
offeniiive  odour,  general  weakness,  and 
loss  of  appetite.  In  such  cases  the 
head  may  be  bathed  with  warm  water, 
or  milk  and  water,  and  carefully  dried 
afterwards ;  warm,  but  airy  lodging, 
must  be  provided  ;  and  boiled  pota- 
toes, or  oatmeal  made  into  a  paste 
with  milk,  given  for  food  ;  and  occa- 
sionally a  clove  of  garlic  beat  up  with 
a  little  of  the  oatmeal  paste,  and 
made  into  pills,  may  be  put  down  the 
throats  of  the  feathered  patients. 

The  Pip  is  a  disorder  which  some- 
times destroys  whole  broods  of  young 
turkeys  and  chickens.  The  disease 
is  characterized  by  the  formation  of  a 
tough,  dense  white  membrane  on  the 
tongue,  and  back  part  of  the  mouth  ; 
with  loss  of  appetite,  and  feverish 
restlessness  ;  and  unless  speedily  re- 
lieved, the  chick  becomes  quite  blind, 
and  soon  dies.  The  first  thing  to  be 
done  towards  the  cure  is,  to  scrape 
away  the  white  membrane  with  the 
nail  of  the  fore  or  little  finger,  and 
then  wet  or  rather  wash  the  mouth, 
particularly  the  tongue,  with  a  piece 
of  rag  dipped  in  a  weak  solution  of 
alum,  and  afterwards,  for  a  day  or 
two,  anoint  the  parts  affected,  with  a 
feather  dipped  in  a  liniment  made  by 
mixing  as  much  burnt  alum,  or  pow- 
dered Doraz,  as  will  lie  on  a  sixpenny 
piece,  with  a  small  teaspoonful  of 
:^  honey.  The  Pip  ia  supposed  to  be 
7  caused  by  drinking  foul  water,  there- 
:....  fore  the  utmost  care  should  be  taken 
to  furnish  the  fowls  with  pure,  sweet 
water.  They  may  be  fed  with  oat 
or  barley  meal  made  into  a  stiff  paste 
with  water. 

The  Oapeg.    Among  the  disorders 
to  which  all  gallinaceous   birds   are  i 
■ubjeot,  that  called  the  gapes  is,  per-  | 
haps,  the  most  formidable.     It  seizes 
chickens  when  about  three  weeks  old,  j 
and  is  attended  with  a  frequent  gap-  ' 
ing  or  gasping  for    air,    shiverings,  i 
ruffled  feathers,  want  of  appetite,  and  . 
sometimet  running  from  the  mouth.  I 
This  disease  is  caused  by  a  kind  of  i 
mnimal    like  a  small    dnuble-headed 
worm,    which  becomes   fixed  to   the 
inside   of   the  windpipe,  and  which 
oamm  inflj^mmation  and  speedy  death 


if  not  removed.  In  such  cases,  fnmi- 
gatiou  with  tobacco  has  been  recom- 
mended. This  operation  is  to  be  per- 
formed by  putting  the  afflicted  chicks 
into  a  common  wooden  box,  and  theo 
passing  into  it,  by  means  of  a  tobacco- 
pipe,  a  quantity  of  the  smoke.  This 
18  to  be  managed  very  cautiously : 
the  box  must  not  be  shut  quite  close, 
nor  the  birds  kept  too  long  in  it  at  a 
time,  or  they  will  be  stifled.  Ano- 
ther, and  perhaps  a  safer  mode  of 
treatment,  will  be  to  put  a  few  grains 
of  common  salt  as  far  back  in  the 
mouth  of  the  chicken  as  possible,  and 
repeat  it  in  a  few  hours.  By  either 
of  these  methods,  the  birds  mav  b« 
enabled  to  get  rid  of  the  worm  which 
causes  the  mischief  ;  and  which,  when 
its  adhesion  has  been  loosened,  may 
be  removed  from  the  throat  by  a 
small  feather  dipped  in  sweet  oil. 
Keep  the  patients  warm,  and  feed 
them  with  sopped  bread-crumbs,  or 
oatmeal  paste,  for  a  few  days  ;  and  be 
sure  that  they  have  good  water  to 
drink.  A  large  keeper  of  fowls,  using 
nothing  but  boiled  water  for  young 
chickens,  states  that  in  his  experience 
this  prevents  the  gapes  appearing. 

The  Turn,  or  Uul(line»» ;  Stoppage 
in  the  Crop,  and  such  other  diseases  aa 
occur  when  fowls  are  in  good  condi- 
tion, are  the  I>e8t  treated  by  twisting 
their  necks,  or  killing  them  in  any 
other  manner,  while  they  are  fit  for 
the  table. 

Skin  digfoset  rarely  take  place  when 
fowls  are  kept  clean,  and  in  places 
properly  ventilated,  and  well  supplied 
with  plenty  of  fine  gravel,  saua,  or 
sifted  coal  ashes,  with  which  they 
can,  themselves,  cleanse  their  feathers. 
If  through  neglect  they  do  become 
thus  diseased,  a  little  flower  of  sul- 
phur may  be  sprinkled  between  their 
feathers  often  till  they  get  well,  or 
common  black  brimstone  may  be 
mixed  with  the  sand,  etc.,  with 
which  they  are  furnished  to  dust 
themselves  in. 

Woumls,  or  Ulcers,  caused  by  fight- 
ing, or  by  accident,  should  l>e  kept 
clean,  and  the  parts  anointed  lightly 
with  Venice  turpentine. 

For  Dmatei  of  Dog*,  see  p.  286. 


Cud. 


Eel. 


Shad. 


bTUSCEOM 


MUSSBU 


iKOUT. 


SAI.MfflT. 


HsauMO. 


AMERICAN  FISH. 


To /met  p.  387. 


\y 


^Tmtfif- 


XIX.    SOMETHING  FOR  EVERYBODY. 


The  Principal  Fisk  of  America 
—where  caught,  and  when  in 
seasott. 

Btack/Uh. — Caught  off  our  whole 
coast.  In  season  from  May  to  Sep- 
tember. 

BlufJUh  (known  also  asBlnebass,  and 
in  the  south  as  Taylor  fish).  Caught 
in  the  bays  and  harbours  of  the  middle 
states.  In  season  from  June  to  No- 
vember. 

Cat/Ml. — Caught  in  the  lakes  and 
rivers  of  the  middle  and  southern 
•tates.     In  season  all  the  year. 

6W.— Caught,  banks  of  Newfound- 
land, New  I^gland,  and  New  Jersey 
coast,  &o.     In  season  all  the  year. 

Crab*. — Caught  in  the  bays  and 
harbonr*  of  the  northern  and  middle 
states.     In  season  all  the  year. 

Clams. — The  same  places  and  sea- 
sous  as  oysters,  which  see. 

Eels. — Caught  in  the  northern  and 
middle  states,  and  some  of  the  rivers 
and  harbours  of  the  south.  In  season 
»11  the  year. 

FUUjUh  and  Flounders. — Caught  in 
the  harbours  of  the  middle  and  north- 
em  states.  In  season  during  the  fall 
And  winter. 

Qreenturtle. — Caught  on  the  coast  of 
the  West  Indies  and  Florida.  In  sea- 
son all  the  year. 

Haddock.  — Caught  on  the  banks  of 
Newfoundland,  but  not  often  further 
south  than  Nantucbet.  In  season  all 
the  year. 

HalibiU. — The  same  as  haddock. 

Herring. — Caught  off  the  northern 
eoast.     In  season  during  the  winter. 

Km^fish.  —  Caught  off  the  whole 
eoast.    In  season  from  May  to  October. 

Lobsters. — Caught  on  the  coast  and 
bays  and  harbours  of  the  northern 
and  middle  states.  In  season  all  the 
year. 

Mackerel-  —  Caught  from  Cape  May 
to  ^oTa  8«otia  and  Newfoundland. 


In  season  from  the  early  spring  to  the 
last  fall  month. 

Mussels. — Caught  in  bays  and  har- 
bours. In  season  during  the  fall, 
winter,  and  spring. 

Oysters. — Caught  principally  in  the 
rivers  and  bays  from  Virginia  north- 
wards. In  season  during  the  months 
with  an  "r." 

Pickerel. — Caught  in  northern  lakes 
and  rivers.  In  season  from  September 
to  March. 

Porijies.  — Caught  off  the  whole  coast. 
In  season  from  May  to  September. 

Prawns  and  Shr.mps.  — ^llsually  iin« 
ported  from  Havana. 

Salmon. — Caught  in  the  riven  of 
Maine  and  Oregon.  In  season  all  the 
year. 

Sea  Bass. — Caught  off  the  whole 
coast.  In  season  from  May  to  Sep- 
tember. 

Scollops. — Caught  in  bays  and  har- 
bours. In  season  during  the  winter 
and  spring. 

Shad. — The  Connecticut  River  shsd 
is  esteemed  as  the  finest ;  the  next  in 
quaUty  is  that  from  the  Delaware 
River.  In  season  from  February  to 
July. 

SlieepsKead. — Caueht  in  the  bays  and 
harbours  of  the  middle  and  southern 
states.  In  season  from  May  to  Sep- 
tember. 

Smelt.  —  Caught 
rivers.  In  season 
ApriL 

Snapping  7't<r</«.— Caught  in  waters 
of  middle  and  southern  states.  In  se»- 
son  all  the  year. 

Spa$ush  Mackerel  —  Caught  bom 
Cape  May  to  Boston  Harbour.  la 
season  from  June  to  September. 

Soles. — None  except  imported.  The 
importation  is  increasing. 

Striped  ^om.— Caught  in  all  the 
bays  and  harbours.  In  season  all  the 
year,  except  June  and  Julj. 


in   the   nortbenr 
from    October  to 


OK  BANDAOma. 


Sturgeon. — Caught  in  great  abun- 
dance in  the  Hudson  and  other 
northern  rivenu  In  aeaaon  during  the 
spring. 

Terrapin. — Caught  on  the  coaat  of 
middle  and  southern  states.  In  season 
all  the  year. 

Trout. — Caught  in  the  small  streams 
and  lakes  of  the  northern  states.  In 
season  during  the  spring. 

Twhot. — None  except  imported. 

WhiUfitk. — Caught  in  the  northern 
lakes  and  rivers.  In  season  from  Sep- 
tember to  March. 

Yeliow  Perch. — Same  as  whitefish. 

For  methods  of  cooking  each  of 
these  fish  see  Section  II.,  on  Domestic 
Cookery,  and  consult  the  index. 

Bandages :  How  to  Make  and 
Apply  them. 

^ndages  are  strips  of  calico,  linen, 
flannel,  muslin,  elastic  webbing,  bunt- 
ing, or  some  other  substance,  of  various 
lengths,  such  as  three,  four,  eight,  ten, 
or  twelve  yards,  and  one,  one-and-a- 
half,  two,  two-and-a-half,  three,  four, 
or  six  inches  wide,  free  from  hems  or 
dams,  soft  and  uuglazed.  They  are 
better  after  they  have  been  washed. 
Their  uses  are  to  retain  dressings,  ap- 
paratus, or  parts  of  the  body  in  their 
proper  positions,  suppoi-t  the  soft  parts, 
and  maintain  equal  pressure. 

Bandages  are  Simjile  ami  Compovnd. 
— The  former  are  simple  slips  roUed 
up  tightly  like  a  roll  of  ribbon.  There 
is  also  another  simple  kind,  which  is 
rolled  from  both  cnus, — this  is  called 
a  double-headed  bandage.  The  com- 
pound bandages  ars  formed  of  many 
pieces. 

Bandage*  for  ike  Head  should  be 
two  inches  wide,  and  five  yards  loug  ; 
for  the  neck,  two  inches  wide  and 
three  yards  long ;  for  the  arm,  two 
inches  wide  and  seven  yards  long ;  for 
the  leg,  two  inches-and-a-half  wide 
and  seven  yards  long  ;  for  the  thigh, 
three  inches  wide  and  eight  yards 
lone ;  and  for  the  body,  four  or  six 
inchos  wide  and  ten  or  twelve  yards 
lonir. 

To  apply  a  Single- Headed  Bandage, 
lay  the  outMile  of  the  end  next  to  the 
part  t«  be  bandaged,  and  hold  the  ruU 


between  the  little,  ring,  and  middle 
fingers,  and  the  palm  of  the  left  hand, 
using  the  thumb  and  forefinger  of  the 
same  hand  to  guide  it,  and  the  right 
hand  to  keep  it  firm,  and  pass  tha 
bandage  partly  round  the  leg  towards 
the  left  hand.  It  is  sometimes  neces- 
sary to  reverse  this  order,  and  there- 
fore  it  is  well  to  be  able  to  use  botii 
hands.  Particular  parts  require  a  dif- 
ferent method  of  applying  bandages, 
and  therefore  we  shall  describe  tk^ 
most  useful  separately ;  and  there  are 
different  ways  of  putting  on  the  same 
bandage,  which  consist  4n  the  manner 
the  folds  or  turns  are  made.  For  ex- 
ample, the  circular  bandage  is  formed 
by  horizontal  turns,  each  of  which 
overlaps  the  one  made  before  it ;  the 
$^>irai  consists  of  spiral  turns;  ths 
oblique  follows  a  course  oblique  or 
sliinting  to  the  centre  of  the  limb ;  and 
the  recurrent  folds  back  again  to  the 
part  whence  it  started. 

Circular  Bandage*  are  used  for  the 
ntek,  to  retain  dressings  on  any  part  ot 
it,  or  for  blisters,  setons,  etc. ;  for 
the  head,  to  keep  dressings  on  the 
forehead,  or  any  part  contamed  within 
a  circle  passing  round  the  head ;  for 
the  arm,  previous  to  bleeding ;  for  the 
leg,  above  the  knee;  and  for  \hejingera, 
etc. 

To  Conjln*  the  End*  of  Bandagea 
some  peraons  use  pins,  others  slit  the 
end  for  a  short  distance,  and  tie  the 
two  strips  into  a  knot,  and  some  use  e 
strip  of  adhesive  piaster.  Always 
place  the  point  of  a  pin  in  such  a  posi- 
tion that  it  cannot  prick  the  patient^ 
or  the  person  dressing  the  limo,  or  be 
liable  to  draw  out  by  using  the  limb; 
therefore,  as  a  general  rule,  turn  the 
head  of  the  pin  from  the  free  end  of 
tha  bandage,  or  towards  the  upper 
part  of  the  limb.  The  best  mode  is 
to  sew  the  bandage  on.  A  few  stitches 
will  hold  it  mora  securely  than  pins 
can. 

The  Oblique  Bandage  is  genaralljr 
used  for  arms  and  legs,  to  retain 
dressings. 

The  Spiral  Bandage  is  generally  ap> 

Elied  to  the  trunk  and   extremities, 
ut  is  apt  to  fall  off  even  when  yery 
oarefully  applied;  tberafora  we  gen» 


THE  APPLICATION  OP  SANDAOEa. 


38« 


wily  nse  another,  called  the  recurrent, 
which  folds  back  again. 

The  Recurrent  Bandage  is  the  best 
kind  of  bandage  that  we  can  employ 
for  general  purposes.  The  method  of 
putting  it  on  is  as  follows : — Ap^Jy  the 
end  of  the  bandage  that  is  free,  with  the 
outside  of  it  next  the  skin,  and  hold 
this  end  with  the  finger  and  thumb  of 
the  left  hand,  while  some  one  supports 
the  heel  of  the  patient ;  then  with  the 
right  hand  pass  the  bandage  over  the 
piece  you  are  holding,  and  keep  it 
crossed  thus  nntil  you  can  place  your 
right  forefinger  upon  the  spot  where 
it  crosses  the  other  bandage,  where  it 
must  be  kept  firm.  Now  hold  the  roll 
of  the  banaage  in  your  loft  hand,  with 
the  i>alm  turned  upwards,  and  takiny 
tare  to  keep  that  part  of  the  bandage 
bettoeen  your  right  forrfinger,  and  tiie 
roll  m  your  left  hand,  quite  slack;  turn 
TOUT  left  hand  over,  and  bring  the 
Dandage  down  upon  the  leg ;  then  past 
the  roll  under  the  leg  towards  voui 
right  hand,  and  repeat  this  until  the 
leg  is  bandaged  up  to  the  knee,  taking 
care  not  to  drag  the  bandage  at  auj 
time  during  the  process  of  bandaging 
AVhen  you  arrive  at  the  knee,  pass  the 
bandage  round  the  leg  in  circle*  just 
below  the  knee,  and  pin  it  as  usual. 
Bandaging  ia  very  easy,  and  if  you 
once  see  any  one  apply  a  bandage  pro- 
perly, and  attend  to  these  rules,  there 
will  not  be  any  difficulty  ;  but  bear  one 
thing  in  min^  without  which  yon  will 
never  put  on  a  bandage  even  decently, 
and  that  is,  never  to  drag  or  pull  at  a 
bandage,  but  make  the  turns  while  it 
U  slack,  and  you  have  your  right  fore- 
finger placed  upon  the  point  where  it 
is  to  be  folded  down.  When  a  limb  is 
properly  bandaged,  the  folds  should 
nm  in  a  line  corresponding  to  the  shin- 
bone.  Um,  to  retain  dressings,  and 
for  variooM  veins. 

A  Bandage  for  the  Chest  i»  always 
placed  upon  the  patient  in  a  sitting 
poetare ;  and  it  may  be  put  on  in  cir- 
cles, or  spirally.  Use,  in  fractures  of 
the  ribs,  to  retain  dressings,  and  after 
severe  contusions. 

A  Bandage  for  (Ae  Belly  is  placed 
fln  the  patient  as  directed  in  the  last, 
Tying  it  spirally  from  above  down- 


wards. Use,  to  compress  the  belly 
after  dropsy,  or  retain  dressings. 

The  Hand  is  Bandaged  by  crossing 
the  bandage  over  the  back  of  the 
hand.      Use,  to  retaiti  dressings.  , 

For  the  Head,  a  bandage  may  b4 
circular,  or  spiral,  or  both ;  in  the 
latter  case,  commence  by  placing  one 
circular  turn  just  over  the  ears ;  then 
bring  down  from  left  to  right,  and 
round  the  head  again,  so  as  to  alter* 
nate  a  spiral  with  a  circular  turn. 
Use,  to  retain  dressings  on  the  head« 
or  over  the  eye ;  but  this  form  sood 
gets  slack.  The  circular  bandage  if 
the  best,  crossing  it  over  both  eyes.    " 

For  the  Foot. — Place  the  end  jnal 
above  the  outer  ankle,  and  make  two 
circular  tarns  to  prevent  its  slippitig: 
then  bring  it  down  from  the  inside  of 
the  foot  over  the  instep,  towards  the 
outer  part ;  pass  it  under  the  Bolf  of 
the  foot,  and  upwards  and  inwardi) 
over  the  instep  towards  the  inner  an- 
kle, then  round  the  ankle  and  repeajl 
tgain.  Uu,Xo  retain  dresainga  to  th4 
instep,  heel,  or  ankle. 

For  the  Leg  and  Foot,  commence  anci 
(iroceed  as  directed  in  the  pi-ecetling 
[laragraph ;  then  continue  it  up  the  leg^ 
ts  ordered  in  the  Recurrent  Bandage. , 

As  it  sometimes  happens  that  it  14 
necessary  to  apply  a  bandage  at  onoa^ 
■nd  the  materials  are  not  at  hand,  it 
is  desirable  to  know  how  to  substitute 
something  else  titat  any  one  may  apply 
with  ease.  This  is  found  to  be  effected 
by  handkerchiefs,  and  an  experienced 
surgeon  (Mr.  Mayor)  haa  paid  great 
attention  to  this  subject,  and  brought 
it  to  much  perfection.  It  is  to  him, 
therefore,  that  we  are  indebted  fo^ 
most  of  these  hints. 

Any  Ordinary  handkerehi^  will  dM 
but  a  square  of  linMt  folded  into  vt^ 
rions  soapee  answers  better.  Th« 
shapes  generally  required  are  as  fol> 
lows : — The  triangle,  the  long  bqoata, 
the  cravat,  and  the  cord. 

The  Ttiangular  Handkerehi^  is 
made  by  folding  it  from  comer  to  ooaw 
ner.  Use,  as  a  bandage  for  the  head. 
./I />p/ico<ton.— Place  the  base  round 
the  head,  and  the  short  part  banging 
I  down  behind,  then  tie  ttas  lon^  n^ 
I  over  it.  '  ■'^•^%  , 


sac  APE  FROM  HOUSES  ON  WIRE. 


The  Long  Square  is  made  by  folding 
the  handkerchief  into  three  parts,  by 
doubling  it  once  upon  itself.  Use,  as 
»  bandage  to  the  ribs,  belly,  etc.  If 
one  handkerchief  is  not  long  enough, 
Mw  two  together. 

The  Cravat  is  folded  as  nsual  with 
cravats.  Use,  as  a  bandage  for  the 
head,  arms,  legs,  feet,  neck,  etc. 

The  Cord  is  used  to  compress  ves- 
sels, when  a  knot  is  made  in  it,  and 
placed  over  the  vessel  to  be  com- 
pressed. It  w  merely  a  handkerchief 
twisted  in  its  long  diameter. 

Two  or  more  Handkerchiefs  must 
sometimes  be  applied,  as  in  a  broken 
collar-bone,  or  when  it  is  necessary  to 
keep  dressings  under  the  arm  The 
bai^lage  is  applied  by  knotting  the 
two  ends  of  one  handkerchief  together, 
•ad  passing  the  left  arm  through  it, 
then  passing  another  handkerchief 
nnder  the  right  arm,  and  tying  it.  By 
this  means  we  can  brace  the  shoulders 
veil  back,  and  the  handkerchief  will 
press  firmly  over  the  broken  collar- 
bone: besides,  this  form  of  bandage 
does  not  readily  slip  or  get  slack,  but 
it  requires  to  be  combined  with  the 
■ling,  in  order  to  keep  the  arm  steady. 

For  an  Inflamed  Breaat,  that  re- 
quires support,  or  dressings  to  be  kept 
to  it,  tie  two  ends  of  the  handkerchief 
round  the  neck,  and  bring  the  body  of 
it  over  the  breast,  and  pass  it  upwards 
ftnd  backwards  under  the  arm  of  that 
side,  and  tie  the  ends  around  the 
neck. 

An  Bjteellent  SUng  is  fomed  by  plac- 
ing one  handkerchief  around  the  neck, 
and  knotting  the  two  ends  over  the 
breast  bone,  then  placing  the  other  in 
triangle  nnder  the  arm,  to  be  sup- 
port^ with  the  base  near  to  the  hand; 
tie  the  ends  over  the  handkerchief, 
and  pin  the  top  to  the  other  part,  after 
pusmg  it  around  the  elbow. 

A  Few  Words  <m  Fires. 

How  Fires  break  out. — Many  of  the 
conflagrations  that  occur  are  attri- 
buted to  accident  ;  but  if  the  causes 
«onld  always  be  known  it  would  be 
discovered  that  nine-tenths  of  the 
number  originate  in  carelessness  and 
inattention,   which,    considering    the 


fearful  consequences  of  those  calami- 
ties, are  in  the  highest  degree  culpa- 
ble. In  workshops,  such  as  those  of 
the  ioiner  and  cabinet-maker,  where 
combustible  materials  are  strewed 
about  in  every  direction,  most  disas- 
trous results  have  fvequently  arisen 
from  neglect  of  the  most  ordinary  pre- 
cautions. In  such  places,  collections 
of  wood-shavings  left  near  a  stove 
may,  in  the  absence  of  the  workmen, 
be  set  on  fire  by  cinders  falling  on 
them  ;  or  a  half -extinguished  match 
thrown  upon  the  floor  may  cause  the 
shavings  to  smoulder,  a  sufficient 
draught  of  air  being  all  that  is  re- 
quired to  kindle  the  Are  into  activity. 
Householders  cannot  be  too  careful 
that  matches  be  cautiously  used,  that 
all  fires  should  be  safe  and  all  lights 
extinguished  at  night,  and  no  comons- 
tible  substances  permitted  so  near 
the  stoves  or  grates  as  to  be  in  danger. 

Chimneys  on  Fire. — The  most  ready 
method  of  checking  or  extinguishing 
the  fire  is  to  stop  toe  draught  of  air 
ascending  from  the  fireplace.  Throw 
some  water  on  the  fire,  and  fix  tightlv 
before  the  fireplace  a  piece  of  thick 
old  carpeting  soaked  in  water.  The 
carpet  thus  thoroughly  wet  will  be 
for  the  time  almost  impervious  to  air. 
If  there  be  a  damper  in  the  chimney, 
let  it  first  be  closed.  These  methods 
will  go  far  towards  either  putting  out 
the  fire,  or  reducing  it  to  a  minimum. 
A  little  flower  of  brimstone  ought  to 
be  thrown  on  the  fire  in  the  grate 
before  the  wet  carpet  is  applied  ;  the 
brimstone  fumes  ascending  the  vent 
will  help  to  extinguish  the  combus- 
tion. 

Es-ape.  from,  Dieellintjs  on  Pre. — In 
these  cases  the  unavoidable  confusion 
and  excitement  tend  to  deprive  people 
of  the  necessary  presence  of  mind, 
and  render  them  incapable  of  availing 
themselves  of  the  means  of  safety. 

We  shall  best  consult  the  conve- 
nience of  our  readers  by  presenting 
them  on  this  snbject  with  the  counsels 
of  those  who  are  the  most  qualified 
to  impart  them.  Mr.  Eyre  M.  Shaw, 
Captain  of  the  London  Fire  Brigade, 
writes  : — 

"  In  csoa-  of  fire,  give  the  slsnn  ak 


..■r*n,?.. 


^' 


DIRECTIONS  FOR  E8CAPIN0  FROM  FIRS. 


m 


once,  and  make  every  e£fort  to  escape 
uid*to  save  others  by  whatever  mode 
of  egress  may  be  available ;  but  in 
doing  so  remember  to  shut  and  keep 
shut  all  doors,  windows,  and  aper- 
tures of  every  kind  through  which  air 
can  be  admitted,  thus  cnecking  the 
combustion  and  giving  all  concerned 
more  time  to  get  out,  or,  failing  this, 
to  come  and  show  themselves  at  a 
front  window  or  Other  prominent  point 
kccessible  to  our  ladders.  In  snort, 
all  persons  endangered  should  rely  on 
tbeir  own  resources  during  the  first 
moments  of  an  alarm,  and  after  a 
period  which  they  can  calculate  for 
themselves,  according  to  the  locality 
in  which  they  live,  ttey  may  expect 
an  attendance  of  firemen  with  proper 
appliances,  and  the  skill  and  energy 
to  use  them  to  the  best  advantage, 
regardless  of  all  personal  risks  so  long 
M  there  is  a  hope  of  saving  life  or  pro- 
perty." 

Dr.  Andrew  Wynter  has  published 
the  following  admirable  "Directions 
for  aiding  persona  to  escape  horn. 
premises  on  hre  : — 

"Be  careful  to  acquaint  yourself 
with  the  best  means  of  exit  from  the 
house,  both  at  the  top  and  bottom. 

"On  the  first  alarm,  reflect  before 
yon  act.  If  in  bed  at  the  time,  wrap 
yourself  in  a  blanket  or  bed-side  car- 
pet ;  open  no  more  doors  or  windows 
than  are  absolutely  necessary,  and 
■hut  every  door  after  you. 

"  There  is  always  from  eight  to 
twelve  inahes  of  pure  air  close  to  the 
ground  ;  if  you  cannot  therefore  walk 
npright  through  the  smoke,  drop  on 
your  hands  and  knees  and  thus  pro- 
gress. A  wetted  silk  handkerchief,  a 
piece  of  flannel,  or  a  worsted  stock- 
ing, drawn  over  the  face,  permits 
breathing,  and,  to  a  great  extent,  «x- 
dndes  the  smoke. 

"  If  you  can  neither  make  vonr 
way  upwards  nor  downwards,  get  into 
•  front  room  ;  if  there  is  a  family,  see 
that  they  are  all  collected  here,  and 
keep  the  door  closed  as  mnch  as  possi- 
ble, for  remember  that  smoke  always 
follows  a  draught,  and  fire  always 
mshes  after  smoke 

"On  no  account  throw  yourself,  or 


allow  others  to  throw  themselves  from 
the  window.     If  no  assistance  is  at 
hand,  and  you  are  in  extremity,  ti« 
the  sheets  together,  and,  having  fas-     ■'! 
tened  one  end  to  some  heavy  piece  of    j} 
furniture,   let  down  the  women  and- 
children,  one  by  one,  by  tying  the  end     / 
of  the  line  of  sheets  round  the  waist,    .'' 
and  lowering  them  through  the  wi»'     !" 
dow  that  is  over  the  door,  rather  tham   ■ » 
through   one  that  is  over  the  area> 
You  can  easily  let  yourself  down  whea   •  ; 
the  helpless  are  saved. 

"  If  a  woman's  clothes  should  catch  ■ 
fire,  let  her  instantly  roll  herself  over 
and  over  on  the  ground  ;  if  a  man  be 
present,  let  him  throw  her  down  and 
do  the  like,  and  then  wrap  her  in  » 
rug,  coat,  or  the  first  toooUtn  thing 
that  is  at  hand. 

"  Bystanders,  the  instant  they  ■«• 
a  fire,  should  run  for  the  fire-escape, 
or  to  the  police-station  if  that  is 
nearer,  where  a  'jumping  sheet'  ought 
always  to  be  found." 

We  entreat  the  attention  of  onr 
readers  to  these  important  counsels,  as 
they  will  be  most  useful  in  the  event 
of  fire  breaking  out.  Every  family 
should  be  supplied  with  one  of  the 
patent  Fire  Annihilators — an  ingeni- 
ous contrivance,  which,  by  copiously 
discharging  carbonic  acid  gas,  will,  tf 
timely  applied,  extinguish  combustion 
over  a  large  surface  m  the  course  of 
a  few  seconds. 

The  Sewing  Kachine.         :!] 

About  the  year  1840  a  poor  Ame- 
rican mechanic,  named  Eaas  Howe, 
conceived  the  idea  of  making  a  ma- 
chine, somewhat  like  the  stockins 
frame,  which  should  execute  a  kind 
of  needlework  suitable  fpr  most  of 
those  articles  of  dress  and  household 
use  that  had  'hitherto  been  solely 
accomplished  by  hand  sewing.  After 
many  months  of  incessant  labour,  he 
succeeded  in  making  a  machine  that 
would  work  satisfactorily,  and  ob- 
tained a  patent  for  it  in  1841.  Not 
meeting  with  the  success  he  expected 
at  home,  Howe  determined  to  try  his 
fortune  in  England.  There  again  he 
was  disappointed,  and  eventually  sold 
his  frg'uh  lattnt  for  ^250  (tl2fiO) 


^JlJrtT^.^.'^jf*'^',  ,7  ■■■    ■ 


BBWINQ  MACHINES. 


«nd  a  royalty  of  £3  ($15)  per  machime 
to  Mr.  Ihomas  of  London,  Vho  used 
it  anccessfully  in  his  own  busineas  of 
A  stay  maker. 

Howe,  on  his  return,  found  himself 
involved  in  a  lawsuit  with  a  iirm  who 
had  pirated  his  patent,  but  he  suc- 
ceeded in  establishing  his  right,  and 
has  lately  died  a  wealthy  man. 
Howe's  machine  worked  what  is  called 
the  Lock 'Stitch ;  but  since  his  inven- 
tion became  known,  many  changes 
have  been  introduced  by  other  manu- 
facturers, so  numerous  that  it  would 
be  quite  impossible  to  speak  of  each 
in  a  book  of  this  nature. 

Sewing  machines  are  manufactured 
for  all  purposes  for  which  hand  sew- 
ing was  formerly  employed,  and  they 
are  made  expressly  suited  for  the 
work  they  are  required  to  perform, 
which  is  as  various  as  their  sizes  ; 
for  they  are  made  so  large  that  they 
can  only  be  driven  by  steam  power, 
and  so  small  that  one  designated  the 
"Fairy"  looks  like  a  child  s  toy,  yet 
it  ezeentes  its  appointed  task  deftly 
and  well.  Sail-making,  harness-mak- 
ing, boot  and  shoe  making,  are 
among  the  heaviest  kinds  of  labour 
they  are  applied  to,  while  the  same 
or  similar  mechanism  performs  the 
most  delicate  embroidery,  braiding, 
and  a  machine  has  even  been  invented 
to  work  button-holes. 

The  diversity  of  appearance  and 
mode  of  operation  in  sewing  machines 
is  as  great  as  the  variety  of  their  ap- 
plication, and  the  opinions  as  to  their 
respective  merits  are  as  numerous  as 
either  ;  we  will,  therefore,  endeavour 
to  point  out  the  most  prominent  points 
of  difference  in  the  several  machines, 
and  leave  our  readers  to  form  their 
own  conclusions. 

Hawi  Maeltinen. — These  are  much 
cheaper  than  the  foot  or  treadle  ma- 
chines. The  majority  of  them  form 
what  is  called  the  chain-stitch,  and 
which  makes  a  ridge  on  the  wrone 
aide,  similar  in  appearance  to  the  old- 
fashioned  tambour  stitch  ;  this  is  sup- 
posed to  be  less  durable  than  a  lock- 
stitch, and  to  give  way  readily  if  the 
thread  ,be  improperly  fastened  ;  our 
^wn  «xperi«aoe  is,  tiiat  if  carefully 


done  with  a  eood  machine,  strong 
fine  thread,  ana  a  small,  neat  stitch, 
the  work  will  be  found  sufficiently 
strong  for  the  ordinary  purposes  of 
making  ladies'  and  children's  cotton 
and  muslin  under-clothing.  There 
are  a  great  many  of  the  hand  machines, 
differing  from  each  other.  Some  hand 
machines  make  the  lock-stitch,  and 
many  manufacturers  of  treadle  ma- 
chines have  a  hand  machine  of  simi- 
lar construction. 

The  Treadle  Maehmet.  —  The 
Wheeler  and  )Vilson  machine  has  long 
been  known  to  the  public.  It  differs 
from  most  others,  not  only  in  the 
mode  of  performing  the  stitch,  but  in 
the  position  of  the  work,  which  passes 
from  left  to  right  along  the  stand, 
instead  of  passing  from  the  worker 
across  the  left  side  of  the  stand.  This 
machine  forms  a  lock-stitch  with  two 
threads,  the  upper  one  taken  from  an 
ordinary  reel,  and  the  lower  wound  on 
a  small  metal  bobbin  inside  a  revolv- 
ing hook,  which  locks  one  thread 
into  the  other,  forming  a  stitch  the 
same  on  both  sides  of  the  cloth  This 
machine  is  said  to  be  well  suited  for 
dress  and  mantle,  as  well  as  shirt 
makers,  by  whom  it  is  much  used. 
Wheel^  and  Wilson  also  manufacture 
a  hand  machine,  and  one  for  making 
button-holes.- 

The  IVilcox  and  Oibbi  machine 
makes  a  stitoh  peculiar  to  itself,  which 
is  called  after  the  name  of  the  inven- 
tor ;  these  machines,  both  hand  and 
treadle,  work  with  one  thread  only  ; 
they  are  easy  to  move,  and  very  expe- 
ditious, as  well  as  neat  in  the  work 
they  turn  out ;  they  seem  simple  in 
their  mechanism,  and  peculiarly  noise- 
less. 

Howe's  original  machine  formed  a 
lock-stitch  with  two  threads,  the  up- 
per one  taken  from  the  common  reel, 
and  the  under  one  from  a  small  steel 
reel  fastened  inside  a  steel  shuttle ; 
this  mode  of  forming  the  stitch  is  still 
used  in  the  Thomas,  Singer,  Simpson, 
Florence,  Wanzer,  and  some  others. 
The  shuttle  stitoh  is  similar  i^  ap- 
pearance on  both  sides  of  the  worK. 
f  he  machines  using  it  are  heavier  and 
more  noiay^  than   the  Wheeler  and 


^T:f.,.\• 


KEARTmOF  CHICKXNS. 


Ml 


Wilson,  but  they  are  admirsbly  suited 
for  heavy  work,  and  for  mauufaoturing 
purposes. 

Thit  Grover  and  Baker  oiachinea 
work  with  two  needles  aad  two 
threads,  which  form  a  ridge  on  the 
underside  of  the  cloth ;  the  stitch  is 
particularly  elastic. 

Hint*  on  Clioomng  a  Machine. — If 
ixpense  is  no  object  and  the  intended 
purchaser  is  able  to  work  a  treadle 
iiachine,  it  is  certainly  the  best, 
whether  a  double  or  single  thread 
machine,  and  will  be  round  the 
cheapest  in  the  end.  To  ascertain  the 
kind  of  machine  most  suited  to  the 
work  which  it  is  intended  to  perform, 
'it  is  well  to  visit  the  sale-rooms  of  the 
principal  manufacturers,  where  the 
attendants  are  always  willing  to  afford 
every  information,  and  to  permit  pur- 
chasers to  see  if  they  can  make  a  suc- 
cessful attempt  at  using  the  machine. 
Choose  one  that  seems  easy  to  leant 
aad  easy  to  work,  as  well  as  simple  in 
the  moile  of  changing  the  needle, 
cotton,  Ac.  Elndeavour  to  take  out 
and  reset  the  needle.  Change  the 
cotton.  Alter  the  length  of  stitch 
and  the  tension.  Instructions  are 
generally  given  in  the  way  of  using 
the  machiue  free  of  charge,  and  it  is 
well  to  try  several  machines  before 
deciding  on  the  final  purchase. 

Some  makers  hire  out  their  ma- 
ikines,  allowing  the  user  the  option 
of  purchasiug  afterwards  ;  others  ar- 
range for  monthly  payments.  A  ma- 
hogany or  walnut  stand  with  a  oover 
is  very  convenient,  as  dust  is  moat  in- 
jnrioos  to  sewing  maohinea 

Siats  <m  the  M»aagam«nt  «f 
Chiokaas. 

"  In  Kay,  ebiokeos  thrive  all  day." 
May  is  the  month  for    chickens, 
although  it  is  true  that  many  thou- 
sands have  been  hatched  in  the  earher 
months. 

The  weathw  begins  to  be  warm, 
and  the  young  chickens  which  have 
been  hatched  during  March  and  April 
are  usually  the  strongest  and  best, 
particularly  if  of  choice  kinds  and 
intended  for  exhibition.  Upiuions 
Twy  with  respect  to  the  treatmant  of 


young  chickens,  but  we  shall  give  it 
few  directions  suggested  by  one  who 
I  has  had  a  long  and  profitable*  expe- 
rience in  rearing  all  kinds  of  poultry, 
both  for  exhibition  aocLthe  table. 

After  emerging  from  the  Shell  tha 
chickens  should  not  be  removed  from 
under  the  hen;  they  are  at  first  weakly 
and  wet,  but  in  a  few  hours  they  be- 
come thoroughly  dry,  and  it  ii  not 
until  their  Uttle  quaint-  heads  peep 
from  under  the  feathers  of  the  hen 
that  she  should  be  removed  from  the 
nest.  Many  persons  imagine  that 
the  chickens  require  feeding  as  soon 
as  hatched  ;  this  Is  an  error.  At  the 
time  of  hatching,  the  remains  of  the 
yolk  are  drawn  into  the  digestive 
canal  of  the  chick,  and  constitute  it« 
first  food :  this  will  last  it  from 
twenty  to  thirty  hours,  and  then  the 
chickens  are  strong  and  active  on  the 
legs,  and  ready  to  eat  with  avidity. 

'At  regards  the  fir$t  food  for  (As 
young  birdt,  there  is  nothing  approach- 
ing in  value  to  a  mixture  of  equal 
parts  of  grated  bread,  yolk  of  hard- 
boiled  eggs,  and  oatmeal,  slightly 
moistened  with  water.  This  is  the 
best  food  for  the  first  fortnight ;  then 
add  gradually  to  it  groats,  hemp  seed, 
and  green  food,  such  as  cress,  lettuce, 
cabbage,  and  leeks,  chopped  line.  If 
the  weather  is  cold  and  wet,  add  a 
little  powdered  pimento  to  the  food 
occasionally,  also  a  little  finely  minced 
meat  as  a  substitute  for  worms  and 
insects,  fresh  curd,  and  hard-boiled 
eggs,  mashed  up  with  the  shells.  Feed 
kne  chickens  early  in  the  motning,  and 
often  during  the  day,  giving  but  little 
at  a  time  ;  the  water  vessels  should 
be  shallow  and  frequently  refilled,  and 
to  arranged  that  the  chickens  cannot 
get  into  them.  Throw  the  food  on 
the  ground  to  the  chickens  ;  they  will 
then  pick  up  gravel  along  with  it, 
which  is  necessary  for  the  digestion 
of  their  food.  Of  oourse  there  is  not 
so  much  necessity  for  a  substitute  for 
the  natural  animal  food  when  the 
hens  have  a  free  range,  and  can  scratch 
for  worms  and  insects  for  the  brood. 
Chickens  sometimes  will  not  get  their 
feathers  properly  ;  this  may  arise 
•tther  from  the  cold  of  the  weather  of 


MM 


POPULATIONS  OF  THE  WORLD. 


from  deUcac|^.  In  either  case  they 
should  be  highly  fed ;  bread  soaked 
in- ale,' or  even  in  wine,  may  be  neces- 
•atr,  and  a  plentiful  supply  of  burned 
and  crushed  oyster  shelu  to  provide 
them  with  lime.  ' 

It  i*  important  that  a  hen  with 
ehickeru  should  be  very  well  fed.  As 
Cobbett  used  to  remark,  "  If  she  does 
not  give  milk,  she  gives  heat  ;"  and 
practical  experience,  as  well  as  theory, 
proves  that  animal  heat  requires  food 
tor  its  maintenance.  A  nen  with 
chickens,  if  poorly  fed,  drags  her  pro-  [ 
geny  about  in  search  of  food,  taking 
them  through  the  wet  grass,  and 
wearying  them  with  over-exertion  ; 
but  if  well  fed,  she  broods  them  care- 
fully, and  only  scratches  to  supply 
them  with  grubs  and  dainty  anmial 
food.  Both  hen  and  chickens  must 
be  carefully  and  warmly  housed  at 
night,  and  never  allowed  out  until  the  ' 
dew  is  quite  off  the  graia.  {For  other  . 
hints  see  p.  289.) 

Pranlation  in  Millions,  of  the 
Principal  Countries  of  the 
World. 

Mllllann. 

United  States  of  America 38i 

Great  Britain  and  Ireland  (p.  242)  31  i 

France    38 

OMmaay  (North  German  States)   29^ 
,,         (South  Grerman  States)      9 

Russia 77 

Austria  (Austro-Hungarian  Em- 
pire    36 

Italy    26 

Spain  „ 21 

Portugal 4J^ 

Belgium ,..    6 

Hofland : 3i 

Denmark    l| 

Sweden  and  Norway  (Scandinavia)  6 

Switzerland   2^ 

Greece 1^ 

Turkey  (the  Ottoman  Empire)  ...  42 

Egypt 6 

Brazil llj 

Chili    2 

Ecuador 1 

Paraguay   I^ 

Persia 4^ 

China 400 

(For  Languages  of  the  World,  sec 
p.  243) 


The  French  Uetrical  Systkm. 

As  the  French  measunis  known  as 
the  Metric  System  are  employed  in 
many  scientific  books,  and  are  coming 
more  and  more  into  use  in  this  coun- 
try, and  will  probably  constitute  the 
basis  of  an  international  system  of 
weights  and  measures,  we  give  her*; 
the  whole  of  the  French  tables  and 
full  rules  for  the  mutual  conversion  of 
our  own  and  French  weights  and  mea 
sures. 

The  M^tre  is  the  chief  unit  for  mea- 
sures of  Length. 

The  Are  is  the  chief  unit  for  mea- 
sures of  Surface. 

The  St^re  is  the  chief  unit  for  mea- 
sures of  Solidity. 

The  Litre  is  the  chief  unit  for  mea- 
sures of  Capacity. 

The  Gramme  is  the  chief  unit  for 
measures  of  Weight. 

The  Franc  is  the  chief  unit  for  i 
sure*  of  Money. 


The  M6tre  is  the  ten-millionth  part 
of,  the  quarter  of  the  meridian. 

The  Are  is  a  square  having  each  of 
its  sides  equal  to  ten  metres. 
The  St^re  is  a  cubic  metre. 
The  Litre  is  the  cube  of  the  tenth 
part  of  the  m^tre.      There  are  1000 
litres  in  a  cubic  mitre. 
I     The  Gramme  is  the  weight  of  dis- 
tilled water  contained  in  a  cube,  the 
I  side  of  which  measures  one-hundredth 
I  part   of   a  mitre.     A  litre  of  water 
I  weighs  therefore  1000  grammes,  and 
I  a   cubic    mitre    of    water,    which   is" 
;  equal  to  1000  litres,  weighs  1,000,000 
grammes. 

The  Franc  (,5  silver  and  ^5  copper) 
weighs  five  grammes. 


In  forminc  multiples  and  sub-multi- 
ples (or  subdivisions)  of  the  principal 
units,  use  is  made  of  the  followmg 
prefixes  : — 

Deca   =  10  times  the  chief  unit. 
Hecto  =  100  „ 

Kilo    =1,000  „ 

Myria  =  10.000  „ 

Deci     =  10th  part  of  the  chief  nnii 
Centi   =  100th  „ 

Milli    =  1000th 


THB  METRJO  8T8TBM. 905 

Long  Measure. 
10  millimetres  (millim.)  make  1  centimetre  (centim.) 
10  centimetres  „     1  decimetre  (decim.) 

10  decimetres  „     1  metre  (m.) 

10  metres  t,     1  decametre  (decamp 

10  djcametrea  n     1  hectometre  (hectom.) 

10  hectometres  „     1  kilometre  (kilom.) 

10  kilomHres  ,,     1  myriam^tre  (myriam.) 

The  t1>breviation8  used  im  calonlation  are  placed  after  the  units  ;  they  us 
\ued  thus,  25  metres— 25m. 

Distances  under  1000  metres  are  nsnally  expressed  in  metres  ;  over  1000 
metres  in  kilometres  ;  and  over  10,000  metres  m  myriametres.  Thus  4  hec- 
tom'tros  6  decamutres  3  metres  is  expressed  as  403  metres  ;  and  49,823 metres 
is  read  49  kilometres  823  metres;  and  378,682  metres  as  37  myriametres 
8  kilometres  582  metres. 
The  myriametre  and  kilometre  are  termed  itinerary  measures. 

Square  or  Surface  Meature. 
100  square  millimetres  (sq.  millim.)  make  1  square  centimetre  (sq.  centim.) 
100      „       centimetres  „     1      „       decimetre  (sq  decim.) 

100      ff       decimetre*  „     1      „       metre  (sq.  m.) 

100      „       metres  p,     1      „       decametre  (sq.  decam.) 

100      ,f       dicamttres  •  t$     ^      n       hectometre  (sq.  hectom. ) 

100      „       hectometres  „     1      „       kilometre  (sq.lulom.) 

100      ,,       kilometres  „     1      „       myriametre  (sq.  myriam.) 

I'lie  sizes  of  rooms,  tables,  doors,  windows,  etc.,   are  estimated  in  square 
metres  and  its  multiples. 

The  subdivisions  serve  to  measure  small  surfaces,  as  the  leaf  of  a  book,  the 
size  of  drawing  paper,  the  surface  of  a  brick,  etc. 

Square  metres  are  marked  in  calculation,   thus,  904  sq.  m.  (904  square 
metres). 

Land  or  Sur/aee  Meamtre. 

The  only  nnits  nsed  in  measuring  land  are  the  Centiare,  Are,  and  Hectare. 
100  centiarea  make  1  are  (a.) 
100  ares  „       1  hectare  (hecta.) 

The  inrfaces  of  fields,  gardens,  forests,  Ac,  are  estimated  in  ares  and  heo- 
tares. 

A  letter  a.  indicates  ares  in  calculation  :  54a.  =54  i 


The  centiare  is  the  square  of  the  metre. 

The  are  „  decametre= 100  square  metres. 

The  hectare  „  hectom>:tre=  10,000  square  metres. 

The  siM  of  •  country  is  valued  in  square  kilomHres,  or  in  sq.  myriametrsft 
1  square  kilometre        ^10,000  ares. 
1      „      myriametre      =I,0(K),000  arse 
Mecuure  of  Volume. 
1000  cnbio  millimetres  (o.  millim.)  make  1  cubic  centimetre  (c.  osntim.) 
1000    „      centimHres  m     ^     >»      decimetre  (c.  decim.) 

10(X)    „      d^cimetfes  m     1    m      m^tre  (c.  m.) 

1000    „     mitres  m     1     m      decametre  (c.  decam.) 

1000    „      decametres  t,     1     „      hectometre  (c.  hectom.) 

1000    „      hectometres  „     1     „      kilometre  (c.  kilom.) 

The  above  table  is  nsed  in  estimating  the  volume  of  a  room,  works  of  mv 
•onry,  or  earth-work ;  blocks  of  marble,  large  building  stones,  lime,  cement, 
sand,  gravel,  ftc.  The  measure  57  cubic  decimetres  is  written  67  c.  decim.; 
S04  cubic  m^etres  as  304  c.  m.;  210  cubic  decametres  as  210  o.  decam. 


W»       MKASUBSS  USED  IN  FRANOML 

Measure  of  Volume  for  Wood. 
10  d^cLstcrea  nuike  1  et&re  (at. ) 
10  BterM  ,,     1  decaatere  (deoaal) 


)  d^cist^re^lOO  cubic  d^cimHrea.  >  .<    ,>. 

I  atere         ^sl  o.  niitre=1000  c  decim. 
I  d^a8tere=I0  c.  infetre8=10,000  c.  d^m. 
The  sMre  ia  a  8(}uare  upright  wooden  frame,  the  aidea  meaanring  I  mttre 
eAcli.     Firewood  la  meaaured  by  cntting  it  in  piecea  of  1  metre  long,  an  J 

?iIaoing  within  the  frame.     It  is,  however,  common  to  aell  wood  by  weight  ol 
00,  200,  300,  400,  &c.,  kilogrammea.  /     ,    , 

The  term  atire  ia  abbreviated  into  at.,  thna  Ofiet.  (96  aterea).  /    ■•■  / 

Measure  of  Capacity. 
10  centilitres  (ceutil.)  make  1  d^ilitre  (deoiL) 
10  decilitrea  „      1  htre  (1.)  ■ 

10  litres  «,      1  dtealitre  (decal.) 

10  decalitrea  m      ^  hectolitre  (hectol.) 

10  hectolitrea  „      1  kilolitre  (kiloL) 

1  millilitre  si  o.  centim. 
1  centilitre  =10  o.  centim. 
1  dfeilitre   =100  o.  centim. 
1  litre         ••I  a  d^cim.^IOOO  centim. 
1  dtealitre  =10  c.  decim.  =  10,000  c.  centim. 
1  hectolitrea* 1 00  c.  decim.  =  100,000  o.  centim. 
1  kilolitre  >il  c.  mett«=1000c.  decim. =1,000,000  «.  centim. 

Weifihl. 
10  milligrammes  (millig.)  make  1  centigramme  (centig.) 
10  centigrammea  „     1  dteigramme  (decig.) 

10  d^cigrammea  „     1  gramme  (g.)  .^ 

10  grammes  ^     1  decagramme  (decag.) 

10  dfoagrammea  „     1  hectogramme  (hectog.)  • 

10  hectogrammea  „     1  kilogramme  (kilog. ) 

Weights  over  1  kilog.  are  termed  large  weights ;  between  the  kilog.  and 
gramme,  medium  weights  ;  and  below  the  gramme,  small  weights.  The 
amall  weights  are  ub<^  by  chemists,  asaayers,  and  goldsmiths.  They  ara 
made  of  silver,  platinum,  or  brass.  The  medium  weights  are  made  of  braaa, 
vauftlly  in  the  form  of  a  cylinder,  the  height  and  diameter  being  equikl ;  a 
button  or  knob  at  the  top  of  each  serves  for  lifting.  The  \axffi  weignta  are 
made  of  iron,  in  the  shape  of  the  lower  half  of  a  six-sided  pyrami<^  except 
the  two  largest  which  have  only  four  sidea.  A  ring  is  attached  to  each  for 
lifting. 

The  term  metric  quintal,  or  metric  hundredweight,  is  used  to  denote  100 
kilog.  The  tonne  or  tonneau  ia  1000  kilog.,  the  weight  of  a  onbio  mitre  of 
water. 

'  Xiist  of  M«Mnir«a  in  wm  in  FnuuM.  ; 

Length.  • 

The  meaanree  of  length  used  in  the  arts  and  trade*  an  of  many  diflbrent 
forma  and  made  from  a  variety  of  materials.  A  few  examples  are  given. 
Drapers  use  the  m^tre  ia  wood,  divided  into  decimetres  and  centimetres. 
Carpenters  make  use  of  the  double  decimetre  in  boxwood,  divided  into  centi- 
metres and  millimetres.  Land  surveyors  use  a  chain  composed  of  50  links 
of  2  decimetres  each.  Engineers  and  architect*  make  use  of  a  flexible  steel 
buMl  (mwwnnng  1  dteamitra),  oapahle  of  boing  rolled  into  •  MmiMot  apiad 


wmanrs  used  m  fsanck 


M^-! 


for  n  when  not  in  use.     In  addition  there  are  tape  ueasurea  of  1,  6^  10,  or 
lOi)  meties,  variously  subdivided. 

(ktpwity. 

For  Liquids. — (A)  In  pewter  (form  oylindrical,  the  interior  height  being 
double  the  diameter).  The  double-litre  (2  litres),  the  litre,  ^«  htJf -litre  (5 
dfeUitres),  the  double  decilitre  (2  decilitres),  the  decilitre,  the  lialf-d£ciiitre, 
(6  centilitres),  the  double  centilitre  (2  centilitres),  and  the  centilitre, — in  all 
8  measures. 

(B)  In  tin  (form  cylindrical,  interior  heights  diameter).  The  double  litra^ 
the  litre,  the  half -litre,  the  donble-d6cilitre,  the  d£cLUtre,  the  half-d^oilitre, 
—6  measures. 

For  Grain. — Form  oylindrical,  interior  height >=  diameter  made  in  wood. 
Double-decalitre  (2  decalitres  or  20  litres),  decalitre,  the  half  decalitre  (5 
litres),  the  double-litre,  the  litre,  the  half-litre,  the  double-d£oilitre,  the  d£oi- 
litre,  and  the  half-decilitre  (5  decilitres) — 9  measures. 

Weights  vsed  in  Fruice. 

I.  In  iron. — 50  kilogrammes  (not  often  used,  being  too  heavy  to  lift  easily), 
20  kilogrammes,  10  kilogrammes,  6  kilogrammes,  2  kilogrammes,  I  kilo- 
gramme, half-kilogramme  (500  grammes),  double  hectogramme  (200  grammes), 
one  hectogramme,  half-hectogramme  (50  grammes). 

II.  In  brass  :  (A)  Cylindrical  form.  1  double  kilogramme,  1  kilogramnie, 
half-kilogramme,  double-hectogramme,  1  hectogramme,  bal'-hectogramme, 
double  -  decagramme,  decagramme,  half  -  decagramme,  double  -  gramme,  I 
gramme. 

(B)  Ifa  the  form  of  cups  (fitting,  when  not  nsed,  one  within  the  other). 
1  kilogramme,  600  grammes,  200  grammes,  100  grammes,  60  grammes,  20 
grammes,  10  grammes,  5  grammes,  2  grammes,  1  gramme. 

III.  In  platinum,  silver,  or  brass  (in  the  form  of  little  plates  of  metal). 
6  decigrammes,  2  decigrammes,  1  decigramme,  5  centigrammes,  2  centi- 
gramme*, 1  centigramme,  5  milligrammes,  2  milligrammes,  1  millignunme. 


Oerman  Pastes  for  Birds. — Cheap 
and  simple  food  in  the  form  of  paste 
may  be  made  in  the  following  manner  : 
— Take  »  white  loaf  which  is  well 
baked  and  stale,  put  it  into  fresh  wa- 
ter till  it  is  quite  soaked  through ; 
then  squeeze  out  the  water,  and  pour 
boiled  milk  over  the  loaf,  abiding  about 
two-thirds  the  quantity  of  barley  meal 
from  which  the  oran  has  been  carefully 
sifted,  or,  what  is  still  better,  wheat- 
meal.  Another  method,  however,  may 
be  adopted.  Orate  a  carrot  very 
nicefy,  soak  a  small  white  loaf  in  fresh 
water,  press,  the  water  out  of  it,  put 
it  along  with  the  carrot  into  an  earthen 
pan,  add  handfuls  of  barley  or  wheaten 
Bieal,  and  mix  the  whole  together  with 
•  pestle.  These  pastes  ought  to  be 
at»de' fresh  every  morning,  for  they 
quickly  become  sour,  and  are  conse- 
qneutly  injurious  to  the  birds.  A 
neding  trough  ought  to  be  used,  in 
vhiclk  the  pMte  can  be  put;  and  tkis 


vessel  will  be  more  suitable  if  made  of 
tin,  earthenware,  china,  or  glass,  rather 
than  of  wood,  as  it  can  be  more  readily 
kept  perfectly  sweet  and  clean,  and 
will  therefore  be  less  liable' to  cause 
the  food  placed  in  it  to  become  sour 
or  stale. 

Sunstroke. — Attacks  of  sunstroke  are 
not  often  met  with  outside  the  tropical 
regions,  but  lately  in  America,  owing 
to  the  great  heat  which  has  recently 
prevailed,  there  have  been  man    fatal 


Sunstroke  generally  follows  from  di> 
rect  exposure  to  the  vertical  rays  ol 
the  sun,  and  persons  are  more  liable 
to  attacks  when  in  a  weak  and  ex- 
bausted  state. 

The  attack  besina  with  a  feeling  of 
faintness,  great  heat  and  dryness  of 
the  skin,  with  intense  thirst ;  vomiting 
frequently  occurs,  there  is  loss  oi 
speech,  Md  the  patient  beoooiet  ia> 
sensible. 


''pC«%?>«t-s?r',T\'- 


^  ^'...^^•-■Kif  t~  /^w;;*  vsr»^    5- .' 


93S 


TAKE  MY  ADVICB. 


1      Marks  used  by  Printers  and  Writers  in.  Correctinff  Proof- 
■lieets. — Certain  marks  and  signs,  employed  by  all  printers,  will  be  easily 
Q    understood  by  an  examination  of  the  f ollowug  example : — 


Antiquity,  like  every  other    of  the  moderns,. the  beauties    c 
quality  that  att^cts  the  notice    of  the  ancients.)  ^ 

of  Mankind,  has  undoubtedly     C While  an  autGr  is  yet  living*'  ' 
Totaries  that  reverence  it,  not   we  estimateHiis  powers  by  his 
from  reason/  but  from  preju-   worst  performances ;  and  when 
dice,      some  seem   to  admire   he  is  dead,  Q?o  works,  however.  «5 
iifdiscriminately  whatever  has   of  which /the  excellence  is  not  "> 
been  long  pr/served.  without  gradual  (bit  absolute  aSd  defi- 
considering  that  time  has  some^  niteJandLomparative;  to  works,   ly 
times  co-operated  with  chance:  Raised  TiJ^upon  principles  de^ 
•11  perhaps  are  more  willing  to  ^nstrativ^afid«eieHtifiefc,  but  '* 
honoUr/^present\than/piin  ex-  pealing /wholly  to 'obMrva- 
cellence;   and    the -the- mind    ti</ and  (experience,  ncj^ther    J 
contemplates   gen;^,    through   {^can  b^applied  than  length  ^ 
the  shades  of  age,  as  the  eye    ofdyationjaud  continua'Snf 
-vJAwa- the  sun  through  artificial       /J  ■ 

opacitj^^e  great  contention   ^       ^ 
of  criticism  is  to  find  the  faults         i  *      i    0     / 


'w* 


Mttplmiatkm  o/tkt  Mtm-h.—\.  Wliar*  •  wttrt 
h  to  b«  changed  from  ainall  letleraloetpiialt, 
drew  tlim  iTdm  under  it,  aod  writ*  tap:  in 
Ux  iDftr^n. 

t.  Draw  th«  pan  thrnnirb  t  wrong  kttsr,  and 
■aka  Uio  right  ona  opponite  in  llt«  margin. 

S.  A  letter  turned  tip«ide  down. 

4.  Tlia  Bitbetitiition  of  a  comma  for  aootlitr 
point,  or  for  a  letter  pat  in  br  mlstmk*. 

t.  The  insertion  of  a  liyplien. 

a  To  put  tlia  lettar*  «f  •  word  that  alaod 
^art  close  togetlier. 

T.  To  takeaway  a  sapatfl  nous  letter  or  word, 
tba  pen  is  afriiok  through  it,  and  a  round-top 
4  made  opposite,  being  the  contraetioD  of  Uis 
Latin  dtUU,  to  eipnnge. 

a  Wi>ei«  a  woi  d  has  to  he  changed  to  italic, 
draw  a  line  under  it.  and  write  I'laL  in  tlie 
Biargin;  and  where  a  word  bu  to  b«  cliuMged 
from  italic  to  roman,  write  rofn.  oppoHite. 

9.  When  words  are  to  tie  tranHpOfted  three 
Ways  of  marking  them  are  shown;  but  tliny 
are  not  UKuslly  numl>ered  except  more  Ulan 
thne  vordi  liav*  Utalr  order  ehajiced. 


10.  The  tranufHialMan  of  lettem  in  a  wort. 
It.  To  change  one  word  for  another. 

11.  Tiie  knb,tiiiiiion  of  a  period  oraenUMi 
for  any  other  |i<>lnl.  It  ia  cuntomar/  to  eu- 
clrrie  colon  and  foil-point  marka. 

IS  SubatituUoa  of  a  capital  lot  a  mail 
letter. 

14.  Insertion  of  a  word,  or  a  letter. 

16.  When  a  paragraph  commences  wkere  It 
is  not  intended,  connect  the  niatteV  by  a  line, 
and  write  in  the  margin  opposite  run  on. 

16.  Where  a  space  or  a  quadrat  stands  ay 
and  appears,  draw  a  line  under  it,  and  make  a 
strong  iierpendicular  line  in  the  margie. 

17.  When  a  letter  of  a  difTereot  sice  to  that 
used,  or  of  a  different  face,  appears  in  a  word, 
draw  a  llni!  either  through  It  or  auder  it,  aiM 
write  opposite  w/,  tt  wrong  faint. 

18.  The  marks  for  a  paragraph,  whea  Its 
eoniniencemenl  has  been  ouiitled. 

10.  Wlieu  one  or  more  worda  have  been 
struck  out,  and  it  ix  sniMeQuently  decided  that 
they  aliall  reioain.  make  dots  under  them,  and 
write  the  word  «M  Clet  it  stand)  lu  tb*  margla. 


BOMETHma  ms  evertbodt. 


so.  MRrk  for  *  ipiiee  where  It  haa  bean 
•(iiitlvd  between  two  nuitlri. 

tl.  To  cbaiige  •  word  rmm  Hinall  letiera  to 
•mall  eapitaia,  maketwu  lines  under  the  worti, 
•nd  write  tm  eapt  oppoaita.  To  cliinga  a 
word  frotD  loall  capitals  to  amall  letteriA  make 
•lie  line  nnder  the  word,  and  write  In  tb^  mar 
gin  /.  e,  for  lower  case. 

tt.  Hark  for  the  apoetrophe,  and  ala^he 
marka  for  turued  eommaa,  which  >how 
tract*. 

tS.  Manner  of  marking  an  omiwion  or  liinir- 
tion,  when  it  Is  too  long  to  be  written  in  the 
■Ide  margin.  It  may  be  written  either  at  the 
top  or  the  bottom  of  the  page. 

S4,  Marks  when  Unea  or  words  do  not  appear 
■traigbt. 

When  eomcted,  the  extract  wonid  read 
tbtts:- 

"ANTIQUITY,  like  every  other  quality 
that  atlraciM  the  notice  of  mankind,  has  un- 
doubtedly vourlea  that  roKremx  it,  rot  from 
leawti,  but  from  pn^Judice.  ijoine  seem  to  ad- 
mire indiscriminately  wiiatever  has  been  long 
presei'ved,  witiiout  conHidering  that  time  has 
somelimes  co-operated  with  chance:  all  per- 
haps are  more  willing  to  honunr  past  than  pre- 
sent excellence;  and  the  mind  eontempUtes 
gei'ius  through  the  shades  of  age,  as  the  eye 
inirvey*  the  sun  through  artificial  opacity. 
Ths  grxat  uinteutluu  of  criticism  is  to  tind  tlie 
faults  of  the  niiiderns,  and  the  beauties  uf  tlie 
•Dcieota.  While  an  author  Is  yet  living,  we 
•atiiuate  his  powers  by  his  worst  perl'orni- 
■uoes ;  and  when  he  is  dead,  we  rale  them  by 
bis  besU 

"  To  works,  however,  of  which  the  exclleiice 
it  not  ahsolute  and  definite,  but  gradual  and 
oouiparative;  to  works,  not  mined  upon  prin- 
•tples  demonstrative  and  NCtentilli-k,  but  ap- 
pealing wholly  to  ubsei-vstioii  and  experience, 
no  otiier  teat  can  be  applird  tlian  i.atiuTB  of 
duntiOD  and  eoutlnuance  of  esteem." 


To  Prevent  the  Hair  falling  off. — 
Mix  together,  and  use  twice  a  week — 
One  oz.  castor  oil,  one  oz.  salad  oil,  one 
oz.  almond  oil,  one  drachm  of  oil  of 
rosemary,  two  pennyworth  of  tincture 
of  cantharidea.  fie  careful  in  using 
the  last. 

Orebe  may  be  washed  with  white 
soap  and  water,  and  shaken  gently 
uuUl  dry. 

Bread  made  with  i9ea-u)af«r  increases 
the  appetite  and  stimulates  digestion ; 
it  is  pleasant  to  eat,  and  exercises  a 
benencial  medicinal  influence  in  cases 
of  dyspepsia,  phthisis,  and  scrofula ; 
it  has  also  been  found  conducive  to 
kealth  on  board  ship  during  long  voy- 

Hcur-hnuihe*,  wiih  Ivory  or  Tortoise- 
akcU  Sad*,  to  CUtm, — Dissolve  a  smAil 


handful  of  common  go<la  in  a  spouted 
basin  filled  to  the  brim  with  -hot 
water;  then  hold  the  brush,  with  the 
handle  in  the  spout  of  the  basin,  in 
such  a  manner  that  t))^  hairs  or  bristles 
shall  be  thoroughly  immersed,  but  no 
portion  of  the  frame.  Keep  it  a  mo- 
ment or  two  in  this  position,  then  r»> 
move,  and  place  instantly  under  a 
stream  of  cold  water  (from  a  jug  or 
tap),  which  hardens  the  bristles.  Dry 
in  a  soft  napless  cloth,  and  polish  the 
ornamented  back  with  a  httle  floor 
and  an  old  silk  handkerchief. 

Most/uitoes,  to  iirpel. — Take  of  guin 
camphor  a  piece  about  one-third  the 
size  of  an  egg,  and  evaporate  it  by 
placing  it  in  a  tin  vessel,  and  holding 
it  over  a  lamp  or  candle,  taking  care 
that  it  does  not  ignite.  The  smok* 
will  soon  fill  the  room  and  expel  th« 
mosquitoes. 

Jtuect  Bites,  Remedy  for. — When  s 
mos<pito,  flea,  gnat,  or  other  noxioua 
insect  punctures  the  human  skin,  it 
deposits  an  atom  of  an  acidulous  fluid 
of  a  poisonous  nature.  This  causes  • 
sensation  of  tickling,  itching,  or  pain. 
The  best  remedies  for  the  sting  of  in« 
sects  are  those  which  will  instantly 
neutralise  this  acidulous  poison.  TbeM 
are  either  ammonia  or  borax.  Borax 
is  a  salt  of  that  innocent  nature  that 
it  may  be  kept  in  every  household  ;  it 
can  be  recommended  a*  a  domestio 
and  harmless  chemicaL 

1j^  or  Fruit  Staiiu  on  the  Hands,  to 
Remove.— Add  to  a  teacupful  of  cold 
water  a  Quarter  of  a  wineglassful  o( 
nitric  acia  {aqua-fortis) ;  pour  a  little 
into  the  palm  of  the  hand,  and  quickly 
rub  them  together  (or  dip  the  finger* 
tips  into  the  fluid).  When  the  staina 
turn  from  black  to  red,  wash  the 
hands,  as  usual,  in  moderately  warm 
water.  The  above  mixture,  if  kept 
in  a  stoppered  bottle,  may  be  often 
used. 

Horn,  to  Soften. — To  one  pound  of 
v/ood-ashes,  add  two  pounds  of  quick- 
lime ;  put  them  in  a  c^uart  of  water. 
Let  the  whole  boil  till  reduced  to 
one-third  ;  then  dip  a  feather  in,  and, 
if  on  drawing  it  out,  the  plume  should 
come  off,  it  is  a  proof  that  it  has  boiled 
eomigh;  if  not,  let  it   boil  a  little 


4M 


PROTECTION  AOAiyST  LIOHTNIKO. 


ic 


longw.  When  it  is  settled,  filter  it 
o£^'Uid  in  the  liquor  thus  strained 
)ut  shavinKS  of  horn.  Let  them  soak 
'or  three  days ;  uid,  first  anointing 
your  hands  with  oil,  work  the  horn 
into  a  mass,  and  print  or  mould  it  into 
any  shape  you  please. 

Hem  Mould*.— li  yon  wish  to  take 
the  impression  of  any  coin,  medal,  &o., 
previously  anoint  it  with  oil,  and  lay 
the  horn  shavings  over  it  in  its  soft- 
ened state.  When  dry,  the  impression 
will  be  sunk  into  the  horn  ;  and  this 
will  serve  as  a  mould  to  reproduce, 
either  by  plaster  of  Paris,  putty,  and 
glue,  or  isinglass  and  ground  egg- 
shells, the  exact  reseublauce  of  the 
ooin  or  medal. 

Patent  Leather  Boots,  to  Clean. — 
Washing  patent  leather  boots  with 
milk  is  waste  of  time.  If  they  crack, 
brush  a  little  blacking  into  the  cracks, 
and  then  rub  them  over  with  French 
polish  or  common  furniture  polish, 
using  the  finger  to  lay  on  the  polish, 
tnd  a  soft  dry  rag  to  finish  off  with. 
In  lieu  of  furniture  polish,  a  mixture  of 
•weet  oil  and  turpentine  will  answer. 
This  treatment  will  preserve  their 
bright  polish  until  they  are  utterly 
worn  out. 

IniecU  in  Soom*. — A  little  carbolic 
acid  in  the  paste  and  whitewash,  will 
prevent  the  annoyance  of  insects  and 
the  sour  smells  frequently  experienced 
in  rooms  newly  papered  and  whitened. 

Xjceeilent  Ijotion/or  Nervous  Head- 
€ehe». — Mix  a  wineglassful  of  water 
with  a  tablespoonfnl  of  toilet  vinegar, 
and  a  tablespoonf ul of  brandy;  sponge 
the  parte  affected  two  or  three  times 
•  day. 

laDrty  during  Thnnderstoniu. 

A  oorrespondent  has  suggested  to 
••  that  it  might  be  useful  to  afford 
our  readers  some  information  on  this 
subject,  pointing  out  especially  places 
and  things  to  be  avoided,  and  precau- 
tions to  be  taken,  so  as  to  insure,  as 
far  as  possible,  personal  security.  We 
shall  therefore  quote  the  inquiries 
which  our  correspondent  makes,  and 
reply  to  them  in  the  order  in  which 
they  occur  in  his  note  ;  believing  that 
thu  discusMon  will  not  be  without  ita 


interest  to  a  large  number  of  our  in- 
telligent readers.  Prior,  however,  to 
giving  our  replies  to  the  questions  we 
refer  to,  we  tuink  it  may  conduce  to 
the  greater  clearness  of  those,  if,  avoid- 
ing technicalities  as  much  as  possible, 
we  preface  what  we  have  to  say  with 
a  short  statement  as  to  electricity  in 
the  condition  familiarly  known  ae  light- 
ning. 

It  has  been  established  by  nnmerona 
experiments,  that  the  electricity  de- 
veloped by  means  of  an  electric  ma- 
chine is  identical  with  the  electricity 
in  the  earth  and  the  atmosphere,  and 
that  the  spark  artificially  produced 
is  identical,  however  comparatively 
minute,  with  the  phenomenon  we  call 
lightning,  and  that  both  are  governed 
by  exactly  the  same  natural  laws.  It 
is  found  that  if  the  conductor  of  an 
electric  machine  be  insulated,  that  is 
to  say,  placed  on  some  nonconducting 
substance,  and  then  put  into  a  neg- 
ative condition,  by  being  connected 
with  the  negative  side  of  the  electric 
machine,  it  will,  because  of  that  con- 
dition, receive  electricity  in  the  form 
of  a  spark,  provided  that  some  con- 
ducting substance  in  contact  with  the 
source  of  positive  electricity  be  near 
enough  to  allow  the  spark  to  pass,  that 
is  to  say,  within  what  is  called  "strik- 
ing distance. "  In  this  case  the  spark 
would  pass  into  the  conductor  till  an 
equilibrium  took  place,  and  the  con- 
ductor, which  we  have  supposed  to  be 
negative,  was  no  longer  in  that  condi- 
tion, but  possewed  the  same  amount  of 
latent  electricity  as  surrounding  ob- 
jects. Now  if  a  cloud  be  in  a  negative 
state,  and  insulated  by  being  surround- 
ed with  dry  air,  it  is  like  the  supposed 
negative  conductor, — in  a  condition  to 
receive  a  spark  from  the  earth  ;  on  the 
other  hand,  if  the  earth  be  negative,  it 
is  in  a  condition  to  receive  a  supply  of 
electrity  from  a  cloud  ;  all  that  is  r»- 
quisite  in  either  case  being  that  there 
sliall  exist  some  conducting  medium 
between  the  cloud  and  the  earth,  or 
that  the  two  objects  shall  be  suffici- 
ently near  each  other  to  be  within 
"strikine  distance;"  in  which  case  the 
spark  or  lightning  will  paas  from  one 
oDJeot  to  the  other  till  the  eqailibriniu 


vx^ 


BOiMETmNO  FOR  BVERYBODT. 


b  restored.  Lightning,  therefore, 
passes  not  only  from  the  clouds  to,  the 
earth,  but  from  the  earth  to  the  clouds; 
in  either  instance  taking  its  course 
through  the  best  conductor  that  hap- 
pens to  be  next  the  point  where  the 
tension  or  accumulation  of  electricity 
is  greatest. 

This  brief  statement  is  requisite  in 
order  to  avoid  repetition  in  replying  to 
the  questions  we  refer  to,  and  because 
these  imply  that  lightning  proceeds 
only  from  the  clouds.  We  shall  now 
state  the  inquiries  made,  and  furnish 
brief  answers,  taking  them  in  the  order 
in  which  they  occur  :  — 

I.  Q.  "  Is  it  best  to  open  doors  and 
windows,  or  to  shut  them  f  Some 
persons  open  all  doors  and  windows,  to 
allow  the  electric  fluid  a  free  passage, 
others  shut  all  doors  and  windows,  to 
keep  it  out  of  the  house." 

I.  A.  Whether  the  house  be  at  the 

Soint  where  the  electricity  takes  its 
eparture  to  the  clouds,  or  at  that  at 
which  the  electricity  from  the  clouds 
enters  the  earth,  the  fluid  is  not  de- 
flected from  its  course  by  the  cJrcum- 
■tance  of  a  door  or  window  being  shut 
or  open.  Even  if  the  door  were  com- 
posed of  solid  iron,  it  would  no  more 
interpose  a  barrier  to  the  passage  of  the 
electric  agent,  than  if  it  were  wide 
open. 

II.  Q.  "Is  it  safe  to  sit  near  a 
window  or  near  the  tireplace  ?" 

II.  A.  The  window  is  not  only  as 
■afe,  but  probably  more  safe  than  some 
other  parts  of  the  house.  It  is,  how- 
ever, lees  safe  to  sit  near  the  fireplace. 
The  chimney  being  the  most  prominent 
part  of  the  house,  is  the  point  generally 
on  which  the  lightning  strikes,  or  by 
which  it  quits  the  earth.  The  grate, 
fender,  and  fireirons,  and  even  the 
■moke  in  the  chimney,  may  act  in  some 
■light  degree  as  conductors,  and  if  the 
chimney  be  the  course  down  or  np 
which  the  electricity  passes,  inunediate 
proximity  to  it  might  involve  injury, 
Bot  so  much  from  the  direct  stroke  of  I 
the  lightning,  as  from  ita  indirect  i 
effeoU.  I 

III.  Q.  "  If  in  bed,  is  it  safer  to 
.Amain  there,  or  to  get  np  and  go  betow 
»ta  .1 1" 

•IT 


III.  A.  If  the  bed  be  aa  far  as  any 
other  part  of  the  room  from  the  fire- 
place or  its  metallic  furniture,  it  would 
probably  be  safer  to  remaiu  in  it  during 
the  storm.  As  to  going  downstairs,  it 
has  been  recomme&diad  by  some  per> 
sons  that  a  cellar,  being  below  the 
surface  of  the  earth,  is  the  safest  place 
of  refuge,  on  the  supposition  that  com- 
ing from  the  clouds  the  electricity 
would  first  expend  itself  on  the  surface 
of  the  earth,  before  touching  things 
below  it ;  this,  however,  is  a  pupular 
error.  As  already  mentioned,  the 
lightning  rises  out  of  the  earth  as  well 
as  proceeds  from  the  clouds;  the  cellar, 
therefore,  or  the  ground  floor,  may  ac- 
cordingly, in  some  cases,  be  nearer  the 
point  at  which  the  electricity  ascends; 
and  the  eflects  are  as  violent  at  the 
place  from  which  the  electricity  takes 
it«  departure,  as  at  the  place  which  it 
strikes  on  its  arrival  at  the  earth. 

IV.  Q.  "Are  looking  glasses  in 
front  of  a  window  dangerous?  Do 
they  attract  the  lightning  if  the  win- 
dow is  shut  ?" 

IV.  A.  Looking-glassea  are  in  no 
way  the  cause  of  danger,  and  certainly 
do  not  attract  the  lightning,  whether 
the  window  be  closed  or  open.  The 
amalgam  at  the  back  of  a  mirror,  it 
is  true,  is  a  metallic  substance  ;  but  it 
is  too  slight  to  be  taken  into  account. 

V.  Q.  "  Are  persons  more  secure 
lying  down  than  standing  erect  7" 

V.  A.  Lying  down,  as  a  general 
rule,  is  a  si^er  position  than  an  up- 
right attitude,  as  will  be  seen  from  the 
following  few  remarks  as  to  safety  out 
of  doors,  subjoined  to  the  necessarily 
very  short  replies  aa  to  seoority  inaide 
the  house 

The  same  reason  why  proximity  to 
the  cliiianey  and  its  iron  or  brass  fur- 
niture is  less  safe  than  other  places, 
is  that  which  renders  the  immediate 
neighbourhood  of  trees  oat  of  door* 
insecure.  The  chimney  and  the  tree 
are  prominent  objects,  and  act  as  con- 
ductors for  the  fluid.  The  tree  is  con- 
siderably more  dangerous  than  the 
chimney,  because  it  is  so  much  higher 
and  because  its  upper  branches  are  all 
of  them  so  many  additional  conductors. 
Moreover,  the  moist  wood  vL  %  tree  is 


--Y!<5  w~^.^^p::~^T-'yi-^f'  ■  WW-y 


.^v-^^.s.  Vrt^'; 


■'•^^■{?'r^'S>fr' 


4»       COLLECTION  AND  PSESER  VA  TION  OF  PLANTS. 


K  better  conductor  than  the  smoke  of 
a  chimney,  or  the  chimney  itself.  Fur- 
ther, the  tallest  and  lareest  trees  are 
much  less  safe  than  such  as  are  low 
and  small ;  and,  as  people  are  naturally 
•ptto  take  shelter  from  the  rain  during 
a  thunderstorm  under  the  largest  and 
moat  umbrageous  trees,  it  is  found  to 
be  under  such,  chiefly,  that  they  are 
■truck  with  lightning. 

To  stand  during  a  thunderstorm  on 
high  ground,  where  there  are  no  large 
trees  to  act  as  conductors,  is  likewise 
unsafe.  The  human  body  is  itself  a 
good  conductor,  and  by  standing  up- 
right the  danger  is  increased  :  a  person 
in  that  attitude  on  elevated  ground, 
may  be  higher  than  a  very  tall  tree 
lower  down,  and  may,  on  that  ac- 
count, form  the  very  point  on  which 
the  electricity  strikes.  If  caught  by  a 
thunderstorm  on  elevated  ground,  the 
■afeat  course,  however  inconvenient, 
is  to  lie  down,  instead  of  maintaining 
an  erect  posture,  and  thereby  furnish- 
ing the  electricity  with  a  point  on 
which  to  strike. 

To  Collect  and  Preserve  Specimens 
<d  Plants. — To  form  what  is  called  the 
iortus  siccus  or  herbai-ium,  various  me- 
thods are  employed,  but  the  following 
ia  recommended  as  the  most  simple. 

The  articles  requisite  for  the  pur- 
pose consist  of  a  dozen  quires  of 
smooth  soft  paper  of  a  large  size,  six 
boards  of  about  an  inch  in  thickness, 
an4  four  iron  or  lead  weights,  two  of 
them  about  thirty  pounos,  and  the 
two  others  about  half  that  weight,  and 
a  botanical  box  of  tin  and  of  such  di- 
mensions as  shall  be  most  convaniout 
for  the  collector. 

The  plants  to  be  preserved  ought, 
if  possible,  to  be  gathered  in  dry 
weather ;  bat  if  the  weather  be  wet, 
they  ought  to  be  laid  out  for  some 
time  on  a  table  till  partially  dried,  and 
when  the  roots  are  taken  up  along  with 
the  stems,  they  ought  to  be  washed, 
and  then  exposed  to  the  air  for  the 
■ame  purpose. 

To  Preserve  Plants. — Lay  over  one 
of  the  boards  two  or  three  sheets  of 
the  paper.  On  the  uppermost  sheet 
•preadoutthe  specimen  to  be  preserved, 
»nf"H'"f  ita  parta  so  as  to  giro  it  as 


natural  an  appearance  as  possible,  lay* 
ing  ont  the  leaves  and  flowers  with 
particular  care.  Over  the  specimen 
thus  disposed  of,  place  several  sheets 
of  paper;  on  the  uppermost  sheet 
then  spread  out  another  specimen,  and 
BO  proceed  till  all  the  plants  you  ia> 
tend  to  preserve  are  laid  down ;  and, 
having  put  over  the  whole  some  more  '^ 
sheets  of  paper,  place  a  board  over 
them  with  the  weights  upon  it,  which 
may  be  a  number  of  clean  bricka,  if  , 
the  iron  or  lead  weights  cannot  oon> 
veniently  be  procured. 

As  some  plants  are  delicate  and 
flexible,  and  others  comparatively 
thick  and  hard,  the  former  class  wiU 
require  leas  weight  to  be  placed  over 
them,  and  the  latter  considerably 
more.  To  preserve  the  colour  of 
flowers  when  drying,  the  greatest  cara 
is  required  in  changing  the  papers 
every  second  day,  which  papers  first 
on^ht  to  be  w^ll  dried  at  the  fire. 
With  regard  to  keeping  the  shape  of 
flowers,  the  utmost  care  and  attention 
is  necessary  when  arranging  them  on 
the  paper,  and  which  can  be  done  by 
having  another   piece  of  paper,    uid 

fently  laying  on  part  of  the  flower, 
'he  part  of  the  flower  so  covered  wiih 
the  paper  ought  to  have  a  small  book 
placed  on  it.  Then  be'^iu  and  lay  out 
the  other  leaves  of  the  flower,  and 
also  press  it,  and  so  on,  until  each 
part  nas  had  the  gentle  pressure  ne- 
cessary to  keep  it  in  position.  Let 
them  remain  so  for  a  t-h^rt  tim'*,  and 
then  put  some  heavy  weight  on  them; 
look  at  them  next  day,  and  change  the 
damp  paper.  We  have  kept  fei-na  for 
years  quite  fresh  in  colour  by  thia 
simple  mode  of  drying. 

In  three  or  four  days  the  plants 
thus  treated  should  be  taken  out,  to- 
gether with  the  paper  in  which  they 
have  been  deposited,  and  laid  in  fresh 
paper  with  three  or  four  sheets  betwen 
every  two  plants,  and  the  board  and 
weights  laid  upon    them  as  before. 

This  process  must  be  continued  till  the 
I  plants  are  perfectly  dried.  E!ach 
!  specimen  is  then  to  be  placed  on  a 
'  sneet  of  dry  paper,  along  with  a  me> 
;  morandnm  of  the  name  of  the  plant, 

thti  place  aad  tim«  at  whioh  ii  wa* 


BOMBTHINO  FOR  EVERTBODT. 


403 


ffathered,  the  character  of  the  soil 
from  which  it  was  taken,  and  any 
other  particulars  tending  to  illustrate 
its  character  and  history. 

Presuming  the  process  of  drying  to 
be  satisfactorily  carried  out,  the  next 
business  of  the  collector  is  the 

ArrangtmeiU  of  his  Specimen*. — To 
this  end  he  must  procure  a  quantity  of 
writing  or  printmg  paper  of  stout 
quality  and  large  size,  five  or  six 
sheets  of  which  ought  to  be  stitched 
into  coloured  covers.  Let  a  sufficient 
quantity  of  large  post  writing-paper, 
cut  into  half-sheets  of  folio  size,  be  in 
readiness.  Each  plant  is  then  to  be 
placed  on  one  of  these  half-sheets, 
and  fastened  to  it  by  means  of  slips  of 
paper  gummed  across  it  in  various 
places.  On  the  top  of  the  page  the 
particulars  contained  in  the  memoran- 
dum already  referred  to  should  be 
written.  The  plants  thus  secured  to 
the  half-sheets  must  then  be  placed  in 
the  order  required  (either  by  the  na- 
tural or  artihcial  systems)  within  the 
leaves  contained  in  the  coloured  co- 
vers ;  the  size  of  each  bundle  of  speci- 
mens rendering  it  convenient  at  any 
time  for  purposes  of  reference.  Twelve 
of  such  parcels  so  contained  in  the 
same  number  of  coloured  covers  can 
then  be  tied  up  in  covers  of  stout 
pasteboard,  and  laid  up  in  a  cabinet 
or  box  suited  to  the  purpose. 

Another  Method  of  drying  plants 
before  laying  them  aside,  and  arrang- 
ing them  in  a  systematic  manner,  may 
here  be  mentioned  as  worthy  of  atten- 
tion. Get  a  shallow  pan,  or  tray, 
about  the  size  of  the  blotting-paper 
used  for  drying  plants.  Lay  the  plants 
in  the  asual  way  between  the  sheets 
of  the  blotting-paper,  and  when  the 
tray  or  pan  is  nearly  full,  cover  it  over 
with  a  layer  of  dry  sand  half  an  inch 
thick  or  so,  and  place  it  on  a  fender 
before  the  fire,  or  on  the  hob,  and  in 
three  hours  the  plants  will  be  perfectly 
dried. 

Washing  and  Wringing  Ka- 
ellines. — Ijaese  machines,  which  are 
now  becoming  very  generally  used, 
are  of  various  forms  and  modes  of 
construction,  but  the  object  in  ^11  is 
to  remove  greaae  and  dirt  from  cloth- 


ing with  the  least  possible  labonr  and 
the  smallest  amount  of  injury  to  ths 
fabric,  at  the  same  time  that  the 
cleansing  must  be  perfect.  An  equal 
amount  of  friction  can  be  produced  by 
the  machine,  and  iwieh  hotter  watcn> 
used  than  any  hand  will  bear.  A  ood* 
iiderably  smaller  quantity  of  soap  is 
required,  but  boiling  water  is  neces- 
sary to  extract  grease,  as  well  as  some 
soda  or  washing  powder  if  the  clothes 
be  very  much  soiled. 

Some  vnaahing  machines  are  con- 
structed on  a  principle  similar  to  that 
of  the  old-fashioned  dolly,  which 
rubbed  the  clothes  about  in  a  common 
washing-tub.  These  machines  have 
rollers  or  balls  of  wood,  which  are 
dashed  about  among  the  clothes  by 
a  wheel  worked  by  a  handle  and  fixed 
in  a  box,  in  which  the  linen,  with 
soap  and  boiling  water,  is  placed. 
In  others,  the  clothes  are  lifted  bv 
ribs  on  a  wheel,  and  allowed  to  fall 
back  again  into  a  box  with  ridges  at 
equal  distances,  which  mb  the  articles 
against  each  other,  as  well  as  against 
the  wheel.  Another  machine  has  a 
cylinder  formed  of  bars  of  wood,  on 
which  are  placed  brushes,  which  can 
be  removed  at  pleasure.  The  linen  if 
placed  in  this  cylinder,  and  by  k 
handle  it  is  tume<l  backwards  and  tot- 
wards  alternately  through  the  soap 
and  water  contained  in  the  outer  boZ| 
thus  producing  a  certain  amount  of 
friction. 

Perhaps  the  most  complete  machine 
is  one  which  can  both  wash,   wring, 
and  mangle.     The  clothes  are  placetf,:  ■■, 
in  a  box,  and  rubbed  against  ribs  oa   ' 
the  inside  of  it  at  each  turn  of  a  wheel, 
which  also  changes  the  position  of  the.' 
clothes.     The  wringer  forms  a  mangl& 
by  having  a  hard  board  introduced  .' 
below  the  rollers  to  make  a  table,  on  . 
which  to  lay  the  linen.     There  is  alse    ' 
a  wringing  machine  with  india-rubber 
rollers  that  can  be  fixed  to  any  ordi 
nary   washing-tub  ;    and    a    nnsing, 
bluing,  and  wringing  trough,  a  most 
useful   article,   having  two  compart- 
ments,  one  each  for  clean  and  blue 
water,  with  a  wringing  machine  fixed 
to  it,  and  a  cover,  which  forms  a  tray 
to  lay  the  linen  on  when  wrunj. 


■^M  Tvr?jv*tw  "s^"v.    ■ 


BiNTB  ojf  WAsmira. 


By  the  help  of  theew  two  maohinM 
one  woman  can  perform  nearly  as  much 
M  four  could  by  the  old  system  ;  it  is 
obvious,  therefore,  that  there  is  a 
yreat  saving  both  of  tilne  and  trouble 
in  nsing  them,  and  we  have  the  testi- 
mony of  many  heads  of  families  where 
they  have  long  been  used,  as  to  their 
efficiency  in  these  points,  as  well  as 
to  the  small  amount  of  injury  done  to 
the  clothing,  particularly  in  the  opo- 
ration  of  wringing.  The  best  and 
most  favourite  washing  machines  can 
be  seen  by  calling  upon  any  dealer  in 
the  city,  who  may  have  *  stock  on 
hand. 

Hints  on  Washinsf.— The  linen 
for  Monday's  wash  should  be  collected 
on  Saturday,  sorted  and  put  to  soak 
in  cold  water  according  to  the  various 
kinds.  The  body  linen  should  be  pnt 
into  one  tub,  the  bed  and  table  linen 
in  other,  and  the  fine  things  sepa- 
rately. Plain  collars,  cuffs,  wrist- 
bands, should  be  strung  throngh  the 
button-holes  on  a  piece  uf  bobbin  long 
enough  to  enable  the  articles  to  be 
•asily  divided  for  rubbing,  starching, 
fto.  Coloured  muslins,  prints,  and 
flannels  must  be  laid  aside  to  be 
washed  in  a  different  manner  from 
white  calico  or  linen.  Properly  boiled 
nds  are  far  better  than  soap  for 
vashin^  particularly  if  a  washing 
machine  be  employed.  The  suds 
■honld  be  prepared  in  the  following 
BAnner  : — Shred  into  an  earthenware 

S'  the  best  yellow  soap  cut  into  very 
e  shavings,  and  pour  boiling  water 
to  the  quantity  required.  One  pound 
ti  wtmp  ia  plenty  for  one  gallon  of 
water.  Add  to  this  quantity  half  a 
pound  of  the  best  washing  soida,  and 
■et  the  iar  (covered)  on  a  stove  or  at 
tiie  back  of  the  kitchen  range  till  the 
■0^  ia  quite  dissolved.  If  this  be 
done  on  Saturday  evening,  the  soap 
will  be  a  smooth  jelly  fit  to  nae  on 
Monday  morning. 

The  body  linen  is  the  first  that 
■honld  so  into  the  machine,  after 
being  well  washed  and  rinsed  in  clean 
•nds  ;  if  it  requires  boiling  it  should 
be  put  into  the  copper.  Unless  linen 
is  very  much  soiled,  it  will  not  require 
boiling  more  than  every  second  time 


it  is  washed.  In -«  moderate  sized 
copper  put  about  two  pints  of  the 
soap  jelly  already  mentioned ;  fill  it 
with  cold  water  and  put  in  the  dothes; 
stir  frequently  to  prevent  them  from 
burning,  and  only  leave  them  in  the 
copper  ten  minutes  after  the  water 
begms  to  boil.  Take  them  oat,  rinse 
them  very  well,  and  blue  them.  To 
blue  them  well  use  the  best  stone  blue 
tied  in  a  bag  of  thick  flannel,  do  one 
article  at  a  time,  and  avoid  letting  it 
fall  to  the  bottom  of  the  tub,  as  the 
blue  falls  to  the  bottom,  and  the  linen 
is  apt  to  be  streaked  and  spotted  with 
blue,  which  is  very  hard  bo  get  out. 

Bed  and  table  linen  should  be  treated 
in  a  similar  way.  The  Dutch  and 
lielgian  washerwomen,  who  get  up 
linen  beautifully,  do  not  use  soda, 
but  borax,  in  the  proportion  of  a  hand- 
ful of  refined  borax  to  about  ten  gal- 
lons of  boiling  water.  They  save 
nearly  half  the  quantity  of  soap,  and 
the  borax  does  not  injure  in  the  least 
even  fine  lace  or  cambric. 

Chloride  of  time  is  the  laundress's 
favourite  chemical.  She  sees  no 
reason  why  it  should  not  clean  all 
things  equally  well.  And  so  it  does 
— removing  the  colour  as  well  aa  the 
dirt. 

The  French  Method  of  Waslung 
Coloured  Muslins,  Piquis,  <fcc. — Pre- 
pare some  rather  warm  (not  hot)  lather 
made  with  soft  water  and  the  best 
white  soap  ;  wash  the  dresses  one  at 
a  time,  but  do  not  soak  them.  As 
soon  as  the  first  lather  looks  soiled 
squeeze  the  dress  from  it,  and  at  once 
wash  it  again  in  a  fresh  lather.  When 
thoroughly  dean,  rinse  in  pure  cold 
wator,  lastly  in  water  slightly  blued  ; 
squeeze  (not  wring)  the  water  com- 
pletelv  from  the  dress,  and  hang  it  in 
a  shaded  place  to  dry  ;  if  wet  weather 
dry  it  by  the  fire.  The  best  prints 
will  fade  if  hung  in  the  sunshine. 

In  getting  up  muslins  and  piquis  the 
failure  is  not  generally  in  the  wash- 
ing, but  in  the  starching.  A  good- 
sized  panful  of  starch  should  be  used, 
in  which  three  or  four  inches  of  com- 
posite or  other  candle  has  been  melted 
whilst  hot.  The  articles  should  be 
thoroughly  squeesed  from  the  starch, 


BOMEfmuro  ms  BvxnrmDT. 


amd  folded  whilst  Wet  between  folds 
of  <AA.  Bheeting  or  table  linen.  They 
ihonld  then  be  passed  beneath  the 
roliera  of  •  mangle,  or  through  a 
'wringing  machine.  All  lumps  ol 
starch  are  thus  removed. 

Pi<iui*  should  be  ironed  as  lightly 
M  possible,  and  the  iron  ought  never 
to  come  into  contact  with  the  outside 
surface  of  the  piqut.  An  old  cambric 
handkerchief  is  the  best  thing  to  use 
under  the  iron  where  absolutely  ne- 
cessary to  iron  on  the  right  side. 

To  Wa»h  a  Lama  DreM  tliat  hat 
Bright  or  Delicate  Colours. — Boil  one 
pound  of  the  best  rice  in  one  gallon  of 
water  for  three  hours.  When  boiled 
pour  off  what  will  be  sufficient  to 
starch  the  dress  ;  wash  the  dress  well 
in  the  remainder,  rinse  it  in  clean  cold 
water,  wring  it  well,  then  starch  it 
with  the  rice  water  that  was  kept  for 
that  purpose,  and  hang  it  before  the 
fire  to  dry.  When  dry  enough  iron 
with  »  cool  iron,  as  it  is  liable  to 
scoroh.  If  some  parts  of  the  dress 
get  too  dry,  they  must  be  damped 
with  a  wet  cloth  whilst  ironing.  No 
soap  must  be  used.  The  best  way  is 
to  DoU  the  rice  on  the  previous  day, 
and  merely  warm  it  up  the  next  morn- 
ing, for  then  you  have  the  day  before 
you  to  complete  the  whole,  as  the 
dress  must  on  no  account  lie  damp, 
even  for  an  hour,  or  the  colours  will 
be  sure  to  run.  This  receipt  will  be 
found  equally  well  suited  to  delicate 
painted  muslins  and  piqu^  as  to  lama 
and  alpaca  dresses. 

To  Wash  Lac«. — Cover  an  ordinary 
wine-bottle  with  tine  flannel  and 
stitch  it  firmly  round  the  bottle,  tack 
the  outer  edge  of  the  lace  to  the  flan- 
nel, rolling  it  smoothly  round  the  bot- 
tle, then  tack  the  inner  edge  smoothly 
down,  cover  over  the  lace  with  a  piece 
of  very  fine  flannel  or  muslin,  rub  the 
whole  gently  with  clean  suds  made  of 
the  soap  jelly  already  described  (page 
404).  If  the  lace  is  very  much  His- 
ooloar«d,iill  the  bottle  with  hot  water, 
and  set  it  npright  in  a  saucepan  of 
suds,  and  let  it  boil  for  a  few  mmutes, 
then  place  th«  bottle  under  a  running 
tap  to    rinse    the  lace  thoronghly  ;  J 


make  some  starch  about  as  thick  m 
arrowroot  for  an  invalid,  melt  in  it  • 
small  quantity' of  best  white  wax  and 
a  little  loaf  sugar.  Plunge  the  bottl* 
two  or  three  times  into  this  starch, 
pressing  out  the  superfluous  starch 
with  the  hand ;  then  dip  the  bottia 
into  cold  water,  remove  the  outer 
covering  from  the  lace,  fill  the  bottls 
with  verv  hot  water,  and  set  it  in  the 
sun  to  dry  the  lace.  When  nearly 
dry,  take  it  off  the  bottle  carefully, 
pick  it  out  with  the  tingers,  and  lay 
it  in  a  cool  place  to  dry. 

To  Wwih  Flannels  or  other  Woottrn 
Articles.-  Have  the  suds  ready  pre- 
pared by  boiling  up  some  gooa  so*p 
m  soft  water  with  Manby^  washing 
crystal,  but  do  not  use  the  suds  when 
boiling ;  let  them  be  as  hot  as  th« 
hand  will  bear  when  the  articles  are 
put  in.  The  flannels  should  not  b« 
rubbed  with  soap,  nor  should  the  ma- 
terial itself  be  rubbed,  as  in  washing 
linen,  ko. ;  the  fibres  of  the  wool  con- 
tain numberless  little  liooks,  which  the 
rubbing  knots  together ;  hence  the 
thickening  of  the  fabric  and  conse- 
quent shrinking  in  its  dimensions. 
Sluice  the  articles  up  and  down  in 
plenty  of  snds,  which  afterward* 
squeeze  (not  wring)  out.  The  clothes- 
wringers,  already  spoken  of  at  some 
length  (see  page  403),  are  a  great  im- 
provement upon  baud  labour,  as,  with- 
out injury  to  the  fabric,  they  stiueeze 
out  the  water  so  thoroughly  that  the 
article  dries  in  considerable  less  time 
than  it  otherwise  would  do.  After 
rinsing,  squeeze  out  the  water,  and 
dry  in  the  open  air,  if  the  weather  is 
such  as  to  admit  of  the  articles  drying 
quickly  ;  if  not,  dry  in  a  warm  room, 
but  avoid  too  close  proximity  to  a  fire. 
Let  any  dust  or  mud  be  beaten  out  or 
brushed  off  prior  to  washing.  All 
flannels  for  shirts  should  be  shrunk 
previously  to  making  up,  or  they  will 
speedily  become  too  small. 

Scotch  Method  of  Washing  WoolUn 
Shawls. — Scrape  one  pound  of  soap, 
boil  it  down  in  sufficient  water.  When 
cooling,  beat  it  with  the  hand  ;  it  will 
be  a  sort  of  jelly.  Add  three  table- 
spoonfuls  of  spirit  of  turpentine  and 


406  aoilBTHIim POn  ivXRTBODT. 


one  of  spirit  of  hartshorn.  Wash  the 
articles  thoroughly  in  it,  then  rinse  in 
cold  water  until  all  the  soap  is  taken 
off,  then  in  salt  and  water.  Fold  be- 
tween two  sheets,  taking  care  not  to 
allow  two  folds  of  the  article  washed 
to  lie  together.  Mangle,  and  iron 
with  a  very  cool  iron.  Shawls  done 
in  this  way  look  like  new.  Only  ute 
the  salt  where  there  are  delicate 
colours  that  may  strike. 

To  Waih  Glass  Decanters.— 
Soak  the  decanters  for  suine  hours  in ! 
warm  soda  and  water;  if  there  is  much  i 
oiitting  on  the  outside,  a  brush  will  be  I 
necessary  to  remove  the  dirt  and  stains  i 
from  thu  crevices.     Cut  a  potato  into 
•mall  dice,   put  a  good  handful    of ' 
these  into   the   decanter  with   some  I 
warm  water,  shake  the  decanter  brisk- : 
ly  until  the  stains  disappear,  rinse  in 
clean  cold  wate^,  and  let  them  drain  I 
until  dry.     Vinej;ar  and  sauce  cruets  ' 
can  be  cleaned  in  the  same  way.  I 

To  Clean  Glass  Globes.— If  the ' 

globes  are  much  stained  on  the  out-  \ 
aide  by  smoke,  soak  them  in  tolerably  . 
hot  water  with  a  little  washing  soda  ' 
diasolyed  in  it,  then  put  a  teaspoonful  I 
of  powdered  ammonia  into  a  pan  of 
lukewarm  water,  and  with  a  tolerably 
hard  brush  wash  the  globes  till  the 
■moke  stain  disappears,  rinse  in  clean 
cold   water,  and  let  them  drain  till 
dry  ;  they  will  be  quite  aa  white  and 
clear  aa  new  globes.  I 

How    to    Clean    Bnmished 

Steel  Grates— Use  only  the  lineat 
•mery  powder  to  be  had,  and  sweet 
oil  on  a  piece  of  fine  old  flannel ;  rub 
the  grate  in  always  the  same  direction,  I 
not  back  wanls  and  forwards ;  atid  then 
carefally  polish  it  off  with  a  soft  clean 
wash  leather.  { 

Xints  on  Singing.  —  Before 
learning  to  sing,  it  will  be  necessary 
to  decide,  first,  whether  sufficient 
aatnral  capacity  exists  ;  and  second,  I 
whether  the  constitution  is  likely  to 
•uffer  from  the  exercises  necessary  on 
the  part  of  the  aspirant  to  vocal  pro- 
ficiency. With  regard  to  the  first  point, 
the  existence  or  want  of  a  "  musical 
•ar"  (for  all  depend*  on  that)  may 


easily  be  discovered — in  the  case  ol  ' 
an  adult  by  any  professional  musician, 
and  in  the  case  of  childhood  even  by 
the  ordinary  observer.  A  child  who 
is  accustomed  to  hum  snatches  of 
tunes  he  has  heard,  or  who  joins  in 
the  hymns  of  a  place  of  worship,  may 
generally  be  considered  a  promising 
subject  for  musical  training,  whether  ^ 
vocal  or  instrumental ;  for  these  in- 
voluntary  attempts  imply  the  posses- 
sion, in  more  or  less  degree,  of  tko 
following  gifts  :  a  musical  ear,  natural 
perception  of  melody  and  of  rhythm 
(or  time).  When  to  these  is  added 
that  of  a  good  voice,  nothing  but 
proper  training  is  requisite  to  form  a 
good  singer. 

It  Ainying  Ir^urious  t — This  ia  an 
importimt  question,  but  it  may  b« 
answered  emphatically  in  the  negative, 
except  in  cases  where  disease  of  the 
lungs  exist,  for  then  it  it  undoubtedly 
unsafe,  although  not  to  the  extent 
generally  supposed.  Medical  opinion 
should  be  sought  in  case  of  doubt  on 
this  point.  Singing  should  be  encou- 
raged from  childhood,  but  any  severe 
vocal  practice  is  better  deferred  until 
after  about  the  age  of  sixteen  in  both 
sexes,  when  the  voice  has  thoroughly 
settled.  This  rule  is,  however,  open 
to  exceptions,  and  it  applies  more  to 
males  than  females;  indee<l,  daring  tha 
time  when  the  change  takes  place  in 
the  voices  of  boys  they  must  entirely 
cease  singing.  A  severe  cold  is  in  all 
cases  a  valid  reason  for  avoiding  any 
vocal  exertion:  but  an  occasional  thick- 
ness  of  voice  and  phlegm  in  the  throat 
should  not  be  made  an  excuse  for  dis- 
obligingthe  friendly  circle,  orfor  shirk- 
ing duties  belonging  to  members  of 
choirs  or  musical  societies.  In  our 
variable  climate  these  slight  affections 
are  so  prevalent  that  it  may  be  said  that 
Amencaiis  always  have  colds.  Sing- 
ing too  aoon  after  a  meal  should  bo 
avoided.  An  hour  should  elapse  after 
breakfast  and  luncheon,  and  two  houra 
afterdinner,  before  thevoice  is  subject 
ed  to  exertion.  Singers  should  endeav- 
our to  preserve  theirgeneral  health,  for 
on  this  their  suooess  graatly  depends. 


r;.                ,            --WT- 

• 

'•  * 

;. 

1 17  D  EX. 

1  -.   * 
-1 

AjuumwHY  Bisnxm,  9) 

Aromatic  viiiegar,  134 

.  / . 

Abscesses,  150 

Arrowroot,  72 

'      \ 

Acceptance  of  bill  of 

nchange,  208 

pudding,  8t 

; 

Accidents  and  injuries,  165 

Arsenic,  to  detect,  139 

.' 

Accidental  poisoning. 

•44 

Artichokes,  100 

Acoommodation  bills. 

209 

Artificial  mask,  ia6 

Adulteration  of  food. 

lao 

Asparagus,  100 

Advice,  bits  of,  17 

Asphalte  pavement,  13I 

to  nurses,  340 

Asses'  milk,  74 

Ague,  157 

Asthma,  154 

Al  vbaster  omaments. 

to  cleaa,  140 

Athenian  water,  127 

■    » 

A-la-mode  beef,  59 

Australian  butter,  iia 

;  ■. 

Ale  posset,  73 

meat,  ill 

All-fives,  281 

Autumnal  complaints,  174 

fours,  280 

Avoirdupois  weight,  2yt 

Almond  bloom,  i^ 

cheese-cakes,  86 

Backoamhon,  265 

fritters,  87 

Bacon,  to  cure,  loi 

^ 

paste,  128 

to  fry,  40 

padding,  81 

Bagatelle,  257 

pomatum,  la/ 

Baked  apples,  loi 

rocher,  89 

^ple  pnddinf^  8| 

'H 

Altering  clothes,  167 

beef.  69 

Auohovy  sauce,  96 

beef  tea,  75 

toast,  58 

Indian  meal  pudding  Si 

Angular  measure,  23a 

pears,  loi 

.-„si::.- 

Animals,  age  of,  238 

plum  pudding,  78 

pulse  of,  238 

rice  pudding,  8a 

> 

Ants,  to  destroy,  joo 

sweetbreads,  63 

Apoplexy,  176 

Baking  fish,  30 

' 

Vpple  dumplings,  79 

meat  and  poultry,  iS 

fritters,  86 

pastry,  31 

jelly.  87 

Ballroom,  etiquette  of  th«^  311 

sauce,  96 

apply 

tart,  84 

them,  389 

water,  7a 

Barley  bread,  iii 

Apricot  fritters,  87 

lemonade,  74  and  1 19 

Aquarium,  the,  45s 

orangeade,  74 

water,  7a 

■     .^              ,  SfiSTif-T^F '';^'^^;r:^CgJ'i^S?tSS^^^ 

40t                                                   INDEX. 

B«roineter  scales,  244 

Blancmange,  88 

to  consult  the,  243 

Blankets,  to  wash,  137 

Barrel,  to  find  the  contents  of  a,  333 

Bleeding  at  the  nose,  168 

Bath  buns,  94 

Blihd  all-fours,  280 

Bathers,  hints  to,  193 

Blinds,  window,  »7        • 

Baths,  167 

Blister,  how  to  make^  167 

forinfan^  157 

Blistered  feet,  14$ 

Batter  pnddings,  76 

Blood-letting,  168 

Bfchamel  sauce,  "96 

spitting  of,  169                           / 

Bedrooms,  furniture  for,"  17 

Blotched  face,  151                            / 

Beds  and  their  management,  239 

Hue  ink,  i58 

Beef,  tochoosa,  iiz 

Body,  the  human,  2:^7 

Beef,  i-la-mode.  59 

BoileiJ  and  roast  fowl,  7J 

eollope,  58                    I 

apple  pudding,  83 

drink,  74 

calf's  feet,  60 

oUrea,  57 

•gg».  65 

or  mutton  pudding,  69 

fowl,  75 

pudding,  69 

rice  pudding,  8s 

roast,  24 

tongue,  60 

tea,  7S 

Boiling,  31 

tea,  to  make  in  ten  minutea,  75 

fish,  34 

to  hash,  67 

poultry,  ftc,  JJ 

floBi,  management  of,  jyi 

Boils,  150 

Bee  stings,  169 

Bone,  to  polish,  133 

^tles,  300 

Bones,  dislocation  of,  1 70 

■rlin  wool-work,  334 

fracture  of,  171 

&ziqa^  game  of,  283 

Boots  and  shoes,  to  waterproof  13a 

Bills  of  accommodation,  209 

Boots,  to  preserve,  242 

Mlliards,  255 

Bottled  fruit,  103 

Bill  of  exchange,  law  of,  ao8 

Brain,  concussion  of,  174 

Bills  lA  sale,  209 

Braised  fillet  of  mutton,  63 

Birds,  rapid  flight  of,  238 

Braising,  42 

Bird-stufBng,  294 

Brandy  i>osset,  73 

Birds,  paste  for,  397 

sauce,  96 

Biscuits,  94,  120 

Brass  work,  paste  for  cleanings  19 

Bitea,  144 

Brawn,  102 

Black-cap  apples,  89 

Breach  of  promise  of  marriage,  a  10 

Black  clothes,  to  renovate,  138  and  197 

Bread,  adulteration  of,  123 

Black  currant  jelly,  88 

receipt  for  making,  1 10 

dye,  129 

and  milk  poultice,  166 

ink,  128 

and  butter  pudding,  81 

Blacking,  134 

making,  11$         . 

for  harness,  134 

P»P,  7« 

lUack  lace  veils,  to  cImb,  130 

pudding,  76 

■Ik,  to  clean,  130 

sauce,  96        . 

JNDEK. 


«• 


Bream,  to  bake,  30 

Calf  8  foot  jeUy,  87 

Brickwork,  to  meMore,  S34 

blaucnumge,  88 

Bride-cakes,  93 

Calico,  to  waterproof,  132 

Bright  steel,  to  praaerre  &om  rnat- 

Candied  citron,  lamoiy  or  orange 

peel. 

ing,  140 

103 

;l 

BrUl,  to  boil,  35 

Candied  fruits,  104 

^ 

to  fry,  40 

Caper  sauce,  96 

^ 

Broad  beans,  99 

Capon,  to  roast,  Vf    . 

<•«   .; 

:4 

Brocoli,  99 

Captain's  -buscoit^  95 '  ° 

i'  ^ 

■■\ 

Broiled  beef -bones,  58 

Carving,  43. 

'    ;^ 

fowl,  42  and  57     - 

Carp,  to  boil,  35 

'■j 

rump-steak,  59 

to  bake,  30        '    . 

Broiling,  41 

Carpet,  hqw  to  choose  a,  tj 

' 

r^ 

Bronchitis  (or  winter  congh),  153 

Carpets,  to  ^H^aii,  138 

Broths,  74 

Carrots,  99 

' '  1 

Brown  apple  saace,  96 

Carrot  soup,  S3 

bread,  iii 

Carbolic  acid  and  oUarids  ci.  liiM^  a|p 

padding  77 

Carbuncles,  150 

'■  \  • 

g»^y.  SS 

Carbolio  acid,  131 

. .  "^ 

Browning,  49 

Carmine  rouge,  137 

'-i-'. 

Brown  papers,  siM  0^  S33 

Cartridge  papers,  sisa  o(  933 

-  '» 

Bruises,  143,  173 

Castle  pudding,  80 

1  * 
I  -  *  ■   • 

Brushing  clothes,  196 

Cats,  288 

Brussels  laoe,  329 

Cattle,  to  aaoertain  the  wtight  o^  t34 

Bubble  and  squeak,  70 

Ca^dl^  73 

Bugs,  or  other  vermin,  to  dsitray,  199 

Cauliflowers,  99 

m 

Building  a  house,  15 

Caution,  a  mef ol,  ia  bouM  building. 

societies,  15 

'S 

'*■'  ' 

Bullock's  heart,  baked,  JS 

Celery,  100 

'•■y 

kidney,  58 

sauce,  97 

Bunions,  145 

Cement  for  marble,  j^aM,  porotlab^ 

Buns,  plain,  9} 

Ac.,  13s 

Bums,  173 

Charlottes  (pastry)  91 

■  '-i. 

Buttermilk,  73 

Checkers,  game  of,  26S 

Butterscotch,  104 

Cheese  cakes,  85 

Baying  a  house,  15 

omelette,  66 
pudding,  76 

Cabbagr  Soup,  54 

Chess,  259 

Cabinet  pudding,  79 

Chicken,  to  boil,  33 

Cake,  a  plain  cheap,  93 

broth,  74 

Cakes,  91 

fritters,  67 

a  few  hints  on  making,  119 

pox. 

.\'- 

Calf  8  heart,  baked,  30 

the  management  <A,  394 

--  {. 

livar  Ntd  bacon,  60 
18 

'*"?.?«?•..■,••••;■•'■ 


i\^-^-^ty- 


ms:^^^ 


ao 


riTDMX. 


Children'*  oompUintii^  159 

olothing,  197 

rewing  and  oare  o^  346 
ChineM  waterproof    oompoaitioii,  A 

13a 

CShloride  of  lime,  134 
Cholera,  155,  174 
ChriBtening  cakes,  9a 
Citron  padding,  80 

peel,  candied,  103 
Cleaning,  130 

Cleanliness,  advantages  of,  19s 
Clear  vegetable  soup,  53 
Clothes,  to  alter,  196 

tobmsh,  196 
Clothing  for  children,  to  restors^  197 
Clothes  closets,  197 
Cloth  gloves,  to  clean,  130 
Cloth,  to  clean,  131 

to  waterproof  13a 

meaanre,  331 
Clothing,  19S 
Cook-a-Leekie,  54 
Cockroaches,  300 
Cod,  to  bake,  30 

to  boil,  35 

to  choose,  1 13 
Codfish  pie,  60 

Cod's  head  and  ■honldera,  lo  baks^  30 
Coffee  costards,  89 
Cold  meat  cookery,  67 

real  pie,  69 

fish  omelette,  66 

meat,  to  mince,  68 

ood,  70 

fowl,  to  ninoa,  68 

vmI,  to  0lsw,  68 

fowl  or  torkey  sansagea,  68 

meat,  game,  or  poultry,  to  hash, 

67 
CM  fish  pie,  70 

to^ey,  to  mince,  68 

niiin,  laS 
Oolda,  147 


College  pndding,  79  \,  . 

Coloured  creams,  90  ■■-  "" 

linens,    muslin^    fto.,  to  wash, 

137 
Colonn  for  house  paintings  to  make^ 

10 
Common  paste,  85 

Compotes,  104  ' 

Concussion  of  the  brain,  174 
Confectionary,  &o.,  104,  10$ 
Consumption,  157 
Contagion,  164 
Constipation,  154 

Contents  of  a  barrel,  to  find  the,  333 
Convulsions  of  children,  160 

of  adults,  176 
Cookery,  whole  art  of,  aa 
Cooking  by  gas,  83 

ia  American  and  Dutch  ovens,  38 
Cool  drink,  74 
Copyrights,  how  to  seonrs,  198 

British  law  of,  199 
Cornice*,  to  olean,  130 
Corns,  145 

Correct  speaking  and  writing,  363 
Coametiqnes,  137 
Costiveness,  154 
Cottage  soup,  50 
Cotton,  to  dye  red,  139 
Counsel  and  information  for  nurses  and 

mothers,  340 
County  courts,  ao8 
Coughs,  147 
Crabs,  64 
Crab,  to  boil,  37 

salad,  $6 

sauoe,  96 

to  ohooaa,  114 
Crackers,  130 
Crayfish,  64 

salad,  56 

to  boil,  37 
Cream  and  water  ioM^  tof 

fritters,  87 


/ 


INDEX. 


4U 


Crdme  "an  liqneor,"  or  "ftozfrniti," 

Cribbaga^  gune  of,  276 

Cricket,  game  (A,  247 

Crioketa,  300 

Crimped  akate,  40 

Croquet,  game  of,  253 

Cronp,  160 

Cmmpeta,  94 

Cruat  for  puddings  and  plea,  84 

Cubic  or  solid  measure,  333 

Cucumber*,  100 

Cup  custards,  89 

Curds  and  whey,  73 

Curing  and  potting,  lOI 

hama,  pork,  &o.,  100 
Currant  oake,  92 

dumplings,  79 

fritters,  86 
Curried  beef,  68 

chicken,  60 

«gg^  65 

lamb,  68 

mutton,  68 

poultry,  68 

rabbit,  60 

turkey,  60 

▼eal,  60  and  68 
Custard  pudding,  79 
Cuts  and  lacerations,  190 
Cutting  of  the  t^th,  360 

Damask  cvkikisb,  to  wash,  138 
Damson  cheese,  88 
Days  of  the  year,  234 
Deafness,  147 
Decoration  of  houses,  16 
Deliquescent  ohlorid«  of  alumiiuun, 

Depilatories,  137 
Dessert  cream,  89 
Devonshire  aquab  pie,  70 
Devilled  whitebait^  to  fry,  41 
Diarrhoea,  155 
Digestion,  348 


Dinner,  mode  of  aerring,  23 
Dinner-table,  etiquette  of  the,  307 
Dining-room,  to  decorat*^  1 7 

furniture  for,  17 
Disinfectants,  134  ~— 
Dislocations,  170 
Diseases  of  domestic  MitinaTa,  375 

of  children,  159  ■„ 

Doga,  their  management^  387 

bites  of,  170 

mad,  193 
Domestic  ohemistty,  124 

cookery,  22 

fowls,  290 

medicine,  142 
"  Double  Dumby,"  276 
Draughts,  game  of,  263 
Drafts,  208 

in  houses,  18  '  '^ 

to  prevent,  240 
Drainage,  15,  16 
Drawers  for  clothes,  197 
Dress  for  ladies,  197 

for  infants,  355 
Dried  haddocks,  64 
Dripping  crust,  85  -^ 

Drole,  game  of,  284  « 

Dropsy,  156 
Drowned,  reatoratioii   of   the  app»> 

rently,  148,  188 
Drugs,  list  of,  for  the  family,  165 
Dry  or  com  measure,  331 
Duck,  to  boil,  34  ., 

to  roastt  27 
to  choose,  113 
Ducklings,  to  stew,  38 
Durable  paste,  140 
Dyeing,  129  ' 

Dyapepsia,  153 
Dysentery,  153 

Easaohk,  147 

Eating,  the  philosophy  tt^  t35 
Eau  de  Cologne,  135 
*  £oart£,  279 


■i 


€U 


INDEX. 


Eel  broth,  75 

pie,  64 

■onp,  sa 
Eels,  to  bake,  30 

to  boil,  36 

to  fry,  41 

to  stew,  39 
ZSggB,  65 

to  fry,  40 
EIgg  pudding,  79 

sauce,  96 
Ejectment,  196 
E!lder  flower  water,  125 
Emden  groat  gruel,  71 
Enamelled  leather,  to  polish,  134 
English  weights  and  measures,  330 
Engraving  on  glass,  13S 
Entries,  36 
Epilepsy,  178 
Ennine  fnr,  to  clean,  138 
Errors  of  speech,  and  how  to  correct 

them,  363 
Erysipelas,  158 
Etiquette  and  mannexs,  30* 

of  the  ball-room,  31 1 

of  courtship,  31 1 

for  ladies,  309 

for  gentlemen,  30J 

of  the  dinner-table,  307 

<A  marriage,  313 

in  travelling,  308 

for  young  girls,  309 
Exchange,  bill  of,  308 
European  weights,  335 

distances,  235 
Erening  parties,  311 
Everton  toffee,  105 
Eye,  substances  in,  I7S 

sore,  176 

lime  in,  I  79 


Pacb-Aohx,  175 
Fainting,  178 
Farey,  383 
Fasting  effect  of  in 


176 


Falls  where  the  patient  is  stunned 

144 
Family  plum  pudding,  78 
Fawns,  roast,  25 
Feathers,  to  clean,  130 

to  curl,  136 

to  dye,  130 
Feather  ornaments,  338 
Feet,  clothing  for,  197 
Female  complaints,  15a  '' 

Fennel  sauce,  96 
Fig  padding,  80 
Filter,  a  cheap,  30 
Fire  insurance,  309 
Fires,  how  to  escape  from,  391 
Fire-proof  mortar,  30 

paint,  20 

stuccd,  140 
Hah  of  America,  388 

to  choose,  113 

to  preserve,  23 

to  preserve  in  sugar,  lot 

gravy,  56 

sauces,  95 
Fits,  general  remarks  on,  14a 
Fleas,  300 
Flies,  3CX) 

Flowered  white  silk,  to  clean,  130 
Flowers  for  distillation,  126 

to  dry,  13s 
Flounders,  to  boil,  36 

to  fry,  40 
Fluid  measure,  231 
Folding  of  napkins,  108 
Fomentations,  167 
Food,  adulteration  of,  I30 

physiological  and  chemical  claasi* 
fication  of,  1 14 
Food  for  infants,  358 

best  modes  of  preserving,  33 
Football,  251 

Forcemeat,  97  . 

Foreign  money,  value  of  in  onr  own 

currency,  229 
Foreign  weights^  235 


IITDEX. 


41S 


FowU,  dofaestlo,  209 

"Furry"  deposits  in  tea-kettles,  to 

-■>•« 

to  boil,  33 

remove,  138 

-■^ 

to  roast,  26 

Furs  and  woollen  goods,  13Z 

. 

to  broil,  4a 

pie,  70 

Galvanic  Battiet,  141 

- 

with  rice,  34 

Game,  or  poultry,  to  pluck,  25 

to  pot,  loa 

soups,  S3                                      jp. 
to  broil,  42                                *     -k-- 

«^ 

Four-handed  cribbago,  279 

,>^ 

Fox  and  geese,  269 

to  preserve,  23 

Fractures,  171 

to  hash,  68 

French  beans,  98 

pie,  70 

French  and  other  phrases  in  frequent 

Games,  rules  0^  247 

use,  226 

Gapes,  387 

French  polish,  18 

Gas,  management  of,  18 

polish  for  boots,  134 

Geese,  to  choose,  113 

■    1 

rolls,  III 

Gentlemen,  etiquette  for,  305 

terms  used  in  modem  cookery. 

Gibelotte  of  rabbits,  57 

los 

Giblet  pie,  61 

metric  system,  29$ 

soup,  S3 

•\ 

Fresh  fruit  pies,  83 

Gilt  frames,  to  clean,  130 

fruit  puddings,  83 

Gingerbread,  93 

Fricassee  of  chicken  or  fowl,  57 

Ginger  plaster,  175 

Fricass^d  fowl,  69 

pudding,  80 

•tf' 

lamb,  69 

Glass,  to  cement,  135 

ii 

veal,  69 

vessels,  to  cleanse,  138     , 

soles,  64 

in  stone  windows,  to  fix,  138"'' 

-, 

Frivolity  333 

or  porcelain,  to  colour  black,  138 

'i 

Fruit,  loi 

Glasses,  &c.,  to  make  brilliant,  135 

'A 

toic«h  104 

Glazed  pressing-boards,  size  of,  233 

^ 

to  preserve,  33 

Gloucester  jelly,  73 

preserved  omelette,  66 

Glue  cement,  1 3S 

rind,  indigestibility  0^  236 

to  unite  polished  steel,  13$ 

tarts,  open,  85 

Gnats,  300 

,., 

Fried  eggs,  65 

Golf,  253 

\< 

eggs  and  bacon,  58 

Gold  and  silver  fish,  289 

■f 

beef,  69 

Goose,  to  roast,  26 

P»tUes,57 

to  boil,  34 

rump-steak,  59 

to  hash,  67 

Frying.  40 

Gooseberry  cream,  90 

Fiviutnre,  17 

Gout,  138 

care  of  varnished  wood,  M 

Gowland's  lotion,  125 

Graining,  to  imitate  oak,  Ao,  133 

paste,  J9 

Grass  and  moss,  to  dry,  136 

For  in  tea-kettlea,  to  prevent,  ^31 

Gravies,  55 

-l*^' 


414 


INDEX. 


Green  paint,  139 

peaa,98 

pe»  wnp,  54 
GreMe  spots,  to  remoya^  l)t 
Grey  mullet,  to  boil,  36 
Grilling,  41  « 

Ground  rice  milk,  7* 

rioe  pudding,  8a 
GroBM  pie,  6a 

•onp,  53 
Gmels  and  porridgei^  71 
Gudgeons,  to  fry,  41 
€hune»  pigs,  2S9 
Guipure  bwa,  or  Btdeigh  Uoe^  330 

d'art,  332 
Gurnet,  to  bake,  30 

to  boil,  36 
Qua  cotton  ivoty,  140 

Habritai.  Iiimmiuirog^  to  eheok, 

146 

Haddock,  to  boil,  36 
Haddocks,  to  bake^  30 
Hair  dye,  137 

to  darken,  137 

oils,  l^^ 

mwhes,  127 

to  bleach,  139 

brushes,  to  oleaa,  399 
Hake,  to  boil,  36 
Half  puff-pMte,  84 
Ham,  to  boil,  33 

to  pot,  loa 

to  fry,  40 

tochooae^  113 

to  cure,  103 
Hand,  rearing  by,  357 
Handkerchief  bow  to  baadaga  vith, 

390 
Hare^  to  ohooaa^  iij 

to  roaat^  tj 

waap,  5a 

Hari«ot  beani^  99 
mnttoi^  113 


Harvey's  sauce,  95 
Hashed  beef,  6| 

game,  68 

goose,  67 

lamb,  67 

mutton,  67 

poultry,  67 

veal,  67 

venison,  68 
Hasty-pudding,  76 
Hay  and  straw  weight,  339 
Haystack,  to  weigh  a,  233 
Head,  covering  of  the,  197 
Headache,  146 
Health,  rule  for  the  presarvatioB  o( 

194 
Healthful  konses,  16 
Heartburn,  152 
Hearts,  baked,  30 
Herrings,  to  choosey  114 

to  bake,  30 

to  boil,  37 

to  fry,  41 
Hints  for  housekeepers^  SI 
Hodge-podge,  70 
Hominy  pudding,  76 
Home-made  barometer,  141 
Horses,  diseases  of,  375 
Hot-water  pipes,  to  stop  leakage  in, 

140 
Hot  weather,  how  to  keep  houaes  oool 

in,  238 
Horse-radish,  100 
House,  choice  of,  15 

purchasing  a,  206 

on  fire,  how  to  escape  frooi,  391 
Household  bread,  1 10 

management,  15 
House-painting  coloura,  to  aake^  19 
Human  body,  the^  337 
Hysterica,  178 

Icnra  Cakbs,  93 
Imitation  Indian  ink,  ISf 
Imitatian  ivory,  14P 


IWDMX. 


«U 


Imperishable  patty,  139 

Inch  of  rain,  meaning  of  an,  144 

Indigestion,  152 

Indian  com  and  wheat  flonr  bread,  iii. 

Indian  meal  mufiSns,  94 

Infant,  the,  350 

dressing  and  washing  of^  355 

food  for,  358 
Infection,  164 
Inflammation  of  the  Inngs,  156 

of  the  kidneys,  15a 

of  the  liver,  151 

of  the  eyes,  151 
Inks,  128 

Inodorooa  pidnt,  139 
Intestacy,  law  of,  903 
Interest,  rates  of,  in  differsat  States, 

Inaeots,  habits  ol^  agt 
Insect  poison,  399 
Insurance  against  flzs^  909 

of  life,  ao9 
Invisible  or  sympathetio  inks,  199 
Irish  stew,  38 

Iron  monlda,  to  remove^  131 
Iron  and  steel,  to  preserve  from  atmo- 
spheric influences,  139 
Iron  and  steel,  to  dean,  ao 
Iron,  to  dye  red,  129 
Irons,  fire,  to  keep  bright,  20 

sticking  on  starched  articles,  to 
prevent,  131 
Isinglass  jelly,  73  and  87 
Italian  cream,  90 
Itch,  156 
Ivory,  to  poUah,  133 

Jam,  103 

Japanese  cement^  Ijf 

Janndios^  160 

Jelliea,  73 

Jenny  Lind's  padding,  80 

Jewdlery,  ftc^  to  repolish,  248 

Jerosalem  Artiohoke^  100 


John  Dorsy,  to  boil,  36 

Joints,  injuries  to,  171  / 

Jugs,  decanters,  to  clean,  136 
Jugged  hare,  62       _^_ 
Julienne  soup,  5a 

Kxxniro  thb  For  Wabji,  197 

Kid,  roast,  25 

Kidney  pudding,  60 

Kidneys,  inflammation  of  tha^  15s 

Kippered  salmon,  to  broil,  43 

Kippered  or  dried  salmon,  42 

Kitchen  furniture,  17 

arrangement  and  economy  o^  a» 

hints  on  conduct  in,  107 
Knife-handles,  cement  for,  135 
Knock-knees,  146 

IiAiOi-PARB  CTmnrcM^  337 
Lacerations,  191 
Ijidies' dress,  197 
Ladies,  etiquette  tat,  yof 
Ladies'  toilette,  309 
Lamb,  to  ohooss^  113 

to  hash,  67 

pudding,  60 

pie,  69 

roast,  24 
Lamb's  fry,  67 

sweetbreads^  63 
Lampreys,  to  fry,  41 

to  boil,  36 
Lamps,  management  oS,  18 
Landlord  and  tenant^  relatioa  ti,  im 

land,  207 
Languages  of  the  worid,  243 
Larks,  to  roast,  28 
Latin  phrases  in  oonstant  SM^  M(| 
lAvender  water,  125  • 

I«w,  198 

terms,  210 
Lead  poisoninj^  pr<weiTstlaa  afpia^' 

139 
Leakage,  how  to  stop  in  hofc-watef 
pipesi,  140 


•^-i 


4I«  INDEX. 

LeMes,  208 

Leather,  to  dye  red,  139 
Leeches,  to  apply,  149 
Leech  barometer,  244 
Leaves,  value  of,  242 
Lemonade,  74 

Lemon  cream,  90  '.  . 

'    oheese-cakes,  86         •    - 

pndding,  80 

dumplings,  78        .  , 

jelly,  88 

peel,  candied,  103       ,  ,- 

soap,  124 
Letter  writing,  310 
Lettuces,  100 
Leverets,  to  roast,  if 
Life  insnrance,  209 
Light,  in  houses,  16 

'.   mahogany,  to  darken,  139 
Linseed  meal  poultice,  166 
Lip  salve,  128 
Liquid  measure  231 
LiTW  gravy,  56 

inflammation  of  the^  159^  179 
Lobster*,  to  choose,  1 14 

served  plain,  64 
Lobster  outlets,  64 

■anoe,  96 

to  boa,  37 

to  stew,  39 

Mklad,  56 
Lobsters,  64 

Logwood  in  wins^  to  detect*  139 
Loo^  aSi 

Loss  of  appetita^  ijo 
Loto,  269 
Lumbago,  179 
Loaoh-oake^  commoB,  91 
Longs,  the^  347 

inflammation  of  the^  156 

IfACKXRZL,  TO  Ch008%  IIJ 

to  bake,  30 
to  boil,  36 


Mackerel,  to  broil,  4s 

to  pickle,  104 

sauce,  96 
Macaroni  soup,  54 
Macassar  oil,  127  ' 
Macaroons,  93 
Mad  dogs,  193 
Made  dishes,  56 

Madeira  cake,  93  / 

Mahogany  varnish,  133  / 

Mang  Chutney,  95 
Marble,  to  cement,  135 
Marmalade,  104 
Marriage,  etiquette  of,  313 

breach  of  promise  of,  310 
Marks  used  by  printers,  29^ 
Marrow  pndding,  80 
Mastic  varnish,  133 
Matelote  sauce,  96 
Meat,  to  choose,  113 

to  preserve,  23 

fish,    poultry,    ft&,    to    olku»oi«k 

112 

to  preserve  in  sngar,  loa 
Measles,  162 
Measures  of  length,  231 

French,  395 
Measnre  of  time,  333 
Mending  clothes,  196 
Meteorological  instruments^  343 
Metric  system,  395 
Milk,  the  mother's,  353 
Millet  milk,  73 
Minced  collopa,  58 
Mincemeat  pudding;  78 
Mince  pies,  86 
Mint  sauce,  96  * 
Mook-tortle  soup,  50 
Modem  oookery,  19 
Moneys  of  foreign  countries,  ttf 
Monthly  nurse,  the,  342 
Mortar,  fire-proof,  20 
Mothan,  counsel  to^  34a 
Mother's  milk,  353 
Moths,  299 


■JiOiij 


!f  ■■■   ; 


INDEX. 


41T 


Mnffins,  94 

Orange  cheese-cakes,  86 

>    •  ■ , 

Muffin  pudding,  8l 

jeUy,  88 

"   ''  ■-■' 

Mulled  wine,  73 

-    peel,  candied,  103 

i. 

Mulligatawny  soup^  51 

pudding,  80 

Mumps,  161 

Outside  decoration  of  honses,  17 

, 

Mushroomg,  100,  185 

Overlaid,  dangers  of  being,  353 

to  pickle,  102 

Oxtail  soup,  50 

Mushroom  and  walnut  sauce,  97 

Oysters,  to  choose,  114 

Musk  soap,  134 

to  bake,  30 

Mussel  sauce,  96 

to  stew,  39 

Mustard  leaves,  241 

to  fry,  41 

poultice,  166 

Oyster  sauce,  96 

• 

whey,  73 

sausages,  57 

Matton,  to  choose,  iia 

•cap,  52 

1 

broth,  74 

chop,  75 

Paint,  Fibeproot,  20 

outlets,  61 

to  resist  action  of  air,  fto.,  138 

•• '. 

to  hash,  67 

Painting  on  silk  or  satin,  339 

'-* 

pudding,  60^  69 

Paintings,  oil,  bow  to  clean,  19 

v^Z 

roast,  24 

Faints,  how  to  make  colours  for,  19 

pie,  69 

Palpitation  of  the  hearty  151 

.  .  --^ 

Napkins,  to  Fold,  log 

Pancakes,  67 
Paper  flowers,  337 

.:   1 

Naples  curd,  73 

hangings,  16,  18 

Nettle-rash,  161 

•izes  of,  232 

Neuralgia,  151 

Parchment  glue,  136 

•  .■•■  J 

Night-air,  343 

Parlour,  decoration  0^  16 

Nurses,  advice  to,  340 

furniture  for,  17 

Nnrse,  the  monthly,  34s 

Parsley  sauce,  96 

f 

^•*.343 

Parsnips,  99 

,-n 

Nnraing  of  iiifanti,  355 

Parsnip  toup,  54 

-.-^ 

of  the  sick,  340 

Partridges,  to  chooM^  1 1) 

to  boil,  34 

OATmAi,  Pap,  79 

Partridge  pie,  6a 

•_>  .   .■ 

Oil  to  promote  the  growth  of  the  hair. 

•oup,  S3 

:li 

127 

Paste,  84 

Oil-paintingB,  to  deanM,  19 

Pastiles,  126 

-      -inL 

Omelettes,  general  direotions  for,  66 

Patent  Office  feet,  aos 

\y 

Onion  sauce,  96 

Patents,  how  to  secnre,  aoo 

■o«R53 

foreign,  20a 

Opea  fruit  tart%  S5 

Patties,  57 

windows  at  night,  239 

Pearl  barley-wmter,  7* 

boat,  to  prOTsat  the  ainking  of  an. 

Peas  and  butter,  58 

a33 

pudding,  76 

«7 

^■m^^^l!fl^f'^^:rv-^^y^-^^-:'i^-Stf:iS^? 


INDEX. 


Fepp«r-pot,  70 

Plaioe,  to  bake,  30 

Pencil  drkwings,  to  fix,  136 

to  fry,  40 

Pepaine,  241 

Plain  custard,  79 

Penpintion,  146 

omelette,  65 

Perfumea,  135 

Plants,  to  collect  and  preserre^  40s 

in  nok-ohMuber,  240 

to  dry  for  an  herbariom,  13$ 

Perfnme  for  glovea,  136 

Plant-sticks,  &o.,  138 

Perch,  to  bake,  30 

Plate  powder,  138 

to  boil,  36 

Plum  cake,  ordinary,  91                    , 

PerMn*  of  rank,  modes  of  addresdng, 

pudding,  77 

3<H 

Plumbago  for  zinc  labels,  129 

Pheaaante,  to  boil,  34 

Poached  eggs,  65 

Pheasant  soup,  53 

eggs  and  bacon,  58 

Phyaiology  of  life,  346 

eggs  and  ham  sauce,  65 

Pianoforte  keys,  Ae.,  to  whiten,  136 

Poisons,  and  their  antidotes,  180 

Pickled  artichokes,  103 

Poisonous  food,  185 

beans,  103 

Polishing  ivory,  bone,  tortoiae-shell. 

broooli,  103 

*c.,  133 

cabbage,  103 

Police  cautions,  31 

oapers,  los 

Pomatums,  137 

eanliflowers,  i<q 

Population  of  Great  Britain,  34* 

nasturtiums,  103 

Populations  of  the  principal  oonntriM 

onions,  103 

of  the  world,  394 

pork,  to  boil,  33 

Porcelain,  to  cement,  135 

radishes,  103 

Pork,  to  choose,  tij 

walnnta,  103 

cutlets,  61 

Pickling,  io> 

pie,  70 

lecture  Tarnish,  133 

pudding,  60 

Pie-crust,  84 

roast,  35 

Pigeon  compote,  6a 

to  cure,  loi 

pie,  63 

Potato  pie,  70 

Pigeons,  to  choose,  113 

pudding,  76 

to  stew,  38 

Poaaets,  wheys,  4a,  7J 

rarieties  of,  39a 

Potiohomanie,  338 

to  pot,  loa 

Poultices,  how  to  make,  l64 

Kg'tfry,67 

for  horses,  385 

Pik^  to  bake,  31 

Poultry,  35 

to  boil,  36 

to  bake,  37 

Pimpled  face,  iji 

to  boil,  33 

Pineapple  fritters,  86 

toohooee,  tia 

Pip.  387 

to  hash,  67 

to  preserve^  2^ 

hands,  136 

to  pot,  103 

Plaioe,  to  bdl,  37 

toroM^aS 

*^.:v^n>  s;. 


■■pT>™'"'' W'^^^lYy' 


ijn>Mx. 


i# 


Poaltry,  dis«MM  o^  385 

Beal  turtle  soup,  53 

Pound  Okke,  91 

Bed  currant  jelly,  88 

Prec^enoy,  Uble  ot,  yM 

ink,  128 

Prepared  polish,  433 

mullet,  to  baker^ 

PlMenring,  103 

to  boil,  36 

food,*  best  modes  of,  23 

Benovating  black  satin,  te^  13s 

Preserved  damsons,  103 

Bent  and  taxes,  31 

rhabarb,  103 

Benting  a  house,  115 

•tone  fruit,  103 

Bespiration,  347 

Preservation  of  the  health. 

rules  for, 

Rheumatism,  153 

194 

Rhubarb  pie,  84                           ' 

Preston  smelling-salts,  126 

pudding,  81 

Printers'  marks  for  proofs,  398 

Rice  cake,  93 

Promise  of  marriage,  breach 

Ci,  310 

gruel,  71 

Prussian  outlets,  56 

and  fruit  pudding  89 

Puddings  and  pies,  75 

milk,  73 

Pudding  crust,  85 

pancakes,  67 

Puffs,  86 

Ringworm,  to  cure,  186 

Puff-paste,  84 

Roasting  meats,  &o.,  33 

Pumpkin  pie,  84 

Roast  fowl,  27,  7S 

Purchasing  a  house,  15,  306 

goose,  hare,  &o.,  136 
sweetbreads,  63 

QrAiLS,  to  Boast,  aft 

Rolls,  no 

Queen's  oil,  137 

Roly-poly  pudding,  78 
Roofing  for  hen  houses,  fto.,  133 

Kabbit,  to  Boii^  34 

Rose  oil,  137 

pie,  61,  70 

vinegar,  for  toUet,  135 

to  choose,  113 

water,  126 

to  roast,  27 

Rosemary  pomatum,  137 

toatenr,  38 

wash,  127 

ioup,  S3 

Bules  for   the   preservation   of  the 

stewed  in  milk,  7$ 

health,  194 

Rabbits,  their  management, 

388 

correct  speaking  and  writing,  363 

Bagout  of  beef,  69 

Bump-steak  and  kidney  pudding,  59 

of  duck,  61 

and  fried  potatoes,  59 

of  mutton,  69 

pie,  s8 

of  veal,  69 

Busks,  94 

Baspbeny  cream,  90 

Bust  on  iron,  to  prevent^  I3f 

jam,  104 

Bates    of   interest  in  the 

different 

Sack  Possrr,  73 

SUtes,  204 

Sage  and  onions,  97 

Bats  and  mice,  298 

Sago,  73 

Bazor  paste,  138 

pudding,  81 

Salads,  100 

by  band,  35? 

J 

Sale,  bills  0^  309 

■4. 


') 
'"'S 


■^f-:^T,f^-- 


INDEX. 


Sally  Lunns,  94 
Salmon,  to  boil,  35 

to  bake,  31 

to  choose.  It  J 

to  piokle,  IDS 

to  atew,  39 

omelette,  66 

■teaks,  42 

trout,  to  boil,  37 
Sanitary  laws  of  honie  bnilding,  16 
Sauces  and  stuflSngs,  95 
Sauce,  Robert,  95 
Sausage  rolls,  85 
Sauting,  40 
Savoury  gravy,  55 

omelette,  66 

toast,  43 
Savoy  biscuits,  95 

cake,  91 
Scalds,  173 
Scald  head,  161 
Scarlet  beans,  99 

dye  for  wool,  139 

fever,  163 
Scents  for  pomatums,  ia6 
Scorched  lintn,  to  restore,  341 
Scotch  currant  bun,  93 

haggis,  64 

law  terms,  231 
8er*tches,  143 
Scurvy,  158 
Sea  biscnita,  94 

kale,  100 
Sealing-wax,  134 
Seed-cake,  ordinary,  91 
Sewing  machines,  to  dean,  \jfi 

to  choose,  393 
Shad,  to  bake,  31 
Sharp  sauce  (sauce  piquante),  96 
Sheep's  heart,  baked,  30 
Short-bread,  93 

paste,  84 

whist,  276 
Shortoau  of  breath,  i8tf 


Shrimps,  to  boil,  37 

Shrimp  sauce,  96 

Sick,  nursing  of  the,  340 

Sick-chamber,  perfumes  in,  340 

Sick-room  cookery,  71 

Sick-rooms,  ventilation  in,  341 

caution  in  visiting,  193 
Silk  gloves,  to  clean,  130 

W(n»,  297 
Silver,  to  clean,  130 
Silvering  looking-glasses,  133 
Singing,  hints  on,  406 
Singing  birds,  293 
Sippets,  72 
Six-card  cribbage,  279 
Sizes  of  paper  and  books,  332 
Skate,  to  boU,  37 

to  bake,  30 

to  fry,  40 
Skin,  clothing  next,  19J 
Skeleton  leaves,  135 
Sleep  at  will,  236 
Small  pox,  159 

to  prevent  pitting,  187 
Smelts,  to  fry,  40 
Smoky  lamps,  to  cure,  18 

to  chooae,  113 
Snakes,  bites  of,  169 
Snipes,  to  roast,  28 
Soda-cake,  91 
Soles,  to  boil,  37 

to  fry,  40 

an  Gratin,  to  fry,  41 

k  la  Italienne,  to  fry,  4I 
Solid  fruit  creams,  90 
Solitaire,  268 

Something  for  ewybody,  388 
Sore  throat,  150 

Speaking  and  writing  correctly,  3^ 
Souffle  rice  paddini^  83 
Soups,  48 
Soup  Julienne,  53 
Spanish  onions,  99 
Speculation,  game  of,  283 
Spice  gingerbread,  93 


INDEX. 


Spatchcocked  eels,  4a 
Spinach,  99 
Spitting  of  blood,  169 
Sponge-caka,  93 
Sprains,  143 
Sprats,  to  bak«^  31 

to  fry.  41 
Spring  soup,  53 

Sqnare,  or  surface  meaavre,  133 
Squirrels,  289 
Staggers,  376 
Stains  on  books,  to  remoye,  131 

on  boards,  to  remove,  399 
Staircases,  to  decorate,  17 
Stammering,  146 
Starching,  131 

Steel  and  iron,  to  cleanse^  ao 
Stewing,  37 
Stewed  calfs  foot,  75 
chops  or  cutlets^  57 
cntlet,  75 
giblets,  61 
ox  palates,  59 
pears  and  pippins,  lOI 
rump-steaks,  56 
sweetbreads,  63 
Stew  of  cold  real,  68 
Still  birth,  how  to  treat,  356 
Stings,  144 
Sting  of  bees,  300 
Stock.  48 
Stomach,  the,  348 
Stone  cream,  89 
Storm-glass,  easily  made^  140 
Strains  of  the  ankle,  186 
Straw  bonnets,  to  clean,  130 
Strawberry  cream,  90 
jam,  104 
tartlets,  85 
Stuffings  for  meat  or  poultry,  97 

for  hare,  97  » 

Stunning,  174 
Sturgeon,  to  bake^  31 

steaks,  42 
Stjres  un  the  eyelash,  176 


Substances  in  the  ear,  146 
Substances  in  the  eye,  176 

in  the  throat,  146 
Suckling,  rules  for,  353 
Sucking  pig,  roast,  25^ 
Suet  pudding,  76 

puff-paste,  84 
Suffocation,  to  treat,  187  > 

Sugar,  adulteration  o^  24O 

as  food,  240 
Summer  rash,  161 
Sunbeam,  weight  of  a,  24S 
Sunstroke,  treatment  of,  397 
Superfluous  hair,  to  remove^  13^ 
Sweetbread  pie,  63 
Sweet  biscuits,  95  ^k 

omelette,  66 

■auce  for  pnddingay  96 

Talkiwo  Birds,  294 

Tapioca  blancmange,  88  —^ 

jelly,  72,  87 

pudding,  81 
Tatting,  or  frivolity,  333 
Teal,  to  roast,  27 
Tea-cakes,  94 

Teeth  of  man  and  *iiiin>1^  %2g 
Teething,  159 
Tench,  to  bake,  30 

to  boil,  37 
Terms  in  law,  210 

in  modem  cookery,  10} 
Test  for  gold  and  silver,  135 
Thermometer  scales,  244 
Three-handed  cribbage,  279 

whist,  276 
Thrush  in  children,  160 
Thunderstorms,  safety  in,  400 
Tic  doloreux,  151 
Tight  lacing,  197 
Timber,  to  measure,  233 
Titles  and  other  abbreviationiL  «'»f 
Toad-in-the-hole,  60 
Toasting,  42 
Toasted  cheese^  43 


<:::■* 


w 


moEX. 


Toaat  knd  water,  73 
Toilet  of  Udiee,  309 
Toilet  Boap,  134 
TomatoM,  99  ■* 

•a  a  inedio!ii%  191 
Tomato  salad,  100 

•auiM,  96 
Tontine,  24a 
Toothache,  147 

powders,  137 
Tortoiae-ahell,  to  polish,  133 
Trade-marks,  how  to  secure,  199 
Travelling,  etiquette  in,  308 

dothing  for,  195 
Treacle  padding,  8a 
Trifle,  90 
Tripe,  63 
Tront,  to  bak^  31 

to  boil,  37 

to  fry,  41 

to  stew,  39 
Troy  weight,  231 
Truffles,  100 
Tnnny,  to  boil,  36 
Turbot,  to  boil,  35 

to  choose,  113 

to  stew,  39 

steaks,  to  broil,  4a 
Turkeys,  to  truss,  33 

to  choose,  113 
Turkey,  to  boil,  33 

to  roast,  36 

sausages,  6S 
Turnips,  99 
Tnmip-tops,  99 
Twelfth  cakes,  9s 

UtOKRATKD  SORI  ThKOAT,  150 

Union  of  metals,  danger  from,  139 

Vaooikatiow,  164 

Value  of  foreign  moneys,  339 

Yanuahes,  133 

f  w  f amitare^  ao 
TmI  broth,  74 


Veal  ooUops,  61 

outlets,  61    "sz^'-'i.  ■' 

to  choose,  113 

and  ham  pie,  61 

kidney  omelette,  66 

pudding,  60 

roast,  34 

stuffing,  or  f  oroe-maal^  97 

to  hash,  67  '. 

to  pot,  103 

Vegetables,  97 

to  preserve,  33 
Vegetable  marrow,  lOO 

tooth  powder,  137 
Venison,  to  choose^  xij 

to  hash,  68 

to  pot,  103 

roast,  35 

to  stew,  38 
Ventilation  of  honsM,  16 

in  sick-rooms,  164 

in  gas-lit  rooms,  193 
Veterinary  medicine,  375 
Vermicelli  soup,  54 
Verbal  wills,  305 
Vertigo,  150 
Vingt-et-un,  383 
Visits  of  condolence,  345 
Vol-au-Vent,  85 
Volunteers'  belts,  to  glaaa,  139 

Washiho  MAOHum^  Ems  ov,  403 

Warts,  14s 

Wash-balls,  134 

Washes,  125 

Wash  for  the  faoa,  13$ 

to  promote  curling  137 
Washing  of  infants,  355 
Washing  powders,  134 
Water  gruel,  71 

supply,  16 
Waterproofing,  133 
Waterproof  packing-p^MT,  13a 


f. 


INDEX. 


Water  pipM,  to  atop  leaka  in,  140 

Wills,  2(M 

Wax^  Tkrioaa  colonn  of  aealini^  135 

Window-blinds,  to  choose,  17 

WMning  braah,  159 

Windsor  soap,  124 

Wedding  cards,  314 

Wine  cakes,  93                                            > 

Wedding  guests,  314 

Wood,  cloth,  papMy— Aa,  to  readtv 

Weight  of  cattle,  to  ascertain  Om,  234 

incombustible,  138 

Weights  and  measures,  230 

Wood,  to  dry,  139 

Weights,  European,  235 

to  dye  red,  129 

Welsh  rabbits,  43 

to  preserve,  139 

Wet  nurse,  343 

to  render  uninflammable^  139 

Whist,  270 

Woodcock,  to  roast,  28 

Whitebait,  to  fry,  41 

to  choose,  113 

White  gravy,  56 

Wool-work  flowers,  33S 

lace  veils,  to  oleal^  I  JO 

weight,  230 

mice,  289 

Worms,  161 

saaoe,  96 

Wounds,  143 

silk,  to  clean,  tyt 

Writing  and  speaking  oorrMily,  363      S 

wine  whey,  73 

• 

posset,  73 

YxAs,  Days  of  thk,  334                        > 

(spUt)  pea  souft  54 

Yearly  food  of  one  man,  237 

Whitewashing,  18 

Yeast  dumplings,  76                                  ! 

Whiting,  to  boil,  36 

YeUow  ink,  128                                        ^ 

to  broil,  4a 

Yorkshire  pudding,  7$                              • 

to  fry,  41 

Young  girU,  etiquette  for,  309 

to  stew,  39 

greens,  98 

Whitlows,  14s 

Whooping  cough,  163 

Zodiac^  Sion  ov  tb^  343             i 

^ 


-:i 


